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Triple Chocolate Brownie Recipe - The Lean Cook

Triple Chocolate Brownie Recipe

Triple Chocolate Brownie Recipe

After watching a disastrous brownie challenge during the 2020 Great British Bake Off (chocolate week), I wondered how hard could it be to make a great brownie?

With my faithful assistant and brownie expert by my side (Benjamin, aged 5), we set about making a batch of gooey brownies which were given his seal of approval!

Ingredients for 16 squares or 8 slabs

200gUnsalted butter at room temperature
200gDark chocolate
85gPlain flour
50gCocoa powder
50gWhite chocolate
50gMilk chocolate
3Large eggs
250gGolden caster sugar

(Example ingredient amounts given, adjust accordingly to your requirements)


  • Break the dark chocolate into small squares and place into a medium bowl along with the unsalted butter.
  • Put a small saucepan onto a medium heat and add boiling water about a quarter full and sit the bowl on top. If the bowl is touching the water, remove a little.
  • Turn the heat down to low and let the butter and chocolate slowly melt. Stir occasionally to combine them.
  • When the chocolate and butter are completely melted, carefully remove the bowl from the pan and let the mixture completely cool.
  • Once the mixture is cool, preheat your oven to 180°C fan/355°F and line your baking tray with baking parchment and grease with a little butter.
  • Tip the flour and cocoa into a bowl using a sieve to get rid of all lumps and set aside.
  • Break the eggs into a bowl and add the caster sugar. Beat the sugar and eggs together with an electric whisk until the mixture looks thick and creamy – this will take a few minutes. The mixture is ready when it’s thick, fluffy and pale.
  • Pour the cooled chocolate and butter mixture into the beaten eggs and fold them together gently using a large metal spoon.
  • If you’ve never folded in baking before, carefully cut through the mixture with the edge of the spoon, working in a gentle figure of eight and moving the bowl as you go.
  • When the chocolate is combined, add the sieved flour and cocoa powder and fold the mixture as before to incorporate the dry ingredients into the wet ingredients. At first the mixture will look a little dry, but take your time and you soon see a fudgy mixture (this is a good thing!). Stop folding as soon you see the fudgy stage so as not to over mix the brownie batter.
  • Roughly chop the white and milk chocolate and add them to the batter and fold one last time.
  • Pour the mixture into your lined baking tray and use a spatula to get every last gram out!
  • Bake the mixture and set your timer for 25 minutes. When the times up, pull the shelf out and give the tray a gentle shake. If you notice a wobble in the middle, the brownies aren’t quite ready yet and return them to the oven for a few more minutes.
  • The brownies are ready when the top has a shiny, papery crust and the sides are starting to come away from the sides.
  • Remove the baking tray and leave the brownies in the tin until they have completely cooled.
  • Once the brownies have cooled, remove the brownie slab from the baking tray and cut into squares or slabs.
  • Enjoy!


  • The dark chocolate I used was 73% cocoa solids, but aim for a minimum of 70% which is readily available.
  • Instead of using milk chocolate, I used milk chocolate with nuts (Cadbury Wholenut).
  • Feel free to use regular caster sugar if you can’t get hold of the golden variety.
  • These brownies will keep in an air tight container for 2 weeks – mine were gone in 5 days!
Nella Foulds
Nella Foulds

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