Triple Crown Brownies
Three times the chocolate in the most supreme vehicle for dessert: the brownie! A perfectly chocolatey brownie batter hosts rich chocolate chunks and a fudge frosting.
Ingredients
Chocolate Chunk Brownies
- 2 oz. Bittersweet chocolate Ghirardelli or Baker's Bar
- ¼ cup Salted butter
- 1 cup Sugar
- ¾ cup Flour
- 6 tbsp Cocoa powder good quality, such as Rodelle or Valrhona
- 1 tsp Vanilla extract
- 1 tsp Fine sea salt
- 1 Egg + 1 egg yolk
- ¼ cup Vegetable oil
- ¼ cup Whole milk
- ½ cup Semi-sweet chocolate chunks or chips
Chocolate Fudge Frosting
- 6 tbsp Unsalted butter softened
- 1 ¼ cups Powdered sugar sifted if lumpy
- ¼ cup Cocoa powder good quality, such as Rodelle or Valrhona
- ¼ cup Sour cream
- 1 oz Bittersweet chocolate melted
- 1 ½ tsp Vanilla extract
- ¼ tsp Fine sea salt
Instructions
- Preheat oven to 350°F / 175°C.
- Grease a 9" x 9" pan with non-stick spray or butter. Optional: If you plan to remove the brownies from the pan after baking and plate them (as opposed to leaving them in the pan for storage) insert parchment paper with a slight overhang. This will help pull the brownies out of the pan.
- In a small, microwave-safe bowl, melt the chocolate and butter together in 30-second intervals. Cool slightly.
- In a large bowl combine the remaining ingredients. Add the melted butter and chocolate to it and stir with a strong whisk or spatula, about 20-25 churns.
- Pour brownie batter into the prepared pan. Use a spatula to smooth it out and ensure the batter is evenly distributed.
- Place pan on middle rack in oven. Bake for 35 minutes, or until the brownies do not jiggle when the pan is shaken. Do not over bake! Cool completely before frosting.
Chocolate Fudge Frosting
- In a small, microwave-safe bowl, melt chocolate in 30-second intervals.
- In a large bowl cream butter, cocoa powder, and powdered sugar. Add in sour cream, melted chocolate, vanilla, and salt.
- Spread frosting onto cooled brownies and cut into squares.
Notes
This recipe is very easily doubled and made in a 9" x 13" pan.