Triple Chocolate Brownies

These are THE BEST triple chocolate brownies. The brownie itself has both cocoa powder and chopped milk chocolate. And they’re topped with the silkiest chocolate frosting that’s so easy to make and SO delicious.

What makes these Triple Chocolate Brownies the BEST?

• Variety of chocolate. These brownies have three types of chocolate – dutch process cocoa powder, chopped 40% milk chocolate, and semi sweet 70% chocolate. Using both milk and darker chocolate helps balance the flavor so it’s not too bitter and not too sweet. And the combination of chopped chocolate and cocoa powder hits the sweet spot in texture – not too fudgy and not too cakey.
• Easy to make. The frosting is SO simple – just 4 ingredients and a bowl is all you need. And the brownies come together in a large mixing bowl – no stand mixer required.
• Silky frosting. Speaking of the frosting, it might be my favorite part. Thanks to the highest quality 70% chocolate from Valrhona, the frosting is an absolute dream.. silky smooth perfection.

Ingredients

• Chocolate. Valrhona chocolate is truly the best and is always what I reach for when I want to make a dessert that’s extra special. The flavor is balanced, and it melts so beautifully. These brownies use their Dutch Process Cocoa Powder, the 40% Milk Chocolate Feves, and the 70% Semi Sweet Feves.
• Butter. Brownies have so few ingredients that using a high quality butter will really make a difference. I almost always use salted butter when baking! Sweet things need salt.
• Espresso Powder. A little espresso powder is whisked into the frosting, but if it’s not your thing, feel free to omit it.

How to make Triple Chocolate Brownies

Preheat the oven to 360 and line a 9 inch square pan with parchment paper. Leave an overhang of parchment so that you can easily lift the brownies from the pan once they’re cool. 

Melt the butter, and whisk in the brown sugar and granulated sugar. Add the eggs and vanilla and whisk for 3-4 minutes, until the mixture is glossy and lightened in color. Fold in the cocoa powder, flour, baking powder, and salt until just combined. Fold in the chopped 40% chocolate.

Pour the brownie batter into a prepared pan and use an offset spatula to spread into an even layer.Bake for 30 minutes at 350. Remove from the oven and let them cool completely.

While the brownies bake, make the chocolate frosting. Melt the chocolate and butter together until completely smooth. Let cool for 5-10 minutes.

Whisk in the espresso powder and powdered sugar. The frosting will seem thin, but will thicken up as it comes to room temperature.Once frosting is thick and spreadable, spread into an even layer on the cooled brownies. Top with flaky salt and slice into squares.

Triple Chocolate Brownie FAQs

• Can I use regular cocoa powder instead of Dutch Process? Unfortunately, regular cocoa powder won’t result in the deep rich chocolate flavor that the dutch process provides so I wouldn’t recommend it.
• Can I use unsalted butter? Yes, but I would increase the amount of salt added to 1/2 tsp.
• Can I use all semi sweet chocolate? I like the contrast that using both milk and semi sweet chocolate. I think that too much dark chocolate will result in a bitter taste, while all milk chocolate would be too sweet.

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