Print

Chocolate Ganache Brownies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 12 reviews

Decadent Chocolate Ganache Brownies featuring a rich, fudgy base studded with semisweet chocolate chips, topped with a smooth, glossy chocolate ganache. These brownies are perfectly chewy with a bold cocoa flavor enhanced by espresso powder and a hint of vanilla, ideal for chocolate lovers looking for an indulgent dessert.

Ingredients

Brownie Base

  • 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, 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

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. Prepare the Pan: 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; alternatively, grease the pan with cooking spray for easy removal.
  2. Make the Brownie Batter: Using a double boiler or placing a stainless steel bowl over a saucepan of simmering water, combine sugar, cubed butter, dark cocoa powder, espresso powder, and kosher salt. Stir occasionally until the butter is fully melted and the mixture is smooth and glossy.
  3. Cool Slightly: Remove the bowl from heat and allow the chocolate mixture to cool for about 5 minutes to avoid cooking the eggs in the next step.
  4. Add Eggs and Vanilla: Whisk the eggs in one at a time to incorporate fully. Stir in the pure vanilla extract for enhanced flavor.
  5. Fold in Dry Ingredients and Chocolate Chips: Gently fold in the all-purpose flour and semisweet chocolate chips until the batter is uniform and no flour pockets remain. Avoid overmixing to maintain fudgy texture.
  6. Bake the Brownies: Pour the batter into the prepared pan and bake for 20 to 30 minutes. Check doneness by inserting a toothpick or cake tester; it should come out with a few moist crumbs. Let the brownies cool completely in the pan over a wire rack.
  7. Prepare 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 simmers (do not boil). Pour the hot cream over the chocolate and butter. Let sit for 5 minutes, then stir gently until smooth and glossy.
  8. Top and Set Ganache: Spoon and spread the ganache evenly over the cooled brownies. Refrigerate the brownies for about 2 hours or until the ganache is fully set and firm.
  9. Slice for Serving: Use the parchment overhang to lift brownies from the pan onto a cutting board. Pull the parchment away gently. Heat a sharp knife under hot water for 30 seconds, dry it, then cut the brownies into 18 even squares, wiping the knife clean between cuts for neat slices.
  10. Serve and Store: Serve the brownies immediately, optionally sprinkled with sea salt for contrast. Store any leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.

Notes

  • Room temperature eggs help achieve a smoother batter and better texture.
  • Heating the knife before slicing ensures clean, clean-cut brownies without smudging the ganache.
  • If you prefer a less intense chocolate flavor, reduce the espresso powder to ½ teaspoon or omit entirely.
  • For easier cutting, refrigerate brownies fully until ganache is firm.
  • These brownies keep well in the refrigerator and can be warmed slightly before serving for a fudgier texture.

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