Double Fudge Ganache Brownies

Jump to Recipe

These Double Fudge Ganache Brownies bring together two of my absolute favourite things: rich and Fudgy Brownies with chocolate ganache. Ganache, very simply, is a mixture made up of chocolate and cream. You heat the cream up, then pour over chopped chocolate and stir until you end up with a glossy thick mixture that is just dreamy! Pouring this over the brownies results in a decadent chocolate lover’s paradise!

This is a terrific bake to make when you want something that levels up a brownie, that brings big flavour. It is a great one when you have friends coming over, makes a gorgeous date night treat, or wonderful as a competitor in your next office bake off.

As is common on my site, this is a mega versatile recipe. You could make a milk chocolate ganache instead of dark, or do a mixture of the two. You could fill the brownies with other chocolate chunks or add some nuts or dried fruit. Honestly though, I think they’re great just as they are!

For the brownie layer, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. For the ganache topping, make sure to keep stirring the cream and keep it on a low heat. Also, the smaller the chocolate is chopped, the quicker it will come together! This is a fantastic topping for these brownies, but pairs well with cake and other things too! These will keep in the fridge for about 3 days. That said, they don’t last long if you’ve got lots of happy hungry mouths in the house!

WHEN IT COMES TO MAKING THE BEST BROWNIES, HERE ARE A FEW TIPS TO KEEP IN MIND:

1. Quality Ingredients: Always use high-quality ingredients in your brownie recipe. This includes using good quality chocolate, cocoa powder, and fresh eggs. It will make a noticeable difference in the taste and texture of the brownies.
2. Don’t Overmix: When combining the ingredients, be gentle and avoid overmixing the batter. Overmixing can lead to a denser and tougher texture. Mix until the ingredients are just combined.
3. Proper Pan Size: Use the recommended pan size mentioned in the recipe. Using a smaller or larger pan can affect the baking time and the texture of the brownies. For fudgy and moist brownies, an 8×8-inch square baking pan is usually recommended.
4. Do Not Overbake: Keep a close eye on the brownies while they are baking and avoid overbaking them. A slightly underbaked brownie will be fudgy and moist, while an overbaked one can turn out dry. Insert a toothpick into the center – if it comes out with a few moist crumbs, the brownies are done.
5. Let Them Cool: Allow the brownies to cool completely in the pan before cutting and serving. This helps them to set and ensures that they hold their shape. It also allows the flavors to develop fully.
6. Experiment with Additions: Feel free to get creative with your brownie recipe by changing up the chocolate chips/chocolate chunks, or by adding nuts or fruit. Just make sure not to overload the batter, as it may affect the texture.

Tips for making a great Ganache – so much easier than you might think!

Making a great chocolate ganache is all about getting the right balance of chocolate and cream for a smooth, glossy, and rich result. Here are some tips to help you make a perfect ganache:

1. Choose Good Quality Chocolate

The better the chocolate, the better your ganache will taste. Use high-quality bittersweet or semisweet chocolate with at least 60% cocoa content for the best flavor. You can use milk chocolate for a sweeter ganache, but keep in mind it will be softer.

2. Use Heavy Cream

Full-fat heavy cream is key to achieving the right texture. Avoid using lighter creams or milk, as they can make the ganache too thin and less rich. The higher fat content in heavy cream helps the ganache set properly.

3. Correct Ratios

A basic ratio for ganache is 2 parts chocolate to 1 part cream (by weight). If you want a firmer ganache (for truffles or frosting), use a 3:1 ratio. For a smoother, pourable ganache (for glazing cakes or drizzling), you can use a 1:1 ratio.

4. Heat the Cream Gently

To prevent the cream from curdling, heat it gently over medium heat until it just begins to simmer (but don’t let it boil). Heating the cream properly helps it melt the chocolate evenly, giving you a silky texture.

5. Pour the Cream Over the Chocolate

Place your chopped chocolate in a heatproof bowl and pour the hot cream over it. Let it sit for a minute to soften the chocolate before stirring. Stir gently from the center to avoid incorporating air bubbles and to keep the ganache smooth.

6. Stir Until Smooth

Once the chocolate has melted, stir the ganache gently but thoroughly until it’s completely smooth and glossy. If it’s a bit lumpy, you can place the bowl over a pot of hot water (double boiler) and stir until smooth.

7. Let It Cool and Set

Allow the ganache to cool slightly if you’re using it as a glaze or pourable topping. For frosting or filling, let it sit at room temperature or chill it in the fridge until it firms up to your desired consistency.

9. Reheating and Storing

If your ganache becomes too firm after cooling, you can gently reheat it in a microwave in short bursts or over a double boiler. Store any leftover ganache in the fridge for up to a week and reheat as needed.

Tips For Top Tier Double Fudge Ganache Brownies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Cocoa Powder: As this is a key component, I do recommend a decent quality cocoa powder – but don’t stress if you don’t have any!
• Ganache: Trust the process on this. To make this, use double/heavy cream. Heat it really slowly and keep stirring until it comes to the boil. Immediately turn off the heat and pour this over the chocolate. Make sure the chocolate is roughly chopped into fairly small pieces so they melt easily. Let rest before stirring and go until super smooth and shiny!

For my Double Fudge Ganache Brownies, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Strawberry Dream Brownies or these Triple Decker Cookie Dough Brownies For videos and baking inspiration, head on over to my Instagram.