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These indulgent one-bowl dark chocolate and white chocolate brownies are the ultimate sweet treat! They are rich, fudgy and super easy to make. Perfect for parties, bake sales or for pudding with a scoop of vanilla ice cream and drizzle of melted chocolate…
A chocolate brownie without white chocolate chunks is, to me, almost a little naked. The white chocolate chunks are gooey and delicious when warm and then as the brownie cools, they form gorgeous hunks of white chocolate in every bite. When it comes to baking, it’s hard to beat something chocolatey.
Of course, I have other recipes you might like – think decadent cakes with glorious ganache (like my chocolate cake with chocolate mousse or my chocolate ganache layer cake) and thick buttercream. Or brown butter chocolate chip cookies, melt-in-the-middle puddings. But sometimes, a good brownie is just so hard to beat.
These triple chocolate brownies are an adaptation of one of Nigella’s legendary brownie recipes. They are rich, decadent and dangerously simple to make. In fact, they use just one bowl. If you follow me on instagram (@desertislanddishes), you will know how much I love a one bowl/one pan/one pot recipe.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- Here’s how to make perfect dark chocolate brownies with white chocolate chunks
- Cooking Tips:
- White Chocolate Chips vs White Chocolate Chunks
- Cakey vs Fudgy Brownies
- Frequently Asked Questions
- Other recipes you may enjoy:
- Dark Chocolate and White Chocolate Brownies Recipe
Why you will love this recipe:
- They are a quick and easy bake – and made in one bowl.
- They have an irresistible flavour and texture. Imagine rich, fudgy dark chocolate brownies with sweet, gooey white chocolate pieces.
- They are versatile. You can get creative and try different flavours.
- You can serve them as a sweet treat or pudding.
- They are a real crowd-pleaser.
- It is the perfect make-ahead recipe as they need to cool completely before slicing.
Ingredients:
See recipe card for the exact recipe with a full list of ingredients and measurements
Dark chocolate – Opt for the best quality you can find, ideally 70%, for the most delicious results.
Caster sugar – also known as superfine sugar in the US.
Plain flour – also known as ‘all-purpose’ flour.
Instant coffee -Adding a hint of coffee to chocolate recipes intensifies the chocolate flavour.
Good-quality white chocolate – white chocolate has to have a minimum of 20% cocoa butter, try to go for one nearer to 30% for best results.
Substitutions and Variations:
Caster sugar: you can swap for granulated or golden caster sugar if that is what you have.
White chocolate: you can use any flavour for the chocolate chunks. More dark chocolate will create a richer brownie, while milk chocolate is great if you feel white chocolate is too sweet.
Leftover chocolates: if you have leftover chocolates from a sharing box, like Lindor or Celebrations, you can chop them into pieces in place of the white chocolate.
Chopped nuts: I think they are delicious with or without nuts. If you do want to add extra crunch, feel free to stir in a handful of roughly chopped nuts. Pecans, hazelnuts, almonds, macadamias… all sorts work well.
Here’s how to make perfect dark chocolate brownies with white chocolate chunks
This is a step-by-step guide to help you make the best brownies possible. The full recipe with measurements can be found in the recipe card at the bottom of the page.
ONE: Preheat the oven to 180C/160C Fan. Grease and line a 20cm (8-inch) square tin with non-stick baking paper and set aside. Put the diced butter and chopped dark chocolate into a heat-proof bowl. Pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each. Once melted, set aside to cool slightly.
TWO: Stir in the sugar until dissolved, then add the eggs and give it a good mix.
THREE: Sift in the flour and a pinch of salt.
FOUR: Add the coffee and vanilla extract, if using.
FIVE: Gently fold together until just combined to form a smooth batter. You want to avoid too much stirring once you’ve added the flour as it can make the brownies tough.
SIX: Chop the white chocolate into chunk. You want proper chunks so keep them big.
SEVEN: Fold through half the white chocolate chunks in the bowl.
EIGHT: Pour into the prepared tin and scatter the rest of the white chocolate on top. Use a knife to press into the batter so that you can evenly distribute it across the tin. Bake in the oven for 25-35 minutes.
Cooking Tips:
Baking time: how long you need to bake these brownies depends on how fudgy you want them. If you prefer a fudgier texture, you want to give them less time. Remember, they will continue to bake in the tin after you remove them from the oven so you always want them to be slightly underbaked.
Plus, once they have cooled completely, you can chill them in the fridge to firm up. If you prefer a firmer texture, give them slightly longer in the oven. You still want to take them out before they are fully set though!
Clean slices: for neat, clean chocolate brownie squares, let them cool completely in the tin before slicing. I know, it’s hard! If they are very gooey, cover and pop in the fridge for a few hours to firm up.
Perfect pudding: these dark chocolate brownies have white chocolate folded through, so they taste incredible served warm for pudding. This melts the white chocolate and makes them so gooey and fudgy. The best way to do this is to reheat the slices individually in the microwave in 20 second blasts. The exact time will depend on how big your slices are. Serve with a scoop of vanilla ice cream (or fresh cream) and a drizzle of melted chocolate.
White Chocolate Chips vs White Chocolate Chunks
When I specify using a bar of white chocolate, chopped into chunks instead of white chocolate chips, it’s so that you get these pools of melted chocolate! I do the same in my brownie bites and brown butter chocolate chip cookies. I find it gives a much better flavour and texture. This is because chocolate chips have stabilisers in them specifically designed to make them withstand high temperatures and hold their shape during baking. This prevents them from melting into the gloriously gooey chunks you want in the perfect brownie.
They also tend to taste sweeter as they have a higher sugar content and lower cocoa butter percentage than chocolate bars. Of course, you can use chocolate chips, but a chopped-up bar of good-quality white chocolate will give you much better dark chocolate brownies.
