Triple Chocolate Brownies

This brownie delivers a real chocolate hit. Serve warm with ice cream for an indulgent dessert or cut into fingers for a suberb snack on the go.


Created by
  • Clare England - Chocolate Academy Chef

Triple Chocolate Brownie

Ingredients Preparation
  • 185g

Melt the butter and chocolate together.

  • 150g
  • 275g
    caster sugar

Whisk the eggs and sugar together until light.

Stir the melted butter and chocolate then add to the eggs and sugar.

  • 85g
    plain flour
  • 40g
    cocoa powder

Sieve the flour and cocoa powder and stir into the batter.

Fold in the chocolate callets.

Pour into a 24cm square metal frame on a silpat matt.

Bake at 160c for 25 minutes.

Cool completely before decorating.

White Chocolate Ganache

Ingredients Preparation
  • 100g
    whipping cream

Bring the cream to the boil.

Pour the cream over the white chocolate.

Mix together to a smooth ganache.

Spread the ganache evenly on top of the brownie.

  • Q.S.
    Crispearls™ - White Chocolate - 0,8kg
  • Q.S.
    Crispearls™ - Milk Chocolate - 0,8kg
  • Q.S.
    Crispearls™ - Dark Chocolate - 0,8kg

Decorate with white, dark and milk chocolate crispearls.

Cut into the desired shape and serve.

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