Description
These decadent Chocolate Ganache Brownies feature a rich, fudgy base topped with a silky smooth dark chocolate ganache. Perfectly balanced between sweet and bitter, they’re baked to have a moist, chewy texture and finished with a glossy ganache that sets beautifully in the fridge for an indulgent treat.
Ingredients
Brownie Ingredients
- 142 g unsalted butter (5 oz)
- 115 g dark chocolate (45-60% cocoa), finely chopped (4 oz)
- 3 large eggs, room temperature
- ¾ cup white granulated sugar (150 g / 5.3 oz)
- ½ cup packed brown sugar (100 g / 3.5 oz)
- 1 ½ teaspoons vanilla extract
- 95 g plain flour (all-purpose flour) (¾ cup / 3.4 oz)
- 25 g unsweetened cocoa powder (or Dutch process) (¼ cup / ~1 oz)
- ½ teaspoon salt (cooking salt or kosher salt)
Ganache Ingredients
- 170 g dark chocolate (45-60% cocoa) (6 oz), finely chopped
- ½ cup thickened cream (heavy cream) (125 ml)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 180°C (160°C fan forced) / 350°F. Line an 8-inch square baking pan with baking paper to prevent sticking.
- Melt Butter and Chocolate: In a saucepan over low heat, melt the butter and 115 g dark chocolate together gently. Avoid boiling or steaming. Once melted, remove from heat and allow it to cool slightly.
- Mix Eggs and Sugars: In a large bowl, beat the eggs with the white and brown sugars for 2 minutes until the mixture looks thick, pale, and fluffy.
- Add Vanilla and Chocolate: Stir the vanilla extract into the egg mixture. Slowly pour in the cooled chocolate mixture while continuing to beat to combine thoroughly.
- Add Dry Ingredients: Sift together the plain flour, cocoa powder, and salt. Beat these dry ingredients into the wet mixture on low speed, starting with the beaters in the middle to avoid splashing, just until combined.
- Bake: Pour the batter into the prepared baking pan and bake in the preheated oven for 35-40 minutes. The brownies are done when a toothpick inserted comes out with some sticky batter but no liquid. Let them cool to room temperature in the pan.
- Prepare Ganache: Finely chop 170 g dark chocolate and place it in a medium bowl. Heat the cream in a small saucepan over medium heat, swirling occasionally until it is heavily steaming but not boiling.
- Combine Cream and Chocolate: Pour the hot cream over the chopped chocolate. Gently shake the bowl to settle the chocolate beneath the cream. Let it sit for 2 minutes to soften the chocolate, then stir until the ganache is smooth and glossy.
- Spread Ganache: Evenly spread the chocolate ganache over the cooled brownies. Use a spatula to create decorative swirls on the surface.
- Chill: Refrigerate the brownies for 1-2 hours until the ganache is fully set.
- Serve and Enjoy: Once set, cut the brownies into 16 servings. Enjoy your decadent chocolate ganache brownies!
- Optional: Leave a comment and rating to share your experience and help others discover this recipe.
Notes
- Ensure the eggs are at room temperature to achieve a light and fluffy batter.
- Do not overbeat once you add the dry ingredients to avoid dense brownies.
- The toothpick test should reveal a few moist crumbs or sticky batter, not wet batter, to get the perfect fudgy texture.
- Use good quality dark chocolate for both the batter and ganache for best flavor.
- You can line the pan with parchment paper, leaving an overhang, to make removing the brownies easier.
- Store brownies in an airtight container in the fridge after ganache sets to keep them fresh.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