Cakey vs Fudgy Brownies
Everyone has their own idea of the perfect brownie. Whether you are team cakey or fudgy, these white chocolate chunk brownies are designed to be on the fudgy side. They won’t be particularly ‘cakey’ as they have a relatively low ratio of flour and don’t have any baking powder. If you give them a longer cooking time, they will have a firmer set, though.
For perfect fudgy chocolate brownies, the aim is to take them out of the oven while they are slightly underbaked. You want the top to be just set with a crinkly crust, but still have a slight wobble in the centre. They will continue to bake once you have removed them from the oven. Then they will firm up as they cool, but if you feel they are still too gooey, simply pop them in the fridge and chill until firm.
Ultimately, all ovens vary, so it will take some time to work out the best cooking time for you. Plus, any leftovers (not sure ‘leftover brownies’ are even a thing!) can be used to make my chocolate brownie trifle.
Frequently Asked Questions
You might have noticed that I recommend adding coffee to some of my chocolate-based recipes. This isn’t to give a coffee flavour profile. Instead, it enhances the chocolate flavour. This is because the bitterness of coffee brings out the flavours in the chocolate, making for a more complex and intense brownie.
They are delicious for elevenses with coffee or as a teatime treat. However, they also make for a wonderful pudding served warm so the white chocolate chunks go gloriously gooey. In that case, I like to add a scoop of ice cream and a drizzle of melted chocolate. Any flavour of ice cream will do – I like vanilla best. Alternatively, fresh cream or crème chantilly (whipped cream sweetened with sugar and vanilla) works well. Sometimes I add some fruity berries to contrast with the rich dark chocolate. If berries aren’t in season, a coulis or compote is lovely. It is super easy to make your own with frozen berries, but Bonne Maman has some delicious compotes. A dusting of icing sugar also looks very pretty.
Brownies are famous for their dense, fudgy and gooey texture, whilst blondies tend to be lighter, softer and more ‘cakey’. Tastewise, brownies have a rich, deep chocolate flavour due to common ingredients like dark chocolate and/or cocoa powder. Meanwhile, blondies are sweeter with caramel-butterscotch notes. Both are very versatile and can be ‘personalised’ with various additions like chocolate chunks and chopped nuts.
Yes. I always recommend making them a good few hours in advance so they have time to cool completely. That way, they cut into clean slices. You can then warm them in the microwave to re-melt the white chocolate chunks. Like a fair few baked goods, they are most delicious on the day they are made. However, they will keep in an airtight container for up to 3 days.
Yes. You can either freeze the whole bake or individual squares for up to 3 months. Just make sure they are wrapped very well in cling film (to prevent freezer burn). Defrost at room temperature before serving – or you can heat in the microwave from frozen if serving warm.
Like a fair few baked goods, they are most delicious on the day they are made. However, they will keep in an airtight container for up to 3 days.
Other recipes you may enjoy:
If you like the sound of these triple chocolate brownies, try my moelleux au chocolate, my chocolate chunk muffins or self saucing chocolate pudding. My chocolate chip cookie bars and my Dubai chocolate & strawberry dessert are both ones to try, too.
Easy Baking Recipes
Brownie Bites
Easy Dessert Recipes
Chocolate Brownie Trifle
Easy Baking Recipes
Moelleux au Chocolat (Melt in the Middle Chocolate Cake)
If you tried these Triple Chocolate Chunk Brownies or any other recipe on the site, please do leave a comment and let us know how it went!
Dark Chocolate and White Chocolate Brownies
Ingredients
- 180 g unsalted butter, diced
- 180 g good-quality dark chocolate, chopped
- 3 large eggs
- 200 g caster sugar
- 90 g plain flour
- Pinch of salt
- 1 tsp instant coffee granules, optional
- 1 tsp vanilla extract, optional
- 200 g good-quality white chocolate, chopped into rough chunks
Instructions
- Preheat the oven to 180C/160C Fan. Grease and line a 20cm (8-inch) square tin with non-stick baking paper and set aside.
- Put the diced butter and chopped dark chocolate into a heat-proof bowl. Set over a pan of barely simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water (or the chocolate will overheat) and allow it to slowly melt, stirring often until smooth. Alternatively, pop into a microwave-safe bowl and melt in 20 second bursts, stirring between each. This is the quickest method but you have to watch closely and ensure it doesn’t overheat or the chocolate will burn and you will have to start again. Once melted, set aside to cool slightly.
- Stir in the sugar until dissolved, then add the eggs and give it a good mix.
- Sift in the flour and a pinch of salt. Add the coffee and vanilla extract, if using, and gently fold together until just combined to form a smooth batter. You want to avoid too much stirring once you’ve added the flour as it can make the brownies tough.
- Fold through half of the white chocolate chunks until evenly distributed throughout the batter. Again, be mindful of not stirring too much.
- Pour into the prepared tin. Scatter over the other half of the chocolate chunks and use a butter knife or spoon to push the chunks into the batter. Smooth over the surface. Now here’s the tricky bit… Bake in the oven for 25-35 minutes. The exact length of time will depend a) on your oven and b) how you like your brownies. For a fudgy, gooey brownie, you will need a shorter time. Remember, it will continue to bake after you remove it from the oven. You are looking for a just ‘set’ crinkly top with a slight wobble in the centre (the more gooey you like your brownies, the more wobble you want). It can be a bit of trial and error on the first attempt – but it is hard to think of a more delicious experiment!
- Remove from the oven and leave to cool in the tin completely. If they are very gooey, once cooled, cover and chill in the fridge to firm up.
- Remove from the tin and cut into 16 squares or 24 bite-sized pieces. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious brownies! A staple dessert in our house!
These dark & white chocolate brownies couldn’t be simpler but give the most perfect brownie every single time.