Ingredients
Scale
- 1 cup (225g) unsalted butter, melted
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (45g) cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (170g) semi-sweet chocolate chips
- 1 cup (170g) milk chocolate chips
- 1 cup (240ml) heavy cream
- 1/4 cup (60g) brown sugar
- 1 teaspoon vanilla extract (for the middle layer)
- 1 cup (240g) bittersweet chocolate (chopped or in chip form)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch square baking pan with parchment paper for easy removal of the brownies later.
- Prepare the Base Layer:
In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, sift the all-purpose flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until fully combined.
Pour the brownie batter into the prepared baking pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let it cool completely. - Prepare the Middle Layer:
In a small saucepan, heat the heavy cream and brown sugar over medium heat until the sugar dissolves. Bring to a simmer and remove from the heat.
Stir in the semi-sweet chocolate chips and the vanilla extract. Stir until the chocolate is completely melted and the mixture is smooth. Let it cool slightly, then pour it over the cooled brownie base. Spread it evenly with a spatula. Chill the pan in the fridge for about 30 minutes to set the middle layer. - Prepare the Top Layer:
In another saucepan, heat the bittersweet chocolate and a small amount of heavy cream over medium heat, stirring constantly until smooth and glossy. Once melted, pour the mixture over the chilled middle layer. Spread it evenly with a spatula to cover the entire surface. - Chill and Set:
Place the brownies in the fridge for at least 1-2 hours, or until the layers are completely set. For best results, let them rest overnight for perfect texture. - Slice and Serve:
Once the brownies are set, remove them from the pan using the parchment paper. Slice them into squares and serve. Enjoy the rich, gooey texture with three decadent layers!