These indulgent one-bowl dark chocolate and white chocolate brownies are the ultimate sweet treat. Rich, fudgy and simple to make, they’re perfect for parties, bake sales or served warm with a scoop of vanilla ice cream and a drizzle of melted chocolate.
To me, a brownie without white chocolate chunks feels almost naked. Warm, the white chocolate becomes gooey and luscious; as the bake cools, the chunks set into beautiful pockets of creamy white chocolate in every bite. When it comes to baking, you can rarely beat something chocolatey.
Table of Contents
- Why you will love this recipe:
- Ingredients:
- Substitutions and Variations:
- How to make perfect dark chocolate brownies with white chocolate chunks
- Cooking Tips:
- White Chocolate Chips vs Chunks
- Cakey vs Fudgy Brownies
- Frequently Asked Questions
- Other recipes you may enjoy:
- Recipe Card
Why you will love this recipe:
- Quick and easy one-bowl bake.
- Rich, fudgy texture with sweet, gooey white chocolate pieces.
- Versatile — try different chocolates or add-ins.
- Works as a sweet treat or a warm pudding with ice cream.
- A crowd-pleaser and great for make-ahead serving once fully cooled.
Ingredients:
See recipe card below for exact quantities
Dark chocolate: choose the best quality you can find, ideally 70%.
Caster sugar: also called superfine sugar in some countries.
Plain flour: also known as all-purpose flour.
Instant coffee: optional — it intensifies chocolate flavour without tasting like coffee.
Good-quality white chocolate: use a bar with higher cocoa butter for better melting — chop into large chunks.
Substitutions and Variations:
Sugar: granulated or golden caster sugar can be used if needed.
Chocolate: swap some or all of the white chocolate for milk or extra dark chocolate depending on sweetness preference.
Leftover chocolates: chopped pieces from a sharing box can replace the white chocolate chunks.
Nuts: stir in a handful of chopped pecans, hazelnuts, almonds or macadamias for crunch.
How to make perfect dark chocolate brownies with white chocolate chunks
This step-by-step guide complements the recipe card below. Follow the card for exact measurements.
ONE: Preheat oven to 180°C (160°C fan). Grease and line a 20cm (8-inch) square tin. Place diced butter and chopped dark chocolate in a heatproof bowl and melt gently over a pan of barely simmering water or in short microwave bursts, stirring between each. Let cool slightly.
TWO: Stir in the sugar until dissolved, then beat in the eggs until combined.
THREE: Sift in the flour and add a pinch of salt.
FOUR: Add instant coffee and vanilla extract if using, then fold gently until just combined to avoid overworking the batter.
FIVE: Chop the white chocolate into large chunks for those gooey pockets.
SIX: Fold half the white chocolate chunks into the batter, pour into the prepared tin, scatter the remaining chunks on top and press them in lightly. Bake for 25–35 minutes, adjusting time for your preferred fudginess.
Cooking Tips:
Baking time: For fudgy brownies, aim for the shorter bake time and remove while the centre still has a slight wobble. They continue to set as they cool. If very gooey, chill after cooling to firm up.
Clean slices: Cool completely in the tin before slicing. If needed, refrigerate to make cleaner cuts.
Serving as pudding: Reheat individual slices in 20-second microwave bursts until warm and the white chocolate is soft. Serve with vanilla ice cream or whipped cream and a drizzle of melted chocolate.
White Chocolate Chips vs White Chocolate Chunks
Use a chopped chocolate bar rather than chips for large, melted pools of white chocolate. Chocolate chips contain stabilisers to hold their shape and won’t produce the same gooey pockets. They also tend to be sweeter. A good-quality chopped bar gives better texture and flavour in brownies.
Cakey vs Fudgy Brownies
These brownies are intended to be fudgy rather than cakey. They use a relatively low amount of flour and no rising agents. Remove from the oven slightly underbaked for a crinkly top and a soft centre, then allow to firm up as they cool. For a firmer texture, bake a little longer but still shy of fully set.
Frequently Asked Questions
A small amount of coffee enhances the chocolate’s depth and intensity without adding a coffee flavour, thanks to coffee’s natural bitterness that brings out chocolate notes.
They’re great with coffee or served warm as a pudding with vanilla ice cream or whipped cream. Fresh berries or a berry compote provide a bright contrast, and a dusting of icing sugar adds a pretty finish.
Yes. Allow them to cool completely before slicing. Store in an airtight container for up to three days. Reheat slices briefly to re-melt the white chocolate when serving warm.
Yes. Freeze the whole bake or individual squares for up to three months, wrapped well to avoid freezer burn. Defrost at room temperature or reheat from frozen in the microwave if serving warm.
Other recipes you may enjoy:
If you like these brownies, try other chocolate bakes such as moelleux au chocolat, chocolate chunk muffins, self-saucing chocolate pudding or chocolate brownie trifle. They’re all great ways to use leftover brownies or satisfy a chocolate craving.
Easy Baking Recipes
Brownie Bites
Easy Dessert Recipes
Chocolate Brownie Trifle
Puddings
Brownie Tiramisu Cheesecake with Malted Whipped Cream
Easy Baking Recipes
Moelleux au Chocolat (Melt in the Middle Chocolate Cake)
If you try these Triple Chocolate Chunk Brownies or any other recipes on the site, please leave a comment to let us know how they turned out.
Dark Chocolate and White Chocolate Brownies
Ingredients
- 180 g unsalted butter, diced
- 180 g good-quality dark chocolate, chopped
- 3 large eggs
- 200 g caster sugar
- 90 g plain flour
- Pinch of salt
- 1 tsp instant coffee granules (optional)
- 1 tsp vanilla extract (optional)
- 200 g good-quality white chocolate, chopped into rough chunks
Instructions
- Preheat the oven to 180°C/160°C fan. Grease and line a 20cm (8-inch) square tin with non-stick baking paper.
- Put the diced butter and chopped dark chocolate into a heatproof bowl and melt gently over barely simmering water, or in 20-second microwave bursts, stirring between each. Set aside to cool slightly.
- Stir in the sugar until dissolved, then add the eggs and mix well.
- Sift in the flour and a pinch of salt. Add coffee and vanilla if using, then fold gently until just combined to form a smooth batter.
- Fold through half the white chocolate chunks. Pour into the prepared tin, scatter the remaining chunks on top and press them in lightly.
- Bake for 25–35 minutes depending on how fudgy you prefer them. Look for a just-set, crinkly top with a slight wobble in the centre.
- Remove from the oven and leave to cool completely in the tin. If very gooey, chill in the fridge to firm up.
- Turn out and cut into 16 squares or 24 bite-sized pieces. Enjoy.
Notes
To Reheat: Warm individual slices in the microwave for 20–30 seconds until the white chocolate softens.
To Freeze: Freeze whole or individual squares for up to three months, wrapped well. Defrost at room temperature or reheat from frozen.
Baking time: For fudgier brownies use a shorter bake and remove while slightly underbaked; they will set as they cool.
Serving suggestions: Serve with ice cream, whipped cream, or berry compote and a dusting of icing sugar.
Nutrition
Nutrition information is an approximation.