Chocolate Ganache Brownies

A recipe from The Hungry Bride

I love chocolate.
This past week was tough one for me, so I thought – you know, I DESERVE something chocolatey.
I love all desserts – duh. Hence, the blog.
But I LOVE brownies – like REALLY LOVE!
They are so rich, chewy, and amazing delicious.
Throw some chocolate chips into the mix – even better!
But I wanted something more unique than JUST brownies…
Hence the creation of…

Chocolate Ganache Brownie Bars

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour 30 minutes | Yield: 16 brownies

These brownie bars pack all the delicious flavors of normal brownies, with the ADDED amazing power of ganache.

Now, you are probably thinking – uh, what the heck is ganache?

Ganache is the FANCIEST-sounding, yet actually-EASIEST baking item there is!!

Reasons I love ganache: It looks awesome, it tastes awesome, it’s SO easy – which is awesome! Yay for overusing the word awesome!

So what is ganache? Chocolate and cream.
Yup – that is literally it.

So check out these amazingly dense, rich, melt-in-your-mouth chocolate brownies – coated in ganache, powdered with sugar, and topped with a perfect strawberry slice. NOM!


For the brownies:
Recipe adapted from “The New Best Recipe” by Cook’s Illustrated
1 1/4 cups cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
3/4 cup semi-sweet chocolate chunks or chips
3/4 cup unsalted butter (1 1/2 sticks)
2 1/4 cups granulated sugar
4 eggs, at room temperature
1 1/2 tablespoon vanilla
1 cup semi-sweet chocolate chips – optional
1 cup walnuts, chopped – optional
If you’d prefer to make boxed brownies – just follow the directions on the box!

For the topping:
4 cups milk chocolate chunks or chips
2/3 cup heavy cream
Confectioners’ sugar
Fresh strawberries, rinsed and sliced – optional


  1.  Preheat oven to 325F. Lightly grease a square (8×8 or 9×9) baking pan, set aside.
  2. In a large bowl, whisk flour, salt, and baking powder, set aside.
  3. In a medium saucepan on low heat, melt butter and chocolate – stirring occasionally until mixture appears smooth. While still hot, pour chocolate mixture into a heat-safe bowl.
  4. Add sugar, stirring until fully combined. Allow to cool slightly (do not want eggs to cook as they are added).
  5. Add eggs, one at a time – whisking between each addition. Add vanilla.
  6. Slowly add flour mixture to chocolate (mixture), folding ingredients into each other. Be careful not to overmix.
  7. Add extra chocolate chips or walnuts, if desired – stir until combined.
  8. Pour batter into pan, spreading evenly so entire pan is covered.
  9. Bake at 325F for 40-45 minutes, or until an inserted wooden toothpick comes out clean.
  10. In a medium saucepan on low heat, heat heavy cream for 1-2 minutes – add chocolate. Stir continuously until mixture appears smooth and ingredients are fully combined, set aside and allow to cool slightly.
  11. Remove brownies from oven (when done), and set down to cool. Using a large spatula, lightly press down on brownies throughout pan to condense deliciousness – this will make your brownies more fudge-like.
  12. Pour ganache over brownies – be sure all brownies are covered. Allow to cool completely.
  13. Once completely cooled, set in freezer for at least 30 minutes. This will set the ganache and make cutting much easier.
  14. Using a very sharp knife, slice brownies into desired size then dust with confectioners’ sugar before serving (I recommend with sliced strawberries!).

Storage: Do not dust with confectioners’ sugar until ready to serve. Layer brownies with parchment or wax paper to prevent ganache from sticking to other brownies – Refrigerate in airtight container for 3-4 days or freeze for 2-3 weeks. 


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