Baking 101: Best Ever Triple Chocolate Brownies

Everyone needs a failsafe brownie recipe in their repertoire and boy do I have the recipe for you. These best ever triple chocolate brownies are thick, fudgy, dark and delicious. Or, everything you could ever want in a brownie.

Welcome to the next addition of my Baking 101 series, Triple Chocolate Brownies. This is my favourite recipe of the series so far and the one I use most of all in my everyday baking. They’re so customisable.

These brownies are incredible, in-cred-i-ble! I’ve been making these, or variations of these triple chocolate brownies for years and they’ve never failed. All of my friends and family go absolutely wild for them and they create the basis for most of the brownie recipes you’ll see on this site. Fancy adding some raspberries in place of some of the chocolate chips, that sounds great. Fancy omitting the chips all together and swirling though some peanut butter? Delicious! This recipe is the perfect brownie building block, once you’ve mastered it you can do anything.

Here’s what you’re going to need for Triple Chocolate Brownies:

  • Unsalted Butter – Make sure your butter is at room temperature before you start, this makes blending the sugar much easier.
  • Caster Sugar – Also called superfine sugar.
  • Eggs – Always large, always free range!
  • Plain Flour – Sometimes called All Purpose flour.
  • Chocolate Chips – You’re going to need white, plain and milk chocolate chips for this recipe. You can use a bag of chips or a bar of chocolate chopped into chunks. Remember to keep the chunks fairly large so they don’t melt into the batter.

I sometimes receive comments and messages about brownie or blondie failures or mishaps (some nice, some can be very mean. Remember to be kind guys.) I’ve included a small troubleshooting list below to help you guys out. Brownies are super easy to make but do require a bit of common sense. The biggest tip I can offer is get to know your oven. Invest in an oven thermometer and identify hot spots. It really will transform your baking.

Brownie Troubleshooting

  • Use the correct size tin. I always recommend using a 9×9″ square tin for the thickest, fudgiest brownies. Using a larger sized tin will alter the size and baking time of the brownie.
  • Most brownie recipes tell you to use the highest quality chocolate you can afford but I always use a supermarket budget brand. Tesco Miss Molly chocolate is my favourite but you can use any brand you like. Use a minimum of 50% cocoa soilds.
  • All ovens are different! I can’t stress this one enough. I get so many messages about brownies not being ready after the recommended baking time is up. 30 minutes is usually the optimal time but sometimes they’ll need a little bit more or less. Just keep a close eye on them after 25 minutes and remove from the oven when the edges are set and there is a slight wobble in the centre.
  • Bring your ingredients to room temperature before you begin.
  • Do not, and this is a biggie, over mix your brownies once you add the flour. Over mixing will overwork the gluten and will result in cakey brownies. Unless you prefer cakey brownies, then have at it. Each to their own.
  • Most recipes call for a bain marie (a glass or ceramic bowl set over a pan of simmering water). I’m a lazy girl and if I can cut a corner with no noticeable repercussions, you best bet I’ll do it. I simply heat my butter and chocolate together right in the saucepan (you can use the microwave too). As long as you keep it on a low heat and keep stirring, you’ll be fine with this method.

More Brownie Recipes:

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Baking 101: Triple Chocolate Brownies

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5 from 9 reviews


Everyone needs a failsafe brownie recipe in their repertoire and boy do I have the recipe for you. These best ever triple chocolate brownies are thick, fudgy, dark and delicious. Or, everything you could ever want in a brownie.


Units Scale
  • 250g unsalted butter
  • 300g plain chocolate
  • 4 large, free range eggs
  • 350g caster sugar
  • 175g plain flour
  • 100g white chocolate chips
  • 100g plain chocolate chips
  • 100g milk chocolate chips


  1. Preheat oven to 170°C and line a 9″x9″ square tin with baking parchment.
  2. In a large heavy bottomed saucepan melt the butter and chocolate together over a low heat. Allow to cool slightly. In the bowl of an electric mixer whisk the eggs and sugar together until light and fluffy. With the mixer on low pour the melted chocolate into the egg mixture in a slow steady stream, mix until combined. Add in the flour and stir until the flour just about disappears, take care not to over mix at this point.
  3. Using a wooden spoon quickly stir the white, plain and dark chocolate chips through the batter.
  4. Pour the batter into the prepared pan and smooth out with the back of a spoon. Bake for 25-30 minutes or until there is just a slight jiggle in the centre of the pan.
  5. Leave to cool completely, preferably overnight in the fridge. Cut into squares and enjoy.


  1. Emily
    September 26, 2022 / 9:17 am

    These brownies were incredible, they satisfied every brownie craving! Everyone loved them! So thick, fudgy, and delicious!

  2. Natalie
    September 26, 2022 / 11:14 am

    You had me at the headline, LOL – triple chocolate! Great recipe, thanks!

  3. Liz
    September 26, 2022 / 12:39 pm

    These were so fudgy and delicious! We loved all the chocolate chips!

  4. Amanda
    September 26, 2022 / 2:50 pm

    Loved these brownies they are so fudgy. The kids loved them so will definitely be making them again!

  5. September 26, 2022 / 3:44 pm

    Chocolate heaven in my books!! So good, so chocolaty, so delicious.
    Making it again soon.
    Thank you so much for sharing.

  6. September 26, 2022 / 11:01 pm

    What’s not to love about a recipe that has three types of chocolate!

  7. Andrea
    September 27, 2022 / 3:32 am

    these brownies turned out oh so good! so decadent and delicious!

  8. Addie
    September 27, 2022 / 4:01 am

    So chocolaty and delicious!

  9. September 27, 2022 / 11:32 am

    Triple chocolate brownies looks delicious my kids will love it.

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