Triple Chocolate Brownies


 An original recipe by Liz Buuck
Category: Cookies And Brownies
Difficulty: Medium


Makes 16 Brownies

1 C (226g) Salted Butter
1 ½ C (300 g) Light Brown Sugar
½ C (100 g) Granulated Sugar
4 Lg Eggs, at room temperature
2 tsp (226g) Pure Vanilla Extract
1 C (100 g) Valrhona Cocoa Powder
⅔ C (85 g) All Purpose Flour
½ tsp Baking Powder
¼ tsp Salt
4 oz JIVARA 40%, chopped

½ C (113 g) Salted Butter
4 oz GUANAJA 70%
1 tsp Espresso Powder
⅔ C (65 g) Powdered Sugar
AN Flaky Sea Salt



  • Preheat the oven to 360 and line a 9 inch square pan with parchment paper. Leave an overhang of parchment so that you can easily lift the brownies from the pan once they’re cool.
  • Melt the butter, and whisk in the brown sugar and granulated sugar.
  • Add the eggs and vanilla and whisk for 3-4 minutes, until the mixture is glossy and lightened in color.
  • Fold in the cocoa powder, flour, baking powder, and salt until just combined.
  • Fold in the chopped 40% chocolate.
  • Pour the brownie batter into a prepared pan and use an offset spatula to spread into an even layer.
  • Bake for 30 minutes at 350. Remove from the oven and let them cool completely.


  • Melt the chocolate and butter together until completely smooth. Let cool for 5-10 minutes.
  • Whisk in the espresso powder and powdered sugar. The frosting will seem thin, but will thicken up as it comes to room temperature.
  • Once frosting is thick and spreadable, spread into an even layer on the cooled brownies. Top with flaky salt and slice into squares.


  • *For clean slices, chill the brownies in the fridge for 30 minutes and wipe off your knife between cuts.
  • *Brownies will keep in the refrigerator in an airtight container for up to a week.