Without any exaggeration.. these are the BEST BROWNIES EVER! Anyone who loves chocolate would love this! My kids love it! My youngest one(who btw, almost ate most of the last batch), saw me working on this blog post and remembered the brownies Naveen khala made.. and went in the kitchen looking for more… (lol, true story!)
One of my favorite from Naveen’s Desserts.. (and probably the easiest one to make too!). Here it is for you guys the recipe for this chewy, gooey, chocolaty brownies courtesy Naveen!
Triple Chocolate Brownies
Ingredients:
- 100 gm. Chocolate
- In Middle east, US and Canada: 50 gm., Hershey’s semi sweet chocolate chips and 50 gm. Lindt 70% Chocolate bar
- In UK: Tesco’s Plain chocolate bar or for more indulgence, Bournville’s plain chocolate bar.
- 2 tbsp. Golden syrup (or light corn syrup)
- 1 tsp. Vanilla Essence
- 100 gm. Unsalted Butter
- 150 gm. Icing Sugar
- 100 gm. Self Raising Flour
- 25 gm. Cocoa Powder (unsweetened)
- 2 Eggs
- 50 gm. (or more;)) White Chocolate Chips (or a Lindt White chocolate bar chopped into small pieces)
Directions:
- Preheat the oven to 150 C/ 300 F/ Gas mark 4.
- Prepare a 8” round pan or a square pan by lining it with baking paper/ grease proof paper (I prefer a square pan so that I can cut slices evenly.)
- Melt the chocolate, butter, syrup and vanilla essence together in a saucepan on a low set stovetop. Take it off the stove as soon as everything is melted and combined.
- Sieve together flour, icing sugar and cocoa powder into the melted mixture and mix well. Don’t worry if u can still see some unmixed flour the eggs will fix that.
- Mix in the eggs, one at a time and mix until virtually no lumps remain. Note that it will not be a very thin batter.
- Now mix in the white chocolate chips and immediately pour into the prepared tin, lined with baking parchment.
- Bake for minimum 15 minutes or until you can see that it has formed a top layer and does not look raw.
TIP: DO NOT over bake. There is nothing worse than an over-baked brownie. Under baked is still ok, as long as you bake it a couple of hours in advance, it will not be runny just gooey in the middle. Although, having said that, whenever I have served an under-baked hot brownie, the runny and lavalicious (yes, a word that should be in every baking dictionary) middle part has been the most sought after 😉 
Enjoy these yummy brownies…
Do check out my other recipes HERE.
DIARY OF A PMP MOM 
Hi there! This looks amazing. I’m wondering if I can maybe replace icing sugar with granulated sugar and if that is the case, should I keep the quantity the same or less?
Many thanks!
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No granulated sugar won’t work it the brownie…at least not with the method written…you would need to put it in the stove for longer than required so as to melt the sugar but in turn that will change the flavour of chocolate….
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Hi there! This looks amazing. I’m just wondering if I could replace the icing sugar with granulated sugar? And whether the amount will remain unchanged. Many thanks !
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