Indulge in our crowd-pleasing Death By Chocolate Brownies, layered with fluffy lightly sweetened buttercream, ganache, and chocolate chips. The ultimate treat for potlucks!
Indulge in your chocolate fantasies with my spectacular Death By Chocolate Brownies!
Are you ready for this? This recipe is for true chocoholics, promising an explosion of rich, intense flavors in every bite.
Crafted with my recipe for Kylie’s Homemade Brownies as the base and adorned with velvety Chocolate Swiss Meringue Buttercream, luxuriant Chocolate Ganache, and a generous sprinkle of mini chocolate chips, it’s a love letter to chocolate lovers worldwide.
INGREDIENTS & SUPPLIES NEEDED:
Don’t let this list scare you away. It’s worth it!
- 1 batch Kylie’s Famous Brownies
Butter, sugar, brown sugar, eggs, vanilla, flour, cocoa powder, and salt
- 1 batch Chocolate Swiss Meringue Buttercream
Egg whites, sugar, salt, UNSALTED butter, vanilla, 100% Baker chocolate
- Simple Chocolate Ganache
Chocolate chips and cream
- Hand or Stand Mixer – I highly recommend using a large stand mixer for the brownie batter due to how thick and large the batch is. A stand mixer is also helpful when making the frosting because it will be whipped for 8-10 minutes to achieve it’s light fluffy texture.
- Baking Sheet – greased or lined with parchment paper
- Microwave safe bowl for ganache and melting chocolate for frosting
Now that you’ve checked out all the ingredients and supplies, it’s time to get baking! But before we do that, here are a few tips and tricks that will make your homemade chocolate brownie making as smooth as butter!
TIPS & TRICKS:
- Let your ingredients sit at room temperature for awhile. This will help the batter come together easier with less chance of lumps or chunks.
- Make sure the butter for the Chocolate Swiss Meringue Buttercream (SMBC) isn’t too warm. If too warm the buttercream will be soft and soupy-like. If too cold it will be chunky and look curdled. I find it works out best to bring the butter to room temperature then putting it in the fridge 10-20 minutes before making the buttercream. This will keep the butter slightly on the cool side. It’s much easier to warm the frosting up if too cold than it is to cool it down if too warm.
- Insure the mixing bowl used for the chocolate SMBC is free from grease. Grease will inevitably make it impossible for air to be trapped to form the meringue base.
- In a hurry? I will leave a fantastic easy SMBC in the notes that doesn’t require heating and is still so silky smooth and lightly sweetened. It’s not quite as fluffy as true SMBC but so much faster. It can be made in about 15 minutes.
HOW TO MAKE DEATH BY CHOCOLATE BROWNIES:
Although there are severe part to this recipe each layer is every bite worth it!
There are 4 rich, decadent layers as follows homemade brownie base–> smooth, fluffy chocolate SMBC–> rich, silky, but so simple chocolate ganache–> sprinkle of mini chocolate chips.
Take one layer and one step at a time. Before you know it you’ll have 48 heavenly brownie servings ready to please the crowds. Prepare for an avalanche of compliments at your next potluck!
HOW TO MAKE CHOCOLATE BROWNIES:
Here are the steps to make Kylie’s Famous Brownies – the base of these rich decadent chocolate brownies. I absolutely love this recipe by it’s self in one of my other gourmet, beautiful brownies like my Peanut Butter Frosted Brownies – one of my absolute favorites, or my Easy Turtle Brownies complete with caramel, chocolate, pretzels and pecans.
First, preheat your oven to 350°F (175°C) and prepare your baking sheet – grease or line with parchment paper.
In a large stand mixer, cream together the butter and both sugars until fluffy. This will take about 2-3 minutes.
Next, beat in the eggs one at a time, then stir in the vanilla.
Lastly, combine the flour, cocoa powder, and salt; gradually mix into the creamed mixture only until incorporated.
Now you’re ready to pour and smooth into your cookie sheet.
I love this homemade chocolate brownies recipe because it makes a large batch which is great for big gatherings or potlucks. This recipe will make 48 2×2 inch servings.
Once the chocolate brownie batter is smooth in the pan it’s ready for the oven. This recipe will bake at 350°F (175°C) for about 30 minutes or until a toothpick in the center comes out clean.
Allow the homemade brownies to cool completely before frosting.
CHOCOLATE SWISS MERINGUE BUTTERCREAM (SMBC):
SMBC is one of may favorite frostings. It’s light, fluffy and not overly sweet like a classic American Buttercream. This buttercream can be ready in as little as 30 minutes, even faster if you make an alternative (not quite as fluffy but still delicious) easy SMBC which uses pasteurized egg whites and no heat. I’ll leave the recipe on the recipe card below in the ‘Notes’ section.
For a sneak peek into the process, you’ll start by heating the egg whites and sugar, whip them until double to triple there size, add some butter, vanilla and salt. Lastly the chocolate.
The full, detailed instructions are on the printable recipe card below.
SIMPLE CHOCOLATE GANACHE:
This ganache is simple and rich, the perfect topping for these indulgent chocolate brownies. This recipe can be made with whatever chocolate you prefer. I love dark chocolate so I typically use semi sweet chocolate chips (which I keep readily stocked in my freezer always). You can use, milk chocolate chips, chocolate bars or whatever chocolate you prefer.
