Triple Chocolate Brownies

Rich gooey chocolatey brownies - warm or cold, these gorgeous squares are the ultimate chocolate fix!

Makes 12
Suitable for home freezing


  • 200g dark chocolate*
  • 200g butter
  • 90g Juvela Gluten Free White Mix
  • 50g cocoa
  • 50g milk chocolate*, cut into chunks
  • 50g white chocolate*, cut into chunks
  • 50g pecans, roughly chopped
  • 3 medium eggs, lightly beaten
  • 275g golden caster sugar
  • Method

    1. You will need an 8inch (20cm) square cake tin, greased and base lined
    2. In a large bowl, melt the dark chocolate and butter in a microwave (or over a pan of simmering water). Allow to cool slightly.
    3. Whisk the eggs and sugar together for 5minutes until thick, creamy and doubled in volume.
    4. Add the cooled chocolate mixture to the whisked eggs and sugar, and fold in with a plastic or rubber spatula until well combined.
    5. Combine the Mix and cocoa together and add this to the mixture; again stirring with a spatula to fully combine.
    6. Stir in the chocolate chunks and then transfer the mixture into the prepared tin.
    7. Pop in a preheated oven (180ºC/350ºF/Gas Mark 4) for approx 30minutes until a light crust if forming but the middle is still quite squidgy.
    8. Remove from the oven and allow to cool completely in the tin. Cut into squares to serve.