Triple Chocolate Gooey Brownie Recipe

A rich, gooey brownie recipe from Yarrow Cookery School

There are few bakes more universally loved than a proper gooey chocolate brownie. At Yarrow Cookery School, just 18 minutes from Edinburgh on the coast of East Lothian, this is one of our go to traybakes for family classes and relaxed weekend baking.

This triple chocolate gooey brownie recipe delivers everything you want: a crackly top, a soft fudgy centre and pockets of milk and white chocolate throughout. It is simple, reliable and perfect for baking with children or for serving warm with ice cream after supper.

For something a little more grown up you an use all dark chocolate and top with a few edible flowers and serve with softly whipped cream. We’ve just started stocking easy grow edible flower kits in the shop if you’d like to try them at home!

Triple Chocolate Gooey Brownies

Ingredients

• 185g butter

• 185g dark chocolate

• 85g plain flour

• 50g milk chocolate chips

• 50g white chocolate chips

• 40g cocoa powder

• 3 large eggs

• 275g caster sugar

  
  

Triple Chocolate Gooey Brownie Recipe

Collect the ingredients and turn oven to 180°C or 160°C fan.

Melt the butter and dark chocolate in the microwave or in a bain marie, using a heatproof bowl over a saucepan with water.

Line the base of a 20cm square tin or oven proof dish with baking paper.

Measure the 85g of flour and 40g of cocoa powder into a bowl and mix together.

In a separate bowl pour 275g of caster sugar in with the 3 large eggs. Mix for 5 minutes with an electric mixer or hand whisk until thick, pale and double its initial volume.

Fold the melted chocolate mixture into the egg mixture.

Measure the 50g of milk chocolate chips and 50g of white chocolate chips and add both to the chocolate mixture.

Sieve in the measured flour and cocoa powder and fold into the chocolate and egg mixture.

Pour the mixture into the lined baking tin and cook for 25 minutes.

Check if the brownie is cooked by giving the tray a gentle wobble. If the mixture moves too much, cook for another 5 minutes and check again.

Once cooked leave to cool in the tin for atleast 5 to 10 minutes. Then move the brownie to a cooling rack. Once cooled portion into brownie sized cubes.

Yarrow Tip

For a more intense flavour, replace the milk and white chocolate chips with extra dark chocolate. For children or those who prefer a sweeter bake, keep the mix of milk and white chocolate chips for contrast and creaminess.