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Chocolate Ganache Brownies Recipe

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★★★★★

4.6 from 144 reviews

Decadent and fudgy Chocolate Ganache Brownies featuring a rich chocolate base studded with semisweet chocolate chips and topped with a silky ganache. These brownies are baked to perfection and chilled for a glossy finish, offering an indulgent treat that is chewy, moist, and perfectly chocolatey.

Ingredients

Scale

For the Brownies

  • 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

For the Chocolate Ganache

  • 12 ounces (340 g) chopped semisweet chocolate
  • 4 tablespoons (60 mL) unsalted butter, room temperature
  • 2 cups (500 mL) heavy cream (35%)

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 13 × 9-inch (3.5 L) baking dish with parchment paper, allowing a 1-inch (2.5 cm) overhang on all sides for easy removal later, or simply grease the pan with cooking spray.
  2. Make the Brownie Batter: Using a double boiler method or a heatproof bowl set over simmering water, combine the sugar, cubed butter, dark cocoa powder, instant espresso powder, and kosher salt. Stir occasionally over low heat until the butter is melted and the mixture is smooth and glossy. Remove from heat and let cool slightly for about 5 minutes.
  3. Add Eggs and Vanilla: Whisk the eggs in one at a time to fully incorporate them into the chocolate mixture. Then stir in the vanilla extract until combined.
  4. Fold in Dry Ingredients and Chocolate Chips: Gently fold in the all-purpose flour and chopped semisweet chocolate chips until no flour pockets remain, ensuring not to overmix. Transfer the batter evenly to the prepared baking dish.
  5. Bake the Brownies: Bake the brownies in the preheated oven for 20 to 30 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from the oven and allow the brownies to cool completely in the pan on a wire rack.
  6. Prepare the Ganache: Place the semisweet chocolate and room temperature butter in a large heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, without boiling. Pour the hot cream over the chocolate and butter mixture. Let it rest for 5 minutes, then stir with a spatula until smooth and glossy.
  7. Cover Brownies with Ganache: Spoon the ganache evenly over the cooled brownies, smoothing the top. Refrigerate for at least 2 hours or until the ganache is fully set.
  8. Slice and Serve: Use the parchment paper overhang to lift the brownies out of the pan and transfer to a cutting board. Run a sharp knife under hot water for 30 seconds and dry it. While the knife is hot, cut into 18 squares, wiping the knife clean between cuts for neat slices. Optionally, sprinkle with sea salt before serving. Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

  • Room temperature eggs help create a smooth batter and better texture.
  • Instant espresso powder enhances the chocolate flavor without making the brownies taste like coffee.
  • Warming the knife before cutting results in cleaner, neater brownie slices.
  • You can substitute semisweet chocolate chips with dark or milk chocolate according to preference.
  • Ensure ganache is fully set in the fridge before slicing to avoid mess.

Keywords: chocolate brownies, ganache brownies, fudgy brownies, chocolate dessert, homemade brownies

Find it online: https://chefmilacook.com/chocolate-ganache-brownies-recipe/