‘Triple Threat’ Chocolate Brownies

‘Triple Threat’ Chocolate Brownies

By Jessie And Lennie Ware

Published: | Updated:

Jessie People have requested this recipe the most after hearing about it in the Ed Sheeran episode. My doctor brother Alex says that this triple shot of chocolatey goodness is more like a ‘triple threat’ to your cholesterol levels, but don’t let that stop you from making it. Get creative! Add whatever you like to your brownie batter. Generous chunks of white, milk or dark chocolate will all work well, as will roughly broken-up Oreo cookies or any other chocolate confectionery. I generally add three things to mine, hence the name. These brownies are best if they’re slightly undercooked, so they still retain their gooeyness. What you want is a brownie that gets stuck to your teeth when eating it.

‘Get creative! Add whatever you like to your brownie batter,’ says Jessie. Leave the tin on a wire rack to cool before cutting the brownie into squares

Makes 9-18 (depending on levels of greediness)

200g unsalted butter, cubed

200g dark chocolate, chopped

3 large eggs

275g caster sugar

90g plain flour

50g cocoa powder

250g-300g ingredients of your choice to add to the mix (white, dark or milk chocolate, chocolate biscuits, your favourite chocolate bar), chopped

  • Preheat the oven to 190C/170C fan/ gas 5. Line a 23cm square baking tin with baking parchment.
  • Put the butter and chocolate into a heatproof bowl over a pan of barely simmering water and leave until they start to melt. Stir regularly, taking care not to burn the chocolate. Once completely melted, remove from the heat and leave to cool a little. 
  • In a large bowl, using an electric whisk on high power, beat the eggs and sugar together until pale and almost doubled in volume. Add the cooled chocolate and butter mix and gently combine, using a figure-of-eight motion to fold both mixtures into one another.
  • Sift the flour and cocoa powder together and then fold into the chocolate and egg mixture. Again, fold gently using a figure-of-eight motion until all is combined. It will appear dusty at first, but be patient and it will come together. Take care not to overdo the mixing: as soon as you cannot see any dusty flour mix, you are there.
  • Now add your extra ingredients and gently fold in, reserving a few to scatter over the top if you like. Transfer the mixture to the lined baking tin, levelling it out and pressing any reserved ingredients into the top of the mixture. Bake for around 35 minutes. The top should be just firm, with the middle slightly undercooked and gooey: it will continue to cook in the tin once removed from the oven. Leave the tin on a wire rack to cool before cutting the brownie into squares. 

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