Decadent Valentine’s Day Triple Chocolate Brownies
The ultimate fudgy brownie featuring a shiny, crackly top and a dense, gooey center. Packed with three types of chocolate, these brownies are a sophisticated yet simple treat perfect for Valentine’s Day or any special occasion.
Ingredients
The Chocolate Base:
- 185 g Unsalted butter
- 185 g Dark chocolate 60-70% cocoa, chopped
- 275 g Caster sugar
- 3 Large eggs room temperature
- 1 tsp Vanilla extract
- Pinch of sea salt
The Dry Ingredients & Mix-ins:
- 85 g Plain flour All-purpose
- 40 g Cocoa powder Dutch-processed preferred
- 75 g Milk chocolate chopped into chunks
- 75 g White chocolate chopped into chunks
Optional: Heart-shaped sprinkles for decoration
Instructions
- Preparation: Preheat your oven to 160°C (fan) or 180°C (standard). Grease and line a 20cm (8-inch) square baking tin with parchment paper, leaving a slight overhang on the sides.
- Melt Chocolate: In a heatproof bowl, melt the butter and dark chocolate together using a bain-marie or in the microwave in 30-second intervals. Stir until glossy and set aside to cool slightly.
- The Ribbon Stage: In a separate large bowl, whisk the eggs and caster sugar using an electric hand mixer on high speed for 3–5 minutes. The mixture is ready when it is pale, doubled in volume, and leaves a "ribbon" trail when the whisk is lifted.
- Combine: Gently pour the cooled chocolate-butter mixture, vanilla, and salt into the egg mixture. Fold together with a spatula or large metal spoon using a figure-eight motion until just combined.
- Sift Dry Ingredients: Sift the plain flour and cocoa powder directly over the wet mixture. Fold in gently until no streaks of flour remain, being careful not to knock out the air.
- Add Chunks: Fold in the milk and white chocolate chunks until evenly distributed.
- Bake: Pour the batter into the prepared tin and smooth the top. Bake for 25–30 minutes. The brownies should have a slight "wobble" in the center and a shiny, crackly crust.
- Decorate & Cool: If using sprinkles, apply them immediately to the warm surface. Let the brownies cool completely in the tin before lifting them out and slicing.
Notes
- Don't Overbake: A toothpick will not come out clean; it should have moist crumbs attached. If it’s clean, they are overbaked and will be cakey rather than fudgy.
- The Clean Cut: For bakery-style squares, refrigerate the brownie block for 1 hour before cutting. Use a large knife dipped in hot water and wiped dry between each slice.
- Room Temp Eggs: Ensure your eggs are at room temperature to achieve the best volume during the whisking stage.
- Storage: Store in an airtight container for up to 4 days at room temperature or 1 week in the fridge.