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Triple Chocolate Brownies

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  • Author: Elizabeth Buuck
  • Prep Time: 20 min
  • Cook Time: 30 min
  • Total Time: 50 minutes
  • Yield: 16 Brownies 1x


Rich and fudgy triple chocolate brownies topped with silky salted chocolate frosting.


  • 1 C (226g) Salted Butter
  • 1 ½ C (300 g) Light Brown Sugar
  • ½ C (100 g) Granulated Sugar
  • 4 Lg Eggs, at room temperature
  • 2 tsp Pure Vanilla Extract
  • 1 C (100 g) Valhrona Dutch Process Cocoa Powder
  • C (85 g) All Purpose Flour
  • ½ tsp Baking Powder
  • ¼ tsp Salt
  • 4 oz Valrhona 40% Chocolate Feves, chopped


For the Chocolate Frosting

  • ½ C (113 g) Salted Butter
  • 4 oz Valrhona 70% Chocolate Feves
  • 1 tsp Espresso Powder
  • C (65 g) Powdered Sugar 
  • Flaky Sea Salt, optional


  • 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.


For the 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.