Description

Deliciously rich and fudgy Chocolate Ganache Brownies featuring a dense chocolate base topped with a creamy, smooth chocolate ganache. This decadent dessert is perfect for chocolate lovers, combining the deep flavors of dark chocolate in both the brownie and the ganache with a luscious finish. Ideal for entertaining or a special treat, these brownies are baked to perfection and chilled to set the ganache creating a glossy, irresistible topping.

Ingredients

Scale

For the Chocolate Brownies

142 g unsalted butter (5oz)
115 g dark chocolate (45-60% cocoa), finely chopped (4oz)
3 large eggs, room temperature
¾ cup white granulated sugar (150g / 5.3oz)
½ cup packed brown sugar (100g / 3½ oz)
1½ teaspoon vanilla extract
95 g plain flour (all purpose flour) (¾ cup / 3.4oz)
25 g unsweetened cocoa powder or Dutch process (¼ cup / ~1oz)
½ teaspoon salt (cooking salt/kosher salt)

For the Chocolate Ganache

170 g dark chocolate (45-60% cocoa) (6oz)
½ cup thickened cream (heavy cream) (125ml)

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Instructions

Preheat and Prepare the Pan: Preheat your oven to 180°C (160°C fan forced) or 350°F. Line an 8-inch square baking pan with baking paper to prevent sticking.
Melt Butter and Chocolate: In a heavy-based saucepan over low heat, gently melt the butter and chopped dark chocolate together. Be careful not to let the mixture steam or bubble. Once melted, remove from heat and set aside to cool slightly.
Beat Eggs and Sugars: In a large bowl, use a handheld electric mixer to beat the eggs with white and brown sugar for about 2 minutes until the mixture becomes thick, pale, and fluffy, which helps incorporate air for a better texture.
Add Vanilla and Chocolate Mixture: Stir in the vanilla extract, then gradually pour in the cooled chocolate and butter mixture while continuing to beat to combine all ingredients smoothly.
Sift and Combine Dry Ingredients: Sift the plain flour, cocoa powder, and salt over the wet ingredients. Beat on low speed until just combined, starting with the beaters in the middle to prevent the mixture from splattering.
Bake the Brownies: Pour the batter into the prepared baking pan and bake for 35-40 minutes. Insert a toothpick in the center; it should come out with some sticky batter attached but no liquid batter. Allow the brownies to cool to room temperature before adding ganache.
Prepare Chocolate Ganache: Finely chop the chocolate and place in a medium bowl. Heat the cream in a small saucepan over medium heat until heavily steaming, stirring occasionally.
Combine Ganache Ingredients: Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes to soften the chocolate, then stir gently until smooth and glossy.
Spread Ganache on Brownies: Evenly spread the ganache over the cooled brownies in the baking pan, running a spatula through the top to create decorative swirls.
Set the Ganache: Refrigerate the brownies for 1-2 hours until the ganache is fully set and firm to the touch before slicing and serving.
Serve and Enjoy: Once set, cut into 16 squares and enjoy your indulgent chocolate ganache brownies. Store leftovers refrigerated.

Notes

Tablespoons: This recipe uses a standard Australian 20ml tablespoon (equivalent to 4 teaspoons); check your local measuring spoons to ensure accuracy.
For best results, always weigh ingredients such as flour, sugar, and chocolate using a kitchen scale for precision.
If you don’t have scales, use the spoon and level method to measure dry ingredients rather than scooping.
Nutrition details provided are approximate and can vary depending on ingredient brands.
Room temperature eggs help in achieving a fluffy batter when mixing.
Be careful not to overbake the brownies to keep them moist and fudgy.
You can substitute the dark chocolate with semi-sweet if preferred but flavor intensity will vary.

Nutrition

Serving Size: 1 brownie (approximately 6x6 cm square)
Calories: 280 kcal
Sugar: 22 g
Sodium: 120 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 65 mg