Chocolate Ganache Brownies
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.
Equipment
- 1 square baking pan 8x8" or 9x9"
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Ingredients
Brownies
- 6.5 oz bittersweet chocolate
- ½ cup vegetable oil
- 1 cup granulated sugar
- ¼ cup brown sugar light or dark
- 3 large eggs room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ cup cocoa powder unsweetened or Dutch-process
- ½ teaspoon salt
Chocolate Ganache
- 8 oz semi-sweet chocolate
- 1 cup heavy cream
- 1 tablespoon unsalted butter cold
Instructions
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!
Notes
Whisk the eggs and sugar vigorously to create shiny, crinkled brownie tops.
Do not overbake! The brownies should look a little gooey in the middle. They're ready when a toothpick or knife inserted in the center comes out with moist crumbs, not raw batter.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Let thaw on the counter for 30 minutes before eating.
Freezing: Slice the brownies and place sheets of parchment or wax paper between each so they don't stick together. Freeze in an airtight container for up to 1 month. Let thaw at room temperature for 1-2 hours before eating.
Nutrition
Serving: 1brownieCalories: 368.7kcalCarbohydrates: 35.9gProtein: 4.4gFat: 24gSaturated Fat: 11.1gPolyunsaturated Fat: 4.7gMonounsaturated Fat: 6.5gTrans Fat: 0.1gCholesterol: 50.9mgSodium: 96mgPotassium: 227.2mgFiber: 3.2gSugar: 25.8gVitamin A: 297.9IUVitamin C: 0.1mgCalcium: 38.1mgIron: 2.5mg
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