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Frosted Triple Chocolate Brownies

Frosted Triple Chocolate Brownies
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Rich, fudgy brownies loaded with dark chocolate chips and topped with a silky, homemade chocolate ganache frosting.

Ingredients

Scale
  • 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

  1. Preheat your oven to 350°F.
  2. Whisk together the melted butter, light brown sugar, granulated sugar, and vanilla extract in a large bowl.
  3. Add the eggs to the bowl, one at a time.
  4. Whisk each egg until it is fully incorporated into the batter.
  5. Continue whisking the sugar and eggs mixture for at least 4-5 minutes until the batter starts to get lighter in color.
  6. Fold in the unsweetened cocoa powder, all-purpose flour, espresso powder (if using), and kosher salt.
  7. Mix gently until the batter is just combined and no streaks of flour remain.
  8. Gently fold in the dark chocolate chips if you are using them.
  9. Cut a parchment paper sling slightly smaller than the width of your baking pan.
  10. Place the parchment paper sling in the bottom of the pan so it fits flatly.
  11. Lightly spray the bottom and sides of the pan with a vegetable oil-based spray.
  12. Smooth out the parchment paper so it sticks to the pan spray.
  13. Pour the brownie batter into your prepared baking pan.
  14. Bake at 350°F for 30-40 minutes.
  15. Check for doneness by inserting a knife into the center; it should come out mostly clean with moist crumbs.
  16. Remove the brownies from the oven.
  17. Let the brownies cool fully in the pan.
  18. Once completely cool, use the edges of the parchment paper to slide the brownies out of the pan.
  19. For the Chocolate Ganache Frosting, place the heavy cream in a microwave-safe bowl.
  20. Microwave the heavy cream for 1-2 minutes or until it is hot to the touch but not boiling.
  21. Pour the hot heavy cream over the chopped dark chocolate.
  22. Let the mixture sit undisturbed for about two minutes.
  23. Using a spatula, gently mix until the chocolate is fully melted and the ganache is smooth and fully combined.
  24. Let the ganache sit at room temperature until it has thickened enough to hold its shape but is still spreadable.
  25. Once the brownies are fully cool, scoop dollops of the thickened ganache over the surface of the brownies.
  26. Gently smooth the ganache into an even layer.
  27. Use the back of a spoon to create swirls in the frosting.
  28. 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.

Find it online: https://theflakytruth.com/frosted-triple-chocolate-brownies/