Have you ever found yourself searching to find the ultimate triple chocolate brownies but never found one that is chocolatey, fudgy or gooey enough? The search stops here. Try these and you’ll never need another recipe again!
I’m going to share with you a recipe that will help you create the ultimate triple chocolate brownie that is super chocolatey, fudgy and gooey all at the same time.
It’s a recipe that has been tested and tweaked multiple times and is a hit each time it has been rolled out.
The original recipe is one of Nigella Lawson’s but I’ve adapted the recipe to make it a zillion times chocolatier and so it can be baked in temperamental galley stoves that generally take a lot longer than a typical house oven. Make sure you bear that in mind if you make it on land as you won’t need to cook it anywhere near as long.
Let’s bake!
You Will Need
An oven
Either:
8″ x 5″ x 1.5″ (small),
10″ x 7″ x 1.5″ (medium),
or 12″ x 9″ x 1.5″ (large) baking tray (approximate sizes)
Baking paper
Saucepan
3 large bowls
Spatula
Scales
Measuring spoons
Ingredients (Small)
125g soft unsalted butter
125g dark chocolate
2 large eggs
1 teaspoon vanilla extract
170g caster sugar
75g plain flour
1/3 teaspoon salt
150g milk chocolate
150g white chocolate
Ingredients (Medium)
200g soft unsalted butter
200g dark chocolate
3 large eggs
1/2 tablespoon vanilla extract
250g caster sugar
120g plain flour
1/2 teaspoon salt
250g milk chocolate
250g white chocolate
Ingredients (Large)
400g soft unsalted butter
400g dark chocolate
6 large eggs
1 tablespoon vanilla extract
500g caster sugar
225g plain flour
1 teaspoon salt
400-500g milk chocolate
400-500g white chocolate
Directions
1. Preheat your oven.
On my gas boat galley oven, I have the option of choosing 1, 2, 3 or 4. I set it to just under 4.
2. Line your tray with baking paper.
Tip: roughly measure your baking paper to the size of your tray, cut it, then screw it up into a ball. Carefully unravel it and hopefully you’ll find it fits into the corners much more easily. Use a stapler to staple the corners so they create sturdier higher sides. it helps protect the top of the brownies from temperamental galley ovens too!
3. Melt the butter in a bowl over a saucepan filled with hot water on the stove. Don’t let the bowl touch the water.
4. When the butter is all melted, add in the dark chocolate and stir until it’s melted.
5. Take the bowl off the saucepan and put to one side to allow it to cool.
6. In another bowl, beat together the eggs, sugar and vanilla extract. Set to one side.
7. Measure the flour into a smaller third bowl and mix in the salt.
8. Break/cut your milk and white chocolate into smallish pieces.
Leave half the chunks slightly larger as they are delicious when you come across them when eating the brownie!
9. When the chocolate and butter mixture has cooled, stir in the egg, sugar and vanilla mixture until it’s completely combined.
10. Stir in the broken milk and white chocolate pieces.
11. Add in the flour and salt mixture little by little and stir until completely combined.
12. Scrape the mixture out of the bowl into the pre-lined tray and ensure it’s spread out and level.
13. Bake in the middle of your oven (NOT on the top shelf – it will burn on top and the middle won’t be cooked) for around an hour turning half way through.
Use your judgement here. The small tray will need less time. The large tray may need up to 1.5 hours depending on your oven. See the next step so you know when they are ready.
14. It’s ready when the top has cracked around the edges and the top has dried to a pale brown speckle.
15. Cover and leave to cool in the tin, preferably overnight to allow the middle to finish cooking and it to cool enough so you can cut it.
16. Once the brownie is cooled, cut into pieces and enjoy! There will be plenty to go around (if you don’t mind sharing!).
N.B. If you want to make these on dry land in a normal oven, use 180 degrees C as a guide for the temperature and check on them to see if they’re ready around the 25-35 minute mark (sooner for the smaller trays!).
Another thing to keep in mind is that these brownies can be made with great success with the cheap ‘Fin Carre’ 39p chocolate bars from Lidl. They’re the ones I always plump for given the chance, especially when I’m buying 1.4kg worth of chocolate for the big batch! I’m sure they’d turn out just as well with other brands of chocolate though. I expect the Sainsbury’s Belgian Cooking Chocolate in their baking aisle would turn out really nicely – I used to make Chocolate Truffles with them. That’s another recipe I need to share with you – they are a Christmas tradition for me. Keep your eyes peeled for that one, they’re worth it!
The Ultimate Boat Galley Triple Chocolate Brownies
So there it is.
The recipe to make my Ultimate Boat Galley Triple Chocolate Brownies.
They do come with a warning… if you make these, it is almost guaranteed you’ll be asked to make them again!
I became known as the ‘brownie lady’ at our marina in Falmouth and they were requested on a fairly regular basis. I didn’t mind! Any excuse to make them as I love to bake and share my creations… it also means that I don’t end up eating them all myself when I do make them!
This recipe is one to add to your collection as everyone needs to have a delicious chocolatey treat up their sleeve that can be whipped up in no time at all. The hardest bit is waiting for them to cool down once they come out of the oven!
Have you had a go at making them yet? What do you think? Did they go down well with friends and family? Will you be making them again?
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