Chocolate Ganache Brownies

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When craving something chocolatey, these ganache brownies are my go-to. However, the truth is, there is such a thing as too much chocolate. Unlike most brownie recipes, I didn’t add melted chocolate to the brownie batter — gasp!

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This is because these brownies are topped with ganache (chocolate + cream). So, instead of using two bars of chocoalte for this recipe, one is more than enough to create a chocolatey delight, that’s not overly sweet.

Fudgy Brownies

But, how do we make fudgy brownies without adding chocolate to the batter? Well, with a few simple changes, we can still achieve a beautiful fudgy texture.

Chocolate adds both fats and sweetness to brownies, which are key to their fudginess. So, we’ve slightly increased the amount of butter in this recipe, to make up for the lack of fats. This recipe also uses brown sugar, which contains molasses. Brown sugar is one of my favourite baking ingredients because it adds depth of flavour. The extra moisture in brown sugar helps create a denser texture, resulting in a richer and more indulgent brownie.

Next, when making the brownie batter, we will carefully avoid incorporating too much air. This is because an airier batter will lead to a lighter, more cake-like texture. Whereas, minimising air will give us that desired fudgy texture.

Finally, placing the brownies into the fridge soon after baking will stop any residual heat from further baking the brownies. This creates that chewy texture and gives us clean cuts when serving!

Ganache

There are different ratios of chocolate to cream, when making ganache. For this recipe, I wanted the ganache to be between firm and soft, but not gooey!

I went with a 2:1 ratio of chocolate to cream. This ratio is typically used for truffles, because it makes a thick ganache. After cooling in the fridge, it will maintain its shape yet every bite will melt in your mouth.

Salt Flakes

The salt flakes in this recipe, look like a mere garnish, but their purpose is much more than that. Ultimately, they’re optional, but highly recommended because they take these ganache brownies to another level.

Every few bites, you’ll get a delightful contrast to the sweetness. You’ll find yourself eargly wanting to take another bite, just to experience that perfect balance once more.

Chocolate Ganache Brownies

These ganache brownies are fudgy, chocolatey, and just the right amount of sweet.

Prep Time 30

Cook Time 20

Course Dessert

Servings 16

Ingredients

Brownies

150 g unsalted butter
40 g cocoa powder
120 g caster sugar
50 g light brown sugar
2 eggs
100 g plain flour

Chocolate Ganache And Garnish

150 g milk chocolate
75 ml cream
salt flakes

Instructions

Brownies

Preheat your oven to 170°C / 340°F.
Line your baking tray with parchment paper, leaving some excess for easy removal later.
Melt your butter in a bowl, then add cocoa powder and whisk until smooth, ensuring there are no lumps.
In a separate bowl, crack your eggs and add sugar. Whisk by hand to combine, being careful not to overmix.
Slowly pour the egg and sugar mixture into the melted butter and cocoa powder mixture, stirring continuously.
Add flour to the mixture and gently fold until no flour streaks remain.
Pour the batter into your prepared baking tray, and spread it out.
Gently tap the baking tray on the counter to remove air bubbles, before baking in the preheated oven for 20 to 23 minutes.
Allow the brownies to cool at room temperature for a few minutes, then transfer them to the fridge for an hour.

Ganache

Chop your chocolate into small pieces.
In a pot, bring your cream to a simmer, making sure not to let it boil. Then, remove it from the heat.
Add the chopped chocolate to the pot of cream. Tilt and swirl the pot gently to ensure all the chocolate is covered by the cream.
Let the mixture sit for 5 minutes without stirring.
After 5 minutes, gently stir the ganache until smooth and glossy.
Pour the ganache over the brownies, and spread it out, to cover the brownies evenly.
Sprinkle some salt flakes on top, before place the brownies back into the fridge for another 2 hours, to allow the ganache to set.
Once chilled, cut the brownies into squares and serve.