Get ready to bite into some scrumptious, chewy, fudgy, and ultra-rich brownies with chocolate ganache . . . and a generous layer of silky, creamy ganache! No skimping with this recipe.

The luxurious ganache takes these brownies to another dimension . . . they are super R-I-C-H! And that’s no lie, my friends! And underneath the brownies are moist and dense.

Here are a few reasons why I love these brownies and why you’ll want to make them too:

  • They’re super EASY and QUICK to make!
  • They are RICH and CHOCOLATY!
  • The’re CHEWY and FUDGY!
  • Plus they have a decadent GANACHE topping!

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So let’s get to the kitchen and get started by gathering up the:

Ingredients that you’ll need to make Brownies with Chocolate Ganache Frosting:

 Scroll all the way down for the full printable recipe card

  • Butter: Butter is a must ingredient in order to help gain a more chewy texture along with the added flavor. Most bakers prefer to use ‘unsalted’ butter to keep the flavors pure and that’s what I recommend. But if you don’t have any, then it’s perfectly fine to use regular ‘salted’ butter. You need to melt the butter with the chocolate (in a pan on a stovetop or in the microwave oven) and then allow them to cool down for several minutes.
  • Semi-Sweet Chocolate: Ghuittard and Ghiradelli are both delicious chocolates that I prefer to use. Your chocolate should not be unsweetened or bittersweet.
  • Cocoa Powder: Most homemade brownie recipes will require cocoa powder in addition to the hard bars of chocolate. I only use the best quality Dutch-process cocoa powder. If you’re like me, the expense is worth getting a higher quality cocoa and thus achieving the best chocolate flavor.
  • Granulated Sugar: Use regular white sugar PLUS brown sugar.
  • Brown Sugar: Brown sugar adds another layer of flavor and makes your brownies extra moist!
  • Eggs: Use eggs that have been set out at room temperature. If you forget to do this, set the eggs in a bowl of warm water for 5 minutes. You need eggs in baking to bind everything together and also to provide a bit of a ‘lift’ to your brownies. This recipe uses a good bit of eggs (3 large or jumbo), which gives your brownies a tighter crumb (not very airy or fluffy) and that desirable fudgy texture.
  • Flour: Only a little flour is used in these brownies to achieve the desired fudge-like texture, yet they still have a good structure. If you want a more light, cake-like brownie, just add more flour. Gluten-free flour can also be used.
  • Semi-Sweet Chocolate Chips or Chunks: Guittard is an excellent chocolate.
  • Pure Vanilla Extract: Use only pure, authentic vanilla extract and not artificial/imitation for the absolute best-flavored brownies.
  • Salt: Use sea salt or kosher salt.
  • Heavy Whipping Cream: Cream has a higher amount of fat than milk, which helps ganache become silkier, richer, and more luscious!

Just look at the thick layer of silky chocolate ganache on top!

Peek inside to see the layers of moist, fudgy chocolate!

You won’t be able to eat only one bite of these Brownies with Chocolate Ganache!

Print
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Brownies with Chocolate Ganache Frosting

Brownies with Chocolate Ganache Frosting

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Roz | La Bella Vita Cucina
  • Prep Time: 30 min
  • Cook Time: 32 min
  • Total Time: 2 hours 20 minutes (includes cooling)
  • Yield: 16 bars 1x
  • Category: Chocolate
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These brownies are ultra-rich, dense and ever so chewy and fudgy.  They’re generously covered with a thick layer of topped an AMAZING velvety-smooth chocolate ganache frosting.  To make, you start with melting chocolate and butter that creates the such a wonderful texture and crumb.  Bake in a 9″ square pan, and cool for up to 2 hours before the ganache.  I’m sure this will be one of your new go-to recipes!

Ingredients

Units Scale

For the Brownie batter:

For the Chocolate Ganache Frosting: (If you love a lot of frosting, double these amounts)

Instructions

Make the Brownies:

  1. First, preheat your oven to 350 degrees F (177 degrees C). Line the bottom and the sides of a 9-inch baking pan with parchment paper.  Set aside.
  2. Cut the butter into smaller pieces so it melts quickly.  Put butter slices into a microwave oven-safe bowl and add the chopped chocolate. Melt the butter and chocolate in 25-second periods, stirring after each period until melted.  You can also do this on a stove in a small saucepan.  Cool for 5 minutes.
  3. Whisk the granulated white sugar and brown sugar in the cooled-off butter/chocolate mixture.
  4. Whisk in the eggs.
  5. Whisk in the vanilla.
  6. Whisk in the flour, cocoa powder, and salt until no dry ingredients remain.
  7. Once combined, fold in the chocolate chips and the batter is semi-thick.
  8. Pour and spread the batter evenly into the prepared baking pan.  Bake for 32-35 minutes or until the top appears to be set and a toothpick inserted in the center of the brownies comes out with on a few moist (but not wet) crumbs.  Keep a sharp eye on your brownies because everyrone’s ovens heat and bake differently!  Check on them at 30 minutes.  It’s better for your brownies to be ‘underbaked’ because they continue to bake a bit while they are cooling.
  9. Place the hot pan of brownies on a wire cooling rack and allow them to cool for 1 – 2 hours.
  10. Once cooled, lift the brownies out of the pan, using the parchment paper to lift them up from the sides.  Set aside and begin making the ganache frosting!

Make the Ganache Frosting:

  1. Place the chocolate, whipping cream and butter in a saucepan on a medium-heat stove burner.
  2. Whisk until melted and combined.
  3. Pour over your brownies after they have cooled slightly.  If necessary, spread the ganache with an offset spatula.

Let the brownies sit in the pan for about 1 hour, or in a refrigerator until nicely set.  Then cut and serve!  Cut into squares, using a very long and sharp knife (on sale 10/24 for $50.00 off!).  I recommend that you wipe your knife clean with a paper towel or clean dish cloth after each cut to avoid crumbs getting into the next brownie as you cut.

Buon Appetito!

Roz   xo

Notes

adapted from Sally’s Baking Addiction and Ina Garten

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