If you’ve sworn off chocolate, it’s time to fall off of the wagon.
These brownies are without a doubt the absolute best I’ve tasted, and I’ve eaten a lot of brownies.
I have got a serious sweet tooth and when it comes to brownies, I don’t like them to be mucked around with.
I don’t like added nuts, fruits or anything else. Just chocolate, pure unadulterated chocolate.
That’s why this recipe is so amazing, and why I don’t make it too often. It’s pretty sweet and rich, but a lovely treat.
My daughter loved getting involved with making it. She helps to stir the egg mixture and drops the chocolate chunks into the mix. She’s also very good at sampling the end result!
Triple chocolate brownies
185g dark chocolate, chopped
185g unsalted butter, chopped into cubes
3 large eggs
275g golden caster sugar
85g plain flour
40g cocoa powder
50g white chocolate chips or bar chopped into pieces
50g milk chocolate chips or bar chopped into pieces
1. Preheat oven to 180C, or 160C fan. Butter a 20cm square cake tin.
2. Melt the dark chocolate and butter together by putting them in a bowl and placing this in a saucepan of boiling water. The bowl needs to be big enough to sit at the top of the saucepan so that it doesn’t touch the boiling water, otherwise the ingredients will get too hot. When melted and combined, leave to cool.
3. Whisk the eggs and sugar until thick and creamy.
4. Pour this mixture over the cooled chocolate and fold it all together.
5. Sift over the flour and cocoa powder into the egg and chocolate mixture. Fold together.
6. Stir in the chopped chocolate or chocolate chips.
7. Pour into the tin and spread the mix into the corners.
8. Bake for 25 minutes. It’s done when the top has a shiny, papery crust and the sides begin to come away from the tin. If it wobbles in the middle, it’s not quite done.
9. Leave to cool. Chop into squares or triangles once cool and serve.