Creating a simple chocolate ganache is an effortless process that requires only two ingredients – chocolate and cream.
Start by finely chopping your preferred type of chocolate or use your favorite chips, such as semi-sweet or milk chocolate, and placing it in a heat-proof bowl.
Next, heat the cream and chocolate together in the microwave using 30 second increments. This process usually only takes 60-90 seconds depending on if my chocolate was cold or frozen.
Stir the mixture gently until it becomes a smooth, glossy sauce. If the chocolate hasn’t completely melted, you can put the bowl back in the microwave for 10-15 seconds.
Congratulations, you’ve made a simple chocolate ganache! You can now let it cool slightly before drizzling it over your chilled chocolate frosted pan of brownies.
After the ganache is smooth sprinkle your chocolate, chocolate, chocolate brownies with mini chocolate chips (or chocolate sprinkles if you prefer).
STORING YOUR HOMEMADE BROWNIES:
If, by some miracle, you have leftovers, these brownies can be stored in an airtight container at room temperature for up to 5 days or refrigerated for up to a 7-10 days.
Death By Chocolate Brownies is more than just a dessert; it’s a chocolate lover’s dream come true. With their succulent buttercream, silky ganache, and crunchy chocolate chip topping, they’re a treat worth indulging in.
LOVE BROWNIES? YOU MAY ENJOY THESE OTHER RECIPES:
FULL PRINTABLE RECIPE CARD FOR DEATH BY CHOCOLATE BROWNIES. ENJOY!
- 2 cups softened butter
- 3 cups white sugar
- 1 cup brown sugar
- 8 eggs
- 1 Tbsp vanilla
- 3 cups all-purpose flour
- 3/4 cup cocoa powder
- 3/4 tsp salt
- 1 cup mini chocolate chips
Chocolate Swiss Meringue Buttercream Frosting:
- 6 large egg whites
- 2 cups granulated sugar
- 1/4 tsp salt
- 1 1/2 cups UNSALTED butter, room temperature
- 2 tsp. vanilla
- 16 oz 100% baker chocolate, melted
- 12 oz chocolate chips (milk or semi-sweet)
- 4 oz cream, 1/2 cup
- Preheat your oven to 350°F (175°C) and prepare your baking sheet - grease or line with parchment paper.
- In a large stand mixer, cream together the butter and both sugars until fluffy. 2-3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cocoa powder, and salt; gradually mix into the creamed mixture only until incorporated.
- Spread the batter evenly in the prepared cookie sheet (13x18 inch).
- Bake for 30 minutes or until a toothpick poked into the center of the brownies comes out clean. Allow the brownies to cool completely before frosting.
Chocolate SMBC Frosting:
- While the brownies are baking, whisk together egg whites, sugar, and salt in a heatproof bowl set over a saucepan of simmering water (double boiler method). Make sure the bowl does not touch the simmering water.
- Heat the mixture, whisking frequently until it reaches 160°F (71°C) or until the sugar has completely dissolved. Test if sugar has dissolved by rubbing the mixture between two fingers. It should feel smooth with no grains.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature (70-75F), about 10-15 minutes. NOTE - Ensure your meringue mixing bowl is free of any grease. Presence of grease will inhibited the egg whites from whipping into stiff peaks.
- Reduce the speed to medium and add melted (just warm) chocolate.
- Continue by adding the (slightly chilled but still soft) butter, 1-2 tablespoons at a time. Allow each piece to be fully incorporated before adding the next piece, continue until all butter has been added.
- Whip for an additional 2-3 minutes to allow any lumps of butter to smooth and incorporate. Mixture should taste like ice cream and not butter. If it still tastes like butter continue to mix for another few minutes.
- Stir in vanilla.
- Spread the frosting over the cooled brownies.
- Place chocolate chips and cream in a microwave safe bowl. Next, heat the chips and cream for 30-60 seconds or until the cream is hot but not boiling.
- Let the hot cream and chocolate sit for a 1-2 minutes, then stir until smooth. The stirring process can take a minute or two. Eventually the cream and chocolate will be fully incorporated into each other. It should look like a rich, dark chocolate sauce.
- Pour and smooth over chocolate frosted brownies. Ganache should cover the entire top.
Sprinkle as many mini chocolate chips on the top as you'd like. I typically go with about 1 cup.
For clean cut brownies, chill brownies until ganache has set then cut with a clean sharp knife.
Make sure to use unsalted butter and add salt. If salted butter is used the buttercream will taste too salty.
EASY SMBC Recipe (no heating required):
- 6 oz pasteurized egg whites, room temp.
- 24 oz powdered sugar
- 24 oz UNsalted butter, room temp or slightly cooler
- 1/2 tsp. salt
- 2 tsp. vanilla
- 16 oz 100% baker chocolate, melted and slightly cooled.
In your stand mixer equipt with the whisk attachment add pasteurized egg whites and powdered sugar. On high speed whip for 1-2 minutes to allow sugar to dissolve. Add the salt, vanilla, chocolate. On medium-high speed, add butter 1 tablespoon at a time. Once all the butter is in whip on high for 8-10 minutes or until the mixture no longer tastes like butter but rather ice cream.
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 140mgCarbohydrates: 44gFiber: 1gSugar: 35gProtein: 4g
Easy SMBC adapted from Sugar Geek Show.