If the thought of a trio of chocolate makes your mouth start to water, then these Trifecta Brownies will quickly become your favorite treat. And if the fudginess alone in these chocolatey bites isn’t enough chocolate for you, well you’re in luck! Because each bite also brings you the satisfying smoothness of melted dark and white chocolate chips. Oh, and that rich, decadent frosting spread all over will make you feel like you’re living in the chocolate fantasy you’ve always dreamed of. Three cheers for the Trifecta Brownies! They’re the answer to any chocolate lover’s craving!
Ingredients
For the brownies:
- 1 cup brown sugar
- 1/4 cup canola oil
- 6 tablespoons unsweetened almond milk
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup flour
- 3/4 cup dark cocoa powder
- 1/2 teaspoon espresso powder, optional
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup dark chocolate chips, plus more, to taste, for garnish
- 1/4 cup white chocolate chips, plus more, to taste, for garnish
For the chocolate frosting:
- 1 cup powdered sugar
- 3 tablespoons dark cocoa powder
- 1/2 teaspoon espresso powder, optional
- 1 teaspoon vanilla
- 2 tablespoons unsweetened almond milk, plus more, to taste, can substitute milk or water
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Spray an 8×8-inch square baking dish with cooking spray.
Step 3 –In a large bowl, whisk the brown sugar, the canola oil, and 6 tablespoons of the almond milk.
Step 4 –Add the egg to the sugar mixture and beat until combined.
Step 5 –Add 2 teaspoons of the vanilla extract to the sugar mixture and whisk until fully incorporated.
Step 6 –Sift the flour, 3/4 cup of the cocoa powder, 1/2 teaspoon of the espresso powder, the baking powder, and the salt into the sugar mixture, then whisk until just combined.
Step 7 –Stir 1/4 cup of the dark chocolate chips and 1/4 cup of the white chocolate chips into the brownie batter.
Step 8 –Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out mostly clean, about 18-22 minutes.
Step 9 –Let the brownies cool in the pan on a wire rack, about 2 hours.
Step 10 –In a medium bowl, add the powdered sugar, the remaining cocoa powder, and the remaining espresso powder and stir to remove any lumps.
Step 11 –Add the remaining vanilla extract to the frosting mixture.
Step 12 –Stir 2 tablespoons of the remaining almond milk into the frosting mixture, adding more of the extra almond milk as needed, a little at a time, until it reaches a thick, yet spreadable consistency.
Step 13 –Evenly spread the chocolate frosting over the cooled brownies and sprinkle with the extra dark chocolate chips and the extra white chocolate chips.
Step 14 –Cut into squares and serve.
