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. And I have other recipes you might like - think decadent cakes with glorious ganache (like my chocolate cake with chocolate mousse) 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. It makes everything so much easier. I know some people swear by whisking the eggs separately first, but this simple brownie method works every time, without that.
All you have to do is melt good-quality dark chocolate and butter together in a bowl, then let it cool slightly before mixing in sugar and eggs. Then you sift in plain flour and a pinch of salt - plus some instant coffee granules and vanilla extract. The latter two ingredients are optional, but highly recommended. Don’t worry, the coffee won’t give you mocha brownies. It enhances the chocolate flavour making the brownies even more decadent. Finally, gently fold through some chopped white chocolate chunks (yes chunks, this is important - scroll down to learn why), spoon into the tin and pop in the oven. That really is all there is to it. The only slightly tricky part is determining when to take them out of the oven - but I will take you through all of that in the recipe and tips.
Once you have got the hang of these dark chocolate and white chocolate brownies, you can get creative with the recipe. A bit like my banana chocolate chunk muffins, try customising with different chocolate or adding chopped nuts for a bit of crunch. Have fun with it and create your perfect brownie…
Jump to:
- Why you will love these Dark Chocolate Brownies with White Chocolate Chunks:
- 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:
- Made this recipe and loved it?
- Dark Chocolate and White Chocolate Brownies
Why you will love these Dark Chocolate Brownies with White Chocolate Chunks:
- 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
Butter - this adds a rich and creamy flavour to these dark chocolate brownies with white chocolate chunks. Opt for unsalted so you can control the salt level.
Dark chocolate - a crucial ingredient in any chocolate brownie! Opt for the best quality you can find, ideally 70%, for the most delicious results.
Eggs - I always use free-range eggs. I also recommend using a large egg stamped with the British Lion mark.
Caster sugar - this brings sweetness to the chocolate brownies. It also helps give them a soft, fudgy texture and a crisp, crinkly top.
Plain flour - also known as ‘all-purpose’ flour. This helps give the chocolate brownies structure.
Salt - this won’t make the chocolate brownies taste salty. It balances out the sweetness and heightens the other flavours. I recommend Maldon Salt Flakes.
Instant coffee - don’t worry, this won’t make coffee-flavoured triple chocolate brownies! Adding a hint of coffee to chocolate recipes intensifies the chocolate flavour. I recommend the Nescafe Azera instant coffee.
Vanilla extract - this is entirely optional, but I do like to add a hint of vanilla sweetness to my chocolate brownies. You can also opt for vanilla white chocolate. I like the Lindt White Chocolate with a Touch of Vanilla.
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. Alternatively, soft light brown sugar will give these dark chocolate and white chocolate brownies a subtle molasses flavour and even more moist texture.
Vanilla: you can use vanilla extract or a little vanilla bean paste for a subtle vanilla flavour. Avoid vanilla essence as this is synthetic and will give your chocolate brownies a synthetic flavour.
White chocolate: obviously these are dark chocolate and white chocolate brownies, but 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. Ruby chocolate will give a subtly fruity flavour. Alternatively, try adding chopped blonde chocolate for a subtle biscuity flavour (ideal if you like Lotus Biscoff).
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. They are great fun for friends and family.
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 let them cool completely (so you get the clean slices), then 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
A chocolate brownie without white chocolate chunks is to me almost a little naked. The white chocolate chunks are goey and delicious when warm and then as the brownie cools, they form gorgeous hunks of white chocolate in every bite. So 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 dark chocolate brownies with white chocolate chunks 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. However, I have a simple moist chocolate cake for all those chocolate cake fans out there! 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. Afterall, it will continue to bake once you have removed it from the oven. They will firm up as they cool, but if you feel they are still too gooey, simply pop 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. However, I can think of few other experiments that are quite as delicious. 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 recipe is one to try, too.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
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 teaspoon instant coffee granules optional
- 1 teaspoon 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!
