Chocolate Ganache Brownies
Indulge in these rich and fudgy chocolate ganache brownies, perfect for any chocolate lover and easy to make for any occasion.
Ingredients
For the Brownies
- 142 g unsalted butter (5oz)
- 115 g dark chocolate (45-60% cocoa), finely chopped (4oz)
- 3 large eggs (room temperature)
- ¾ cup white granulated sugar (150g / 5.3oz)
- ½ cup packed brown sugar (100g / 3 ½ oz)
- 1 ½ teaspoon vanilla extract
- 95 g plain flour (all purpose flour) (¾ cup / 3.4oz)
- 25 g unsweetened cocoa powder (or Dutch process) (¼ cup / ~1oz)
- ½ teaspoon salt (cooking salt / kosher salt)
For the Ganache
- 170 g dark chocolate (45-60% cocoa) (6oz)
- ½ cup thickened cream (heavy cream) (125ml)
Instructions
Preparation
- Preheat the oven to 180C (160C fan forced) / 350F and line an 8-inch square baking pan with baking paper.
- Melt together butter and the chopped dark chocolate in a saucepan over low heat, ensuring it does not steam or bubble. Set aside to cool slightly.
- In a large bowl, beat the eggs and sugars together for 2 minutes until thick, pale, and fluffy.
- Add the vanilla, then slowly pour in the melted chocolate mixture while beating.
- Sift over the flour, cocoa powder, and salt, and beat on low until just combined, starting with the beaters in the middle to prevent the mixture from flying everywhere.
- Pour the brownie mixture into the prepared pan and bake for 35-40 minutes until a toothpick comes out with some sticky batter attached, but not liquid.
- Let the brownies cool to room temperature.
Ganache Preparation
- Finely chop the remaining dark chocolate and place it into a medium bowl.
- In a small saucepan, heat the cream over medium heat, swirling occasionally until heavily steaming.
- Pour the hot cream over the chopped chocolate, then give the bowl a shake to settle the chocolate underneath.
- Let it sit for 2 minutes to soften before stirring until smooth.
- Spread the ganache evenly over the cooled brownies in the pan, using a spatula to create a pretty swirl.
- Refrigerate the brownies for 1-2 hours until the ganache is set.
Notes
Serve these brownies warm with a scoop of vanilla ice cream for an indulgent treat. You can also add fresh berries or drizzle caramel sauce for extra decadence. Store in an airtight container in the fridge for up to a week, or freeze them for longer storage.