Comments on: Triple Chocolate Brownie Recipe

By: Judles

Judles — Sun, 21 Dec 2025 06:24:52 +0000

Hi Jane, these always turn out fantastic. I haven’t made them in a while and just wondered how many portions are usually in the 9 inch pan that I have that you use please, I can’t remember and couldn’t find it in the recipe. Thanks!

By: Caroline

Caroline — Sun, 23 Nov 2025 18:19:24 +0000

In reply to Mel. Hiya, did you ever find an answer to your question about how much batter for 13x8 tin? Xx

By: manda

manda — Thu, 20 Nov 2025 09:13:30 +0000

In reply to Dawn Tongue. I have made these several times now using flora plant butter, and gf flour. Also used DF milk & white chocolate, although my daughter is ok with the usual cheap dark chocolate :)

By: Lena

Lena — Mon, 10 Nov 2025 15:30:39 +0000

Made these a few times and friends and family are obsessedddd, my go to recipe now!

By: H

Mon, 20 Oct 2025 17:54:37 +0000

Does anyone have any tips for doubling this recipe and baking in a 16×12 inch tin for a brownie tray bake? Will it need covering with foil once the top is done to ensure the middle cooks? And how do I know if the middle is done?

Please help!

By: Dawn Tongue

Dawn Tongue — Fri, 17 Oct 2025 13:05:28 +0000

Hello Jane, I have a friend who is “free from” everything including dairy, also on a budget. Is there anyway any of your brownies recipes can be adapted?
Thank you xx

By: Jane's Patisserie

Jane's Patisserie — Wed, 17 Sep 2025 09:05:08 +0000

In reply to Liz. Yes, you can!

By: Liz

Liz — Tue, 16 Sep 2025 10:19:42 +0000

I love making these and they are my go to recipe. Question- could they be frozen after baking?

By: Dyanthe

Dyanthe — Thu, 04 Sep 2025 12:44:13 +0000

In reply to Rezwana. If you do all the ingredients x0.76 with a calculator you have the right amount of ingredients for a 20x20 tin!

By: Ian

Ian — Tue, 26 Aug 2025 14:23:17 +0000

I’ve never successfully made brownies before, whether it’s from a packet mix or following a recipe. They always come out like a dry chocolate cake or a gooey, sloppy mess.
First attempt at this recipe and they came out perfectly. I think the advice on 70%+ dark chocolate (I used 85% as it was the same price as the 70%) and all the tips on whisking to increase volume and then folding everything in by hand afterwards are what made the difference.

I did follow the recipe from Janes first book which is a tiny bit different to this one but I can’t see the small changes making much difference.

By: Emma

Emma — Mon, 25 Aug 2025 20:38:19 +0000

In reply to steph. I'm in NZ and use 4 size 6 eggs and it works perfectly

By: Barbara Davie

Barbara Davie — Fri, 01 Aug 2025 23:50:54 +0000

In reply to Rezwana. Use two eggs and reduce all ingredients by ⅓ . Use calculator on phone if this proves challenging. Or perhaps buy a bigger tin.

By: Andy Wall

Andy Wall — Thu, 31 Jul 2025 14:17:02 +0000

Sour cherries and white chocolate. Game changer. I’m making different ones every week. Salted caramel twix is also really good

By: Jane's Patisserie

Jane's Patisserie — Tue, 15 Jul 2025 08:47:28 +0000

In reply to AFD. Yes!