There’s something about a batch of brownies that instantly conjures up cozy memories—afternoons spent baking with a favorite grandparent, chilly nights warmed by the aroma of chocolate wafting from the oven, or the familiar joy of sneaking a square before dinner. These Chocolate Ganache Brownies are more than just a dessert—they’re a nostalgic experience, dressed in a rich, silky ganache that elevates every bite.
I still remember the first time I made brownies with ganache. It was late autumn, and the trees outside were cloaked in shades of fire and rust. My kitchen was filled with laughter as I taught my niece how to whisk batter just right. When we poured that luscious ganache over the cooled brownies, it felt like we were painting with chocolate. That day, ganache-topped brownies became a seasonal tradition.
Brownies have long held a place of honor in the American dessert canon, evolving from simple cocoa squares to luxurious chocolate masterpieces. The ganache topping in this recipe adds a European touch—a nod to French pâtisseries where chocolate is treated like royalty. Whether you’re preparing them for a dinner party, gifting them for the holidays, or simply indulging in a little self-care, these brownies deliver elegance without complication.
Let’s dive into this delightful recipe that brings comfort, class, and a whole lot of chocolate joy.
Why You’ll Love This Recipe
- Double Chocolate Delight: The brownies are intensely chocolatey, with both cocoa powder and a layer of rich ganache.
- Perfect Texture: Dense, fudgy centers with crisp, crackly tops.
- Crowd-Pleaser: Everyone loves brownies—especially when topped with ganache.
- Easy Elegance: Looks bakery-worthy, tastes homemade.
- Versatile Treat: Great for birthdays, bake sales, dinner parties, or simply because it’s Tuesday.
Chocolate Ganache Brownies
Description
There’s something about a batch of brownies that instantly conjures up cozy memories—afternoons spent baking with a favorite grandparent, chilly nights warmed by the aroma of chocolate wafting from the oven, or the familiar joy of sneaking a square before dinner. These Chocolate Ganache Brownies are more than just a dessert—they’re a nostalgic experience, dressed in a rich, silky ganache that elevates every bite.
I still remember the first time I made brownies with ganache. It was late autumn, and the trees outside were cloaked in shades of fire and rust. My kitchen was filled with laughter as I taught my niece how to whisk batter just right. When we poured that luscious ganache over the cooled brownies, it felt like we were painting with chocolate. That day, ganache-topped brownies became a seasonal tradition.
Brownies have long held a place of honor in the American dessert canon, evolving from simple cocoa squares to luxurious chocolate masterpieces. The ganache topping in this recipe adds a European touch—a nod to French pâtisseries where chocolate is treated like royalty. Whether you’re preparing them for a dinner party, gifting them for the holidays, or simply indulging in a little self-care, these brownies deliver elegance without complication.
Let’s dive into this delightful recipe that brings comfort, class, and a whole lot of chocolate joy
Ingredients
- For the Brownie Base
-
¾ cup all-purpose flour
-
⅔ cup unsweetened cocoa powder
-
½ teaspoon salt
-
1 tablespoon espresso powder (optional)
-
1½ cups granulated sugar
-
¼ cup unsalted butter, melted
-
¼ cup vegetable oil
-
2 large eggs
-
1 egg yolk
-
2 teaspoons vanilla extract
- For the Chocolate Ganache
-
½ cup heavy cream
-
4 oz semisweet chocolate bar, finely chopped
Instructions
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper for easy lifting later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, salt, and optional espresso powder. This blend creates the dry base for your rich, chocolatey brownies.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, oil, eggs, egg yolk, granulated sugar, and vanilla extract. The mixture should become thick, glossy, and smooth. This step ensures a chewy texture and rich flavor.
Step 4: Create the Batter
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until combined—do not overmix. Your batter will be thick and luscious.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 32 to 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The top should be slightly cracked and the edges set.
Step 6: Cool Completely
Allow the brownies to cool completely in the pan. This step is important so the ganache doesn’t melt when poured over the brownies.
