Triple Chocolate Brownie Recipe

School holidays, eh? I start out thinking that we’ll do things the right way. We’ll eat well, do art and craft, have play dates, and have special bonding time.

And then reality hits. I’m trying to juggle working, with kids who want my attention {ALL of it} and a husband who works a lot.

So I do something like make this brownie and give two hoots about how much we eat of it. I mean look at it… it’s screaming, EAT ME.

It’s also a great recipe to use up leftover chocolate. Every time I wrote about leftover chocolate, people are always arms up in the air, dismayed asking, “WHAT IS LEFTOVER CHOCOLATE?”

We’re one of those weird families who can have junk laying around and not care too much about it. The kids didn’t eat their Easter eggs, and they are great thrown in this brownie, and then all the mini chocolate bars put on top. I’ve used this recipe and changed it up ever so slightly.

Triple Chocolate Brownie Recipe


180g milk chocolate, chopped roughly
250g butter, chopped
3 cups, brown sugar
6 eggs
1 1/2 cups plain flour
1/2 cup cocoa powder
100g white chocolate, chopped roughly
100g milk chocolate extra, to drizzle
Chocolates to decorate


1. Preheat the oven to 180ºC {160ºC for fan forced}. Grease and line a square cake tin with baking paper.
2. In a large heatproof bowl, place the milk chocolate and butter over a saucepan of gently simmering water. Cook while stirring, until it is all melted and smooth. Set aside to cool.
3. In a large bowl, whisk the sugar and eggs. Add in the flour and cocoa, and whisk. Add the melted chocolate mixture and stir until combined. Fold in the white chocolate until mixed in.
4. Pour the mixture into the prepared cake tin. Bake for 40 minutes. Allow to cool.
5. To decorate place all the your favourite chocolates atop the brownie, and drizzle with the extra milk chocolate, melted.