These fudgy and delicious brownies topped with a rich chocolate ganache layer are the ultimate decadent dessert. Moist and fudgy, they stay fresh for days, making them perfect for preparing the night before and serving the next day.
Ingredients
FOR THE BROWNIES
- 2 cups (500 mL) granulated sugar
- 1 cup (250 mL) unsalted butter, cubed
- 1 cup (250 mL) dark cocoa powder
- 1 teaspoon (5 mL) instant espresso powder
- 1 teaspoon (5 mL) kosher salt
- 5 large eggs, at room temperature
- 2 teaspoons (10 mL) pure vanilla extract
- ¾ cup (175 mL) all-purpose flour
- 1 cup (250 mL) chopped semisweet chocolate or semisweet chocolate chips
FOR THE CHOCOLATE GANACHE
- 12 ounces (340 g) chopped semisweet chocolate
- 4 tablespoons (60 mL) unsalted butter, at room temperature
- 2 cups (500 mL) heavy cream (35%)
Directions
Preheat Oven:
- Preheat the oven to 350°F (180°C). Line the bottom and sides of a 13 × 9-inch (3.5 L) baking dish with parchment paper, leaving a 1-inch (2.5 cm) overhang on all sides. Alternatively, grease the pan with cooking spray.
Make the Brownies:
- In a double boiler or a large stainless steel bowl placed over a saucepan of simmering water, or in a large saucepan over low heat, combine the sugar, butter, cocoa powder, espresso powder, and salt. Cook, stirring occasionally, until the butter is completely melted and the mixture is smooth and glossy.
- Remove from heat and let the mixture cool slightly, about 5 minutes.
- Whisk the eggs into the chocolate mixture one at a time. Add the vanilla and stir to combine.
- Fold in the flour and semisweet chocolate chips until no pockets of white flour remain. Transfer the batter to the prepared baking dish.
- Bake for 20 to 30 minutes, or until a cake tester or toothpick comes out with a few moist crumbs. Let the brownies cool to room temperature in the baking dish on a wire rack.
Make the Ganache:
- Place the semisweet chocolate and butter in a large bowl. In a small saucepan over medium heat, bring the cream just barely to a simmer (not a boil). Pour the cream over the chocolate and butter. Let stand for 5 minutes, then stir with a spatula until combined and smooth.
- Spoon and spread the ganache over the brownies in an even layer. Place in the fridge for 2 hours or until the ganache is set.
Cut and Serve:
- Use the parchment paper overhang to lift the brownies out of the baking dish. Place them on a cutting board and pull the parchment paper away.
- Run a sharp knife under hot water for about 30 seconds to heat it up. Dry the knife with a clean kitchen towel. While the knife is still hot, cut the brownies into 18 squares, cleaning the knife after each cut for clean edges.
- Serve immediately with a sprinkle of sea salt if desired, or store in an airtight container in the fridge for up to 4 days.
Enjoy your rich and fudgy brownies with a decadent chocolate ganache!
