Nigella's Triple Chocolate Brownies

These super indulgent one-bowl Triple Chocolate Brownies are the ultimate sweet treat! So easy to make they're rich, fudgy and a go-to for parties or bake sales - you can also customise this chocolate brownie recipe with your favourite add-ins like extra chocolate or chopped nuts.

For me when I think of Nigella, I think of chocolate. I think of rich gorgeous ganache or decadent cakes with thick buttercream. I think of triple chocolate cookies, melting chocolate puddings and I think of brownies.

I've adapted this recipe from How To Be A Domestic Goddess and I think Nigella was bang on with such an easy recipe filled with rich chocolate flavour. They are dangerously easy to make and only require one bowl. Anyone who follows me on Instagram will know I am a huge fan of one bowl / one pan / one pan cooking and brownies fit right into that category.

I thought it only apt to share with you a very well loved and only slightly adapted recipe in homage to Nigella. These are rich, fudgy and I am always over generous with the white chocolate chunks. The only version online of Nigella’s Triple Chocolate Brownies makes a vast amount so I have halved the recipe which still makes a good 16 brownies or 24 if you cut them into bite sized chunks which I love to do.

Ingredients

• unsalted butter (by using unsalted butter, we can control the amount of salt in these brownies ourselves)
• dark chocolate (you want to use a good quality chocolate around 70%)
• eggs
• caster sugar (also sold as superfine sugar, for my American readers granulated sugar will work fine, but superfine will be better!)
• plain flour (also sold as all-purpose flour)
• instant coffee (optional, you should not be able to taste it, it should just boost the overall chocolate flavour)
• vanilla essence (or extract -- this is also optional, but again highly recommended to add an extra element of complexity)
• salt (essential for balancing the sweetness of these triple chocolate brownies, any natural salt in the batter will do, but you can lean into the sweet / salty vibe by sprinkling extra Maldon sea salt flakes on top of the just baked brownies)
• white chocolate (we like the uneven chunks you get and how the chocolate melts into the squidgy brownie if you cut up a bar, but you can easily use white chocolate chips or chunks in this brownie recipe instead)

Frequently Asked Questions

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Nigella's Triple Chocolate Brownies

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These rich, fudgy one-bowl Triple Chocolate Brownies are great for parties, bake sales or to serve for dessert with a drizzle of melted chocolate and a scoop of vanilla ice cream.

• Author: Margie
• Prep Time: 10 minutes
• Cook Time: 25-35 minutes
• Total Time: 45 minutes
• Yield: 16 pieces, 24 bite sized 1x
• Category: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 180g unsalted butter
• 180g dark chocolate
• 3 eggs
• 200g caster sugar
• 90g plain flour
• 1 tsp instant coffee (optional)
• 1 tsp vanilla essence (optional)
• pinch of salt
• 200g white chocolate, cut into rough chunks

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Instructions

1. Preheat the oven to 180C.
2. Melt the butter and chocolate together in a bowl, either in the microwave or over a simmering pan of water.
3. Once melted, stir in the sugar and add the eggs and give it a good mix.
4. Add the flour, salt, coffee and vanilla (if using) and gently fold it together. You want to avoid stirring too much once you've added the flour as it can make the brownies tough.
5. Stir in the white chocolate. Pour into a lined baking tin - I use a 20cm square one or equivalent.
6. Here is the only tricky bit - bake for 25 - 35 minutes depending on your oven. Mine are done at 25 minutes, and then I allow to cool completely before storing in the fridge to keep them nice and fudgy. If you prefer slightly less squidgy keep them in for a bit longer.  Just remember that they will carry on cooking once you take them out of the oven so it's perfectly acceptable for them to be slightly too soft when taking them out because they will firm up. It's slightly trial and error on your first attempt, but I cant really think of a more delicious experiment!
7. Leave the brownies to cool before slicing.

Notes

These brownies should keep well in an air-tight container for up to three days, but as with most baked treats they're best eaten the day they're made!