So Here's the Story With These Brownies...
You know how some memories just stick to you, like chocolate to a spoon? These Chocolate Ganache Brownies are one of those for me—never mind my ongoing internal debate over whether brownies should be fudgy or cakey (spoiler: I usually fudge it). The first time I made these was for a mate’s birthday party, when I was just out of uni and only owned one baking pan, which was sort of bent. Still, everyone demolished the whole tray before cake was even served—so I figured I was onto something. I have a recurring dream where I eat all the leftovers with a spoon straight from the pan, but in real life there’s never any left.
Why You'll Love This Brownie Situation
I whip up a tray any time there's a family get-together, or honestly, just when a regular Tuesday needs rescuing—I mean, who hasn’t been there? My family goes a bit bonkers for these, especially my sister, who insists I save her the corner pieces (me, I’m all about that gooey middle). Sometimes the ganache is a little lumpy, sometimes it's like silk—either way, it sort of feels like you’re getting away with something decadent. Not gonna lie though, I used to get ganache anxiety—that split-second when you pour hot cream over chocolate and think, "This will never come together." It always does. Eventually.
Gather These Ingredients (But Don’t Stress If You’re Missing One!)
- 200g dark chocolate (honestly, I’ve used semi-sweet chips in a pinch or whatever’s in the back of the cupboard)
- 150g unsalted butter (salted works if you’re feeling rogue—just skip the extra pinch)
- 200g caster sugar (regular granulated is fine, and brown sugar gives a nice caramelly kick)
- 3 large eggs (room temp if you remember, otherwise just crack 'em straight in like I usually do)
- 90g plain flour (my gran used to swear by a bit of self-raising, but I never noticed much difference)
- Pinch of salt
- 1 teaspoon vanilla extract (or a glug if you’re not into measuring)
- For the ganache: 100g dark chocolate + 100ml double cream (single cream kinda works, but it’s softer, and I once tried with evaporated milk—don’t recommend...)
Let's Do This—Brownies, Step By Step
- Preheat your oven to 180°C (that’s 350°F for my American pals). Grab a 20cm square tin. If you don’t have one, anything closeish will work; you'll just end up with thicker or thinner brownies, which is hardly a tragedy.
- Melt butter and chocolate together—microwave in 30-second bursts, stirring between, or do the bowl-over-simmering-water thing if you’re feeling fancy (sometimes I just let it sit until I remember I started this step; it’s remarkably forgiving).
- Once it’s smooth, stir in the sugar—don’t worry if it looks a bit grainy, it all melts in the oven.
- Beat in eggs, one at a time. I usually add vanilla here too. The mixture will get glossy and sort of thick. This is my cue to swipe a finger through for a taste (strictly for quality control, obviously).
- Sift or dump (depends on my mood) the flour and salt into the bowl. Fold just until combined—don’t overmix or you’ll lose that gooey magic. If it looks a bit lumpy, eh, that’s fine.
- Pour into your lined tin. Well, scoop and nudge—with a spatula or even a butter knife, whatever’s handy. Bake for 24–28 minutes. Tops should look set but give a little wobble in the middle.
- While that’s baking, make the ganache: break up chocolate in a bowl, heat cream ’til just about to boil (not quite), pour over chocolate. Wait a bit, then stir until glossy. If it seems stubbornly un-smooth, pop the bowl over warm water and stir again, but actually, I find it comes together if you just keep mixing (eventually...)
- Let the brownies cool completely (I know, the hardest bit). Then slather with ganache, as thick or thin as you like. Sometimes I just pour the lot on and let it flow over the edges—a delicious mess.
Some Notes Form Past Brownie Adventures
- If you try to slice while they’re hot, they just fall apart (not that I’d know anything about that...)
- I think they taste deeper the next day, though honestly, in my house, leftovers are a myth.
- If you use chocolate chips instead of bar chocolate, the ganache might take a bit longer to melt together; just be patient.
Things I’ve Tried (and One That Flopped!)
