Description
Delight in these rich and fudgy Chocolate Ganache Brownies, featuring a moist cocoa-infused base topped with a smooth, glossy chocolate ganache. Perfectly balanced with a hint of espresso for depth, these brownies are a decadent treat that satisfies any chocolate lover’s cravings.
Ingredients
Brownie Ingredients
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon espresso powder (optional)
- 1 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 2 eggs + 1 egg yolk
- 2 teaspoons vanilla extract
Ganache Ingredients
- 1/2 cup heavy cream
- 4 oz semisweet chocolate bar, chopped
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper if desired for easy removal of the brownies.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, salt, and optional espresso powder until fully combined to ensure an even chocolate flavor in your brownies.
- Mix Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, vegetable oil, eggs, egg yolk, and vanilla extract until smooth and fully integrated.
- Combine Batter: Gently add the wet ingredients to the dry mixture. Using a whisk or spatula, stir until just combined to avoid overmixing, which can make the brownies tough.
- Bake the Brownies: Pour the batter evenly into your prepared baking pan and smooth out the top. Bake in the preheated oven for 32-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Remove from oven and allow to cool completely in the pan.
- Prepare Ganache: Heat the heavy cream in a microwave-safe bowl for about one minute until very warm but not boiling. Add the chopped semisweet chocolate and let sit for 2 minutes to soften.
- Mix Ganache: Whisk the cream and chocolate together until smooth, thick, and glossy. This ganache should be pourable yet able to set firm once cooled.
- Assemble Brownies: Pour the ganache evenly over the cooled brownies, spreading it into an even layer with a spatula. Refrigerate the brownies for 30 minutes to 1 hour until the ganache is firmly set.
Notes
- You can omit the espresso powder but it enhances the chocolate flavor significantly without adding a coffee taste.
- For easier cleanup and perfect squares, use parchment paper to line your baking pan.
- Check brownies a few minutes before the minimum baking time to avoid overbaking and maintain fudginess.
- Store the brownies in an airtight container in the refrigerator to keep the ganache set and fresh for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
