The best super fudgy triple chocolate chip brownies!
I think these are probably the best brownies I’ve ever made! They’re rich, dense, and fudgy in the middle, with chewy edges and a light crackly top. You only need one bowl and they’re super quick and easy to make. This may just be your new go-to brownie recipe!
I find brownies can be difficult to get right sometimes… they’re either too cakey or too gooey, but I’ve provided lots of tips in the notes section of this recipe to help you get these perfect!
I hope you love these as much as I do! Don’t forget to tag me on Instagram if you try them 🙂
Super Fudgy Triple Chocolate Brownies
- 170 g unsalted butter melted and cooled slightly
- 100 g light brown sugar
- 150 g caster sugar
- 2 large eggs
- 125 g dark chocolate melted and cooled slightly
- 100 g plain flour
- 30 g cocoa powder
- 1 tsp salt
- 100 g dark chocolate chips
- 100 g white chocolate chips
- 100 g milk chocolate chips
- Heat the oven to 190C/170C fan and line an 8x8" tin with baking paper
- In a large mixing bowl, whisk together the melted butter and both sugars with an electric whisk or stand mixer until the sugar has dissolved and no lumps remain. About 2 minutes
- Add in the 2 eggs and whisk to form stiff peaks. This could take anywhere from a few minutes to 15 minutes depending on the temperature and your equipment
- Whisk in the melted chocolate until just combined
- Place a sieve over the bowl, then pour in the flour, cocoa powder, and salt.Sift these into the bowl, then fold them in gently with a spatula until just a few streaks of flour remain. Try to keep as much air in the mix as possible
- Fold in all the chocolate chips until evenly distributed and no streaks of flour remain
- Scoop the mix into your prepared baking tin and smooth it out evenly
- Bake in the oven for 25-30 minutes or until they no longer wobble
- Allow to cool fully in the tray, then refrigerate overnight for best results. Enjoy!
- These brownies will last 4-5 days in an airtight container at room temperature or in the fridge
- Make sure the butter and chocolate have cooled slightly before using in the mix
- Whipping the eggs to stiff peaks gives taller and fudgier brownies with a light crackly top
- You can swap the light brown sugar for caster sugar if you prefer
- You can use milk chocolate if you prefer, but please use one that is at least 28% cocoa solids (not Dairy Milk chocolate). The brownies will be less rich and not quite as firm
- Refrigerating the brownies overnight gives them that nice fudgy texture, opposed to gooey
- You don't have to add the chocolate chips if you just want a plain brownie