TRIPLE LAYER CHOCOLATE BROWNIES

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Triple Layer Chocolate Brownies

These brownies have three distinctively different chocolate layers to them. The base is made of these ultra chewy brownies chocolate brownies. The second layer is this moreish salted chocolate sour cream buttercream. And to top it all off is this melt in your mouth Nama chocolate inspired ganache topping. It is a symphony of chocolate and in my opinion such an elegant and delicious dessert! Perfect for the chocolate lover in your life!!

Serving: 16 large squares

Ingredients:

Chocolate Brownie Base

  • 5 tablespoons unsalted butter (70 grams)

  • 1 ¼ cup white sugar (250 grams)

  • 2 large eggs, straight from the fridge

  • 1 large yolk, straight from the fridge

  • 1 teaspoon vanilla extract

  • 1/3 cup neutral oil (75 grams)

  • 1/2 cup bread flour (60 grams)

  • ¾ cup Dutch processed cocoa powder (75 grams)

  • 1/8 teaspoon baking soda

  • 1 tablespoon cornstarch (10 grams)

  • ½ teaspoon salt

Salted Sour Cream Chocolate Buttercream

  • ½ cup of unsalted butter, room temp (1 stick/113 grams)

  • 1 ½ cups powdered sugar (180 grams)

  • ½ cup of Dutch processed cocoa powder (50 grams)

  • 2 tablespoons of sour cream (30 grams)

  • 1 ½ teaspoon vanilla extract

  • ¼ - ½ teaspoon of fine salt (adjust to your desired saltiness)

Nama Chocolate Ganache

  • 1 ¾ cup of dark chocolate chunks (250 grams)

  • ¾ cup of heavy cream (175 grams)

  • 1 tablespoon unsalted butter (15 grams)

  • Pinch of salt

Topping

  • A few tablespoons of Dutch processed chocolate powder

Method:

Make the Chocolate Brownie Base

  1. Preheat the oven to 325°F. Spray an 8x8 pan with baking spray and then line it vertically and horizontally with parchment paper so you have an easy hang to pull on once its baked. Make sure the parchment hangs a bit outside the pan, as the final layered brownies will fill the pan almost to the top.

  2. Melt the butter in a pan on medium heat and add the white sugar. Mix until the butter is just melted.

    • 5 tablespoons unsalted butter (70 grams)

    • 1 ¼ cup white sugar (250 grams)

  3. Once the butter is melted, pull off the heat and pour the mixture into a heat safe bowl.

  4. Add the cold eggs, cold egg yolk and vanilla extract directly in. Give everything a good whisk.

    • 2 large eggs, straight from the fridge

    • 1 large yolk, straight from the fridge

    • 1 teaspoon vanilla extract

  5. Add in the oil and whisk until fully combined. 1/3 cup neutral oil (75 grams)

    • 1/3 cup neutral oil (75 grams)

  6. In a separate bowl, add all the dry ingredients and whisk until combined.

    • 1/2 cup bread flour (60 grams)

    • ¾ cup Dutch processed cocoa powder (75 grams)

    • 1/8 teaspoon baking soda

    • 1 tablespoon cornstarch (10 grams)½ teaspoon salt

  7. Fold in the dry ingredients into the wet mixture and mix until just combined.

  8. Spread the brownie batter evenly into the prepared pan. Bake the brownies for about 25 minutes or just until the brownies are set and a cake tester inserted into the center has moist crumbs attached.

  9. Let the brownies cool fully. Once the brownies have fully cooled down, make the salted sour cream chocolate buttercream.

Salted Sour Cream Chocolate Buttercream

  1. In a large bowl, beat the butter until fluffy about a minute or two.

    • ½ cup of unsalted butter, room temp (1 stick/113 grams)

  2. Sift in the powdered sugar and cocoa powder. Beat the mixture on low until incorporated.

    • 1 ½ cups powdered sugar (180 grams)

    • ½ cup of Dutch processed cocoa powder (50 grams)

  3. Add in the sour cream, vanilla extract and salt and beat until the buttercream is thick, fluffy and smooth.

    • 2 tablespoons of sour cream (30 grams)

    • 1 ½ teaspoon vanilla extract

    • ¼ - ½ teaspoon of fine salt (adjust to your desired saltiness)

  4. Using and offset spatula, spread the buttercream into a neat even layer on top of the brownies. Once fully spread, place the frosted brownies in the freezer for about 20 minutes so that the buttercream hardens.

Nama Chocolate Ganache & Assembly

  1. Place the finely chopped chocolate into a large heat safe bowl. Set aside.

    • 1 ¾ cup of dark chocolate chunks, finely chopped (250 grams)

  2. In a pot, add the heavy cream, butter and salt and let it gently heat up on medium low heat. The butter cream mixture should start to steam, it should be about 175 – 180 degrees F.

    • ¾ cup of heavy cream (175 grams)

    • 1 tablespoon unsalted butter (15 grams)

    • Pinch of salt

  3. Pour this hot cream butter mixture over the chocolate and give the mixture a good mix until the chocolate is fully melted.

  4. Pull the frozen brownies from the freezer and pour the Nama chocolate ganache layer.

  5. Let the brownies chill in the fridge for at least 3 hours so the ganache can set.

  6. Once the ganache layer has fully set, pull the parchment gently and remove the brownies from the pan.

  7. Dust the brownies with cocoa powder and slice! Enjoy!

  8. Brownies will last in an airtight container for about a week.