These Triple Treat Brownies feature a dense, fudgy base made with unsweetened chocolate and butter. The first layer is a creamy chocolate-toffee frosting, topped with chopped chocolate toffee candy bars for crunch and caramel sweetness. A final drizzle of melted white chocolate adds visual contrast and a touch of milky sweetness. Perfect for holiday gatherings or any occasion calling for a decadent dessert.
Triple Treat Brownies
Description
These Triple Treat Brownies feature a dense, fudgy base made with unsweetened chocolate and butter. The first layer is a creamy chocolate-toffee frosting, topped with chopped chocolate toffee candy bars for crunch and caramel sweetness. A final drizzle of melted white chocolate adds visual contrast and a touch of milky sweetness. Perfect for holiday gatherings or any occasion calling for a decadent dessert.Ingredients
Directions
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Preheat the oven to 325°F (165°C).
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Chop the unsweetened chocolate into small pieces.
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In a saucepan, combine 6 tablespoons of butter with half of the chopped chocolate.
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Melt over low heat, stirring constantly until smooth.
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Remove from heat and allow the chocolate mixture to cool completely.
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Butter a 9-inch round cake pan.
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In a large bowl, beat the eggs with an electric mixer on medium speed until frothy.
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With the mixer still running, gradually add the sugar.
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Increase speed to high and beat until the mixture is thick and pale yellow.
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Reduce speed to low and beat in 1 1/2 teaspoons of vanilla and the salt.
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Mix in the cooled chocolate mixture.
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Using a spoon, gently fold in the flour until just combined.
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Pour the batter into the prepared pan.
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Bake for 35 to 40 minutes, or until the brownie pulls away from the edges of the pan and a wooden pick inserted in the center comes out clean.
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Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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While the brownie cools, chop the chocolate toffee candy bar into small pieces.
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In a saucepan, combine the remaining chocolate and butter. Melt over low heat, stirring until smooth. Remove from heat.
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Using an electric mixer on low speed, gradually beat the confectioners' sugar, 3/4 teaspoon of vanilla, and 3 tablespoons of milk into the melted chocolate mixture until smooth and creamy.
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Spread the frosting evenly over the top of the cooled brownie.
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Sprinkle the chopped candy bar pieces over the frosting.
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Melt the white chocolate over low heat or in short bursts in the microwave, stirring until smooth.
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Drizzle the melted white chocolate over the brownie in one direction, then cross-hatch in the other direction using the tines of a fork.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 737.8kcal
- % Daily Value *
- Total Fat 40.3g62%
- Saturated Fat 23.3g117%
- Cholesterol 176.2mg59%
- Sodium 782.9mg33%
- Total Carbohydrate 83.1g28%
- Dietary Fiber 8.7g35%
- Sugars 72.6g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving for best texture.
Substitutions: You can use semi-sweet chocolate instead of unsweetened chocolate for a less intense cocoa flavor, but adjust sweetness accordingly. Any brand of chocolate toffee candy bar works well.
Tips: Ensure the chocolate-butter mixture for the brownie base cools completely before adding to the eggs to prevent scrambling. For the frosting, if it becomes too thick, add milk one teaspoon at a time. If too thin, add more confectioners' sugar.
Variations: Add chopped nuts to the brownie batter for extra crunch. Use dark chocolate for the drizzle instead of white for a monochromatic look.
