I’ll tell you why you need a recipe for the perfect brownies. First of all, you need a brownie you can whip up quickly with staples that are probably sitting right now in your fridge and pantry. Secondly, the brownies should be choc-full fudgy which you can keep as your stash, ready to nibble on when you have that tea or coffee break. And most of all, you’ve got yourself a base for an indulgent dessert if need be. All you have to add is ice cream and a ‘quick-as-a- flash to make’ chocolate sauce. So, meet the brownies of your dreams, Triple Chocolate Brownies, with Milk and White Chocolate Chunks.
In my previous life, I worked as the pastry chef at a bistro in Sydney. At this bistro, the best selling dessert was Triple Chocolate Brownie ,served with Vanilla Ice Cream and Chocolate Sauce. Regardless if I made other more elaborate desserts as special, these brownies studded with chunks of chocolate would top them all. I’d make huge trays of brownies and pots of Chocolate ganache and it would always sell out. Also, It was often requested at functions. Because I was inhaling chocolate day after day, there was a point where I couldn’t stand looking at brownies, let alone eat one. Luckily, my taste for brownies has come back.
What makes a great brownie….
There are so many different recipes for brownies, each one claiming to be the best. The following recipe is the scaled down version of the best selling brownies I used to make all those years. I must have made thousands of brownies. These babies are rich, moist and fudgy with a crispy crackle on the the top. They are delicious on their own, with just a light dusting of icing sugar on the top. However, are truly special when served warm with a scoop of Vanilla Cream and Homemade Chocolate Sauce. Oh no, please don’t serve this with chocolate sauce from a bottle. If you’re making an effort to make this brownie from scratch,it deserves the love of a proper sauce. Otherwise, just eat them as is.
Tips for making the best Triple Chocolate Brownies
- If you like a moist fudgy brownie, do not over mix the batter or you’ll end up with a cake
- Use your favourite dark unsweetened chocolate- great chocolate =great brownies . Dark chocolate delivers the rich chocolate taste which is not overly sweet
- Do not over bake. Use a toothpick to test the done ness. It should come out with a few moist crumbs
- Add vanilla and coffee to amp up the chocolate flavour
- I use a combination of caster sugar and brown sugar to add caramel-ness.
- If you like nuts, add chopped nuts (1/4 cup) like walnuts cashews or almonds or even halva
- I like my brownies with neat precise edges. After baking, trim edges off before slicing . Use off cuts as topping for ice creams.
- Serve with proper chocolate sauce. It’s very simple to make.
What you need….
- Chocolate– Dark chocolate melted for the batter and chunks of milk and white chocolate for taste and texture
- Eggs– room temperature
- Pantry Staples – plain flour, caster sugar, brown sugar, butter , vanilla essence and coffee powder dissolved in a little bit of hot water
- Cream if you’re making the sauce.
What to serve it with..
- Homemade Chocolate Sauce
- Scoop of your favourite ice cream – Vanilla ,Coffee, Berry or even Chocolate for a Chocolate on Chocolate Overload
- By itself is also delicious.
Best-ever Triple Chocolate Brownies, with Milk & White Chocolate Chunks
24
servings15
minutes40
minutesFudgy Triple Chocolate Brownie Slice
Ingredients
125g butter
185g dark chocolate , broken into pieces
1/4 cup caster sugar
1/4 cup brown sugar
2 eggs, room temperature
1 1/4 cups plain flour
100g white chocolate ,chopped coarsely into chunks
100g milk chocolate ,chopped coarsely into chunks
1 teaspoon coffee granules dissolved in 1 teaspoon of water
1 teaspoon vanilla essence
- Chocolate Sauce
1/2 cup cream
100g dark chocolate
6 Tablespoons brown sugar
Directions
- Preheat oven to 180°C (350°F). Spray a 20cm square baking tin with cooking oil. Line base with baking paper.
- Melt butter in a microwave .
- Add dark chocolate pieces to the butter and set aside for 5 minutes, then stir until smooth.
- Place caster sugar brown sugar and eggs in a mixer and beat until fluffy. Add vanilla and the dissolved coffee. Add the melted chocolate from step 3. Mix again until combined.
- Use a spatula to fold in the flour and chocolate chunks to the mix , carefully. Do not over mix or you’ll end up with a cake like brownie.
- Bake in the preheated oven for about 30-35 minutes. Cool in the baking tin, and slice into squares.
- Chocolate Sauce
- Heat cream and brown sugar in a saucepan until just boiling. Take off heat. Stir in the chocolate pieces and mix thru until smooth.
Notes
- Serve with a scoop of your favourite ice cream.
