Triple Chocolate Brownies

These triple chocolate brownies are true chocolic’s dream. They’re moist, and crunchy in the right places and definitely the most decadent thing I can bake. I posted a picture of these on my Instagram a few weeks ago and since then I have lost count of the amount of people asking me for the recipe. This might be one of my most popular dishes.

I actually don’t make these very often, because they are highly addictive. I can never have just the one and usually go back for more until I have polished off the lot. Not a healthy habit at all. It doesn’t help that they take about 10 minutes to prepare.

As with my salted caramel brownies, you want to use good quality dark chocolate. I like to use Dr Oatker’s 70% cocoa cooking chocolate. I also use both milk and white chips in this recipe, but you can easily swap them with nuts. My personal favourites are chopped hazelnuts or walnuts. Another fun substitute would be sweets, like some M&Ms or Chopped Recees’ cups.

The addition of coffee is completely optional, but I find that it brings out the cocoa flavour and richness. A nice substitute for it would be cinnamon, which can also add a festive feel to every bite.

 

After cooking you need to make sure they cool down before you cut them, as the middle will still be quite soft, making it messy to cut. Like my chocolate cookies, these brownies harden as they cool down. Don’t worry though, they will still be moist and decadent. Personally I like to let them cool down for at least 20 minutes. After cooking these brownies are good for three days, as long as they are in an air tight container.

This recipe is for a 9x9inch pan, I like to use a simple one such as the Chef Aid Square Pan.