Chocolate Ganache Brownies
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- 9×9-inch/24×24 cm square baking pan
- Heatproof bowl
- Mixing bowls
- Immersion blender
- Chef's knife
INGREDIENTS
- Sea salt flakes
Brownies:
- 8.8 ounces/250 grams dark chocolate
- 7 ounces/200 grams unsalted butter
- ¾ cup/150 grams sugar
- 3 large eggs
- 1⅓ cups/200 grams all-purpose flour
- A pinch of salt
Ganache:
- 5.3 ounces/150 grams dark chocolate
- 3.5 ounces/100 grams milk chocolate
- 1 cup/250 grams heavy cream
- 3.5 ounces/50 grams unsalted butter
INSTRUCTIONS
- Preheat the oven at 320°F (160°C).
- Line a 9×9-inch/24×24 cm square baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease with nonstick spray and set aside.
- Place the dark chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Stir until completely melted and smooth. Remove the bowl from the heat.
- Whisk the sugar and eggs into the warm chocolate mixture until fully incorporated and slightly thickened. Add the flour and salt, stirring just until the batter is smooth and uniform.
- Scrape the batter into the prepared pan and smooth the top with a spatula. Bake using the convection (fan) setting for 12 to 15 minutes. The edges should be set, while the center remains slightly jiggly.
- Let the brownies cool at room temperature for 5 minutes, then transfer the pan to the freezer and chill for 1 hour, until firm.
- Heat the cream in a small saucepan or in the microwave until just beginning to boil. Pour the hot cream over the chopped dark and milk chocolate in a medium bowl. Let sit for 1 minute, then blend with an immersion blender until smooth. Add the butter and blend again until the ganache is glossy and fully emulsified. Pour the ganache over the chilled brownies and tilt the pan gently to spread it evenly. Refrigerate for at least 2 hours, or until the ganache is fully set.
- Before serving, sprinkle the top with flaky sea salt. Cut into squares using a sharp knife, wiping the blade clean between cuts for neat edges.
MY NOTES
FAQ
Can I make the brownies without a convection oven?
If your oven does not have a convection setting, simply use the conventional baking mode and increase the baking temperature slightly to 340°F (170°C). The baking time may also need to be adjusted—expect the brownies to take a few minutes longer, around 15 to 18 minutes, depending on your oven. Monitor the brownies closely and look for set edges with a slightly jiggly center. Even without convection, chocolate ganache brownies will bake successfully as long as you watch the texture and avoid overbaking the center.
How do I know when the brownies are done baking?
The brownies are done baking when the edges are set and slightly puffed, but the center still has a gentle jiggle when the pan is shaken. This underbaked center is important for achieving a fudgy texture once the brownies cool and set. Avoid overbaking, as this will result in a cakier consistency. You can also test with a toothpick inserted near the edge—it should come out with moist crumbs but no raw batter. Once removed from the oven, chilling the chocolate ganache brownies in the freezer helps them firm up properly before adding the ganache topping.
Can these chocolate ganache brownies be frozen?
Once the ganache has chilled and become firm in the refrigerator, slice the brownies into squares and place them on a parchment-lined tray. Freeze until solid, then transfer to an airtight container or freezer bag with parchment paper between layers to prevent sticking. Chocolate ganache brownies will keep well in the freezer for up to 2 months. To serve, let them thaw in the refrigerator overnight or at room temperature for 1 to 2 hours. The texture of the ganache remains smooth and rich after thawing.
Can I add nuts or other mix-ins to chocolate ganache brownies?
Yes, as long as the additions are balanced and evenly distributed. Chopped walnuts, pecans, or hazelnuts are popular choices and complement the chocolate well. Limit mix-ins to about ¾ cup/75 grams to avoid altering the structure of the brownie. You can also add chocolate chunks, toffee bits, or dried fruit. Fold them in gently after mixing the batter. The ganache layer will still set properly as long as the surface remains relatively smooth. Avoid mix-ins that release moisture, such as fresh fruit, which can affect the ganache.
How long do the brownies stay fresh in the fridge?
The chocolate ganache brownies will stay fresh in the refrigerator for up to 5 days if stored properly. After the ganache has fully set, cover the brownies tightly with plastic wrap or store them in an airtight container to prevent the ganache from drying out or absorbing odors from the fridge. It’s best to cut the brownies just before serving to retain their moisture. When ready to eat, you can serve chocolate ganache brownies cold for a firmer bite or let them sit at room temperature for 20 to 30 minutes for a softer texture. Do not leave them uncovered, as the ganache may harden unevenly.
Can I substitute milk chocolate in the brownie base?
While you can substitute milk chocolate in the brownie base of chocolate ganache brownies, it is not ideal. Milk chocolate contains more sugar and milk solids than dark chocolate, which can result in a sweeter and softer texture that lacks the intensity typical of classic brownies. If you choose to use milk chocolate, consider reducing the sugar in the recipe slightly to maintain balance. Keep in mind that milk chocolate melts more quickly and may alter the batter’s consistency. For best results, stick with a good-quality dark or semisweet chocolate in the base and reserve milk chocolate for the ganache topping.
How can I make chocolate ganache brownies gluten-free?
To make chocolate ganache brownies gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend that contains a mix of rice flour, tapioca starch, and xanthan gum. Brands like Bob’s Red Mill or King Arthur Baking offer reliable options. The texture of gluten-free chocolate ganache brownies may be slightly softer or more delicate, but the rich chocolate flavor and fudgy consistency will remain intact. Avoid using single-ingredient flours like almond or coconut flour without recipe adjustments, as they behave differently. Always verify that the chocolate and other ingredients are certified gluten-free to avoid cross-contamination.
