Quadruple Chocolate Brownies

quadruple chocolate brownies

Quadruple Chocolate Brownies; soft, dense, fudgey, velvety brownies loaded with rich cocoa, dark, milk and white chocolate!


There’s no two ways about it, this recipe is absolutely filthy.


Four kinds of chocolate and an entire pack of butter kinda filthy.

Yeah, you heard me. An entire pack of butter. I don’t do half measures when it comes to brownies.

Once the boring, sensible, weight-conscious part of our heads can all get past that fact, we can get on to how damn good these Quadruple Chocolate Brownies are!


These Quadruple Chocolate Brownies have that perfect combination of gooey chewiness while still retaining that perfect crackly top and the abundance of cocoa in this recipe makes them wickedly dark inside.

I was inspired by the adorable James Morton’s brownie recipe from his new book, but naturally I had to makes some tweaks to make them more to my taste, and I had to add much more chocolate!

These aren’t your average saccharin-sweet mass-marketed Tesco “brownie bite”, they’re more like its sexy evil cousin, rich and full-flavoured, coating your tongue with pure chocolatey goodness.

The internet has become absolutely laden with “healthy” brownie recipes (even this very site is guilty) full of sweet potatoes, black beans and chickpeas instead of the “evils” of flour, chocolate and butter. While I do believe there is a time and a place for such fibre filled holier-than-thou creations, the run up to Easter is not one of those times.

Plus, if I’ve had salad for lunch, I don’t need no health freak telling me what I can and can’t put into my ridiculously chocolatey brownies, sister.


I gave my mum a box of these brownies to take into her work once I’d perfected them, and her friend wrote to me on Facebook to tell me: “OMG these tasted like velvet in my mouth, absolutely delicious!!!” So yeah, I guess they went down well!

I understand brownies are a very personal thing; some like them cakey, some like them dense, some like them almost raw. These are of the dense variety, having a great gooey texture without the need to actually use a spoon to eat them. This recipe makes anything from 15-20 brownies depending on how greedy you’re feeling!


First you’ll need to preheat your oven and grease and line the tin you want to use. I’d recommend a square or rectangular tin to bake these in, I’ve had success in an 8 x 8 inch square tin in past but today I decided to use an 8 x 12 inch rectangular disposable foil tin and it did me fine!

Chop up butter into cubes and pop them into a heatproof bowl.

Throw in dark or milk chocolate (I used dark to give them a super-chocolatey flavour, you can use either or a mixture of both!) either in the form of chocolate chips or a regular bar, chopped up.

Melt the chocolate and butter together gently either over a pan of simmering water or in the microwave, making sure not to let it get too hot – this can cause it to get all nasty and curdled.

Meanwhile, weigh out your flour in a small bowl…

Add your cocoa powder…

Stir together to combine and set aside.

In a separate bowl, weigh out milk and white chocolate, again either in the form of chocolate chips or chopped up bars and set aside.

Then in a large bowl, crack in three eggs plus a yolk and tip in a whole bunch of sugar along with some vanilla and a pinch of salt and whisk together just to combine.

Once your chocolatey-buttery mixture is all melted and gloriously smooth…

Pour the mixture into your eggs and sugar and whisk to combine.

Add to this your flour and your extra chocolate and very gently fold everything together to form a delectably dark, rich brownie batter.

Pour this batter into your prepared tin or tray and pop it into the oven.

Brownies are a tricky bake to master, this recipe can take anywhere from 45-55 minutes to cook through. It’s best not to test brownies with a skewer or by pressing them, as even when they are fully cooked they can still appear a little raw when still hot.

The best way to test brownies’ done-ness is to give the tin a light shake, if you see a wobble then they need a little longer, or to put your ear up to the tin, if they’re making a right racket and snap-crackle-popping away, they need a little longer too. Don’t worry though, even if the centre is a little gooey, who actually cares? Hot chocolatey ooze is never going to taste bad is it?

