Name: Brownies with Ganache
Prep time: 20 min
Cook time: 22 min
Total time: 282 min
Ingredients: 2 cups flour (see notes); 1 1/2 cups Dutch-process cocoa powder; 1/2 teaspoon salt; 3/4 cup + 2 tablespoons unsalted butter or refined coconut oil (melted and cooled slightly - see notes); 3/4 cup + 2 tablespoons canola or vegetable oil; 3 cups granulated sugar; 2 tablespoons vanilla extract; 6 large eggs (50 grams each, out of shell, room temperature); 12 ounces semi-sweet chocolate chips or chopped chocolate; ¾ cup + 2 tablespoons heavy cream; 1 tablespoon butter; 1 teaspoon vanilla

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These brownies with ganache are rich, fudgy, and deeply chocolatey, with a smooth chocolate topping that makes them feel a little extra without requiring much more effort. They can be made traditionally, with whole wheat flour or with several tested gluten-free options.

I’ll get back to my usual savory food soon, but I wanted to add a few more chocolatey recipes here, especially with Valentine’s Day coming up. I don’t have that many desserts on Easy Wholesome, and while the Chocolate Coconut Nut Balls and Cocoa Oatmeal Cookies I posted recently leaned chocolatey for Valentine’s Day, I felt like the site needed something more classic.

This brownie base is one I’ve been using for well over a decade. It’s my go-to recipe for parties, school events, and any situation where I need something quick, easy, and guaranteed to make people happy. I’ve made countless variations of it over the years, but this ganache-topped version is the easiest (unless you just go with chocolate chips and no topping!).

If you want to lean into a Valentine’s Day vibe, you can skip sprinkles and drizzle a little raspberry compote over the ganache just before serving. It adds a pop of color and a bit of brightness that pairs really nicely with the rich chocolate.

What’s To Love

Deeply fudgy brownies with a smooth chocolate ganache
Great for making ahead
Easy to slice cleanly after chilling
Perfect for parties, holidays, or gifting

Ingredient Notes

Please scroll down for the full recipe. These notes explain a few ingredients and details that affect the texture and flavor.

Cocoa powder – this recipe uses Dutch-process cocoa powder for a smoother, less acidic chocolate flavor and a very dark, rich color. I haven’t tested this recipe with natural cocoa powder (like Hershey’s), so I really don’t know how they’d come out.
Butter and/or oil – you’ll need 1 3/4 cups total fat. That’s 392 grams if using all butter or coconut oil, or 382 grams if using all vegetable oil. While you can stick to just one, I love using a 50/50 blend of butter and oil. It’s the perfect way to save a few dollars while keeping that rich, buttery flavor. Note that using all oil makes these incredibly gooey. If they seem a bit too soft after baking, a quick chill in the fridge will firm them up, but they’ll still be gooier than the 50/50 version.
Sugar – this may seem like a lot, but it’s essential for the texture. Reducing it will noticeably affect the fudginess.
Eggs – using room-temperature eggs helps everything mix together smoothly and evenly. Egg subs don’t work in this recipe! I tried for years. I have these Paleo Vegan Brownies that are adapted from today’s recipe, and those use chia eggs.
Chocolate for ganache – semi-sweet chocolate works best. Dark chocolate will make the ganache firmer and more intense.

How to Make Them

This is a straightforward brownie recipe with no special equipment needed.

Stir together the flour, cocoa powder, and salt.
Mix the melted butter, oil, sugar, and vanilla, then add the eggs one at a time.
Fold the dry ingredients into the wet just until combined.
Spread the batter evenly in the pan and bake until the center no longer looks wet. Cool completely.
Place the chocolate in a heatproof bowl. Pour the steaming (not boiling!) cream over the top and let it sit for 2–3 minutes.
Stir gently from the center outward until smooth and glossy, then whisk in the butter and vanilla.
Pour the ganache over your cooled brownies and spread evenly. Chill 20-30 minutes or until the ganache is firm enough to get clean cuts.

Tips for Success

Do not overmix the batter once the flour is added, or the brownies can turn out dense.
These brownies will not pass the toothpick test, so there’s no need to try. If you were to dig into the center, it won’t look like fully baked brownies, but will still look wet. The center will look moist and slightly underdone, but it shouldn’t be raw or liquid.
Chilling before adding the ganache helps it spread evenly and set cleanly.

Ganache Notes and How It Sets

The ganache is simple but makes a big difference in how finished these brownies feel.

Note that the brownies in the photos hadn’t been refrigerated yet. You can let the ganache firm up at room temperature. Depending on your kitchen’s temperature, it’ll take between 30 minutes and 2 hours.

For cleaner cuts, chill the brownies for 20-30 minutes.

After longer refrigeration, the ganache sets into a thick, fudgy layer.

Make Ahead and Storage

For the best results, store them in an airtight container in the refrigerator for up to one week. Since these oil-based brownies are naturally so gooey, the cold temperature helps stabilize the ganache and the base, giving you that perfect, fudgy bite every time. If you prefer a softer texture, just let a square sit at room temperature for 20 minutes before diving in.

If you’re prepping these in advance, you can keep them on the counter in a cool, dry spot for up to two days, but be sure the ganache has fully set before covering them tightly. If your kitchen is warm, the ganache will stay soft or “tacky” and might melt.

For long-term storage, these brownies are incredibly freezer-friendly. Simply wrap individual squares in plastic wrap and stash them in a freezer bag for up to three months.

Variations

Raspberry ganache brownies – drizzle raspberry compote over the ganache just before serving.
Extra-dark chocolate – use dark chocolate in the ganache for a firmer, more intense topping.
Nutty brownies – sprinkle chopped toasted nuts over the ganache before it sets.
Plain fudgy brownies – skip the ganache entirely and serve as-is.

❤️ Have you tried these brownies with ganache? ❤️

Please leave a ✍️review and ⭐ rating to let me know how they turned out. I appreciate it so much! 💛