Dark Chocolate Ganache Brownies
Chocolate Ganache Brownies are insanely chocolatey, fudgy brownies loaded with melted chocolate and chocolate chips, and topped with creamy ganache and even more chocolate chips. They're rich, decadent, easy to make with simple ingredients, and always a crowd-pleaser.
For more fudgy brownie recipes, try Blueberry Cheesecake Brownies and Greek Yogurt Brownies next.
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❤️You're Going to Love These
- Intensely chocolatey, fudgy, chewy brownies topped with rich chocolate ganache
- Made with melted chocolate - no cocoa powder needed
- Soft, gooey bakery-quality brownies anyone can make at home
- Perfect for holidays, potlucks, special occasions, or emergency chocolate cravings
These fudgy Chocolate Ganache Brownies are not just any old regular brownies. They are the best brownies we've ever had and my go-to brownie recipe. Inspired by this Nestle chocolate chip brownie recipe without cocoa powder, they're thick, rich, loaded with chocolate chips, and finished with smooth ganache and even more chocolate chips for extra indulgence.
🍫Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Dark chocolate chips. I like dark chocolate chips, but you can also use semi-sweet chocolate. Use good-quality chocolate for the smoothest melting and best flavor. You can also use chopped chocolate bars.
- Unsalted butter. Cut the butter into cubes so it melts quickly and evenly with the chocolate.
- Brown sugar. Using all brown sugar keeps the brownies soft, moist, and chewy. Dark brown sugar adds the most flavor, though light brown sugar works nicely too.
- Eggs. Let your eggs come to room temperature before mixing - they'll blend better and help create that smooth, fudgy texture.
- Vanilla extract. The rich chocolate base can handle a full tablespoon of vanilla for a warm, balanced flavor.
☕Variations or Substitutions
- Frosting. Instead of ganache, top your brownies with this less-sweet cream cheese frosting for brownies or a classic chocolate brownie icing for a sweeter finish.
- Espresso powder. Stir in ½ to 1 teaspoon of instant espresso powder with the dry ingredients to deepen the chocolate flavor even more.
🥣How to Make Chocolate Ganache Brownies
Step 1. Melt 1 ¼ cups chocolate chips, butter, and heavy cream in a large bowl in the microwave in 30-second intervals, stirring until smooth.
Step 2. Stir brown sugar into the chocolate mixture until blended. Add the eggs and vanilla, then the flour and salt. Mix just until combined - don't overmix. Stir in ½ cup chocolate chips.
Step 3. Spread batter into an 8x8 pan lined with parchment paper. Bake in a preheated oven at 325°F for about 30 minutes, until the edges look set and the center appears slightly underdone. Cool completely in the pan on a wire rack.
Step 4. For the ganache, warm the heavy whipping cream and butter in 30-second intervals until hot. Add chocolate chips to the hot cream, let them sit for 3 minutes. Stir until smooth. Spread chocolate ganache frosting over the cooled brownies. Chill at least 30 minutes to set.
👉Helpful Hint: For clean cuts, chill brownies 30-60 minutes. Cut squares with a sharp knife, wiping the blade clean between cuts.
✅Top Tips
- Do not overstir the brownie batter. Overmixing can make brownies cakey and tough.
- For thinner brownies, bake in a 9x9 pan and reduce the baking time. Check them at 20 minutes.
- If the chocolate ganache topping is thin, cool in the refrigerator to thicken.
- Don't overbake. Pull the brownies when the center still looks slightly underdone for a rich, fudgy texture.
🎁Storage
- Keep these brownies in an airtight container in the fridge for up to a week.
- To freeze, wrap individual squares in plastic wrap, place in a freezer bag, and store up to 3 months. Thaw in the refrigerator before serving.
❓FAQ
Use good-quality chocolate chips or baking chocolate. Semi-sweet or dark chocolate both work beautifully.
Yes, these brownies are delicious without the ganache topping.
Yes, cool the brownies completely to help the ganache set properly. You can speed this up in the fridge.
Yes, bake a double batch of brownies in a 9×13 pan. You may need to extend the baking time, but check on them at the 30-minute mark.
😋Easy Cake Mix Brownie Recipes
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📖 Recipe
Chocolate Ganache Brownies
Equipment
Ingredients
Chocolate Ganache Brownies
- 1 ¾ cup dark chocolate chips, divided
- ⅓ cup butter, cubed
- 2 tablespoons heavy cream
- 1 cup brown sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup all-purpose flour
- ¼ teaspoon salt
Ganache Topping
- ⅓ cup heavy cream
- 1 tablespoon butter, cubed
- 1 cup dark chocolate chips
- mini chocolate chips, optional
Instructions
Brownies
- Preheat oven to 325. Line 8x8 baking pan with foil or parchment for easy removal.
- Melt 1 ¼ cups chocolate chips, butter, and heavy cream in the microwave in 30-second intervals until melted and smooth. Pour mixture into a large mixing bowl.
- With a sturdy wooden spoon, stir brown sugar into the chocolate until combined. Add eggs and stir, then the vanilla. Stir well. Add the flour and salt and stir until just combined. Do not overmix. Stir in ½ cup chocolate chips.
- Pour mixture into the prepared pan. Bake for 30 minutes or until the edges look set. The center will appear underdone. The internal temperature for gooey, fudgy brownies should be 180-190 degrees. Cool brownies in the pan.
Chocolate Ganache Topping
- Microwave the cream and butter in a microwave-safe bowl in 30-second increments until warm. Do not boil. Add the chocolate chips and ensure they are submerged in the cream. Let them sit for 3 minutes, then stir until smooth.
- Pour ganache over the brownies and spread into an even layer. Sprinkle the top with mini chocolate chips, if desired. Chill for at least 30 minutes to allow the ganache to set. Store leftover brownies covered in the refrigerator.
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Notes
- For thinner brownies, bake in a 9x9 pan and reduce the baking time. Check them at 20 minutes.
- If the chocolate ganache topping is thin, cool in the refrigerator to thicken.
- Don't overbake. Pull the brownies when the center still looks slightly underdone for a rich, fudgy texture.
- For clean cuts, chill brownies 30-60 minutes. Cut with a sharp knife, wiping the blade clean between cuts.
Great brownies, thanks!
I'm so glad you love them, thank you for the nice note! Tell your wife I said hi ;).