This Brownie Recipe is rich, delicious and really easy to make. The 3 chocolates are Melted Dark Chocolate, Cocoa and Chocolate Chips. I made them for Easter, but you can make them for any event and either cover in chocolate and sweets or leave plain and enjoy as a dessert with ice-cream.
The one thing I always used to struggle with when making Brownies was knowing when they were cooked just right. Brownies should be a bit gooey inside, but not raw. And they should definitely not be cooked like a fully baked cake.
The usual trick of sticking a skewer in the middle and if it come out clean it's done, doesn't work in this case. Because if it comes out clean it means it's overdone.
So, how do you tell if you've baked your Brownie Recipe to perfection?
I researched and tried all different methods, and now I use the internal temperature method. I got the idea from watching a food TV show, where a chef was cooking steak. He used a temperature probe to measure the internal temperature, to decide if the steak was rare, medium or well done. This got me thinking, surely a Brownie would have an optimum internal temperature.
With a bit of trial and error, and many baked Brownies, I decided that the BEST internal temperature of a Brownie should be 90-95c (or 195-205f).
Personally I bake my Brownies at 160c Fan, for around 30 minutes, but I start checking the internal temperature at about 25 minutes, because it is a crime against chocolate to overbake a brownie.
Buying a thermometer with a probe was genuinely one of the best things I did for my baking. I use it for everything from Swiss and Italian Meringue Buttercream, to Macarons and now Brownies.
If you are wanting to load your Brownies up with chocolates and treats here's what to do. Within 5 minutes of your Brownies coming out of the oven, whilst they're still in the tins, drizzle with melted chocolate. Then load on all the treats you want to. If you want to pile them up, use a bit of melted chocolate to stick them all together. Then when the Brownie is fully cooled, remove from the tin and cut with a very sharp knife.
Don't try and remove a Brownie from it's tin until it is cooled and set or you'll just get in a bit of a mess!
Triple Chocolate Brownies
- 1 8" x 8"Square Baking Tin
- 200 gms Dark Chocolate
- 130 gms Butter or Baking Spread
- 220 gms Granulated Sugar
- 120 gms Plain Flour
- 15 gms Cocoa Powder
- 0.5 tspn Baking Powder
- 2 Free Range Eggs
- 100 gms Milk or White Chocolate Chips
- Bags Of what ever chocolates your fancy
- Pre-heat you oven to 160c fan, 180c, 350f, Gas Mark 4
- Line a Brownie Baking tin with Baking Parchment
- In a bowl melt the chocolate and butter together. I melted them with 30 second bursts in a microwave, or you can use a bowl over a simmering saucepan of water (Bain Marie)
- When melted, mix together until smooth and shiny
- Add the sugar and mix through
- Add the flour, cocoa and baking powder and mix until combined
- Then crack the eggs into a bowl and then add them to the mix. Mix until fully combined
- Lastly mix through the chocolate chips
- Pour into the baking tin and smooth out to the corners
- Bake for 25-35 minutes, or until the internal temperature is 90-95c (195-205f)
- Remove from the oven. If you are adding toppings, do so while the brownie is still hot/warm so they melt onto the surface.
- Once the Brownie is cooled and fully set, remove from the tin and cut into 9 squares with a sharp knife.
For an extra dimension, try drizzling with Roasted White Chocolate.