These chocolate ganache brownies are a chocolate lover’s dream come true! The brownies are thick, gooey, and super fudgy with a shiny crackled top. They’re topped with silky smooth chocolate ganache to make them even more rich and decadent.
Calling all chocoholics! You're going to love these rich chocolate ganache brownies. They have a thick, fudgy brownie base made with cocoa powder and melted bittersweet chocolate. It has the same chocolate ganache as my chocolate ganache cake and chocolate truffle cake, which is smooth, velvety, and so indulgent.
This recipe is so simple to make with ingredients you probably already have in your pantry. These brownies will please all the chocolate lovers in your life. You can serve them at birthdays, picnics, and all the other parties you may have coming up.
Here are notes about some of the ingredients used. See the recipe card below for quantities and full instructions.
For the brownies.
For the ganache.
- Bittersweet chocolate- I like using bittersweet chocolate so the brownies aren't overly sweet. I recommend high quality 70% cacao chocolate bars or melting wafers (like Navitas Organics Cacao Wafers that I used here). Don't use chocolate chips because they have additives that make them difficult to melt.
- Vegetable oil- Any neutral oil works here. Because oil is liquid at room temperature, brownies made with it are more moist than brownies made with butter.
- Sugars- Granulated white sugar and brown sugar help sweeten the brownies. You can use dark or light brown sugar- just make sure it's moist.
- Whole eggs- 3 large eggs help bind the ingredients together. The whites add lift while the yolks give a rich flavor. Make sure they're room temperature so they're easy to mix in. Take them out of the refrigerator an hour before baking.
- Egg white- Since brownies are made without leaveners (AKA baking powder or baking soda), using an egg white helps give a little extra lift. Make sure it's room temperature.
- All purpose flour- Brownies don't need much flour, so make sure to measure it accurately with a kitchen scale.
- Cocoa powder- You can use dutch-processed or natural unsweetened cocoa powder. Dutch processed cocoa is treated with an alkalizing agent that gives it a deep flavor. Unsweetened cocoa powder has a bright, milder flavor.
- Semi-sweet chocolate- This slightly sweeter chocolate is for the ganache. Once again, use chopped chocolate bars or melting wafers instead of chocolate chips. I used Navitas Organics Semi-Sweet Cacao Wafers that are 60% cacao.
- Heavy cream- Use heavy cream (AKA heavy whipping cream) for the ganache. Don't substitute half and half or milk since you need the extra fat to make thick and creamy ganache!
- Cold butter- Stirring cold butter into the ganache makes it shiny with an extra rich flavor and prevents it from hardening.
Substitutions & Variations
- Substitute a different kind of flavorless oil for vegetable oil, like canola oil or avocado oil.
- To make these gluten free, use Bob's Red Mill 1-to-1 Gluten Free Baking Flour instead of all purpose flour.
- Try making the ganache with dark or bittersweet chocolate instead of semi-sweet. You can even try white chocolate (use only ¼ cup of heavy cream because white chocolate doesn't have any cocoa solids to help it set up). You could also make whipped chocolate ganache!
- Fold semi-sweet chocolate chips into the batter or white chocolate chips (like these white chocolate chip brownies).
- Top the brownies with peanut butter, nuts, dried fruit, shaved chocolate, crushed candy canes, or sprinkles.
Helpful Equipment & Tools
You need an 8x8" or 9x9" square baking pan. I recommend metal pans for brownies because it heats up faster than glass, making the brownies rise and the edges crispy.
Step by Step Instructions
Before you start, line your square baking pan with parchment paper and preheat the oven to 350°F/180°C. Chop up your chocolate and place in separate bowls so you don't mix them up!
STEP 1: First, melt the chopped bittersweet chocolate in a heatproof bowl in the microwave, mixing every 15 seconds until completely melted and smooth. Whisk in the vegetable oil and let cool slightly.
STEP 2: In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, egg white, and vanilla extract together on medium-high speed for 2-4 minutes or until the color is pale. I recommend using a mixer here, but you can also use a whisk.
STEP 3: While whisking the sugar and eggs, stream in the chocolate and oil. Continue mixing until well combined.
STEP 4: Next, gently fold the all purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until the dry streaks of flour disappear.
