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?
Recipe for Triple Chocolate Brownie
⅓ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
½ cup butter, melted
1 tablespoon cooking oil
1 cup white sugar
2 eggs, whisked
1 teaspoon vanilla essence
1 tablespoon chocolate spread
6 blocks dark chocolate, melted
3 tablespoon butter, softened
3 tablespoon cocoa powder
1 tablespoon honey
1 teaspoon vanilla essence
½ tablespoon chocolate spread
4 blocks dark chocolate, melted
1 cup icing sugar
Yields: 12 (depending on how you slice them)
Top Tip: 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.
In a large bowl, add melted butter, cooking oil, sugar, eggs and vanilla essence. Stir well
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 20-23 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
Warm them up in the microwave before serving