There’s just something about a really good brownie that instantly takes me back to my childhood. I remember sneaking into the kitchen after dinner, hoping a fresh batch had just come out of the oven. These Frosted Triple Chocolate Brownies are exactly that kind of nostalgic comfort food for me, but elevated! They’re rich, fudgy, and absolutely loaded with chocolate – a true dream for any chocolate lover.
Why You’ll Love These Frosted Triple Chocolate Brownies
- They are incredibly fudgy with that perfect crinkly top everyone loves.
- The ganache frosting is silky smooth and adds another layer of decadent chocolate.
- Making them is super straightforward, even for beginner bakers.
- They are perfect for any occasion, from a casual weeknight treat to a party dessert!
Ingredients You’ll Need
- Unsalted Butter: Using unsalted butter gives you control over the salt content. If you only have salted, you can reduce the added kosher salt slightly.
- Light Brown Sugar & Granulated Sugar: This combination gives the brownies both chewiness from the brown sugar and a crisp edge from the granulated sugar. Don’t swap them out!
- Large Eggs: Make sure your eggs are at room temperature; this helps them emulsify better with the sugars and butter, leading to a smoother batter and that coveted crinkly top.
- Unsweetened Cocoa Powder: This is where a lot of our deep chocolate flavor comes from. Use a good quality cocoa powder for the best results.
- Espresso Powder: This is optional, but I highly recommend it! It doesn’t make the brownies taste like coffee; instead, it deepens and enhances the chocolate flavor beautifully.
- Dark Chocolate Chips: These add pockets of melted chocolate throughout the brownies. Feel free to use your favorite kind, but dark chocolate really shines here.
- Dark Chocolate (for ganache): For the ganache, use a good quality dark chocolate bar or baking chocolate, chopped finely. This helps it melt smoothly.
- Heavy Cream: This creates the luxurious, rich texture of the ganache. There’s no substitute here for that silky finish!
How to Make Frosted Triple Chocolate Brownies Step by Step
First things first, preheat your oven to 350°F. This ensures your brownies start baking at the right temperature from the moment they go in. Get your melted butter, both sugars, and vanilla extract into a bowl and give them a good whisking. This creates the base of our fudgy brownies!
Next, you’ll add the eggs, one at a time. Whisk each egg in until it’s fully incorporated and the batter starts to look lighter and a bit fluffy. This step is super important for those signature crinkly tops, so don’t rush it! Whisking the sugar and eggs for at least 4-5 minutes is where the magic happens. Then, gently fold in your dry ingredients – cocoa powder, flour, espresso powder (if you’re using it!), and salt – until everything is just combined. Overmixing can lead to tough brownies, so stop as soon as you don’t see any more streaks of flour. Finally, fold in those delicious dark chocolate chips.
Before pouring the batter, prepare your pan with a parchment paper sling. This little trick makes getting the brownies out of the pan an absolute breeze! Just spray your pan, lay in the parchment, and smooth it down. Pour in your batter and bake for 30-40 minutes, or until a knife inserted into the center comes out mostly clean. While your brownies are cooling completely (this is crucial!), you can start on the ganache. Heat your heavy cream until hot, pour it over chopped dark chocolate, and let it sit. Then, stir until smooth and let it thicken at room temperature. Once both are ready, dollop that gorgeous ganache onto your cooled brownies and smooth it out. Don’t forget the chocolate sprinkles for a fun finish!
My Top Tips for Success
- I always make sure my eggs are at room temperature. It really helps create that beautiful crinkly top!
- Trust me on this one: don’t overmix the batter once the flour is added. Just mix until combined.
- In my experience, using a parchment paper sling is a game-changer for easy removal.
- I like to make the ganache while the brownies are baking so it has plenty of time to thicken.
- Always let your brownies cool completely before frosting. Warm brownies and ganache are a messy combo!
Common Mistakes to Avoid
- Overmixing the batter: This can develop too much gluten, leading to tough, cakey brownies instead of fudgy ones. Mix until just combined.
- Not whisking eggs and sugar enough: This is key for those shiny, crinkly tops. Don’t skip the 4-5 minute whisking!
- Baking too long: Overbaked brownies are dry brownies. Start checking at 30 minutes; a knife inserted should come out with mostly clean.
- Frosting warm brownies: The ganache will melt and slide right off. Always wait until the brownies are completely cool.
How to Store Frosted Triple Chocolate Brownies
- At room temperature: Store in an airtight container for up to 3-4 days.
