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Triple Chocolate Fudge Brownies Recipe Easy Homemade Ganache Topping

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Decadent, rich, and seriously indulgent triple chocolate fudge brownies with a silky homemade ganache topping. Perfectly fudgy with melty chocolate chunks inside and a glossy ganache finish.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • ⅓ cup (65g) packed brown sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (125g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¾ cup (75g) unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 cup (170g) semi-sweet chocolate chips or chunks
  • ½ cup (120ml) heavy cream
  • 7 oz (200g) bittersweet or semi-sweet chocolate, chopped
  • 1 tbsp unsalted butter (optional for ganache shine)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it.
  2. Melt the butter in a medium saucepan over low heat until fully liquid. Remove from heat and stir in granulated sugar and brown sugar until combined.
  3. Let the butter-sugar mixture cool slightly (about 5 minutes). Whisk in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Gradually fold dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Fold in chocolate chips or chunks.
  7. Pour batter evenly into the prepared pan.
  8. Bake for 30-35 minutes, checking at 30 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  9. Cool brownies completely on a wire rack (about 1 hour).
  10. Heat heavy cream in a small saucepan until it just begins to simmer. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Stir in butter for extra shine.
  11. Spread ganache evenly over cooled brownies. Let set at room temperature for 30 minutes or refrigerate for 15 minutes.
  12. Cut into squares using a sharp knife wiped clean between cuts. Store leftovers in an airtight container at room temperature or fridge.

Notes

Do not overmix the batter to keep brownies fudgy. Use room temperature eggs for smoother batter. Let brownies cool fully before spreading ganache to prevent sliding. Use good quality chocolate for best flavor. Ganache can be made ahead and gently warmed before use. For dairy-free ganache, substitute heavy cream with full-fat coconut milk and use dairy-free chocolate chips. Optional toppings include sea salt flakes or fresh raspberries.

Nutrition

Keywords: triple chocolate brownies, fudge brownies, homemade ganache, easy brownies, chocolate dessert, fudgy brownies, chocolate chips, baking recipe

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