Chocolate Ganache Brownies (Print Version)
# Ingredients:
→ For the Chocolate Brownies
01 -
95g (¾ cup) plain flour (all-purpose flour)
02 -
3 large eggs, brought to room temperature
03 -
115g (4oz) dark chocolate (45-60% cocoa), chopped finely
04 -
142g (5oz) unsalted butter
05 -
25g (¼ cup) cocoa powder (unsweetened or Dutch process)
06 -
½ cup (100g) soft brown sugar, packed
07 -
¾ cup (150g) granulated sugar (white sugar)
08 -
1½ teaspoons of vanilla extract
09 -
½ teaspoon salt (use kosher or table salt)
→ For the Chocolate Ganache
10 -
½ cup (125ml) heavy cream (thickened cream)
11 -
170g (6oz) dark chocolate (45-60% cocoa content)
# Instructions:
01 -
Turn your oven on to 350°F (180°C) or 160°C for a fan oven. Grab an 8-inch square pan and line it with parchment paper, leaving extra hanging over the sides. This will make lifting out the brownies super simple once they've cooled.
02 -
Toss the butter and chopped dark chocolate into a sturdy saucepan and gently heat on low. Stir now and then with a silicone spatula until everything is melted and creamy. Keep the heat gentle to prevent burning or clumping. Remove from the heat once smooth and let it cool while you prep the next steps.
03 -
Add your eggs, granulated sugar, and soft brown sugar to a big mixing bowl. Use an electric mixer at medium-high speed to whisk this combo for about 2 minutes. By the end, the mix should look pale, fluffy, and a little thicker—this does wonders for a great brownie texture!
04 -
Pour the vanilla into the whipped egg mixture. Turn your mixer to a lower speed and gradually add the cooled butter-chocolate combo. Blend until the mixture is smooth and even with no streaks.
05 -
Place a sieve above your bowl and sift in the cocoa powder, salt, and flour. Use your mixer on the lowest setting to fold these in until just combined. Don’t overdo it—stop as soon as no dry pockets remain.
06 -
Scoop the brownie batter into your parchment-lined pan and spread it to the edges. Pop it in your heated oven for 35-40 minutes. Check with a toothpick: once it comes out with some sticky crumbs but no wet batter, they're good. Let the pan cool at room temperature before you move on to the next bit.
07 -
Chop your dark chocolate into small bits and place it in a medium mixing bowl. Heat the heavy cream on medium heat in a small saucepan until it's steaming but not boiling. Pour the hot cream all over the chocolate pieces and let it sit untouched for 2 minutes. This resting time makes the chocolate easier to melt.
08 -
After letting the chocolate soften, gently stir the mix from the middle outward until you see a shiny, smooth ganache. Pour it over the cooled brownies while they’re still in the pan, spreading evenly with a spatula. Chill the pan in the fridge for at least 1-2 hours before slicing.
# Notes:
01 -
These brownies are ultra rich with a gooey center, a thin crackled top, and creamy ganache for extra indulgence.
02 -
For the best results, go for high-quality dark chocolate with 45%-60% cocoa—not chocolate chips.
03 -
Store these in a sealed container in the fridge for up to 5 days. No ganache? You can freeze them for up to 3 months!