- Adding a handful of chopped walnuts or pecans—nutty, delicious, but my youngest niece gave me the side-eye.
- Swapping some flour for ground almonds—makes it softer, almost cake-like. Not bad, but different.
- I once scattered sea salt on top before the ganache set—major hit. Don’t try it with chili chocolate though (unless you’re feeling risky; I wasn’t a fan).
What You’ll Need (And What to Use If You Don’t Have It)
- 20cm square tin (but a loaf pan or even a pie dish, in a pinch—it’ll just bake differently)
- Mixing bowls (I've used a saucepan for mixing too, especially if I melt the butter there—one less dish)
- Microwave or stovetop for melting stuff, but worst case, you could probably melt butter directly in a sunny window if you wait long enough (not that I’d actually suggest it)
- Baking parchment, or just butter and flour the tin—whatever stops sticking
How Long Do They Last? (Depends Who’s Asking)
Technically, in an airtight box on the counter, they stay good for 3 to 4 days, or in the fridge for a week, although they get firmer. But honestly, mine have never survived more than 36 hours (I’m starting to think my kitchen has brownie gremlins). You can freeze them, but I only do that if I need to hide them from myself.
Serving Ideas (Or: What I've Done at Parties)
Cut into outrageously big squares, or delicate little fingers if you’re feeling dainty (ha). Sometimes I serve with a dollop of salted caramel, or just a scoop of vanilla ice cream—double points if it’s homemade. Around Christmas, we sometimes add a sneaky splash of Baileys to the ganache; don't tell my mum.
What I’ve Learned (A.K.A. My Brownie “Aha!” Moments)
- I once tried to cool them by sticking the tin in the freezer and they just went rock solid—let them cool at room temp, trust me.
- If you rush the ganache, it’ll split or go weirdly grainy. Be patient—it's worth waiting an extra 5 minutes.
- Parchment really does make life easier, but if you ever run out, a heavily buttered pan and crossed fingers will get you through. Probably.
Real Questions from Real Humans (FAQ Time!)
- Can I make these gluten-free? For sure—swap the flour for your go-to gluten-free blend. I've even tried a chickpea flour version; it was, um, interesting, but not my favorite.
- Is it okay to skip the ganache? Yep—honestly, they're solid without it, but I’d miss the extra chocolatey layer. Maybe just dust with cocoa if you’re feeling minimalist?
- Do I have to use dark chocolate? Not at all—milk or a mix is fine, just a bit sweeter. I wouldn’t do white chocolate for the brownies themselves, though—tried it once, too sweet and didn’t set right.
- Why is my ganache grainy? Happens to the best of us—sounds like the chocolate got a bit too hot, or maybe the cream was a little too fierce. Stir gently and don't panic. Or just eat it.
- Can I double the recipe? Go for it—use a bigger pan and add a couple more minutes to the bake time. Or leave as thick monster brownies and eat with a fork; no judgement!
- What if I only have one egg? Actually, you can still make it work; they'll just be a bit more dense, but still tasty enough to disappear quick!
And hey, if you want a wild deep dive into ganache science, the Cook’s Illustrated guide is a rabbit hole I’ve gone down more than once—worth a look if you’re as nerdy as me.
Ingredients
- 1 cup (170g) semisweet chocolate chips
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅔ cup (85g) all-purpose flour
- ¼ teaspoon salt
- ½ cup (120ml) heavy cream
- 4 oz (113g) dark chocolate, chopped (for ganache)
Instructions
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1Preheat oven to 350°F (175°C). Grease an 8-inch (20cm) square baking pan and line with parchment paper.
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2In a microwave-safe bowl, melt semisweet chocolate chips and butter together in 30-second intervals, stirring until smooth. Let cool slightly.
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3Whisk in granulated sugar, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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4Fold in all-purpose flour and salt until just combined. Pour batter into the prepared pan and smooth the top.
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5Bake for 28-32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let brownies cool completely in the pan.
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6For the ganache, heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and let sit 2 minutes. Stir until smooth, then spread evenly over cooled brownies. Chill until set before slicing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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