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  • Easy
  • Serves 12
  • 10 mins prep
  • 60 mins cook

Triple chocolate brownies

triple chocolate brownies
Triple tested. For your success every time.

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.


Triple chocolate brownies

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


Average rating

16 ratings
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