Let Me Tell You a Brownie Story (Just Grab a Coffee First)

Alright, picture this: it’s raining, I’m stuck inside, and suddenly my craving for something undeniably chocolatey kicks in. I’m not talking about your average sweet tooth—I needed something serious. So, I start rummaging through my pantry, knock over at least two forgotten bags of flour, and find what I (apparently) hoard: chocolate. All kinds. In that moment, Decadent Fudgy Triple Chocolate Brownies were born—or, well, sort of jazzed-up from a classic recipe, plus me winging it a bit, but isn’t that half the fun?

Decadent Fudgy Triple Chocolate Brownies

True story, once I tried making these while chatting on the phone with my cousin in Manchester, and I forgot the eggs. (Don’t do that.) The result was… let’s just say: “interesting texture.” Good for a laugh though!

Why You’ll Absolutely Want to Bake These

I make these when my week feels like it needs a reset button—nothing says “new start” like a square (or three) of hot, gooey brownies. My family goes slightly overboard for these, especially if I’ve chucked in some extra chocolate chunks (because who counts these things, am I right?). They’re dense and fudgy—none of that cakey nonsense here—perfect for eating straight out of the pan, ideally while binge-watching a comfort show. Sometimes, I add a sprinkle of sea salt and boom, it’s like magic.

And I’ll be honest: I’ve burned my fair share, usually when I get distracted mid-bake, but even those bits taste oddly satisfying—kind of like caramelized chocolate? Or maybe I’m just defending my snacking habits.

What You’ll Need (With Swaps & Quirks)

200g (about 1 cup, packed) unsalted butter (I’ve subbed in salted before—prolly not “classic” but it works fine)
200g good dark chocolate (I usually go 70 percent cocoa—sometimes I mix half dark, half milk if that’s all I’ve got)
40g (scant 1/2 cup) unsweetened cocoa powder (Dutch-processed is lovely, but whatever’s lurking in the cupboard will do)
250g (about 1 1/4 cups) granulated sugar (sometimes I use half brown sugar for a bit of caramel depth—it’s a nice twist)
3 large eggs
1 tsp vanilla extract (or a splash more; who’s counting?)
100g (2/3 cup-ish) plain flour (self-raising will do in a pinch, loaf pans appreciate the lift, but regular is my go-to)
100g milk chocolate chips (or white chocolate chunks; my gran used to swear by the old Cadbury variety, and honestly, I can’t argue)
Big pinch sea salt
(Optional) A handful of toasted walnuts or pecans—I only do this when I feel fancy or have guests to impress

How I Make Them (Basically My Brownie Ritual)

Preheat the oven to 180°C (350°F) and line an 8-inch square tin with baking paper. Or, in a rush, just give the tin a good slathering of butter or oil. (Don’t stress if it’s not perfect—I’ve scraped brownies out of stuck pans plenty times, just call it “rustic.”)
Over a saucepan on low, melt the butter and dark chocolate. Stir until it’s silky-smooth—a little hypnotizing to watch, actually. Remove it from the heat; let it cool for a couple of minutes. Sometimes I rush this bit and chuck it in the bowl slightly hot (never the end of the world, but things mix better if you wait a sec).
In a big mixing bowl, toss in the sugar, eggs, and vanilla. Whisk it all up until it’s just mixed—you want everything smooth but don’t have to beat the life out of it. This is when I usually sneak a fingerful. (No shame.)
Pour in the cooled chocolate-butter mixture. Stir gently until combined. If you’re worried it looks a bit odd at first (sometimes gloopy), don’t fret—it always comes together.
Dump in the flour, cocoa, and salt. Fold until you see no flour streaks—don’t overmix or you’ll get crumbly brownies. Nobody wants that.
Stir in chocolate chips (or whatever extra you’re using). I kind of just eyeball it. Swirl through any nuts at this point if you’re a nut person (but they’re totally optional).
Scrape that luscious mess into your lined tin. Smooth the top as best you can, but honestly, it’s pretty self-leveling.
Bake for around 23–28 minutes. I do the old “toothpick test” and, honestly, if it comes out with fudgy crumbs, they’re perfect. Don’t wait until it’s totally clean—that means overdone (unless you like cakey brownies, in which case, we need to talk).
Let brownies cool in the tin for at least 20 minutes. Or don’t—sometimes I cut them early and eat them with a spoon. Up to you.

Things I’ve Learned (Mostly the Hard Way)

Leaving them to cool almost entirely makes them easier to slice—but who actually waits?
If you run out of parchment, a good oiling and a sprinkle of flour in the pan can help (not fool-proof, but it works more often than not)
Brownies freeze really well… except for the time I tried freezing a half-eaten pan with a metal butter knife left inside. Oops.

Turns Out, You Can Make These Different Ways

Once, I swapped out half the dark chocolate for peanut butter chips. It was a little wild, but my brother loved it.
Adding orange zest sounded fancy, but to me, it tasted like eating a chocolate bar with toothpaste—your mileage may vary!
Sometimes I’ll swirl in a bit of raspberry jam before baking; it makes them extra moorish (and looks cute).

Tools I Use (Or What I Grab When the Good Stuff’s Dirty)

A hand whisk is what I prefer, but on lazy days a fork does the job (takes a bit longer though)
Don’t have an 8-inch tin? I’ve used a loaf pan—just keep an eye on baking time. They’ll be thicker but honestly sometimes that’s even better.
Baking paper is helpful, but my mum’s old “grease it and hope for the best” method works too.

Fact: These Brownies Never Last

Officially, you can store these airtight at room temp for up to 4 days. Unofficially, mine tend to disappear by day two. (I once found a hidden stash behind the fruit bowl—guilty looks from everyone in the house.) If you somehow have leftovers and want them warm again, a few seconds in the microwave works a treat.

Here’s How We Eat Them (Totally Optional, But Recommended)

I like mine with a scoop of vanilla ice cream, or, on a cold day, a splash of cream poured over the top is just the ticket. My sister sometimes turns them into ice cream sandwiches on sunny afternoons—and then complains about the mess. Brownie bits over yogurt? Actually quite nice first thing in the morning, but maybe don’t tell your dentist.

Stuff I’ve Learned the Hard Way (a.k.a. Pro-ish Tips)

Don’t skip letting the brownies cool a little. I rushed it once, tried cutting them piping hot, and ended up with a delicious chocolate puddle (not that I’m really complaining).
If the chocolate’s super hot when you add it to the eggs, you risk scrambling them. Actually, I find it works better if you give that bowl a minute or two more than you think you need.
Don’t stress about exact layering—brownies are forgiving, probably more than most cakes.

People Actually Ask Me These Things

“Can I use only cocoa powder instead of chocolate?”
Sort of—you’ll get brownies, but they won’t be quite as gooey. Still pretty tasty though!

“Do I have to use the pricey stuff?”
Honestly, I’ve made these with supermarket chocolate and they’re still a hit. If you’ve got a posh block, go wild, but basics works!

“Are these better the next day?”
I think so. Something about resting overnight brings out even more fudgy magic (if there’s any left to test this theory).

“How do I make them even fudgier?”
Undercook them just a smidge, then cool them down—sounds odd, but trust me, that sticky middle is what you’re after.

“Help! My brownies are cakey.”
Might be too much mixing, or too much flour. Scale back and don’t stress about a few lumps—perfection is overrated anyway.

And, a quick sidenote, did anyone else’s cat try walking across the bench when you’re pouring stuff into a tin? It’s like they know you’re distracted.

Decadent Fudgy Triple Chocolate Brownies