Name: Gooey Triple Chocolate Brownies
Prep time: 20 min
Cook time: 30 min
Yield: 9 Sqaures
Cuisine: New Zealand, Modern Baking
Ingredients: 80g plain flour; 70g icing sugar; 70g cocoa powder; 1 tsp salt; 3 large eggs; 200g caster sugar; ½ cup The Good Oil extra virgin rapeseed oil; ¼ cup water; 1 tsp vanilla extract; 75g caramelised white chocolate, roughly chopped; 75g milk chocolate, roughly chopped; 125g dark chocolate chips

Difficulty

Easy

Serves

9 Squares

Cooking time

Prep 20 mins
Cooking 30 mins

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How To Make Gooey Triple Chocolate Brownies

These rich triple chocolate brownies are everything you want in a treat – fudgy in the centre, a little crisp at the edges and packed with melty pockets of chocolate. Unlike traditional brownie recipes that use butter, this version uses oil, which gives a slightly chewier texture and keeps them extra moist for longer. Add chopped nuts for more texture or a spoonful of espresso powder if you’re after a deeper, more complex flavour.

Ingredients

80g plain flour
70g icing sugar
70g cocoa powder
1 tsp salt
3 large eggs
200g caster sugar
½ cup The Good Oil extra virgin rapeseed oil
¼ cup water
1 tsp vanilla extract
75g caramelised white chocolate, roughly chopped
75g milk chocolate, roughly chopped
125g dark chocolate chips

Method

Preheat the oven to 165°C. Line a 20cm (8-inch) square baking tin with baking paper, leaving a slight overhang to make the brownies easier to lift out later.
In a medium bowl, whisk together the flour, cocoa powder, icing sugar and salt until well combined. In a separate large bowl, whisk the eggs, caster sugar, oil, water and vanilla extract until the mixture is smooth and slightly thickened.
Add the dry ingredients to the wet ingredients and mix until you have a smooth, glossy batter. Fold in the chopped chocolate and chips, saving a handful of chips to scatter over the top.
Pour the batter into the prepared tin and smooth the surface with a spatula, and top with the reserved chips.
Bake for 30–35 minutes, or until the edges are set and the centre is still quite soft—it will continue to firm up as it cools.
Let the brownies cool in the tin for at least 30 minutes, then transfer to the fridge for at least 2 hours before slicing into squares. Store the brownies in an airtight container at room temperature for up to 4 days, or in the fridge if you prefer a firmer texture. They also freeze well – wrap individually and keep for up to 2 months.

The Good Oil is locally grown in New Zealand and cold-pressed with minimal processing, retaining its natural nutrients and fresh taste. It’s a clean, GE-free oil pressed without chemicals, offering a healthy, versatile choice with a high smoke point – perfect for frying, roasting, baking, and salads. A great alternative to olive oil, it brings smooth flavour without overpowering your dish.

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