Frosted Triple Chocolate Brownies

5 from 8 votes

Frosted Triple Chocolate Brownies

Frosted Triple Chocolate Brownies are everything chocolate lovers crave -- gooey brownies loaded with cocoa and two kinds of chocolate chips, and slathered in chocolate frosting. An easy frosted brownie recipe that's better than any box mix.

Prep Time10

Cook Time20

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 190kcal

Author: Cara Lanz

Ingredients

1 cup brown sugar
¼ cup canola oil
6 tablespoons unsweetened almond milk
1 egg
2 teaspoons vanilla extract
1 cup flour
¾ cup dark cocoa powder
½ teaspoon espresso powder, optional
½ teaspoon baking powder
½ teaspoon salt
¼ cup dark chocolate chips
¼ cup white chocolate chips

Chocolate Frosting for Brownies

1 cup powdered sugar
3 tablespoons dark cocoa powder
½ teaspoon espresso powder, optional
1 teaspoon vanilla
3-5 tablespoons unsweetened almond milk, milk, or water

Instructions

Triple Chocolate Brownies

Heat oven to 350 degrees. Spray an 8x8 square baking dish with cooking spray or line it with parchment paper.
In a large bowl, whisk together the brown sugar, canola oil, and milk. Beat the egg into the sugar mixture. Add the vanilla extract and whisk until fully incorporated.
Sift in the flour, cocoa powder, espresso powder, baking powder, and salt. Whisk until just combined. Stir in the dark chocolate chips and white chocolate chips.
Pour batter into the prepared pan. Bake for approximately 18-22 minutes.
Cool brownies in the pan on a wire rack for about two hours.

Chocolate Frosting for Brownies

In a medium-sized bowl, add the powdered sugar, cocoa powder, and espresso powder. Stir to remove any lumps. Add the vanilla.
Stir in 2 tablespoons of milk, adding more as needed, a little bit at a time, until it reaches a thick, yet spreadable, consistency. If you add too much milk, you can add more powdered sugar to thicken it again.
Spread the chocolate frosting evenly over the cooled brownies. The frosting will harden as it sets.
Store frosted brownies in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.

Video

Notes

Check your brownies early. To ensure fudgy brownies, check doneness a few minutes before the earliest recommended baking time. You can use a toothpick or thermometer.

Toothpick test: If the toothpick still has wet batter on it, it needs a few more minutes. If it has some batter and moist, sticky crumbs, it will be fudgy in the center. If it has moist crumbs, the brownies will have a cakey consistency.

Thermometer test: Brownies should be cooked to an internal temperature between 165 and 210. At 165, you'll have super gooey brownies and at 210, you'll have cakier, chewy brownies. I've found 195 to be the perfect temperature for fudgy center pieces and chewier edge pieces.

Sift dry ingredients. Sifting flour, cocoa powder, and all dry ingredients is a sure-fire way to avoid lumps in your triple chocolate brownie batter. If you don't have a sifter or mesh strainer, you can stir the dry ingredients together in a mixing bowl

Mix the brownie batter until just combined. Overmixing the batter will add air to the batter and result in cake-like brownies. For dense, fudge brownies, mix in the dry ingredients until they are just combined.

Cut clean lines. If you would like your frosted brownies cut into clean squares with no ragged edges, let them cool completely, cover them in the chocolate frosting and let it set, then cut them with a plastic knife.

Use room temperature ingredients. Let the egg and milk come to room temperature before making these brownies. Adding cold ingredients to warm ingredients can cause the batter to curdle and result in not-so-great textures in your brownies.

Nutrition