Nigella's Triple Chocolate Brownies
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.
- 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
- 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
Instructions
- Preheat the oven to 180C.
- Melt the butter and chocolate together in a bowl, either in the microwave or over a simmering pan of water.
- Once melted, stir in the sugar and add the eggs and give it a good mix.
- 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.
- Stir in the white chocolate. Pour into a lined baking tin - I use a 20cm square one or equivalent.
- 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!
- 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!