Fudgy Brownies with Chocolate Ganache

5 from 2 votes

Fudgy Brownies with Chocolate Ganache

These are the best brownies with chocolate ganache! These super fudgy brownies are covered in a rich chocolate ganache. You don't need a mixer to make these brownies.

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: brownies

Calories: 314kcal

Author: Ella Gilbert

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

Metric - US Customary

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.

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above the ingredients to see the metric measurements.

Butter: I use European style butter in this recipe

Kosher Salt: if you don’t have kosher salt, halve the amount of salt in the ingredient list (1 teaspoon kosher salt = ½ teaspoon fine salt). Please note, that I'm using Diamond Crystal Kosher Salt. Morton Salt is a different type of kosher salt and is much saltier.

Cocoa Powder: I'm using dutch processed cocoa powder but you can swap it out for natural cocoa powder, just note that the brownies won't be as rich.

Espresso Powder: adding espresso powder is going to amplify the chocolate flavor, it won't make the brownies taste like coffee.

Storage: Keep them in an airtight container in the fridge for up to 5 days.

Nutrition