These might be the best fudgy brownies with chocolate ganache! These super chewy and chocolatey brownies are topped with a simple chocolate ganache, plus a sprinkle of sea salt. You don't need a mixer to make these brownies!
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!
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!
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Why you'll love this recipe!
- Simple Ingredients - these brownies use simple pantry ingredients, nothing super fancy here!
- Really Easy - this is an easy recipe and you don't even need to pull out the stand mixer or handheld mixer to make them!
- So Chocolatey - you've got cocoa powder and melted chocolate in the brownie batter, then the brownies are topped with a rich chocolate ganache. This is seriously the perfect recipe for chocolate lovers!
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.
Ella's Tips & Tricks
- Weigh Ingredients - I always recommend weighing out your ingredients with a kitchen scale, especially the flour and cocoa powder! Adding too much of either can make the brownies cakey instead of fudgy.
- Let the Brownes Cool - make sure the brownies have cooled completely before adding the ganache layer, otherwise that will start melting.
- Overheating the Cream - be careful not to overheat the heavy cream in the saucepan, you want it steaming and not boiling. If it's too hot, it'll make the chocolate go grainy.
- Chill your Brownies - to get that super fudgy texture, I recommend keeping the brownies in the fridge!
- Clean Slices - want super clean brownie slices? Use a sharp knife, and after every slice place the knife under hot running water, then quickly (and carefully!) wipe dry with a kitchen towel before slicing again.
- Add Toppings - I added flaky sea salt on the chocolate ganache because I love that salty sweet taste, but you can swap it out for sprinkles, chopped nuts, chopped freeze-dried strawberries, mini chocolate chips, or min M&Ms!
Recipe
Fudgy Brownies with Chocolate Ganache
Equipment
- 8x8 baking pan
Ingredients
Brownies
- ¾ cup unsalted butter
- ½ cup dutch process cocoa powder
- 4 oz dark chocolate chopped
- 3 large eggs
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon espresso powder
Ganache
- ½ cup heavy cream
- 6 oz semisweet chocolate chopped
Instructions
- Preheat the oven to 350℉/180℃ and line an 8x8 baking pan with foil.
- In a medium bowl, melt the butter in the microwave. It should be hot.¾ cup unsalted butter
- Add the cocoa powder to the hot butter and whisk until smooth. This is called blooming the cocoa powder and will make your brownies richer!½ cup dutch process cocoa powder
- Pour in the chopped chocolate and let sit for a minute or two. Whisk until smooth.4 oz dark chocolate
- In a separate bowl, whisk the eggs with the granulated sugar and light brown sugar. Whisk for 1:30-2 minutes. It should lighten in color, and when you stop whisking bubbles should form on the top.3 large eggs, 1 cup granulated sugar, ½ cup light brown sugar
- Once the melted chocolate mixture has cooled down slightly, pour in the sugar mixture. Whisk until smooth and add in the vanilla extract.1 teaspoon vanilla extract
- With a rubber spatula, fold in the flour, salt and espresso powder.½ cup all purpose flour, 1 teaspoon kosher salt, 1 teaspoon espresso powder
- Pour the brownie batter into your prepared pan. Bake for 26-30 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let the brownies cool completely in the pan. To have even fudgier brownies, place the cooled brownie pan in the fridge for a few hours.
- Once the brownies are cool, make your ganache.
- Place your chopped chocolate in a large bowl.6 oz semisweet chocolate
- Heat the heavy cream in a saucepan over medium-low heat or microwave until it simmers. Make sure it does not boil!½ cup heavy cream
- Pour the hot cream over the chopped chocolate and sit for 5 minutes.
- Stir the chocolate and cream mixture with a rubber spatula until completely smooth. If it still has pieces of chocolate, place it in the microwave in 10-second increments, stirring after each one gently, until melted.
- Scoop or pour the chocolate ganache over the brownie and use a small offset spatula to spread it evenly over the brownies. Feel free to sprinkle over flaky sea salt, chopped nuts, sprinkles or any other toppings you like. Let sit at room temperature until completely set, or place in the fridge to make this process go faster.
Jane says
These brownies are deliciously fudgy! I didn’t add any additional toppings but I think next time I will add hazelnuts in the mixture and use dark chocolate for the ganache as the semisweet chocolate was a little too sweet for me.
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Ella says
Hi Jane, ooh love the idea of adding hazelnuts! thanks so much for your review!
Jane says
Hi, will it work if I make this with the ganache at the bottom?
Ella says
Hi Jane! I haven't tested it but I don't think it would work as it would cook the ganache.