Triple chocolate brownie recipe
Triple choc brownies are the ultimate gooey chocolate brownies in our opinion. Fudgey chocolate heaven and a summer essential. The perfect pud for parties, barbecues and picnics – they taste even better outdoors!
240g dark chocolate
100g milk chocolate
150g unsalted butter
2 medium free-range eggs
175g caster sugar
1 tsp cocoa powder
5g baking powder
60g plain flour
100g broken walnuts
Heat oven up to 180°C. Line a deep-sided baking tray with greaseproof paper
Melt the dark chocolate and butter in bowl over a bain-marie. Stir constantly until they have melted completely; take the bowl off the bain-marie and leave to cool slightly
Using an electric mixer whisk the eggs and sugar until doubled in volume and well aerated. Now fold in the melted chocolate/butter mixture.
Add the vanilla essence and then sieve the flour, baking powder and cocoa powder. Fold into your wet mixture carefully so as not to knock out any air.
Finally fold in the broken walnuts and milk chocolate and pour into the mould.
It should take approximately 30 minutes for the brownies to cook; check by pushing a cocktail stick into the tray. The stick should come out slightly wet
Once done, pull out of the oven and cool down on a wire rack. Leave in the fridge to set in an airtight container.
Tony Lones is a 2020 finalist at the prestigious B&I StrEAT Food Awards – he also reached the finals last year. He became passionate about food after working on a fruit and vegetable stall while waiting for his exam results. He says, “I became more interested in food than my career choice, which was electronic engineering!