Three Layer Chocolate Brownies
Indulge in the ultimate chocolate lover’s dream with these decadent Three Layer Chocolate Brownies! Featuring a rich and fudgy brownie base, a silky semi-sweet chocolate ganache center, and a luscious cocoa-infused buttercream frosting, each bite is a symphony of chocolate textures and flavors. Perfect for special occasions or a treat-yourself moment, this recipe is as visually stunning as it is satisfying. With just 30 minutes of prep and a few pantry staples, these layered brownies combine gourmet flair with approachable baking techniques. Serve them chilled or at room temperature for a dessert that’s guaranteed to impress!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Granulated sugar
- 4 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1 cup Cocoa powder
- 0.5 teaspoon Salt
- 1.5 cups Semi-sweet chocolate, chopped
- 0.75 cup Heavy cream
- 2 cups Powdered sugar
- 0.5 cup Unsalted butter (for frosting)
- 3 tablespoons Milk
- 0.25 cup Cocoa powder (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium microwave-safe bowl, melt 1 cup of unsalted butter in short intervals. Let it cool slightly.
Whisk the melted butter with 2 cups of granulated sugar until smooth. Add 4 eggs one at a time, whisking well after each addition. Stir in 1 teaspoon of vanilla extract.
In a separate bowl, sift together 1 cup of flour, 1 cup of cocoa powder, and 0.5 teaspoon of salt. Gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Allow the brownie base to cool completely in the pan.
For the ganache layer: Heat 0.75 cup of heavy cream in a small saucepan over medium heat until it begins to steam (but not boil). Pour the hot cream over 1.5 cups of chopped semi-sweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.
Spread the chocolate ganache evenly over the cooled brownie base. Refrigerate for 30 minutes to set.
For the frosting: Using a hand or stand mixer, beat 0.5 cup of softened unsalted butter until creamy. Gradually add 2 cups of powdered sugar and 0.25 cup of cocoa powder, alternating with 3 tablespoons of milk. Add 1 teaspoon of vanilla extract and beat until the frosting is smooth and spreadable.
Spread the chocolate frosting over the set ganache layer. Use an offset spatula to create swirls or a smooth finish.
Refrigerate for an additional 15 minutes to slightly set the frosting. Use the parchment paper to lift the brownie slab out of the pan. Slice into 16 squares and serve.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 91 mg | 4% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 47.6 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 187 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
