Chocolate Fudge Layered Brownies

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INGREDIENTS

Cake:

  • 1 cup unsalted butter, softened

  • 1 cup semi-sweet chocolate chips

  • 1.5 cups granulated sugar

  • 1/2 cup packed dark brown sugar

  • 4 eggs, room temperature

  • 2 tsp vanilla extract

  • 2/3 tsp salt

  • 1/2 cup + 3 tbsp all-purpose flour

  • 1/4 cup unsweetened cocoa powder

Frosting Layer:

  • 1/2 cup unsalted butter, softened

  • 2.5 cups powdered sugar

  • 3 tbsp heavy cream

  • 1 1/4 tsp extract of flavoring of choice: peppermint, almond, vanilla, orange, lemon, etc.

  • 1 drop food coloring to match flavoring

Chocolate Ganache:

  • 1/2 cup unsalted butter

  • 1 1/4 cup semi-sweet chocolate chips

INSTRUCTIONS

Brownies:

  1. Melt butter and chocolate chips in a medium saucepan on medium heat, stirring constantly. Remove from heat and pour into a mixing bowl, let cool completely.

  2. Preheat oven to 350 degrees F. Line bottom and sides of 9x13 pan with parchment paper so you can grab the paper and pull the entire thing out after it is baked. Set aside

  3. Mix the sugars, both granulated and brown sugar, into the cooled chocolate/butter mixture. Add eggs, one at a time, mixing them completely before adding the next one

  4. Mix in the vanilla

  5. In a separate bowl, combine the salt, flour and cocoa powder. Slowly add the dry ingredients to the wet ingredients. Mix only until combined

  6. Pour batter into pan and bake for 35 minutes or until the brownie pulls away from the edges of the pan.

  7. Allow the brownies to cool completely in the pan. Once cooled, lift out of pan and set aside

Frosting Layer:

  1. In a medium bowl using a handheld mixer, beat the butter on medium speed until smooth and creamy

  2. Add powdered sugar and heavy cream, mix on low until combined and then turn on high until fluffy, about 2 minutes

  3. Add extract and food coloring and beat on high for another minute. Turn to low to beat out extra air bubbles

  4. Frost the cooled brownies, then place the entire thing in the fridge to cool for at least 1 hour

Chocolate Ganache:

  1. Melt butter and chocolate chips in a medium saucepan on medium heat, stirring constantly

  2. Pour over frosting layer

  3. Gently spread with a spatula to make it even

  4. Let them cool at room temperature, and then place in the fridge to chill for at least 1 hour (do not place immediately in the fridge or else your chocolate will become dull)

  5. Once chilled, cut into squares. Will be good if kept in the fridge for up to 5 days.

I originally found this recipe on Sally’s Baking Addiction and it has been a hit every time I make it! I hope you enjoy and make as many variations as you can think of!