These Chocolate Ganache Brownies are rich, fudgy, and finished with a smooth chocolate ganache topping for an extra decadent treat. Easy to make and always crowd-pleasing, they're perfect for any chocolate lover.
Why These Fudgy Chocolate Ganache Brownies Taste Extra Luxurious
I love how this recipe layers chocolate in two ways because it gives you the best of both worlds. You get a dark, chewy brownie base that's dense, gooey, and full of deep fudgy flavor, and then that glossy ganache on top adds even more richness, turning regular brownies into something truly special. The center stays soft, the top stays creamy, and the contrast between the two is what makes these brownies so addictive.
And that ganache layer is what sends them over the top: silky, shiny, chocolate that sets into a cool, luxurious finish. When the ganache settles onto that chewy brownie base, it becomes dessert heaven. I love serving these fudgy ganache brownies when I want a treat that feels special. I always make a little extra, because they keep beautifully in the fridge and never disappoint.
Why You'll Love My Recipe
- Simple and Easy: Just a few basic ingredients; no mixer needed, but the result feels like a bakery treat.
- You Get Double the Chocolate: A gooey brownie base and a silky ganache topping that's totally satisfying.
- Perfect for Make-Ahead: These brownies stay fudgy for days, and the ganache sets beautifully in the fridge.
Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Chocolate & Butter: I use semi-sweet chocolate and unsalted butter for that deep, rich fudgy base.
- Eggs & Sugars: Room-temperature eggs help everything blend smoothly, and the mix of white sugar and brown sugar gives that crackly top with a soft, caramel-like depth inside.
- Dry Ingredients & Vanilla: Just a little flour, sifted cocoa powder, vanilla extract, and a pinch of salt bring everything into balance without losing that gooey texture I love.
- Ganache Topping: Heavy cream poured over finely chopped semi-sweet chocolate makes a silky chocolate ganache that sets beautifully on top.
How to Make Chocolate Ganache Brownies
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Melt the Chocolate and Butter: Melt the chopped semi-sweet chocolate and butter together over gently simmering water, then let it cool slightly.
2. Prepare the Batter: Whisk the eggs, sugar, and brown sugar in a bowl, then slowly add the melted chocolate. Sift in flour and cocoa, fold gently, and then mix in vanilla and salt until smooth.
3. Bake the Brownies: Pour the batter into a parchment-lined 8×8 inch (20×20 cm) pan and bake at 355°F (180°C) for 25-30 minutes, until a toothpick comes out with moist crumbs. Cool completely.
4. Make and Add the Ganache: Warm the cream until simmering, pour over chopped semi-sweet chocolate, rest 5 minutes, then stir smooth. Spread over the cooled brownies, chill 1 hour, then remove from the pan and cut into squares.
My Tips for Recipe Success
Chop the Chocolate Finely: Smaller pieces melt faster and more evenly when the hot cream is poured on. This helps create a perfectly smooth chocolate ganache.
Refrigerate Uncovered at First: I leave the pan uncovered for the first 30 minutes in the fridge so the ganache sets without condensation forming on top.
Serve at Room Temperature: If the brownies are too firm straight from the fridge, I let them sit at room temperature for about 10-15 minutes. The ganache softens just enough to make each bite melt-in-your-mouth perfect.
Storage: I keep leftover brownies in an airtight container in the fridge for up to 4 days. To keep the ganache smooth and the texture just right, I place parchment paper between layers if stacking them.
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Recipe
Chocolate Ganache Brownies
Ingredients
For the Brownies:
- 200 g Chopped Semi Sweet Chocolate - or Chocolate chips
- 115 g Unsalted Butter
- 3 Eggs - Room temperature
- 200 g Granulated Sugar
- 100 g Brown Sugar
- 60 g All-Purpose Flour
- 25 g Dark Cocoa Powder
- 1 tablespoon Vanilla Extract
- ¼ teaspoon Salt
For the Chocolate Ganache:
- 150 ml Heavy Cream (35 %)
- 150 g Chopped Semi Sweet Chocolate - or Chips
Instructions
- Place the chopped semi-sweet chocolate (or chocolate chips) in a heatproof bowl, add the butter, and set the bowl over a pot of gently simmering water. Stir gently until the mixture is fully melted and smooth, then remove from the heat and let it cool slightly for 3-4 minutes.
- In a separate bowl, whisk together the eggs, sugar, and brown sugar until fully combined. Slowly drizzle in the melted chocolate-butter mixture, whisking continuously to blend everything smoothly.
- Sift in the flour and cocoa powder, then gently fold just until combined. Add the vanilla paste and salt, mixing until the batter is smooth. Pour into a parchment-lined 20×20 cm (8×8 inch) pan and spread into an even layer.
- Bake in a preheated oven at 355°F (180°C) for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs. Allow the brownies to cool completely in the pan.
- For the ganache, warm the cream in a saucepan just until it begins to simmer. Place the chopped dark chocolate in a heatproof bowl and pour the hot cream over it. Let it sit undisturbed for 5 minutes, then stir gently until smooth and glossy.
- Pour the ganache over the cooled brownies and smooth it out evenly with a spatula. Refrigerate for at least 1 hour to allow it to set. Once firm, lift out of the pan, peel away the parchment, and cut into squares.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Irresistible brownies thanks for the recipe