STEP 5: Next, pour the brownie batter into your lined baking pan and smooth out the top with an offset spatula. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
Take the brownies out of the oven and let them cool completely in the pan before frosting with ganache.
STEP 6: To make the ganache, place your semi-sweet chocolate in a large bowl. Microwave the heavy cream in a separate bowl for 45 seconds and pour it over the chocolate. Let sit for 1 minute.
STEP 7: Whisk the chocolate and hot cream together until smooth and glossy. Mix in the cold butter and then place a piece of plastic over the surface of the ganache and let it cool to room temperature. It'll thicken to a spreadable consistency.
STEP 8: Once the brownies and ganache are cool, spread the ganache all over the top of brownies. Slice and enjoy!
Expert Baking Tips
- Measure the flour correctly. Flour is notoriously easy to overmeasure. Measure it in grams with a kitchen scale for the best results or use the spoon and sweep method. Fluff up the flour in the bag and spoon it into your measuring cup until it's overflowing. Swipe off the excess with a knife.
- Whisk the eggs and sugar vigorously. This is what makes shiny, crinkly tops! Yes, the top is covered with ganache here, but mixing the wet ingredients well incorporates more air and helps the brownies rise in the oven.
- Be careful to not overbake! If you overbake the brownies, they will be more cakey instead of fudgy. They're ready when the edges are set but the center has a slight jiggle. A toothpick inserted in the center should come out with some moist crumbs on it.
- Bake time may vary. Each oven is different, so the bake time may vary. After 25 minutes, check the brownies every 1-2 minutes for doneness.
Storage & Freezing
Store the chocolate ganache brownies in an airtight container in the refrigerator for up to 5 days. Let warm on the counter for 30 minutes before eating.
Leftover ganache can be stored in an airtight container in the refrigerator for up to 5 days. It will stiffen up in the fridge, so let it come to room temperature before using.
I recommend refrigerating the brownies for an hour or so before freezing so the ganache solidifies and is less messy. Slice the brownies and place sheets of parchment or wax paper between each so they don't stick together. Place in an airtight container or freezer bag and freeze for up to 1 month. Let thaw on the counter for 1-2 hours before eating.
You can freeze leftover ganache in a freezer-safe container for up to 1 month! Thaw in the fridge and then let come to room temperature before using.
Frequently Asked Questions
If your brownies are dry and cakey, you may have added too much flour or baked them for too long.
Yes, you do. If they're still warm, the ganache will melt and slide off.
You can use a 9 or 10 inch round pan. Double the recipe to make the brownies in a 9x13" pan.
More Brownies & Bars to Try
Chocolate Ganache Brownies
- 8 oz semi-sweet chocolate
- 1 cup heavy cream
- 1 tablespoon unsalted butter cold
For the Brownies
- Preheat the oven to 350°F/180°C and line a square baking pan with parchment paper. Set aside.
- Melt the bittersweet chocolate in a heatproof bowl in the microwave, mixing every 15 seconds until completely melted and smooth. Whisk in the vegetable oil and let cool slightly.6.5 oz bittersweet chocolate, ½ cup vegetable oil
- In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, egg white, and vanilla extract together on medium-high speed for 2-4 minutes or until the color is pale.1 cup granulated sugar, ¼ cup brown sugar, 3 large eggs, 1 egg white, 2 teaspoon vanilla extract
- While beating, stream the chocolate and oil into the egg mixture. Continue mixing until well combined.
- Gently fold the all purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until the dry streaks of flour just disappear.¾ cup all purpose flour, ½ cup cocoa powder, ½ teaspoon salt
- Pour the brownie batter into the prepared baking pan and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with moist crumbs but no wet batter.
- Remove the brownies from the oven and let them cool completely in the pan before adding the ganache.
For the Chocolate Ganache
- Place chopped semi-sweet chocolate in a large bowl. Microwave the heavy cream in a microwave-safe container for 45 seconds and pour it over the chocolate. Let the mixture sit for 1 minute.8 oz semi-sweet chocolate, 1 cup heavy cream
- Stir the chocolate and cream together until smooth and then whisk in the cold butter.1 tablespoon unsalted butter
- Place a piece of cling wrap over the surface over the ganache and let it cool to room temperature. It will thicken as it cools.
- Once the brownies and ganache reach room temperature, spread the ganache all over the brownies. Garnish with more chocolate, slice, and enjoy!