Triple Chocolate Dream Brownies
Cake
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Cook Time
1 h
Servings
9
Difficulty
Medium
Prep Time
25 Min
Description
These triple chocolate brownies are a chocolate lover's dream! I've been making these for years, and they're always a hit. The combination of dark, milk, and white chocolate creates a rich, decadent flavor that's simply irresistible. They're perfect for parties, birthdays, or just a special treat. The recipe is easy to follow, and the Thermomix® makes it even simpler. These brownies are best served at room temperature for a gooey center, or chilled for a fudgy texture. Enjoy!
Ingredients (11 ingredients)
-
150 g unsalted butter
-
350 g dark chocolate
-
1 piece espresso
-
100 g rye flour
-
25 g organic cocoa powder
-
4 piece eggs
-
300 g light brown soft sugar
-
1 tsp vanilla paste
-
100 g milk chocolate
-
100 g white chocolate
-
0.5 tsp sea salt
Preparation (7 steps)
Melt chocolate and butter
Add 150g unsalted butter, 350g dark chocolate, and 1 espresso to the mixing bowl. Melt for 5 Min./50°C/Stufe 2. Ensure the chocolate and butter are fully melted and smooth.
Mix dry ingredients
In a separate bowl, mix together 100g rye flour, 25g organic cocoa powder, and 0.5 tsp sea salt. Set aside.
Beat eggs, sugar, and vanilla
Add 4 eggs, 300g light brown soft sugar, and 1 tsp vanilla paste to the mixing bowl. Beat for 5 Min./Stufe 4 until thick, pale, and doubled in volume. Use the butterfly whisk for best results.
Combine wet and dry ingredients
Gradually fold in the cooled melted chocolate mixture from step 1 into the egg mixture, being careful to retain as much air as possible. Gently sift the dry ingredients from step 2 over the batter and fold in until just combined.
Add chocolate chunks
Add two thirds of the chopped 100g milk chocolate and 100g white chocolate to the batter and fold through briefly.
Bake the brownies
Preheat the oven to 180C/160C fan/gas 4. Butter and line a 20 x 20cm baking tin with baking parchment, leaving some overhang. Scrape the batter into the tin and smooth the top with a spatula, then scatter over the rest of the chocolate chunks and push them into the top slightly with the spatula. Bake for 30 mins or until the edges are set but the middle still has a slight wobble. Remove from the oven and scatter with a little flaky sea salt.
Cool and serve
Let the brownies cool completely in the tin, then lift them out using the paper. If you want them super-gooey and soft in the middle, serve them at room temperature, but if you want them fudgy, chill in the fridge – either way they will cut into nine generous squares or 16 smaller pieces. Store in an airtight container at room temperature for up to three days, or in the fridge to go fudgy for up to a week.
Finished cooking? Great! 🎉
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Created by
Charlotte Allen
6
Rezepte
0
Kochbücher
Tags
Allergens
- Cereals containing gluten: Rye
- Eggs
- Milk (including lactose)
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