Triple Chocolate Brownies With Frosting

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THREE different kinds of chocolate. These triple chocolate brownies are a triple threat with dark cocoa powder, dark chocolate chips, and white chocolate chips. The rich, dark chocolate glaze on top of these frosted brownies takes them a step beyond.

Easy 30-minute brownies. Make and bake homemade brownies in about a half an hour. The triple chocolate brownies come together in just one bowl and the chocolate frosting takes just a minute to stir together.

Frosted brownie recipe. This easy recipe for scratch brownies wouldn't be complete without a decadent chocolate glaze that stirs together with 5 simple ingredients.

Simple ingredients. These frosted brownies come together with basic ingredients you probably already have. The only one that’s a little out of the norm is espresso powder, but it's optional, and you most likely have an easy substitution for it.

Brown sugar. Brown sugar adds moisture and richness to these triple chocolate brownies because it contains molasses.

Canola oil. Canola oil is in this recipe because it is a very versatile oil for cooking and baking.

Dark cocoa powder. Dark cocoa powder is much richer and — I think — chocolatier than regular unsweetened cocoa powder. And it results in the best brownies with an intensely dark color and rich, deep flavor.

Espresso powder. Espresso powder is optional, but it makes chocolate taste even chocolatier.

Dark chocolate chips and white chocolate chips. Since we eat with all our senses, two kinds of chocolate chips provide an infusion of flavor, contrasting color, and two kinds of texture — gooey chocolate when they’re warm and crunchy chocolate chips when they're cooled.

This frosted brownie recipe adds another layer of chocolate on top of the already-decadent triple chocolate brownies. It’s a simple chocolate glaze that stirs together in minutes.

Espresso powder. Just a little bit of espresso powder in the chocolate glaze ups the intensity of the chocolate flavor.

Dark cocoa powder. To achieve that dark rich color and flavor, I used dark cocoa powder in the frosting.

The best part about making these triple chocolate brownies is that you probably already have the ingredients — or a good swap-out — right in your pantry.

Brown sugar. You can swap white granulated sugar for brown sugar in triple chocolate brownies, but you may end up with a less fudgy brownie. Or you can try making your own brown sugar by mixing 1 cup of white sugar with 1 tablespoon of maple syrup.

Canola oil. Canola oil is a neutral-tasting oil, so you can substitute it with any vegetable oil that won’t add flavor to the batter. You can also use the same quantity of melted butter.

Unsweetened almond milk. I used unsweetened almond milk for a little added moisture in these triple chocolate brownies because that’s what I always have in the refrigerator. You can use any kind of milk, water, or even coffee.

Flour. I have only made these frosted brownies with all-purpose flour. If you would like to try alternative flours as a substitute, here are some suggestions that will help you decide the best way to do that.

Dark cocoa powder. You can use regular unsweetened cocoa powder in these triple chocolate frosted brownies. You just won’t end up with the same deep color or rich chocolate flavor. But they will still be delicious!

Espresso powder. If you don’t have espresso powder, but you still want to cash in on the chocolatey flavor it adds to these triple chocolate brownies, you have options. You can use instant coffee crystals, but the flavor won’t be quite as intense. You can also use strong coffee in place of the unsweetened almond milk. You can also leave it out and your frosted brownies will still be yummy.

Dark chocolate chips and white chocolate chips. You can use chocolate chunks, milk chocolate chips, semisweet chocolate chips… heck, you can even use peanut butter chips, butterscotch chips, or those really yummy Andes Mint baking chips to make mint triple chocolate brownies!

I always say the best ingredients are the ones you actually have. When an emergency craving for frosted brownies hits, there’s no time to run to the store.

Powdered sugar. All out of powdered sugar? Look at this nifty trick from Good Housekeeping! You can just whiz up 1 cup of granulated sugar and 1 tablespoon of cornstarch in a blender or food processor and make your own! Genius!

Espresso powder. If you don’t have espresso powder for these frosted brownies, you can use instant coffee crystals instead of the espresso powder -- or substitute strong coffee for the almond milk.

Unsweetened almond milk. Milk, water, or strong coffee are all great substitutes.

Heat oven to 350 degrees. Spray an 8x8 square baking dish with cooking spray or line it with parchment paper.

Step 1

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.

Step 2

Sift in the flour, cocoa powder, espresso powder, baking powder, and salt. Whisk until just combined, being careful not to overmix.

Step 3

Stir in the dark chocolate chips and white chocolate chips.

Step 4

Pour batter into the prepared pan. Bake for approximately 18-22 minutes, but start checking on them a few minutes early so you don't overbake them.

To test for doneness, 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.

Cool triple chocolate brownies in the pan on a wire rack for about two hours.

Step 5

When the brownies are completely cool, make the chocolate icing for your frosted 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.

Step 6

Spread the chocolate frosting evenly over the cooled brownies. The frosting will harden as it sets.

For a super indulgent dessert, slightly warm the frosted brownie and serve it with a scoop of vanilla ice cream.

Store brownies in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.

Check your brownies early. To ensure fudgy brownies, check them 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.

There are two ways to check if your brownies are done: with a toothpick or a thermometer.

You sure can. Just put them back into a 350-degree oven and keep an eye on them. In fact, there are some recipes that even call for the method of baking for 15 minutes, taking them out, and baking them again.

Yes! For these frosted brownies, I would recommend freezing them without the chocolate glaze and then frosting them once they're thawed. You can freeze either the entire pan of brownies or individual brownies.

Triple chocolate brownies with chocolate glaze can be stored at room temperature for up to three days or in the refrigerator for up to a week.

If you overcook your triple chocolate brownies, you might be able to soften them up by storing them overnight with a couple of slices of soft white bread. Or you can turn them into crumbs, and use them to make a crust for a cheesecake or ice cream cake. Or mix the crumbs with some frosting and make brownie pops!

If you love this frosted brownie recipe, you have to try these next!

Chocolate Angel Food Cake with Chocolate Ganache and Chocolate Shavings is literally chocolate on chocolate on chocolate.

Chocolate Macaroons are a super easy one-bowl cookie recipe that’s loaded with chocolate.

Red Velvet Mini Cheesecakes are little bites of chocolatey heaven on an Oreo cookie crust.

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