Triple chocolate brownies

These triple choc versions take the humble brownie to new delights. Eat as they are, or warm with ice cream, or - and this is our favourite - with raspberry coulis.

  • 10 mins preparation
  • 1 hr cooking
  • Serves 12
  • Print


Triple chocolate brownies
  • 125 gram (4 ounces) butter, chopped
  • 200 gram (6½ ounces) dark (semi-sweet) chocolate, chopped coarsely
  • 1/2 cup (110g) caster (superfine) sugar
  • 2 eggs, beaten lightly
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 150 gram (4½ ounces) white chocolate, chopped coarsely
  • 100 gram (3 ounces) milk chocolate, chopped coarsely


Triple chocolate brownies
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a deep 19cm (8-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) above sides of pan.
  • 2
    Combine butter and dark chocolate in a medium saucepan; stir over low heat until melted. Cool 10 minutes.
  • 3
    Stir in sugar and egg, then sifted flour until combined; stir in white and milk chocolates. Spread mixture into pan.
  • 4
    Bake for 35 minutes or until mixture is firm to touch. Cool brownie in pan. Sprinkle with sifted cocoa powder or icing sugar before cutting, if you like.


Brownies can be made four days ahead; store in an airtight container.

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