Brownies with Ganache

fork digging into a slice of a brownie with ganache on top on a white plate

These fudgy brownies are topped with a smooth chocolate ganache that sets up perfectly for slicing. They’re great for parties and special occasions and can be made regular, gluten-free, or dairy-free.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword brownies, cocoa powder, dairy-free, dairy-free brownies, dairy-free desserts, gluten-free brownies, gluten-free desserts, valentine's day, valentine's day dessert, whole wheat flour

Prep Time 20

Cook Time 22

Total Time 4 42

Servings

Calories 419kcal

Author Erin Dooner

Ingredients

For the brownies:

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

For the ganache:

12 ounces semi-sweet chocolate chips or chopped chocolate
¾ cup + 2 tablespoons heavy cream
1 tablespoon butter
1 teaspoon vanilla

US Customary - Metric

Instructions

Make the brownies:

Preheat the oven to 350 °F (175 °C) and line a 9” x 13” pan with a piece of parchment paper.
In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set this aside.
2 cups flour, 1 1/2 cups Dutch-process cocoa powder, 1/2 teaspoon salt
In a large mixing bowl, stir together the melted butter, oil, sugar, and vanilla.
3/4 cup + 2 tablespoons unsalted butter or refined coconut oil, 3/4 cup + 2 tablespoons canola or vegetable oil, 3 cups granulated sugar, 2 tablespoons vanilla extract
Once combined, add the eggs one at a time and mix just until combined.
6 large eggs
Add the dry mixt to the wet and stir just until almost no streaks of flour remain. Be sure not to overmix!
Spread the batter into the prepared pan and spread evenly.
Bake for 22-26 minutes or until the middle no longer appears wet on the surface. If you tilt the pan slightly to the side, the brownies should stay put and not slump over to the side as if they were raw.
Let cool completely, about 2 hours.

Make the ganache:

Put the chocolate in a heatproof bowl.
12 ounces semi-sweet chocolate chips or chopped chocolate
Heat the cream until it’s just beginning to steam. Don’t boil!
¾ cup + 2 tablespoons heavy cream
Pour the hot cream over the chocolate. Let it sit 2-3 minutes, then stir gently from the center outward until smooth.
Stir in the butter and vanilla.
1 tablespoon butter, 1 teaspoon vanilla
Pour the ganache over the cooled brownies and spread evenly. For the softest ganache, 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. If refrigerating longer than 30 minutes, cover the pan tightly to prevent condensation from dulling the surface.
Store in an airtight container in the fridge for up to 1 week. Chilling is essential for these gooey brownies. It stabilizes the ganache and base for a perfect, mess-free fudgy texture, which is especially important when serving at events. They can also be kept at room temperature in a cool, dry spot for up to 2 days or frozen for up to 3 months.

Notes

For the flour, you can use 2 cups (250 grams) of one of the following: all-purpose flour, white whole wheat flour, whole wheat flour. For gluten-free, use one of these: 2 cups (250 grams) King Arthur Flour Gluten-free Measure for Measure Flour , 2 cups (276 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour, 2 cups (250 grams) light buckwheat flour or 2 cups (316 grams) teff flour. You’ll want to make sure whatever brand of buckwheat or teff you buy is labeled as gluten-free.
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. You can use all butter, refined coconut oil, or vegetable oil, but I prefer a 50/50 split of butter (or coconut oil) and vegetable oil. It keeps costs down without sacrificing flavor. Note that using 100% vegetable oil results in a much gooier brownie. If they feel too soft, just pop them in the fridge to firm them up.
For dairy-free, use refined coconut oil or vegetable oil instead of butter in the brownies, canned full-fat coconut milk in place of the heavy cream, and vegan butter or refined coconut oil in the ganache. With the brand I use (a German store brand), there's no coconut flavor in the ganache, but I can't guarantee all brands will give you the same results. Also make sure your chocolate is dairy-free.
Recipe adapted from the Mint Brownies on my other blog.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition