How To Make The Best Triple Chocolate Brownies To Sell
There’s nothing quite like the smell of freshly baked brownies; triple chocolate brownies are the pinnacle of decadence. This recipe is easy to follow and will result in rich, chocolatey, and absolutely delicious brownies. Whether you’re serving them up for a special occasion or just because you feel like a little indulgence, these brownies are sure to satisfy!
Triple chocolate brownie recipe
As a baker who sells triple chocolate brownies online, I get asked, ‘How do I make them? They are so good!!’ So here I share my super-duper recipe. Enjoy!
FAQ’s
Good quality chocolate. For the main chocolate ingredients, I use 70% dark chocolate.
I also use organic eggs and organic flour.
For the white and milk chocolate, I use bars of chocolate and chop them with a rolling pin. I don’t use chocolate chips, especially for the white chocolate, as they don’t taste the same, and I prefer a bigger chunk of chocolate in the brownie.
When whisking these in your mixer, make sure it’s at a medium speed and wait until it is pale, thick and creamy.
It depends on the size of baking tin you have got and how much you have put in the tin, for a normal size brownie tin and the recipe below (2 x tins needed), roughly 26 minutes in a fan oven at 160 degrees C.
They will have a smooth top with a slight crackle effect on top.
No, leave them to cool for 10 minutes in the tin, then lift them out using the greaseproof paper to pull them out and put them on a cooling rack.
When completely cool, you can then cut it into squares.
They keep for a least 5 days in an airtight container for that fresh Brownie taste. They can last longer, but who has cake in a tin for that long!
You can store your brownies in the freezer in freezer bags or tin foil for up to 6 months.
Chocolate brownies go well with ice cream. It makes the perfect dessert. Or brownies and custard for a comforting hot pudding.
If you like this recipe, you’ll love my >> Amareno Sour Cherry Chocolate Brownie recipe AND Red Velvet Brownies!
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Ingredients
- 185 g Dark Chocolate 70%
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 50 g White Chocolate
- 50 g Milk Chocolate
- 40 g Cocoa Powder
- 3 lrg Eggs
Instead of using white chocolate, you could add white chocolate fudge chunks instead! or just go for plain dark brownies.
How to make triple chocolate brownies
- Melt butter and dark chocolate in a pan on a low heat.
- Heat oven at 160°c Fan oven/320f. Grease and fully line 2 brownie tins.
- Sieve flour and cocoa powder in a bowl
- Chop white and milk chocolate into little chunks if not already done.
- Whisks eggs and sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using the figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended.
- Finally, stir in chopped chocolate.
- Add to lined tins spreading evenly, and bake for 26 minutes
- Allow to cool in the tin, then grab the greaseproof paper from either side of the tin and pull out carefully. Cut into squares and keep in an air-tight container to keep fresh.
Simple Chocolate Brownie Recipe Summary
Crafting the ultimate triple chocolate brownies starts with selecting high-quality ingredients like bittersweet, unsweetened chocolate, and cocoa powder to achieve a rich chocolate flavour.
The size of these brownies are perfect for letter box bakes that require less postage!
Line your square pans with parchment paper for easy removal, and ensure your dry ingredients like all-purpose flour are well-sifted for a smooth batter. Melt your chocolate gently in a microwave or medium saucepan, and mix with room temperature eggs, sugar, and vanilla extract if extra flavour for a moist and fudgy texture.
Fold in a variety of chocolate chips using a wooden spoon or rubber spatula for that triple chocolate hit, and pour the mixture into the prepared pan. Bake until a toothpick comes out with moist crumbs, indicating your brownies are perfectly fudgy. Cool the brownies in the pan on a wire rack before cutting into squares. You should get 9 squares from each tin.
These homemade triple chocolate brownies, with their gooey centre and decadent taste, are sure to satisfy any chocolate craving and are the perfect treat to sell to fellow chocolate lovers.
Triple Chocolate Brownies
Equipment
Ingredients
- 185 g Dark Chocolate (70%)
- 185 g Unsalted Butter
- 275 g Caster Sugar
- 85 g Plain Flour or Gluten Free Flour
- 50 g White Chocolate
- 50 g Milk Chocolate
- 40 g Cocoa Powder
- 3 lrg Eggs
Instructions
- Melt butter and dark chocolate in a pan on a low heat.
- Heat oven at 160°c Fan oven.
- Sieve flour and cocoa powder in a bowl
- Chop white and milk chocolate into little chunks if not already done.
- Whisks eggs and sugar until pale, thick and creamy.
- Pour cooled chocolate mixture over eggy mousse. Fold in using figure 8 method until thoroughly mixed in.
- Add the sieved powder and mix in slowly until thoroughly blended.
- Finally stir in chopped chocolate.
- Add to lined tins spreading evenly and bake for 26 minutes
- Allow to cool in tin then grab the greaseproof paper from either side of tin and pull out carefully. Cut in to squares and keep in a air tight container to keep fresh.
Nutrition
Finally, if you want a gluten-free recipe go to the Gluten-Free Triple Chocolate Brownie Recipe.
If you’ve tried this recipe, let me know how you got on!