Chocolate Ganache Brownies
These rich and fudgy chocolate ganache brownies are soft, deeply chocolatey, and layered with a smooth, creamy chocolate ganache on top.
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
Let the Chocolate Ganache Cool: I like to let the melted chocolate mixture sit for a few minutes before adding it to the eggs. If it’s too hot, it could scramble the eggs, so giving it a moment keeps the batter smooth and silky.
Go for Moist Crumbs: I always check with a toothpick; it shouldn’t be clean! That’s how you get the fudgy center.
Fold Gently: I stop mixing once the flour disappears to keep the texture dense and fudgy.
Use a Sharp Knife to Slice: I run a knife under hot water and wipe it clean between cuts for the cleanest squares.
Nutrition
Calories: 319kcal | Carbohydrates: 33g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 58mg | Potassium: 215mg | Fiber: 3g | Sugar: 25g | Vitamin A: 371IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 3mg