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 12-20 brownies depending on how greedy you’re feeling!
First you’ll need to preheat your oven – 160 for conventional ovens or 140 for fan ovens – 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 an entire pack of butter (that’s all 250g folks, sorry not sorry) into cubes and pop them into a heatproof bowl.
Throw in 250g of 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 about 80-100g each of 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!
Click on any of the images below if you need to stock up on equipment or ingredients to make these velvety chocolate brownies:
Thanks as always for stopping by, hope to see you again soon!
Quadruple chocolate brownies; the ultimate chocolate hit without any tricky steps!
- 250g butter
- 250g dark/milk chocolate
- 65g plain flour
- 60g cocoa powder
- 100g white chocolate chunks/chips
- 100g milk chocolate chunks/chips
- 3 eggs
- 1 egg yolk
- 275g caster sugar
- 2 tsp vanilla extract
- Good pinch of salt
- Preheat your oven - 160 degrees for conventional ovens or 140 degrees for fan ovens.
- Grease and line a tin to bake the brownies in, both 8x8 or 8x12 inch tins have worked well for me.
- 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.
- While the chocolate and butter melt, weigh your flour and cocoa powder into a small bowl and set aside.
- Weigh your white and milk chocolate chunks/chips into another small bowl and set aside.
- In a large bowl, whisk together the eggs, egg yolk, sugar, vanilla and salt until just combined.
- Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and cocoa mixture and your chocolate chunks/chips and gently fold together with a spoon or spatula until just combined.
- 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.
- 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)