Description
Indulge in rich, fudgy Chocolate Ganache Gooey Brownies featuring a dense, chewy base topped with a smooth, glossy chocolate ganache. This easy-to-make dessert combines pantry staples with intense chocolate flavor and perfect texture contrast, making it a crowd-pleaser for any occasion.
Ingredients
Units
Scale
Brownie Base Ingredients
- 1/2 cup unsalted butter
- 1/2 cup bittersweet or semi-sweet chocolate (bittersweet preferred)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour (can substitute gluten-free baking blend for gluten-free)
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
Ganache Ingredients
- 1/2 cup heavy cream
- 3/4 cup chocolate chips or chopped bittersweet/semi-sweet chocolate
Instructions
- Prepare Your Pan: Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking and to ensure easy removal once baked.
- Melt Butter and Chocolate: In a microwave-safe bowl or over a double boiler, melt the unsalted butter together with the bittersweet chocolate until smooth and combined. Set aside to cool slightly.
- Mix Sugars and Eggs: In a large bowl, whisk granulated sugar, brown sugar, and eggs until pale and creamy. Stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the melted chocolate and butter mixture into the egg mixture, stirring gently. Sift in all-purpose flour, cocoa powder, and salt, folding carefully until no streaks remain, being careful not to overmix.
- Bake the Brownies: Pour the batter into the prepared pan and smooth the top evenly. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the edges look set but the center remains slightly soft to maintain gooey texture.
- Make the Ganache: While brownies bake, heat the heavy cream over medium heat just until it begins to simmer. Pour the hot cream over the chocolate chips or chopped chocolate in a bowl. Let it sit for a couple of minutes, then stir gently until smooth and glossy.
- Add Ganache Layer and Chill: Once the brownies come out of the oven, pour the warm ganache evenly over the top. Spread gently and allow to cool to set at room temperature before placing it in the refrigerator to chill for a firmer finish.
Notes
- Use quality chocolate for richer brownies and smoother ganache.
- Do not overbake; check brownies a few minutes before time ends for perfect gooey center.
- Bring eggs and butter to room temperature before mixing for better consistency.
- Pour warm but not hot ganache to avoid melting the brownie base too much.
- Use parchment paper for easy removal and clean slices.
Nutrition
- Serving Size: 1 brownie (approx. 2x2 inch)
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 65mg