Rich and Tasty Triple Chocolate Brownies Recipe UK
Rated 5.0 stars by 1 users
Category
Triple Chocolate
Servings
12
Prep Time
10 minutes
Cook Time
20 minutes
Calories
260
Enjoy the fun of baking these rich, fudgy triple chocolate brownies, packed with Whitakers milk, dark, and white chocolate chunks. 🍫
This easy recipe brings a touch of luxury to your kitchen, perfect for sharing with family or friends on a cosy afternoon.
With a soft centre and crisp edges, each bite melts in your mouth, blending deep cocoa notes with sweet surprises. 😋
Use quality Whitakers chocolate for the best results – it makes all the difference in taste and texture.
Ready in under an hour, this treat suits beginners and experts alike.
Follow the simple steps below to create your own batch today!
Ingredients
-
150g Whitakers dark chocolate, chopped
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100g butter
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½ cup (100g) caster sugar
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½ cup (100g) light brown sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup (95g) plain flour
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¼ cup (25g) cocoa powder
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Pinch of salt
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½ cup (75g) Whitakers milk chocolate, chopped
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½ cup (75g) Whitakers white chocolate, chopped
-
¼ cup (40g) Whitakers dark chocolate, chopped (extra for topping)
Directions
Prepare the tin:
Preheat oven to 175°C (350°F).
Line an 8x8 inch (20cm) tin with parchment paper.
Melt the chocolate base:
Add the butter and 150g dark chocolate to a heatproof bowl and melt over a pan of simmering water (or microwave in short bursts).
Stir until smooth. Allow to cool slightly.
Beat sugars and eggs:
In a mixing bowl, whisk together caster sugar, brown sugar, eggs, and vanilla until thick and glossy.
Combine with the chocolate mixture:
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously.
Add dry ingredients:
Add the flour, cocoa powder, and pinch of salt.
Fold gently until just combined — avoid overmixing.
Fold in the triple chocolate chunks:
Add the chopped Whitakers milk, white, and dark chocolate. Fold through evenly.
Bake:
Pour the mixture into the lined tin.
Scatter extra dark chocolate chunks on top.
Bake for 20–25 minutes, until the edges are set but the centre remains slightly soft.
Cool:
Allow to cool completely in the tin before slicing into squares.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of Triple Chocolate Brownies.
Calories per serving: 260 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade brownies.
Nutritional Information for This Recipe
| Nutrient | Per brownie |
|---|---|
| Energy | 321 kcal |
| Fat | 18 g |
| - Saturates | 11 g |
| Carbohydrate | 36 g |
| - Sugars | 28 g |
| Fibre | 3 g |
| Protein | 4 g |
| Salt | 0.1 g |
How to Store Your Homemade Triple Chocolate Brownies
Store your homemade brownies at room temperature for 3-4 days.
Keep them in the fridge for up to 1 week.
Freeze brownies wrapped one by one for up to 2 months.
Thaw at room temperature or warm in the microwave for 10-15 seconds.
A Brief History of Chocolate Brownies in the UK
Chocolate brownies originated in the United States in the late 19th century.
The popular story credits their creation to a request from socialite Bertha Palmer in 1893 for a portable chocolate treat for women at the Chicago World's Columbian Exposition, resulting in a walnut and apricot-glazed confection at the Palmer House Hotel.
The first printed recipe using the name "brownie" appeared in Fannie Merritt Farmer's 1896 Boston Cooking-School Cook Book, though it used molasses instead of chocolate, resembling a blondie.
Chocolate versions emerged in the early 1900s, with richer, fudgier recipes solidifying by 1907 through added eggs and more chocolate.
Brownies gained wider popularity in the US during the first half of the 20th century as chocolate became more accessible.
In the UK, brownies arrived later, influenced by American recipes.
British food writer May Byron included two brownie recipes in her 1915 Cake Book, adapting Farmer's molasses version with treacle and walnuts, and noting their biscuit-like qualities.
Despite chocolate bars being produced in Britain since the mid-19th century, brownies didn't become common until the 1980s, when they were often dry, soulless chocolate cake squares.
Over time, UK versions evolved into the moist, fudgy treats enjoyed today, with homemade recipes emphasizing quality chocolate and variations like those from Nigella Lawson.
