A few friends and I held a dinner party on Tuesday night, all of us expected to bring along a dish, or wine or something equally tasty and I was given the huge responsibility of providing dessert. It was a great opportunity for me to get back in the kitchen and do some baking – something I love doing but just haven’t seemed to have the time for lately. Unsure of what would tempt everyone’s sweet tooth, I decided to go for my foolproof and always delicious Triple Chocolate Fudge Brownies which are always raved about by friends and family – especially when served warm from the oven with cherry or Baileys ice cream! Check out the recipe below and enjoy making!
- 150g Dark Chocolate
- 125g Butter (at room temp)
- 200g Caster Sugar
- 150g Self-Raising Flour
- 75g White Chocolate
- 75g Milk Chocolate
- 3 Eggs
- 1 tsp Baking Powder
(Supposed to make 18 brownies but they never stretch that far!)
- It takes roughly 20 minutes to prep the ingredients
- Cook for 25 minutes
- Cool for 45 minutes
- Ready in 90 minutes (ish)
- Preheat the oven to 180°C or Gas 4. Cut a piece of non-stick baking parchment a little larger than the tin, then snip into the corners and press the paper into the tin.
- Half-fill a saucepan with water, bring just to the boil then turn off the heat and place the large bowl on top. Break the dark chocolate into pieces and cut the butter into pieces on the plate, then add to the large bowl. Leave for five minutes or until melted.
- Now for the fun bit – put the white and milk chocolate into a plastic bag and hit with a rolling pin until broken into small pieces. This is for chocolate chips so worth chopping roughly if they don’t break up small enough.
- Whisk the eggs and sugar in the second bowl for 5 minutes using an electric whisk until thick and very frothy. Stick with it for the full 5 minutes because the consistency does change at the end.
- Pour the melted chocolate and butter mixture over the top and mix in very gently using a metal spoon. Sift in the flour and baking powder over the top and gently fold in.
- Pour the mixture into the lined tin and sprinkle the milk and white chocolate pieces on top.
- Bake the cake for 20 – 25 minutes until the top is crusty and the centre still wobbles slightly, then leave to cool and harden.
- Lift the paper and the cake out of the tin. Remove the paper and put the cake on a chopping board cut into pieces. Can be stored for a couple of days, but never last that long!
- Use the cheapest supermarket value chocolate – I find it has less sugar and creates a richer flavour for the brownie.
- Don’t use eggs from caged hens – I don’t know who honestly would in this day and age but I think you can taste the difference and quite frankly the eggs bind the mixture together, why not spend the pennies you save on the chocolate on good quality eggs?
- Be patient when melting the chocolate and butter together – don’t burn the chocolate!
- Blend the mixtures gently and patiently – don’t rush or stir too hard or the brownies will not be as light and won’t rise as well.
- You can also add walnuts, cherries or raspberries to the mixture which is also delicious.
- Melt any extra white chocolate and drizzle it from a spoon over the top of the cooked brownies to add an extra bit of sweetness.
- Serve with fruity or Baileys ice cream (cherry is also lovely) or whipped cream is also delicious and enjoy!
This is one of my favourite recipes and one I always make for family and friends – I hope you enjoy sharing it with your loved ones! Got a recipe you think I’d like? Leave me a link below!