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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!
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.
Double Fudge Ganache Brownies
Ingredients
- 100 g Dark Chocolate Melted
- 170 g Unsalted Butter Melted
- 100 g Granulated Sugar
- 100 g Light Brown Soft Sugar
- 2 Medium Free Range Eggs
- 2 tsp Vanilla Extract
- 85 g Plain Flour
- 30 g Cocoa Powder
- 150 g Milk Chocolate Roughly Chopped
For the Chocolate Ganache
- 200 g Dark Chocolate Roughly Chopped (to about 2/3cm)
- 300 ml Double Cream (Heavy Cream)
Instructions
- Preheat oven to 200C/180C Fan/Gas 6. Line a 8″ square baking tin with greaseproof paper.
- Melt the dark chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies.
- In a large bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until totally combined.
- Add the eggs and vanilla extract and mix again. Then check that the chocolate has cooled a little before adding in and combining. Add in the flour and cocoa powder and fold together.
- Pour into the tin. Bake for 30 minutes. Remove and let cool.
For the Ganache
- Chop the chocolate to fairly small pieces – this doesn't need to be too specific! Put into a heatproof bowl.
- Heat the cream in a small saucepan over a low/medium flame. Keep stirring until the cream comes to the boil. Immediately turn off the heat and pour the cream into the bowl with the chocolate. Let rest 1 minute before stirring until the mixture comes together to form a glossy/rich consistency. Let rest 5 minutes then pour and spread over brownies.
- Put brownies in fridge to firm up for about 45 minutes, then slice and serve!
