Description
These Chocolate Ganache Brownies are rich, fudgy, and topped with a glossy, smooth chocolate ganache that adds an extra layer of decadent flavor. Perfectly balanced between sweet and bittersweet, these homemade brownies are an irresistible American dessert favorite, easy to make and great for gatherings or a luxurious treat.
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter
- 6 ounces semi-sweet chocolate, chopped
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon fine salt
- 1/2 cup chocolate chips (optional)
Chocolate Ganache
- 1/2 cup heavy cream
- 6 ounces semi-sweet or dark chocolate, chopped
- 1 tablespoon unsalted butter (optional, for shine)
Toppings (Optional)
- Flaky salt
- Chocolate shavings
Instructions
- Prepare Pan and Preheat Oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the brownies after baking.
- Melt Butter and Chocolate: In a heatproof bowl, melt the butter and 6 ounces of chopped semi-sweet chocolate together in the microwave using 20-second bursts, stirring in between until smooth. Allow the mixture to cool for about 5 minutes.
- Mix Sugars and Eggs: Whisk the granulated sugar and brown sugar into the cooled chocolate mixture. Then, add the eggs one at a time, whisking after each addition until the batter becomes glossy and smooth. Stir in the vanilla extract.
- Add Dry Ingredients: Sift together the all-purpose flour, cocoa powder, and salt. Fold these dry ingredients gently into the wet mixture just until no dry streaks remain. If desired, fold in the chocolate chips at this stage.
- Bake the Brownies: Spread the batter evenly in the prepared pan. Bake for 22 to 28 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs but not wet batter. Avoid overbaking to keep the brownies fudgy.
- Cool the Brownies: Let the brownies cool completely in the pan, allowing the texture to set properly before adding the ganache.
- Prepare the Ganache: Heat the heavy cream in a saucepan or microwave until steaming but not boiling. Pour the hot cream over the chopped chocolate, letting it sit undisturbed for 2 minutes. Whisk the mixture until it becomes smooth and glossy. Stir in the tablespoon of butter if using for added shine.
- Top and Chill: Pour the ganache evenly over the cooled brownies, spreading it into a smooth layer with a spatula. Chill the pan in the refrigerator for 45 to 60 minutes or until the ganache is set solid.
- Slice and Serve: Use the parchment paper overhang to lift the brownies from the pan. Slice the brownies with a warm, clean knife for neat cuts. Optionally, sprinkle flaky salt or chocolate shavings on top before serving for extra flavor and presentation.
Notes
- For fudgier brownies, bake on the lower end of the time range and avoid overmixing after adding the flour.
- Chilling the brownies before slicing helps to achieve cleaner cuts; wipe the knife between cuts for best results.
- You can substitute the ganache chocolate with milk chocolate for a sweeter finish, or use bittersweet chocolate for a deeper, less sweet flavor.