- In the refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature before serving for the best texture.
- In the freezer: Wrap individual brownies tightly in plastic wrap, then place in a freezer-safe bag for up to 2-3 months. Thaw at room temperature.
Frequently Asked Questions
What kind of cocoa powder should I use?
You should use unsweetened cocoa powder. Dutch-processed cocoa powder will give a darker color and milder chocolate flavor, while natural cocoa powder will be lighter and more acidic. Either works well in this recipe.
Can I make these brownies without espresso powder?
Absolutely! Espresso powder is optional and doesn’t make the brownies taste like coffee. It simply enhances the chocolate flavor, but they’ll still be delicious without it.
Why are my brownies cakey instead of fudgy?
This is usually due to overmixing the batter or overbaking the brownies. Make sure to mix the dry ingredients until just combined and remove the brownies from the oven when a knife comes out with mostly clean.
How do I get those crinkly tops on my brownies?
The secret to crinkly tops is whisking the melted butter, sugars, and eggs together for at least 4-5 minutes. This creates an emulsion that traps air and forms that beautiful crust.
Can I use milk chocolate chips instead of dark?
Yes, you can definitely use milk chocolate chips! The flavor will be sweeter and less intense, but still delicious. For a truly triple chocolate experience, I love the depth that dark chocolate chips provide.
I truly hope you give these Frosted Triple Chocolate Brownies a try. They are such a decadent and satisfying treat, perfect for sharing (or not!). If you bake them, please let me know how they turn out in the comments below!
PrintFrosted Triple Chocolate Brownies
Rich, fudgy brownies loaded with dark chocolate chips and topped with a silky, homemade chocolate ganache frosting.
- Prep Time: 20
- Cook Time: 40
- Total Time: 120
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 1 ¼ cup unsalted butter melted
- 1 ½ cups light brown sugar
- 1 cup granulated sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups unsweetened cocoa powder
- ¾ cup all purpose flour
- 1 teaspoon espresso powder optional
- ½ teaspoon kosher salt
- 1 cup dark chocolate chips
- 4 ounces dark chocolate
- ⅓ cup heavy cream
- chocolate sprinkles optional
Instructions
- Preheat your oven to 350°F.
- Whisk together the melted butter, light brown sugar, granulated sugar, and vanilla extract in a large bowl.
- Add the eggs to the bowl, one at a time.
- Whisk each egg until it is fully incorporated into the batter.
- Continue whisking the sugar and eggs mixture for at least 4-5 minutes until the batter starts to get lighter in color.
- Fold in the unsweetened cocoa powder, all-purpose flour, espresso powder (if using), and kosher salt.
- Mix gently until the batter is just combined and no streaks of flour remain.
- Gently fold in the dark chocolate chips if you are using them.
- Cut a parchment paper sling slightly smaller than the width of your baking pan.
- Place the parchment paper sling in the bottom of the pan so it fits flatly.
- Lightly spray the bottom and sides of the pan with a vegetable oil-based spray.
- Smooth out the parchment paper so it sticks to the pan spray.
- Pour the brownie batter into your prepared baking pan.
- Bake at 350°F for 30-40 minutes.
- Check for doneness by inserting a knife into the center; it should come out mostly clean with moist crumbs.
- Remove the brownies from the oven.
- Let the brownies cool fully in the pan.
- Once completely cool, use the edges of the parchment paper to slide the brownies out of the pan.
- For the Chocolate Ganache Frosting, place the heavy cream in a microwave-safe bowl.
- Microwave the heavy cream for 1-2 minutes or until it is hot to the touch but not boiling.
- Pour the hot heavy cream over the chopped dark chocolate.
- Let the mixture sit undisturbed for about two minutes.
- Using a spatula, gently mix until the chocolate is fully melted and the ganache is smooth and fully combined.
- Let the ganache sit at room temperature until it has thickened enough to hold its shape but is still spreadable.
- Once the brownies are fully cool, scoop dollops of the thickened ganache over the surface of the brownies.
- Gently smooth the ganache into an even layer.
- Use the back of a spoon to create swirls in the frosting.
- Sprinkle the frosted brownies with chocolate sprinkles if desired.
Notes
Always use room temperature eggs for the best brownie texture and crinkly tops.
Do not overmix the batter once the flour is added; this keeps the brownies fudgy.
Ensure brownies are completely cooled before frosting, otherwise the ganache will melt.
Espresso powder is optional but enhances the chocolate flavor without adding coffee taste.
