DEATH BY CHOCOLATE 3 LAYER BROWNIES

Death by Chocolate 3 Layer Brownies image

Provided by Susan Bartley

Time 1h30m

Number Of Ingredients 13

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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

Steps:

1. Preheat oven to 350. Butter 9"x13" pan, I use a 10"x10" pan if you have one it works great.
2. Mix brownie according to package directions. Then fold in mini chocolate chips.
3. Bake according to package directions. Once baked cool completely.
4. Middle Layer: In mixing bowl combine butter, powdered sugar, heavy cream, pudding mix, and cocoa powder. Beat with whip beater till light and creamy.
5. Spread evenly on the cooled brownie and place in fridge while you make the top layer.
6. Top Ganache Layer: Place chocolate chips in a glass bowl and set aside.
7. In a small saucepan bring heavy cream to a boil. Pour cream over the chocolate chips.
8. Cover the bowl and let sit for 10 minutes.
9. Then using a wire whisk, whip together the chocolate and cream till smooth and creamy, it will have a satiny looking finish. Whisk in vanilla extract.
10. 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.
11. 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 an airtight container in the fridge. Remove from the fridge at least a half-hour before serving. Break out the coffee and enjoy them together!