Best. Brownies. Ever. Gary Mehigan’s Triple Chocolate Brownies

I was planning on doing some baking this weekend – it’s been so hot for the last couple of months that the oven has hardly been used – and it was with interest that I stumbled across the “George & Gary‘s Chocolate Desserts” feature in this month’s edition (March 2011) of Australian MasterChef Magazine.

Gary’s “Chocolate Gluttony” recipe on page 36 takes my favourite dessert combination – berries, meringue and cream – and adds chocolate brownies and chunks of white chocolate. Wow. Not feeling quite that gluttonous, I decided to try the brownies by themselves. The brownie recipe I usually use is from Jamie Oliver‘s excellent “Cook With Jamie” book, and is apparently the one used at Fifteen.

Gary Mehigan’s Triple Chocolate Brownies

150g unsalted butter, chopped
300g dark chocolate, half finely chopped and half roughly chopped
4 eggs
330g brown sugar
1 tsp vanilla extract
150g (1 cup) self raising flour
100g milk chocolate, chopped
100g white chocolate, chopped

note: I didn’t have any milk chocolate, and used a 360g of dark chocolate and 140g of white chocolate instead.


  1. Preheat oven to 180C (350F). Grease and line a 20cm x 30cm slice pan.
  2. Place butter, finely chopped dark chocolate and 2 tablespoons of water in a small pan. Stir over low heat for 3 minutes or until melted, then transfer to a bowl.
  3. Whisk in eggs, sugar and vanilla.
  4. Sift in flour, then fold in the remaining chocolate.
  5. Spoon batter into pan and then bake for 35 minutes, or until firm around the edges but soft in the centre.
  6. Cool for 10 minutes, then refrigerate for 2 hours or until chilled.

This is a straightforward recipe to make, without needing a mixer or making too much mess. The finished batter was remarkably dark and thick.

Brownies are usually best warm, although I deferred to the recipe and chilled them as instructed. Unfortunately some of the crust may have found its way into my mouth before the pan entered the fridge, I’m not sure how that happened. After two hours chilling, I removed the slab from the pan, dusted with icing sugar, and chopped into chunks.

The verdict? I have a new favourite brownie recipe. This is how brownies should be, rich, chocolate-y and soft in the middle. The pieces from the centre were my chef’s treat, being gooey in the most delicious way imaginable. These are seriously good.

Stop whatever you’re doing and make a batch of these, you won’t be disappointed.