I’m a bit confused. It doesn’t take much. Bear with me on this one. Can I call these ‘triple’ chocolate fudge brownies? It’s the brownie bit that’s confusing me. These brownies contain 2 different types of chocolate chunks, plus the chocolate of the brownie. Hence why I’ve gone for the word ‘triple’. But is that latter chocolate already a given? Because brownie is already chocolate? Am I misleading people by calling these Triple Chocolate Fudge Brownies? Should they just be ‘double’? Confusion reigns.
No matter though, these are pretty god damn chocolatey brownies. It’s a really straight-forward recipe, no need even to melt chocolate. The chocolatey-ness of the brownie comes purely from the cocoa. So don’t skimp on the cocoa. Use good stuff. I do tend to use Cadbury Bournville Cocoa because I know it’s good, although I’ve just bought Asda’s own, so I’ll let you know how that pans out. But whatever you do, don’t use drinking chocolate or the like. This needs the chocolate hit you’ll only get from good quality cocoa.
Ingredients (makes 9 large squares)
350g (2 cups) sugar*
75g (3/4 cup) cocoa powder
50g (1/3 cup) plain flour
1 tsp baking powder
4 eggs, beaten
220g (2 sticks) unsalted butter, melted
2 tsp vanilla extract
100g (1 cup) white chocolate, chopped into chunks
100g (1 cup) milk chocolate, chopped into chunks
* I tend to use mostly granulated sugar in my recipes now. I haven’t been able to find any difference compared to caster sugar here, and I recently discovered it’s a third of the price!
1. Preheat your oven to 170°C (fan) / 325°F. Line and grease an 8″ square baking tin, or a tin of similar volume (I tend to use greaseproof paper and groundnut oil, but vegetable oil or butter will do fine).
2. In a large mixing bowl stir together the sugar, cocoa, flour and baking powder.
3. Add the eggs, melted butter and vanilla, and mix well until thoroughly combined.
4. Add the chopped chocolate chunks and mix well.
I actually ended up using this white chocolate with cookie in it:
This is purely because it’s what Asda substituted my bar of white chocolate for. I think I’d stick to straightforward white chocolate in the future though as the little bits of cookie, once baked, are rather hard (my poorly tooth will testify to that – probably the Universe’s punishment for sneaking brownie). You can obviously add any chocolate as your chocolate chunks, but the mix of white and milk, I think, is a winning combo as they offset the rich chocolatey-ness of the brownie perfectly.
5. Pour your brownie mix into the prepare tin and level.
6. Bake in your preheated oven for about 40-45 minutes. Remove and leave to cool completely before cutting into squares.
If when you go to cut your brownies up you find them a bit too gooey in the middle, just chuck them in the fridge and let them firm up. They’ll then be lovely and fudgy which is no bad thing in a brownie. Just store them in the fridge.
How simple was that? And the result is a gorgeously fudgy and chocolatey brownie, filled with chunks of milk and white chocolate, with that lovely crisp top you expect of a good brownie.