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chocolate ganache brownies cut into squares on white parchment paper.
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Chocolate Ganache Brownies

Chocolate Ganache Brownies are thick, rich, and unbelievably decadent, like a cross between brownie and fudge. Topped with a silky chocolate ganache and more chocolate chips, they're the perfect brownies for chocolate lovers. 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16
Calories: 314kcal
Author: Cara Lanz

Equipment

Ingredients

Chocolate Ganache Brownies

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.

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.

Nutrition

Calories: 314kcal | Carbohydrates: 36g | Protein: 4g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 119mg | Potassium: 237mg | Fiber: 1g | Sugar: 24g | Vitamin A: 273IU | Vitamin C: 0.2mg | Calcium: 115mg | Iron: 1mg