Step 7: Make the Ganache
In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer—do not boil. Pour the hot cream over the chopped semisweet chocolate and let it sit for 2 minutes. Stir slowly until the chocolate melts into a smooth, glossy ganache.
Step 8: Finish with Ganache
Pour the ganache over the cooled brownies and spread evenly with a spatula. Place the pan in the refrigerator for at least 30–60 minutes, until the ganache is set.
Step 9: Slice and Serve
Once the ganache is firm, lift the brownies out of the pan and slice into 16 neat squares. Serve chilled or at room temperature.
Notes
These brownies are incredibly rich, so small squares go a long way. Perfect for gift boxes, potlucks, or freezing for later cravings.
INGREDIENTS YOU’LL NEED
For the Brownie Base
- ¾ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 tablespoon espresso powder (optional)
- 1½ cups granulated sugar
- ¼ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 large eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
For the Chocolate Ganache
- ½ cup heavy cream
- 4 oz semisweet chocolate bar, finely chopped
How to Make Chocolate Ganache Brownies
Step-by-Step Instructions
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). Lightly grease an 8×8-inch square baking pan or line it with parchment paper for easy lifting later.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, salt, and optional espresso powder. This blend creates the dry base for your rich, chocolatey brownies.
Step 3: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, oil, eggs, egg yolk, granulated sugar, and vanilla extract. The mixture should become thick, glossy, and smooth. This step ensures a chewy texture and rich flavor.
Step 4: Create the Batter
Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until combined—do not overmix. Your batter will be thick and luscious.
Step 5: Bake
Pour the batter into your prepared pan and smooth the top. Bake for 32 to 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. The top should be slightly cracked and the edges set.
Step 6: Cool Completely
Allow the brownies to cool completely in the pan. This step is important so the ganache doesn’t melt when poured over the brownies.
Step 7: Make the Ganache
In a small saucepan or microwave-safe bowl, heat the heavy cream until it just begins to simmer—do not boil. Pour the hot cream over the chopped semisweet chocolate and let it sit for 2 minutes. Stir slowly until the chocolate melts into a smooth, glossy ganache.
Step 8: Finish with Ganache
Pour the ganache over the cooled brownies and spread evenly with a spatula. Place the pan in the refrigerator for at least 30–60 minutes, until the ganache is set.
Step 9: Slice and Serve
Once the ganache is firm, lift the brownies out of the pan and slice into 16 neat squares. Serve chilled or at room temperature.
Helpful Tips
- Don’t overbake: Brownies continue to cook slightly as they cool.
- Use room-temperature eggs for easier blending and a better texture.
- Chill before slicing to get clean edges with every cut.
- Sprinkle sea salt on the ganache before chilling for a gourmet touch.
DETAILS
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
Notes
These brownies are incredibly rich, so small squares go a long way. Perfect for gift boxes, potlucks, or freezing for later cravings.
Nutritional Information (per brownie)
- Calories: 220
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Sugar: 20g
- Protein: 3g
Frequently Asked Questions
Can I make these ahead of time?
Yes! These brownies keep beautifully in the fridge and are even better the next day.
Can I substitute the chocolate bar in the ganache with chips?
Yes, though a high-quality chocolate bar will give a smoother finish.
Do I have to use espresso powder?
No, but it adds depth to the chocolate flavor without making the brownies taste like coffee.
Can I double the recipe?
Absolutely! Double the ingredients and bake in a 9×13 pan, adjusting baking time slightly.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerated: Keeps up to 5–6 days.
- Frozen: Freeze the brownie base for up to 2 months; add ganache fresh for best texture.
Related Recipes
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Conclusion
These Chocolate Ganache Brownies are a rich, fudgy dream brought to life with a velvety chocolate topping. Whether you’re making them for a party or just to satisfy a craving, they’re guaranteed to delight. With their crackly tops, soft centers, and smooth ganache, each bite feels like a special occasion. So grab your mixing bowls and a good bar of chocolate—these brownies are calling.