Triple Chocolate Brownies
Indulge in the rich and decadent flavors of this triple chocolate brownie recipe. A perfect blend of dark, milk, and white chocolates, combined with the crunch of nuts and the smoothness of butter, creates a delightful treat that is sure to satisfy all your chocolate cravings. With a soft and fudgy center, these brownies are a delicious delight to bake and enjoy with loved ones.
— Constant Cookbook
Ingredients
- 275g/10oz plain chocolate (70% cocoa solids)
- 275g/10oz unsalted butter
- 50g/ground almonds (optional)
- 85g/3oz pecans, broken into pieces
- 85g/3oz milk chocolate, cut into large chunks
- 85g/3oz white chocolate, cut into large chunks
- 175g/6oz plain flour
- 1 tsp baking powder
- 4 large eggs, lightly beaten
- 1 tsp vanilla essence
- 325g/12oz caster sugar
Instructions
- Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.
- Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.
- Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts (almonds)and chocolate.
- Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Yield
Serves 20
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