Triple Chocolate Brownies
Nothing says comfort quite like a slice of a chewy, fudgy chocolate brownie, and this triple chocolate recipe from Jane's Patisserie is sure to hit the spot. Serve warm with ice cream for the ultimate indulgence.
From the book
Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats
Bold, colourful, customisable bakes for every skill level
From tea time treats to celebration centrepieces
Accompanied by Jane's top tips and baking hacks
Introduction
I utterly adore brownies that are absolutely full of chocolate flavour. These are thick, fudgy and gooey all at once – perfection! I always use dark chocolate with at least 70% cocoa solids for brownies as it creates the BEST flavour – this is another recipe that has a firm following on my blog so you obviously all agree! With this rich delicious base, I flavour my brownies with three types of chocolate chips – but you can choose whatever you want. And the great thing about brownies is that you can warm them up, top with ice cream and enjoy as a pudding!
Ingredients
| 200g | unsalted butter |
| 200g | dark chocolate |
| 4 | eggs |
| 275g | caster sugar |
| 100g | plain flour |
| 50g | cocoa powder |
| 100g | white chocolate chips |
| 100g | milk chocolate chips |
| 100g | dark chocolate chips |
Essential kit
You will need: a 23cm square baking tin and electric whisk or stand mixer.
Method
Preheat the oven to 180°C/160°C fan and line a 23cm square baking tin with parchment paper.
Melt together the butter and dark chocolate in a heatproof bowl set over a pan of simmering water, or in the microwave for 1–2 minutes. Set aside to cool to room temperature.
Using an electric whisk or stand mixer, whisk together the eggs and caster sugar for a few minutes until the colour has turned pale, is very mousse-like, and has doubled in volume. You will know when it’s ready because when you lift the whisk out of the mix it should leave a trail for a couple of seconds before disappearing.
Pour the cooled chocolate and butter over the egg and sugar mixture and fold together carefully. It might take some time but be patient – you do not want to knock out the air you whisked in at the previous step. Once completely combined, sift the plain flour and cocoa powder on top of the chocolate mix and then gently fold together again. Fold through the chocolate chips and pour into the lined tin.
Bake for 25–30 minutes. Once baked, leave to cool fully in the tin. You can also ‘set’ the brownies in the fridge for 2 hours to create a lovely fudgy texture once they have cooled from the oven.
Customise: The brownies can be flavoured with vanilla extract, peppermint extract, or the zest of a large orange. You can also fold through pieces of your favourite chocolate bars – soft centred bars should be frozen before baking into brownies, but solid chocolate bars can be baked straight away! You can also add any of the following to your brownies: 200g dried fruit or nuts, 150g frozen or fresh berries, 75g desiccated coconut.
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