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–+ servings

Triple Chocolate Brownies

Author Amber Brady
Yields 24 Brownies

Ingredients

Brownie:

  • 4 oz (113 g) unsweetened chocolate baking squares
  • ⅔ cup (150 g) unsalted butter
  • ¾ cup (128 g) semi-sweet chocolate chips + ½ cup (85g) extra semi-sweet chocolate chips
  • 1 ⅓ cup (160 g) all-purpose flour, (stir, spoon & level)
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs
  • 2 cups (400 g) granulated sugar
  • 2 tsp vanilla extract

Whipped Chocolate Frosting - Makes 1 ¼ cups (Frosting lovers will want to double this part):

  • ¼ cup (50 g) granulated sugar
  • 4 Tbsp (20 g) cocoa powder
  • 1 cup (237 ml) heavy cream
  • 1 tsp vanilla extract

Ganache Drizzle (Double or triple this to spread over the whole pan for a 3rd layer):

  • ¼ cup (43 g) semi-sweet chocolate chips
  • 2 Tbsp heavy cream
  • ⅛ tsp vanilla extract

Instructions

  • For the brownie: Melt chocolate squares, butter & ¾ cup chocolate chips in a saucepan over medium-low heat. Cool 5 minutes. Sift flour, baking powder & salt into a bowl.
  • In a large bowl, whisk eggs, sugar & vanilla. Add slightly cooled, melted chocolate mixture. Add dry ingredients until incorporated. Fold in extra ½ cup chocolate chips.
  • Pour batter into a greased 13x9 inch pan & bake at 350˚F for 25-30 minutes.
  • After brownies have cooled completely, make the Whipped Chocolate Frosting: In a stand mixer with the whisk attachment, whisk all the ingredients until stiff peaks. Spread over cooled brownies. (This layer may lose some of it's volume over time.)
  • For the Ganache Drizzle: Heat ingredients in the microwave for 10 to 15 seconds. Stir until smooth. Drizzle over frosting. Refrigerate until solid. (*If doubling or tripling the ganache for an extra layer of frosting: Heat ingredients in short 10-15 second bursts in the microwave until melted, stirring in between bursts; do not burn chocolate. Allow to cool slightly & then spread over frosting & refrigerate until solid.)

Notes