Chocolate Ganache Brownies Recipe

If you’re craving a decadent treat that hits all the right notes—gooey, fudgy, rich, and topped with a luscious layer of silky chocolate, then you’re in for a real treat with this Chocolate Ganache Brownies Recipe. I absolutely love how these brownies turn out every single time, with that perfect balance of dense texture and glossy ganache that makes my family go crazy. Stick around and I’ll walk you through all the tips and tricks that help these brownies come out bakery-quality from your own kitchen.

this Recipe

Ingredients You’ll Need

The ingredients in this Chocolate Ganache Brownies Recipe come together to create that perfect fudgy crumb and ultra-silky ganache top. I recommend using high-quality dark chocolate and weighing your ingredients to get the best results.

• Unsalted Butter: Using unsalted lets you control the saltiness perfectly and makes the texture velvety.
• Dark Chocolate (45-60% Cocoa): This is the star player—choose a good-quality bar that melts smoothly for both the brownie and ganache.
• Eggs: Keeping them at room temperature helps with a smooth, fluffy batter.
• White Granulated Sugar: Gives the classic sweetness and helps create that shiny brownie crust.
• Brown Sugar: Adds moisture and a slight caramel depth that keeps brownies chewy.
• Vanilla Extract: Enhances all the rich chocolate notes for an irresistible flavor.
• All-Purpose Flour: The backbone—adding structure without making it cakey.
• Unsweetened Cocoa Powder: I love Dutch process cocoa here for a deeper chocolate flavor, but regular works fine too.
• Salt: Balances sweetness and sharpens the chocolate taste beautifully.
• Heavy Cream: For making the luscious ganache topping that’s smooth and decadent.

Variations

I love that this Chocolate Ganache Brownies Recipe is so flexible—you can make it your own with simple tweaks that suit your taste buds or dietary needs. Don’t be afraid to play around!

• Nutty Twist: Adding chopped walnuts or pecans to the batter brings extra crunch and flavor—I add these often when I want a bit of texture contrast.
• Spiced Chocolate: A pinch of cinnamon or espresso powder amps up the chocolate flavor beautifully without overpowering the brownies.
• Gluten-Free Option: Substitute the flour with a gluten-free blend; just make sure it contains xanthan gum for structure.
• Dairy-Free Ganache: Use coconut cream in place of heavy cream to make the ganache vegan-friendly, which works surprisingly well!

How to Make Chocolate Ganache Brownies Recipe

Step 1: Melt Butter and Chocolate Gently

The first step is all about melting. Place the unsalted butter and finely chopped dark chocolate in a heavy-based saucepan over low heat. Stir gently and keep a close eye so the mixture doesn’t steam or bubble—that’s a common mistake I learned the hard way. The goal is a smooth, shiny mixture that’s just melted together. Then, set it aside to cool slightly while you prep the eggs and sugars.

Step 2: Beat Eggs and Sugars Until Fluffy

Using a handheld electric mixer, beat the room temperature eggs with both white and brown sugars for about 2 minutes. You’ll know it’s ready when the mixture looks pale, thick, and fluffy—this traps air to help with the perfect brownie texture. Then add in the vanilla extract, stirring to combine.

Step 3: Combine Wet and Dry Ingredients Carefully

Slowly pour your cooled chocolate and butter mixture into the egg mixture while beating on low. This helps avoid scrambling the eggs. Next, sift over your plain flour, cocoa powder, and salt. Beat on low speed until everything just comes together—don’t overmix, or you’ll lose that fudgy texture. I like to keep the beaters in the middle of the bowl so the flour doesn’t go flying everywhere!

Step 4: Bake and Test for Gooey Perfection

Pour the batter into a lined 8-inch baking pan, smoothing the top. Bake at 180°C (160°C fan) or 350°F for about 35-40 minutes. Here’s a trick I swear by: test with a toothpick—pull it out with just a few sticky crumbs clinging but no wet batter. This ensures your brownies stay fudgy, not cakey. Let them cool completely to room temperature before the next step.

Step 5: Make the Silky Chocolate Ganache

For the ganache, finely chop your dark chocolate and place it in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it’s steaming (don’t let it boil). Pour the hot cream over the chocolate, cover the bowl lightly, and let it sit for 2 minutes. Then stir gently to create that smooth, glossy ganache you’ll want to dive right into.

Step 6: Spread Ganache and Chill

Spread the ganache evenly over your cooled brownies with a spatula. I like to run the spatula through to create pretty swirls—it’s a simple touch that makes it look extra special. Pop the whole pan into the fridge for 1 to 2 hours to let the ganache set beautifully before slicing.

How to Serve Chocolate Ganache Brownies Recipe

Garnishes

I love adding a sprinkle of flaky sea salt on top of the ganache before chilling it—it brings out all that chocolate flavor in such a delicious contrast. Fresh raspberries or a dusting of powdered sugar also add a beautiful finishing touch when I want a little flair.

Side Dishes

If you’re serving these brownies at a party or special occasion, pairing them with a scoop of vanilla bean ice cream or a dollop of whipped cream is always a winner. A cup of strong coffee or rich hot chocolate on the side really brings the indulgence home.

Creative Ways to Present

For birthdays or celebrations, I like to cut the brownies into small bite-sized squares and arrange them on a platter with fresh mint leaves and edible flowers for a charming look. Stacking them with different flavored ganaches (like salted caramel or white chocolate) can also impress guests.

Make Ahead and Storage

Storing Leftovers

I store my leftover Chocolate Ganache Brownies tightly wrapped in plastic wrap and then boxed in an airtight container at room temperature for up to 3 days. This keeps them moist and soft, though in warmer climates the fridge is better to prevent the ganache from melting.

Freezing

If you want to freeze these brownies, I recommend slicing them first. Wrap each piece individually in cling film and place in a freezer bag. They keep well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge so the ganache doesn’t get ruined.

Reheating

To reheat your brownies, I gently warm them for about 10 seconds in the microwave to soften the ganache and bring back that gooey texture—watch closely to prevent melting too much. They’re also fantastic served chilled if you prefer that firmer bite.

FAQs

Final Thoughts

Honestly, this Chocolate Ganache Brownies Recipe has become one of my go-to comfort desserts. It’s reliable, indulgent, and so satisfying to make and share with friends or family. If you’re looking for a brownie that’s a cut above the rest—fudgy with that luxurious ganache finish—you’ll love this one like I do. Give it a try and I promise you’ll be reaching for seconds (or thirds!) just like I do every time.

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