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Triple Chocolate Brownies
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Triple Chocolate Brownies

How do you make brownies better? Add chocolate chips! These Triple Chocolate Brownies include dark chocolate chips, milk chocolate chips AND white chocolate chips. WARNING: they are somewhat irresistible!

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 16 squares
Calories: 288 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: American, British

Ingredients

  • 150 g butter
  • 150 g plain flour (AKA all purpose flour)
  • 60 g cocoa powder see Note 1
  • 2 egg medium
  • 300 g dark soft brown sugar (or light soft brown sugar – whichever you prefer – see Note 2)
  • 100 g dark chocolate chips
  • 100 g milk chocolate chips
  • 100 g white chocolate chips

Instructions

    Cup of Yum
  1. Melt the butter in a small saucepan over a gentle heat. As soon as the butter is melted, take the pan off the heat and allow to cool – do not allow it to bubble.
  2. Preheat your oven to 180C / 160C fan / gas mark 4 / 350F.
  3. Grease and line a 23 x 23cm (9 x 9 inch) brownie pan. See tips in THIS POST for how to line a brownie pan.
  4. Combine the flour and cocoa in a large bowl.
  5. Crack the two eggs into a jug (or another bowl) and whisk lightly.
  6. Add the sugar to the eggs, and whisk lightly to combine the eggs and the sugar.
  7. Add the cooled melted butter to the egg and sugar mixture and whisk lightly to combine all the wet ingredients.
  8. Pour the egg/sugar/butter mixture into the flour/cocoa mixture and gently stir together until just combined.
  9. Tip the 3 types of chocolate chips into the batter and stir until evenly distributed. (Don’t overmix!)
  10. Tip the brownie batter into the prepared tray, spread the batter out to the corners and smooth the top.
  11. Place in your preheated oven for 20-25 minutes depending on how gooey you like your brownies in the middle. (Don’t test with a skewer because you want them to be a bit gooey inside!)
  12. Remove from the oven and leave to cool in the tin – until cool enough to handle – then lift out and chop into 16 squares.
  13. Can be eaten hot or cold.

Notes

  • I suggest 60g (2oz) cocoa, but if you prefer a more ‘milk chocolate’ style brownie, cut that down to 30g (1oz)… or if you prefer a super-dark chocolate brownie, bump up to 90g (3oz) cocoa. Anywhere between 30g and 90g works just fine in this recipe, with no need to adjust the other ingredients.
  • The type of sugar you use will affect the flavour of the brownies. Dark soft brown sugar will give you a richer flavour. If you prefer your brownies less rich, I recommend you use light brown sugar. (You can even use caster sugar, if you don’t have any brown sugar – but if you do the flavour will be even less rich, and slightly sweeter.)
  • Suitable for freezing.
  • Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Calories 288kcal (14%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 9g (45%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 0.3g (15%) Cholesterol 42mg (14%) Sodium 87mg (4%) Potassium 177mg (4%) Fiber 2g (8%) Sugar 28g (56%) Vitamin A 266IU (5%) Vitamin C 0.1mg (0%) Calcium 63mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 squares

Amount Per Serving

Calories 288

% Daily Value*

Calories 288kcal 14%
Carbohydrates 39g 13%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 0.3g 15%
Cholesterol 42mg 14%
Sodium 87mg 4%
Potassium 177mg 4%
Fiber 2g 8%
Sugar 28g 56%
Vitamin A 266IU 5%
Vitamin C 0.1mg 0%
Calcium 63mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.