Triple Chocolate Brownies

Made with 70% dark chocolate and finished with a beautiful golden syrup feathering, they're a family favourite.

Watch the VIDEO 

Serves 15 

Ingredients

• 250g unsalted butter

• 250g dark chocolate (70% cocoa solids)

• 5 large eggs

• 200g golden caster sugar

• 200g soft brown sugar

• 2 tsp vanilla extract

• 100g plain flour

• 40g cocoa powder

• 1 tsp salt

• 100g white chocolate, roughly chopped

• 100g milk chocolate, roughly chopped

• 2 tbsp golden syrup

Method

1. Preheat the oven to 160°C fan. Line the base and sides of a 20 × 30cm rectangular baking tin with non-stick baking parchment.

2. Place the dark chocolate and butter in a heatproof bowl and melt gently until smooth and glossy. Set aside to cool slightly.

3. Sift together the plain flour, cocoa powder and salt. Set aside.

4. Place the eggs, golden caster sugar, soft brown sugar and vanilla extract in a large mixing bowl. Whisk on high speed until pale, thick and creamy. The mixture should reach ribbon stage, falling from the whisk in thick ribbons that remain briefly visible on the surface.

5. Pour the slightly cooled chocolate and butter mixture into the whisked eggs and sugars. Fold gently with a large spatula until evenly combined.

6. Add the sifted flour, cocoa and salt, folding carefully until the mixture is smooth and no dry ingredients remain. Avoid overmixing.

7. Fold through the roughly chopped white and milk chocolate, distributing the pieces evenly throughout the mixture.

8. Transfer the brownie mixture into the prepared tin, spreading evenly into the corners and smoothing the surface.

9. Drizzle the golden syrup over the surface. Using a fine skewer, draw through the syrup in alternating directions, first up and down, then from side to side, to create a delicate feathered pattern.

10. Place in the preheated oven for approximately 28 minutes, until the surface has developed a delicate crust and the centre remains soft and fudgy. The brownie should till have a definite 'wobble'.

11. Remove from the oven and place the tin on a wire cooling rack. Allow to cool completely, then wrap and refrigerate until thoroughly chilled.

12. Once chilled, remove from the tin and cut into neat squares using a sharp knife. Serve at room temperature for a beautifully rich, fudgy texture, or warm through and serve with vanilla ice cream and my salted caramel. 

Mich's Top Tips

The ribbon stage is essential. Whisking the eggs and sugars until thick and pale creates the structure that gives these brownies their characteristic delicate crust.

Fold, don't beat. Once the melted chocolate and dry ingredients have been added, use a gentle folding action to preserve the aeration in the mixture.

Always chill before cutting. The brownies continue to set as they cool. Chilling produces a beautifully dense, fudgy centre and makes it much easier to cut clean, even squares.

Mich's Honey Pot

These are what I call Honey Pot bakes - I always keep a batch in the freezer, ready for those moments when family and friends visit.

Take a brownie straight from the freezer, warm it in the microwave for approximately 30 seconds, and you have the most wonderful warm chocolate pudding, with melting pockets of white and milk chocolate.

Absolutely delicious.

Storage

Store in an airtight container in the refrigerator or freeze individual portions for enjoying later. Allow chilled brownies to return towards room temperature before serving, or warm briefly for pure indulgence.

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