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Irresistible Brownies with Silky Chocolate Ganache

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These brownies are perfectly fudgy with a glossy, melt-in-your-mouth silky chocolate ganache topping, making every bite feel like a little celebration. Quick and easy to make with simple pantry ingredients, they are a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free)
  • ¾ cup (75g) unsweetened cocoa powder, Dutch-processed
  • ½ teaspoon salt
  • ½ cup (90g) bittersweet or semi-sweet chocolate chips (optional)
  • ½ cup (120ml) heavy cream
  • 4 ounces (115g) semi-sweet chocolate, chopped
  • 1 tablespoon (14g) unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the melted butter and sugar until combined and slightly glossy. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
  3. In a separate bowl, sift together the cocoa powder, flour, and salt.
  4. Gently fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Fold in chocolate chips if using.
  5. Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, testing doneness with a toothpick that should come out with a few moist crumbs.
  6. While the brownies bake, heat the heavy cream in a small saucepan over medium heat until it starts to simmer. Pour the hot cream over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy. Stir in the softened butter.
  7. Let the brownies cool for 10 minutes after baking. Pour the ganache evenly over the top and spread with a spatula. Allow ganache to set at room temperature for at least 30 minutes before slicing.

Notes

Avoid overmixing the batter to keep brownies fudgy. Use the toothpick test to avoid overbaking. If ganache is too thick to spread, warm gently in microwave for 10-15 seconds. For dairy-free or vegan versions, substitute butter with coconut oil, use flax eggs or egg replacer, and use dairy-free cream and chocolate.

Nutrition

Keywords: brownies, chocolate ganache, fudgy brownies, easy dessert, homemade brownies, chocolate dessert, quick brownies

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