Introduction

These Chocolate Ganache Brownies are an indulgent treat featuring a rich, fudgy base topped with a glossy layer of smooth chocolate ganache. Perfectly chewy with bursts of melted chocolate chips, they satisfy every chocolate lover’s craving.

The image shows a close-up of a stack of three rich, dark chocolate brownies, each layer thick and moist with visible chocolate chunks inside. Each brownie is topped with a smooth, glossy layer of chocolate frosting that looks creamy, with some small salt flakes sprinkled on top for contrast. The top brownie has a bite taken out of it, revealing the dense and fudgy texture inside. The brownies sit on a white marbled surface with a few salt flakes scattered around, and there are parts of brownies visible on the sides framing the stack. The background is soft and neutral, creating a clean, simple look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (500 mL) granulated sugar
1 cup (250 mL) unsalted butter, cubed
1 cup (250 mL) dark cocoa powder
1 teaspoon (5 mL) instant espresso powder
1 teaspoon (5 mL) kosher salt
5 large eggs at room temperature
2 teaspoons (10 mL) pure vanilla extract
¾ cup (175 mL) all-purpose flour
1 cup (250 mL) chopped semisweet chocolate or semisweet chocolate chips
12 ounces (340 g) chopped semisweet chocolate (for ganache)
4 tablespoons (60 mL) unsalted butter, room temperature (for ganache)
2 cups (500 mL) heavy cream (35%) (for ganache)

Instructions

Step 1: Preheat your oven to 350°F (180°C). Line a 13 × 9-inch (3.5 L) baking dish with parchment paper, leaving a 1-inch (2.5 cm) overhang on all sides, or grease the pan with cooking spray.
Step 2: In a double boiler or a heatproof bowl set over simmering water, combine the sugar, cubed butter, cocoa powder, espresso powder, and salt. Stir occasionally until the butter has melted completely and the mixture is smooth and glossy.
Step 3: Remove from heat and let the mixture cool for about 5 minutes. Whisk in the eggs one at a time, then add vanilla extract and stir to combine.
Step 4: Gently fold in the flour and chopped semisweet chocolate chips until fully incorporated and no flour pockets remain. Pour the batter into the prepared pan.
Step 5: Bake for 20 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the brownies to cool to room temperature in the baking dish on a wire rack.
Step 6: For the ganache, place chopped semisweet chocolate and butter in a large bowl. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer—do not boil.
Step 7: Pour the hot cream over the chocolate and butter. Let it sit for 5 minutes, then stir gently until smooth and glossy.
Step 8: Spread the ganache evenly over the cooled brownies. Refrigerate for at least 2 hours, or until the ganache is firm.
Step 9: Use the parchment paper overhang to lift the brownies out of the pan. Place on a cutting board. Heat a sharp knife under hot water, dry it, and cut the brownies into 18 squares, wiping the knife clean between cuts for neat edges.
Step 10: Serve immediately with an optional sprinkle of sea salt, or store in an airtight container in the refrigerator.

Tips & Variations

Adding instant espresso powder intensifies the chocolate flavor without tasting like coffee. It’s optional but highly recommended.
For extra texture, try folding in chopped nuts like walnuts or pecans along with the chocolate chips.
If you prefer a softer ganache topping, reduce the chilling time or use a bit less heavy cream when making the ganache.
To make cutting easier, warming the knife between cuts with hot water helps achieve clean slices.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Let them come to room temperature or warm slightly before serving for the best texture. Leftover brownies can also be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A close-up view of a batch of chocolate brownies cut into rectangular pieces, arranged closely together on a white marbled surface. Each brownie has two layers: a rich dark brown, slightly crumbly chocolate base with visible texture, topped with a thick, smooth spread of glossy milk chocolate frosting that has gentle swirls and peaks. Some brownies are sprinkled with small crystals of white sea salt, creating contrast. One piece is lifted slightly out of line, showing the thickness and moistness of the chocolate base under the creamy frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semisweet chocolate?

Yes, you can substitute milk chocolate, but the brownies and ganache will be sweeter and less intense in chocolate flavor.

Do I need to use espresso powder in the recipe?

No, espresso powder is optional. It enhances the chocolate flavor but won’t make the brownies taste like coffee if used in this small amount.