A batch of triple chocolate brownies with added chocolate spread and melted chocolate, to rival any classic brownie
I have a long history with brownie baking, and it’s one that I’m slightly sheepish about. Despite my love for baking from an early age – when I first discovered you could make cupcakes in your own kitchen! – I was never one to blossom in the art of baking brownies. I tried recipe after recipe, but they always came out too hard, too dry, too cakey or too teeth-clampingly sweet. Could you imagine being an aspiring baker who can’t make a staple treat like brownies?!
It’s all thanks to my sister that I was able to perfect my brownie-baking skills. With a mom who loves to cook and a sister who loves to bake, why was I surprised when I discovered she could make a mean batch of brownies? Naturally, she was lovely enough to share the recipe with me, for which I will be eternally grateful.
I put the recipe to the test this past weekend, adding a few of my own adjustments here and there to create a triple-whammy of chocolate overload. Because why have only one chocolate flavour when you can have three? Stir in some chocolate spread here, melt some chocolate there. When the time came to test my triple chocolate brownies, it was with a certain trepidation that I sliced into the decadent chocolate mound.
Since the first day that I picked up a whisk and discovered my love for not sticking to recipes, I had baked the perfect batch of brownies. A rich, soft, gummy chocolatey centre surrounded by a crunchy crust and topped with a smooth, decadent chocolate glaze. Really, what more could you ask for?
Triple Chocolate Brownies
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
- ½ cup melted butter
- 1 tbsp cooking oil
- 1 cup white sugar
- 2 whsiked eggs
- 1 tsp vanilla essence
- 1 tbsp chocolate spread
- 2 tbsp melted chocolate (around 6 blocks)
- 3 tbsp softened butter
- 3 tbsp cocoa powder
- 1 tbsp honey
- 1 tsp vanilla essence
- ½ tbsp chocolate spread
- 1 tbsp melted chocolate (around 3 blocks)
- 1 cup icing sugar
Preheat oven to 180° C. Line a square baking tray with parchment paper and spray with non-stick spray
Sift together cocoa powder, flour, salt and baking powder. Set aside
In a large bowl, stir together melted butter, cooking oil, sugar, eggs and vanilla essence. Add the dry ingredients to wet ingredients and combine until a wet dough forms
Stir in chocolate spread and melted chocolate
Pour dough into baking tray, spreading the mixture flat across the surface of the tin
Bake in the oven for 20 minutes. To test if the brownies are done, push gently on the top. The cake should be soft and bouncy, but not squishy
In a bowl, beat together butter and cocoa until the powder is properly combined. Add remaining ingredients and stir well
While the brownies are still warm, spread on a generous layer of the chocolate glaze
Slice the brownies into 12 pieces and enjoy immediately. If eating later, warm in the microwave for 20 seconds
- Keep a close eye on the brownies while they are in the oven. To ensure a moist centre, don’t let the brownies stay in longer than around 23 minutes.
- Glaze the brownies while they are still warm, but not as soon as you take them out of the oven. This way, some of the glaze soaks into the cake and is easier to spread.