Death by Chocolate 3 Layer Brownies

Name: Death by Chocolate 3 Layer Brownies
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: makes about 3 dozen brownies
Cuisine: American
Ingredients: 1 box dark chocolate brownie mix 18 to 20 oz; 1 c semi-sweet mini chocloate chips; MIDDLE LAYER; 12 Tbsp unsalted butter, room temperature (1&1/2 cubes); 3 c powdered sugar; 1/2 c heavy whipping cream; 3 Tbsp dark chocolate instant pudding mix; 2 Tbsp cocoa powder; 1 tsp pure vanilla extract; GANACHE TOP LAYER; 1 c heavy whipping cream; 12 oz bag of chocolate chips (2 cups); 2 tsp pure vanilla extract

By Susan Bartley
@skbartley

I find everyone is up for chocolate. I have tired making the middle layer with different flavors of instant pudding, but chocolate always the favorite, and what better way to go than death by chocolate!

Blue Ribbon Recipe

Whoa ... these are a chocolate lover's dream dessert! The bottom layer is a gooey brownie. The chocolate whipped mousse layer is rich and fluffy. Then ganache on top sends these over the top! Have a glass of milk handy to wash 'em down. They're rich and fantastic! The Test Kitchen

Rating:

★★★★★ 1 vote5

Comments:

13 Comments

Serves:

makes about 3 dozen brownies

Prep:

1 Hr

Cook:

30 Min

Method:

Bake

Ingredients

Add to Grocery List

1 box

dark chocolate brownie mix 18 to 20 oz
1 c

semi-sweet mini chocloate chips
MIDDLE LAYER
12 Tbsp

unsalted butter, room temperature (1&1/2 cubes)
3 c

powdered sugar
1/2 c

heavy whipping cream
3 Tbsp

dark chocolate instant pudding mix
2 Tbsp

cocoa powder
1 tsp

pure vanilla extract
GANACHE TOP LAYER
1 c

heavy whipping cream
12 oz

bag of chocolate chips (2 cups)
2 tsp

pure vanilla extract

How to Make Death by Chocolate 3 Layer Brownies

Step-by-Step

Preheat oven to 350 butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
Mix brownie according to package directions than fold in mini chocolate chips. Bake according to package directions. Once baked cool completely.
Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix and cocoa powder. Beat with whip beater till light and creamy. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
Top Ganache Layer: Place chocolate chips in a glass bowl and set aside. In small sauce pan bring heavy cream to a boil. Pour cream over the chocolate chips and cover bowl and let sit for 10 minutes. Than using a wire whip, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whip in vanilla extract, then pour over the top of the brownie spread to smooth. Return the brownies to the fridge and chill at least 2 hours before cutting and serving. Cut brownies into 1 1/2" x 1 1/2" square pieces and serve. They are quite rich so smaller pieces are better. Store in air tight container in the fridge. Remove from the fridge at least an half hour before serving. Break out the coffee and enjoy them together!

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