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Fudgy Brownies with Silky Chocolate Ganache

Ultimate chocolate experience with these fudgy brownies topped with a silky smooth chocolate ganache. Perfect for chocolate lovers, these brownies offer a rich, decadent treat that’s irresistibly soft and gooey.
3.50 from 2 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 16 squares

Ingredients
  

  • 1 cup unsalted butter
  • 1 1/4 cups granulated sugar
  • 1 cup light brown sugar packed
  • 1 1/2 cups unsweetened cocoa powder sifted
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 cup chocolate chips or chunks (optional)

For the ganache:

  • 1 cup heavy cream
  • 8 ounces semisweet chocolate chopped
  • A pinch of salt

Instructions
 

For the brownies:

  • Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang on the sides to lift the brownies out easily.
  • In a medium saucepan over medium heat, melt the butter. Once melted, remove from heat and stir in both granulated and brown sugars, then add the cocoa powder and salt, mixing until well combined.
  • Add the vanilla extract and mix. Then, add eggs one at a time, fully incorporating each egg before adding the next. After adding eggs, beat the mixture vigorously for about 1 minute until it becomes thick and shiny.
  • Gently fold in the flour until just combined, being careful not to overmix. If using, fold in the chocolate chips or chunks.
  • Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a fudgy texture.
  • Allow the brownies to cool completely in the pan set on a wire rack.

For the chocolate ganache:

  • Heat the heavy cream in a small saucepan over medium heat until it begins to gently simmer. Do not boil.
  • Place the chopped chocolate in a bowl with a pinch of salt. Pour the hot cream over the chocolate and let it sit for 1-2 minutes to soften the chocolate. Then, stir the mixture until smooth and glossy.

Assemble:

  • Pour the ganache over the cooled brownies, spreading it evenly with a spatula.
  • Refrigerate the brownies for at least 1 hour to set the ganache before slicing.
  • Use the parchment paper overhang to lift the brownies out of the pan and cut them into squares. Serve and enjoy!