Triple Layered Brownie Squares
Indulge your sweet tooth with these rich and decadent Triple Layered Brownie Squares, a dessert masterpiece featuring a trio of irresistible textures. This recipe begins with a fudgy brownie base made from melted chocolate and cocoa powder for bold, chocolatey depth. It's topped with a silky dark chocolate ganache and finished with a glossy layer of creamy milk chocolate. Perfect for sharing or as a show-stopping treat, these squares are surprisingly simple to make yet boast a sophisticated presentation. Whether you’re hosting a gathering or treating yourself, these triple-layered delights deliver an unforgettable bite every time. Make these brownies the star of your dessert table and savor the layers of indulgence!
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Recipe Information
Ingredients
- 200 g unsalted butter
- 250 g semisweet chocolate chips
- 200 g granulated sugar
- 100 g brown sugar
- 3 pieces large eggs
- 2 tsp vanilla extract
- 125 g all-purpose flour
- 30 g unsweetened cocoa powder
- 0.5 tsp salt
- 150 ml heavy cream
- 200 g dark chocolate (chopped)
- 150 g milk chocolate (chopped)
- 1 tbsp vegetable oil
Instructions
Preheat your oven to 175°C (350°F). Line an 8x8-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
Melt the butter (200g) and semisweet chocolate chips (250g) together in a heatproof bowl over simmering water or in the microwave in 20-second intervals, stirring until smooth. Let cool slightly.
Whisk in the granulated sugar (200g) and brown sugar (100g) until well combined, followed by the eggs (3 pieces) and vanilla extract (2 tsp).
Sift in the all-purpose flour (125g), unsweetened cocoa powder (30g), and salt (0.5 tsp). Gently fold together until just combined.
Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownie cool completely in the pan.
For the ganache layer, heat the heavy cream (150ml) in a small saucepan over medium heat until it just begins to simmer. Remove from heat and pour over the dark chocolate (200g) in a heatproof bowl. Let sit for 3 minutes, then stir until smooth and glossy.
Spread the chocolate ganache over the cooled brownie base, ensuring an even layer. Refrigerate for 1-2 hours until set.
For the topping, melt the milk chocolate (150g) with the vegetable oil (1 tbsp) until smooth. Pour over the ganache layer and tilt the pan to spread it evenly. Refrigerate again for about 30 minutes or until firm.
Using the parchment paper overhang, lift the brownie out of the pan and transfer it to a cutting board. Slice into 16 squares for serving. Store in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 34.4 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 219 mg | 5% | |
*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.