When you’re happy with your brownies, remove the tin from the oven and allow it to cool for at least half an hour on a wire rack before gently removing the brownies to cool completely before slicing. I understand this is a tough wait, but the mess that slicing still-hot brownies can make really ain’t a fun one to clean up…


Just look at that crackly top…

Once cooled, use a serrated knife to slice your giant brownie into 12-20 smaller brownies, wiping the knife as you go to help make it a little easier.

These Quadruple Chocolate Brownies will keep for up to 5 days in an air-tight container, though they’re unlikely to last that long! They also freeze very well, losing none of their texture or flavour.



The final step? Do the dishes!

Just kidding, stuff your face with these Quadruple Chocolate Brownies, you lucky little devils!

Scroll down for the full recipe. Thanks as always for stopping by, hope to see you again soon!

Quadruple Chocolate Brownies

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 12-20

Quadruple Chocolate Brownies

Quadruple chocolate brownies; the ultimate chocolate hit without any tricky steps!


  • 250g (16 tbsp) butter
  • 250g (8 ½ oz) dark/milk chocolate
  • 65g (½ cup) plain flour
  • 60g (½ cup) cocoa powder
  • 100g (3 oz) white chocolate chunks/chips
  • 100g (3 oz) milk chocolate chunks/chips
  • 3 eggs
  • 1 egg yolk
  • 250g (1 ¼ cups) caster sugar
  • 2 tsp vanilla extract
  • Good pinch of salt


  1. Preheat your oven - 160°C / 140°C fan / 325°F / gas mark 3.
  2. Grease and line a tin to bake the brownies in, both 20 x 20cm (8 x 8in) or 20 x 30cm (8 x 12in) tins have worked well for me.
  3. Chop up your butter and dark/milk chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth.
  4. While the chocolate and butter melt, weigh your flour and cocoa powder into a small bowl and set aside.
  5. Weigh your white and milk chocolate chunks/chips into another small bowl and set aside.
  6. In a large bowl, whisk together the eggs, egg yolk, sugar, vanilla and salt until just combined.
  7. Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
  8. Tip in the flour and cocoa mixture and your chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
  9. Pour the brownie batter into the prepared tin and bake for 45-55 minutes until the brownies are no longer wobbly and have a nice shiny, crackled top.
  10. Allow to cool for at least 45 minutes before slicing if you can! (This isn't a quick bake, but it's so worth it)
  11. Enjoy!


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7 Replies to “Quadruple Chocolate Brownies”

  1. Charlotte Jevons says: Reply

    Hi what size eggs so you use please?

    1. Charlotte Jevons says: Reply

      I mean do lol.

    2. Hello Charlotte! I tend to use large eggs, but the natural moistness of these brownies lends pretty well to medium eggs too. Anything except small ones should be absolutely fine.

      1. Charlotte Jevons says: Reply

        Thank you so much. I always use large eggs in my baking anyway. Looking forward to trying these as a birthday bake next week.

        1. No problem at all, I hope you enjoy!

  2. Love this recipe -just a wee question: if you’re making your mocha brownies and adding 4 shots of espresso to this, how are you measuring the shots and do you ass any flour/lose some liquid to balance the moisture out? Thanks ?

    1. Kelly Cletheroe Kelly Cletheroe says: Reply

      Hi Georgia!
      I have a little Nespresso machine at home which generally gives out 2 shots every time I press the button, so if you have one similar, then it would be 2 of those 2 shots. If you don’t have a coffee machine, you’re best to use around 2tbsp of instant coffee granules or espresso powder dissolved in 3-4 tbsp of boiling water.
      I found that though the brownies were slightly more moist, I didn’t need to alter the measurements at all, but feel free to tweak the flour up or the butter down by 10-20g to compensate for the extra liquid to have firmer brownies!
      Thanks for checking out the recipe, I hope you love them. Please let me know how they turn out or if you have any more questions! 🙂

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