Triple Chocolate Fudgy Brownies (8 Inch Recipe)

These delicious fudgy triple chocolate brownies are so good and they are perfect for dessert. They pair nicely with a scoop of ice-cream but are just as good eaten alone.

There are many brownie recipes online which caused me to wonder whether or not to post this recipe. I’m guessing this recipe will probably be lost in a sea of brownie recipes but these brownies are too good for me not to share.

I call these brownies triple chocolate brownies because cocoa powder, melted chocolate and chocolate chips are all used which give these brownies the richest chocolatey flavour. These brownies have the perfect fudgy texture and will go nicely with some vanilla ice-cream. They are very easy to prepare and they are definitely a must for chocolate lovers!

Ingredients for Triple Chocolate Fudgy Brownies

• 55g cocoa powder – use unsweetened cocoa powder.
• 95g plain flour – also known as all-purpose flour.
• ½ teaspoon salt – I use regular table salt.
• 100g butter – I use unsalted butter.
• 95g chocolate bar – I use a combination of dark and milk. You can use any ratio as long as it totals 95 grams. Chop the chocolate into smaller pieces.
• 145g brown sugar – I use soft light brown sugar.
• 145g caster sugar – or granulated sugar.
• 2 medium eggs – use room temperature eggs.
• 1 teaspoon vanilla extract – use good quality vanilla extract.
• 20ml vegetable oil – you can also use sunflower, rapeseed or canola oil.
• 150g chocolate chips - again, I use a combination of milk and dark in any ratio.

How to Make Triple Chocolate Fudgy Brownies

1. Preheat the oven to gas mark 4/350^oF/180^oC then line an 8 x 8-inch (20 x 20cm) tin with parchment paper. Ensure you leave some overhang to make it easier to remove the brownies. To a bowl, add and combine the cocoa powder, plain flour and salt then set aside.

2. To a heat resistant bowl, add the butter and chocolate. Place the bowl over a pot of simmering water ensuring the bottom of the bowl doesn’t touch the water. Using a spatula, mix the butter and chocolate as they begin to melt. Once melted, immediately remove from the heat. The bowl will be warm so do not remove with your bare hands. You can also melt the butter and chocolate in the microwave at 25 second increments but remove from the microwave immediately after they melt and be careful not to start cooking the chocolate as it will go grainy. You want smooth glossy looking chocolate.

3. To the bowl with the melted butter and chocolate add both sugars, eggs, vanilla extract, vegetable oil and combine. Add and combine the dry ingredients set aside earlier and the chocolate chips. Once all the ingredients are well combined, pour the batter into the baking tin and bake for 30 minutes. Remove from the oven and place the tin on a cooling rack to completely cool. Once cooled, cut into 16 pieces and enjoy.

Recipe Tips

• This recipe uses chopped chocolate which can be dark, milk or a combination of both. I use half dark and half milk chocolate.
• I do the same for the chocolate chips. Half milk chocolate chips and half dark chocolate chips.
• I use a 8 x 8 (20cm x 20cm) baking tin.

Nutrition

Nutrition based on 1 serving - Calories: 252kcal | Fat: 12.5g | Saturates: 7.0g | Carbs: 30.5g | Sugar: 25.4g | Fibre: 1.7g | Protein: 3.3g | Salt: 0.22g.

Storage

Store these brownies in an airtight container at room temperature and use withing 4 days. After this time the brownies will be less fudgy.

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