Hostess Brownies (with Chocolate Ganache)

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These Hostess Brownies (with Chocolate Ganache) are the cutest take on a Hostess cupcake! Fudgy brownies get covered in chocolate ganache and finished with those famous looping swirls. The result is decadent and fudgy and the perfect bite for any chocolate lover, with a touch of nostalgia!

This recipe starts with my classic brownie base, which gets a lovely covering of chocolate ganache. I know a lot of people worry about making ganache but it sounds far more complex than it is. All you need to do is warm some cream and pour it over chocolate/chocolate chips. Let it sit for a minute or two then whisk together for that super shiny result. Pour it over the brownies before piping on those famous looping swirls!

For these brownies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny top on a brownie, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so let’s make sure to do both. This recipe cuts neatly into 9 pieces, but could be sliced smaller. Plus, the recipe is easily doubled. They keep well for a few 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.

Remember, practice makes perfect when it comes to baking brownies. Don’t be afraid to make tweaks and adjustments to the recipe to suit your preferences. You can totally shift the frosting quantity for more or less, just do what suits you! 

INGREDIENTS REQUIRED for my Hostess Brownies (with Chocolate Ganache)

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier! 

• Dark/Semi-Sweet Chocolate, Melted
• Unsalted Butter
• Light Brown Soft Sugar
• Granulated Sugar
• Large Free Range Eggs
• Vanilla Extract
• All Purpose (Plain) Flour
• Cocoa Powder
• Heavy Whipping Cream
• Powdered Sugar
• Milk

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.

TOP TIPS FOR THE BEST Hostess Brownies (with Chocolate Ganache)

• Melted Butter: As mentioned above, this contributes to the shiny top!
• Melted Chocolate: Try to use a higher quality dark chocolate where possible, as this really does contribute to that final flavour.
• Light Brown Sugar and Granulated Sugar: It is the combination of both sugars that creates the fudgy texture and rich flavour.
• Cocoa Powder: Again, where possible try to use a higher quality make. This contributes so much to the flavour and I find some cheap ones really dull the richness! 
• Ganache: Trust the process on this. To make this, use double/heavy cream. Heat it really slowly and keep stirring until just before 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! 
• Glaze: To make the swirls, make a really basic glaze out of powdered sugar and milk. I put it in a sandwich bag and snip a tiny corner to pipe through. You want the glaze to be quite thick otherwise it won’t hold its shape in those looping swirls. Practice a few on a piece of paper or chopping board (or the counter like me, since I have to clean it anyway!).

For my Hostess Brownies (with Chocolate Ganache), 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 Rocky Road Brownies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR MY Hostess Brownies (with Chocolate Ganache)

Because the ganache is made using lots of cream, you need to store these brownies in the refrigerator. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the brownies by themselves. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place them in there before freezing. Let thaw in the fridge before serving!