Fudgy Brownies with Chocolate Ganache

After making my brownies with cream cheese frosting and birthday cake brownies I realized that brownies need more toppings! So obviously I had to make a version of brownies with chocolate ganache. I've sprinkled over sea salt but you could add chopped nuts or sprinkles.

These brownies are based on my triple chocolate brownies, a brownie that is made without a mixer and is super fudgy and chocolatey. I seriously can't get enough of these brownies and keep thinking of more ways I can use this base recipe! If you're looking for brownies with more of an espresso flavor, try my espresso brownies.

The chocolate ganache is so easy to make but so indulgent and rich. If you wanted though you could whip it up like I did in my chocolate ganache frosting to get more of a frosting texture. If you're looking for a cookie version of these brownies, you have to try my cosmic brownie cookies!

Grab your ingredients

• Cocoa Powder: I've tested this recipe with both Dutch processed cocoa powder and natural unsweetened cocoa powder, so you can use either! Using Dutch processed cocoa powder will make the brownies richer so keep that in mind.
• Chocolate: I've tested this recipe with dark chocolate bars which is what I recommend if you want super rich and chocolatey brownies.
• Espresso Powder: adding a pinch of espresso powder is going to enhance the chocolate flavor, I promise it won't make the brownies taste like coffee! Feel free to leave it out if you don't have espresso powder on hand.
• Sugar: using a combination of brown sugar and granulated sugar is going to make these brownies super chewy.

How to make brownies with ganache

Step One: Preheat the oven to 350°Fahrenheit. In a large bowl, whisk the eggs with the light brown sugar and granulated sugar for 1-2 minutes, or until it becomes slightly paler in color and has bubbles on the surface.

Step Two:  In a large microwave-safe bowl, melt the butter. Add the cocoa powder and whisk until smooth. Add the chopped chocolate and let sit for a minute, then whisk together.

Step Three: Pour the sugar mixture into the chocolate mixture and whisk until just combined. Add the vanilla extract and mix.

Step Four: Add the flour, salt and espresso powder (if using). Mix until just combined.

Step Five: Pour the brownie batter into a greased and lined 8x8 baking pan. Bake in the preheated oven for 26-30 minutes. Remove from the oven and let cool completely in the pan.

Step Six: Place your chopped chocolate in a large bowl. Heat the heavy cream in a medium saucepan until it begins to steam, but don't let it boil. Pour over the chopped chocolate and let sit for 5 minutes.

Step Seven: Mix with a rubber spatula until smooth. If the chocolate hasn't completely melted, place it in the microwave in 10-second increments, mixing after each one until completely smooth.

Step Eight: Using your rubber spatula or a spoon, scoop the chocolate ganache over the cooled brownies. Use a small offset spatula to spread the chocolate ganache over the brownies. You can sprinkle over sea salt, chopped nuts, mini chocolate chips or sprinkles! Let sit until the chocolate ganache has set. You can speed this up by placing the pan in the fridge.