Ganache Brownies

Hey guys! The ULTIMATE chocolate lovers recipe for you today, Ganache Brownies . Rich fudgy brownies topped with a silky chocolate ganache. Chocolate lovers dream!

I started of this brownie recipe by browning my butter to add another dimension. This step really makes a difference for that added depth of flavour. It gives a deep, nutty, caramelised taste to the butter. Its an optional step but I think it brings the brownies to a whole new level! In short, You are heating up the butter until the milk solids start to toast and brown. You can see the attached image below for reference.

Next, I used a mix of caster and light brown sugar. The brown sugar helps give a richer caramel taste to the brownies and also makes them really fudgy and delicious! I whipped this sugar with the eggs to make a fudgy yet melt in the mouth texture to the brownie recipe .

Finally the next most important layer is the espresso coffee. Trust me with this one please! If you don’t like coffee do not panic!! Its not there for you to taste it, coffee is brilliant at amplifying that chocolate taste making the brownies taste even chocolatier. It really intensifies that luxurious taste so please give it a go.

Please let these brownies cool at room temperature and then chill in the fridge before adding on your ganache. These are super gooey and fudgey brownies that need to set before you cut them so make sure that ganache is super cold before cutting or it will be a chocolate mess. This will also let you get super sharp cuts so your traybake look amazing.

If you have any questions about this traybake, Dm me on Instagram. Happy Baking! <3 Keep an eye out on my Instagram for a Reel of me making this Ganache Brownies recipe !

Ganache Brownies

Rich fudgy brownies topped with a silky chocolate ganache. Chocolate lovers dream!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: Irish
Keyword: Brownies, chocolate, ganache
Prep Time: 40 minutes
Cook Time: 30 minutes
Servings: 9
Author: Gill

Equipment

  • Baking paper
  • 8×8 Tin
  • Electric whisk or hand whisk
  • Spatula
  • Bowls
  • Weighing scales

Ingredients

Brownies

  • 185 grams Unsalted butter Browned
  • 125 grams Dark Chocolate
  • 185 grams Light brown sugar
  • 160 grams Caster sugar
  • 75 grams Cocoa Powder
  • 1 tsp Vanilla Extract
  • 125 grams Plain Flour
  • ½ tsp Salt
  • 85 grams Milk Chocolate Chips
  • 85 grams Dark Chocolate chips
  • 2 Whole Eggs Large
  • 1 Egg yolk
  • 2 tbsp Espresso coffee or strong coffee

Chocolate Ganache

  • 250 grams Dark chocolate
  • 250 grams Double cream

Instructions

  • In a small pot, add your butter and place on a medium heat.
  • Melt your butter then let it boil until you see the milk solids sink to the bottom and turn a nice and golden brown colour.
  • Remove from the heat and add to a clean bowl,let cool for 5 minutes.
  • Mix the Dark chocolate into the butter and mix until smooth.
  • Preheat oven to 200C/180C Fan and line your 8×8 Square tray.
  • Make up a strong espresso coffee and let cool while you weigh out your ingredients.
  • Add your eggs and sugar to a bowl, whisk until light and fluffy.
  • Whisk in your chocolate/butter mix.
  • Next, Mix in your Vanilla and your 2 tablespoons of espresso.
  • Fold through flour and cocoa.
  • Gently fold through both of your chocolate chips.
  • Add the mix into your prepared tin then smooth out with a spatula.
  • Bake for 25-30 minutes. (Mine were perfectly gooey at 30, if you dont like them gooey cooked for longer)
  • Let cool at room temperature then stick it into the fridge for about 1 hour until cold.
  • Once cold we are going to make the ganache. Place you cream and chocolate into a heatproof bowl and melt in the microwave in 30 second blasts until melted while mixing in-between.
  • Pour your ganache over your cooled brownies. Using a spatula or the back of the spoon make sure the top of the brownie is covered evenly. Give your tray a jiggle to even out.
  • Place your tray back in the fridge for at least 2 hours until the ganache has fully set.
  • Once set, cut with a warm sharp knife. Cleaning your knife between each cut. (I heat my knife in a glass of hot water)
  • Enjoy!! These are also delicious warmed back up in the microwave to get the ganache all melty!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Back to top