These triple chocolate brownies are a must-try. Packed with white, dark, and milk chocolate chips, they offer a rich and fudgy texture that's hard to resist. This easy-to-follow recipe ensures perfect brownies every time.
You'll also love my easy chocolate brownies, Nutella brownies, and these pecan brownies.
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⭐️ Why this recipe works
- Triple Chocolate: Combining white, milk, and dark chocolate chips ensures a rich, layered chocolate flavour in every bite.
- Fudgy Texture: The high ratio of butter and chocolate to flour creates a dense, fudgy brownie that melts in your mouth.
- Enhanced Flavor: Adding instant coffee powder intensifies the chocolate flavour, making these brownies even more decadent.
- Simple Ingredients: This recipe uses common pantry staples, making it easy to whip up whenever a chocolate craving strikes.
- Quick Bake Time: The brownies bake in just 18 minutes, allowing for a fast turnaround from mixing bowl to dessert plate.
🧾 Ingredients overview
- Butter: Adds richness and moisture to the brownies, creating a fudgy texture.
- Caster Sugar: Sweetens the brownies and helps achieve a shiny, crackly top.
- Vanilla Extract: Enhances the overall flavour, adding a subtle depth to the chocolate.
- Eggs: Provide structure and contribute to the brownies' fudgy texture.
- Cocoa Powder: Intensifies the chocolate flavour and gives the brownies their rich, dark colour.
- Plain Flour (all-purpose): The base of the batter, providing structure and stability.
- Instant Coffee Powder: Amplifies the chocolate flavour, making it more robust and complex.
- Chocolate Chips (white, dark, milk): Offer a triple chocolate experience, with each type contributing its unique flavour and texture.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Triple Chocolate Brownies recipe step-by-step
- Preheat Your Oven: Set your oven to 160ºC (fan) to ensure it's ready when the batter is mixed.
- Melt the Butter: In a medium mixing bowl, melt the butter in the microwave until fully liquid.
- Combine Wet Ingredients: Add the eggs, vanilla extract, and caster sugar to the melted butter and mix well until combined.
- Sift in Dry Ingredients: Sift the plain flour and cocoa powder into the wet mixture to ensure there are no lumps.
- Add Coffee Powder: Incorporate the instant coffee powder, gently combining the dry ingredients into the egg mixture with a large spoon until just mixed.
- Add Chocolate Chips: Pour in the white, dark, and milk chocolate chips, stirring gently to distribute them evenly throughout the batter.
- Prepare the Baking Tin: Spread the brownie batter evenly into a prepared baking tin, ensuring it reaches all corners.
- Bake: Bake the brownies for about 18 minutes, or until the top is set and the inside remains slightly fudgy.
- Cool and Cut: Allow the brownies to cool in the pan for about 30 minutes before cutting them into 16 squares with a sharp knife.
📖 Variations
- Instant Coffee Powder: Omit if you prefer a milder chocolate flavour or replace with espresso powder for a stronger kick.
- Flour: Substitute with gluten-free flour blend to make the brownies gluten-free.
- Chocolate Chips: Use chopped chocolate bars instead of chips for larger chunks of chocolate.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Check Doneness: Insert a toothpick into the centre; it should come out with a few moist crumbs for perfect fudgy brownies.
- Shiny Top: To achieve a shiny top, whisk the sugar and eggs until well combined before adding the other ingredients.
- Undercook Slightly: For the ultimate fudgy brownies, slightly undercook them. They will continue to set as they cool.
- Top with Sea Salt: Sprinkle a pinch of sea salt on top of the batter before baking to enhance the chocolate flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled brownies in an airtight container in the fridge for up to 1 week.
- Freezer: For longer storage, place the brownies in a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: To refresh the brownies, warm them in a microwave for 10-15 seconds or in a 150ºC oven for 5-10 minutes.
❓Recipe FAQ's
Yes, but be aware that glass baking dishes often require a longer baking time. Monitor the brownies closely to avoid overbaking.
Brownies can sink if the batter is overmixed, if the oven temperature is too high, or if they are underbaked. Make sure to mix gently and bake at the correct temperature.
For a cakier brownie, add an extra egg and a bit more flour to the batter. This will give the brownies a lighter texture.
Line the baking pan with parchment paper, leaving some overhang for easy removal. Grease the sides of the pan if you're not using parchment paper.
Looking for other chocolate recipes like this? Try these:
If you tried this Triple Chocolate Brownies please let me know in the comments below, and please leave a star rating while you're there!
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One Bowl Triple Chocolate Brownies
Ingredients
- 100 g (½ cup) butter, melted
- 150 g (1 cup) caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 75 g (1 cup) cocoa powder
- 80 g (¾ cup) plain flour, (all-purpose flour)
- 2 tablespoons instant coffee powder
- 300 g (1 ½ cups) chocolate chips, white, dark, milk (100g of each)
Instructions
- Preheat your oven to 160ºC (fan).
- In a medium mixing bowl, melt the butter in the microwave.
- Add the eggs, vanilla extract, and caster sugar to the melted butter. Mix well.
- Sift in the plain flour and cocoa powder.
- Add the instant coffee powder. Gently combine the dry ingredients into the egg mixture using a large spoon until just combined. Do not overmix.
- Pour in the chocolate chips and stir gently once or twice to distribute them throughout the batter.
- Spread the brownie batter evenly into a baking tin.
- Bake for about 18 minutes, until the top is set and the inside is still slightly fudgy.
- Allow the brownies to cool in the pan for about 30 minutes before cutting them into 16 squares with a sharp knife.
Notes
- Avoid Overmixing: Be careful not to overmix the batter once you add the flour. Slight
- Underbaking: It's best to slightly underbake the brownies as they continue to cook in the hot tin while cooling. The timing in this recipe accounts for that.
- Cooling and Cutting: Wait until the brownies have cooled completely before removing them from the tin. Use a sharp knife to ensure clean cuts.
Nutrition
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Kelly
These were amazing. Will definitely make them again.
Deborah Rainford
So happy you loved these! 🙂
Louise
I’m looking forward to trying this recipe but when and how do you add the coffee powder? I can’t see that in the instructions.
Deborah Thompson
Sorry about that, Louise! The coffee powder goes in with the flour and cocoa powder. The recipe has been amended, so if you decide to print it, it will be correct. Thanks for catching that. Would love to hear how you get on!