Chocolate Ganache Brownies

Simple is often best, and these chocolate ganache brownies are no exception. My recipe is the perfect combination of cakey and fudgy, with an unmatched intense and richly dark chocolate flavour only boasted by the silky thick ganache and smoked sea salt scattered on top!

Years before I was baking banana Biscoff cake, blackberry and mascarpone cake, or blueberry cheesecake galette, I was baking chocolate ganache brownies. The classic American dessert was one of my first baking experiences in the kitchen. Because brownies are extremely forgiving, require only a few ingredients, and bake in hardly any time, they’re perfect for a beginner!

These chocolate ganache brownies are a step above any bakery treats. Full of contrasting rich flavours, I’ve forgone a traditional recipe, instead opting for a fruity and subtly bitter olive oil. The olive oil complements the chocolate and, most importantly, makes the bake deliciously fudgy and moist.

I love to whip up brownies when I get a sudden chocolate craving yet I don’t have the energy to bake something more labour-intensive like my chocolate and blackberry tart.

They’re the best easy and quick recipe that’s still impressive enough to serve at parties or even bake sales and potlucks. I mean, just look at that chocolate ganache — it’s shiny, silky, and uber professional looking (and tasting!).

🍫 Ingredients For Chocolate Ganache Brownies

Dive into your pantry and start assembling ingredients!

You won’t need anything out of the ordinary here — just the basics, plus a few flavour enhancers (all-natural, don’t worry).

• Dark chocolate delivers that super rich, slightly bitter, and incredibly chocolatey flavour we all know and love in chocolate brownies. Use high-quality dark baking chocolate from your favourite brand!
• Extra virgin olive oil cuts through the chocolate with fruity, slightly grassy notes. It sounds odd, but it works. It also makes the brownies deliciously moist, giving us a slightly fudgy centre while retaining the slight chew of the edges (edge pieces are my favourite … you?)
• Eggs help the brownie rise and provide much-needed fat.
• Vanilla extract is optional but enhances the flavours.
• White sugar is our sweetener (since dark chocolate has no sweetness). While caster sugar is usually used for baking, I typically use granulated in this recipe.
• Self-raising flour helps our rise. It’s just plain flour (AP flour) with added baking powder. I also add a pinch of extra baking powder to this recipe.
• Cocoa powder intensifies the chocolate flavour. Dutch-processed is best!
• Smoked sea salt elevates our chocolate ganache brownies to unbelievable heights. You can replace it with regular sea salt (flaked, if possible). Chocolate and salt go together like you and chocolate ganache brownies … aka, a match made in heaven! 😉

A Classic Two-Ingredient Chocolate Ganache …

Is all you need to finish off your stunning brownies!

Adding a traditional chocolate ganache isn’t necessary, but it is recommended — highly recommended. The silky, creamy texture of this ganache is heaven to bite into. It sets into a smooth, soft, layer of indulgence that only amps up the fudge factor.

Plus, it’s almost ridiculously easy to make. It just requires two ingredients!

• Dark chocolate — again, the highest quality you can find will make the difference!
• Double cream transforms the melted chocolate into ganache. For my U.S. readers, double cream is an ultra-high fat (48%) variety of heavy cream. Check the ingredients list and go for the higgest fat version you can find (yes, it’s worth it — no food guilt here!).

🧑‍🍳 How to Make Chocolate Ganache Brownies

It’s not an exaggeration when I say these chocolate ganache brownies are one of the easiest of all the dessert recipes I’ve posted to Oh My Veg.

You don’t need any special baking equipment (you don’t even need an electric mixer — just a whisk will do!), and the process takes just five minutes. After you pop them in the oven, you just have to sit back and wait before digging in! Let’s jump into it:

1. Preheat your oven to 180 C (350 F).
2. Melt the dark chocolate and olive oil in a large heatproof bowl over boiling water (or microwave it!).
3. Beat in the eggs, then, once thick, add the vanilla extract and sugar. Whisk to combine.
4. Sift in the dry ingredients: flour, baking powder, and cocoa powder. Stir until just mixed.
5. Prepare your baking tin then pour in the brownie batter. Bake until done, about 25 minutes.

Then, to Make the Chocolate Ganache:

1. Heat the double cream in a small saucepan.
2. Finely chop the chocolate and add to a heat-proof bowl.
3. Pour the cream over the chocolate and stir well to combine.
4. Pour the ganache over the chocolate brownies, then sprinkle with flaked salt. Leave to set.

As always, more detailed instructions (including timings) can be found in the recipe card below, along with the ingredient quantities.

💡Top Expert Tips

Although these chocolate ganache brownies take just 30 minutes from start to finish and require no prior baking knowledge, it’s still handy to have some tips and tricks under your belt!

• Use room temperature ingredients to prevent the batter from seizing or splitting. This is especially important for the eggs!
• Don’t overmix the brownie batter; this risks making them tough and chewy when baked.
• Use a different-sized brownie pan to change whether you want thick brownies that are a mixture of cakey and fudgy (like my pictures!), or thinner, gooeier brownies. For the first option, choose a pan that’s roughly 7.5 inches squared. For the latter, try a tin that’s roughly 7.5 x 12.5 inches (a classic brownie pan).
• Bake the brownies on the middle rack. Like with most chocolate baked goods, the colour of these chocolate ganache brownies can prevent you from easily telling by eye when they’re burning, so it’s crucial to position them properly.
• Brownies continue to cook once you remove them from the oven in the residual heat. So don’t panic if your brownies seem slightly undercooked!

🥜 Variations

Now, I think these brownies are pretty perfect as-is. I’m a fan of fun combinations like cornflake brownies or cherry chocolate brownies, but nothing can beat the simple elegance! However, if you want to jazz them up a little, why not? Try some of these simple suggestions below, which retain the classic flavours, yet add a little somethin’ extra!

• Make mini chocolate brownies. Cut them into small, bite-sized squares for the cutest treats! These make perfect additions to lunch boxes, and they’re great for picnics or party tables.
• Drizzle salted caramel over the brownies for an extra layer of luxury. I’m drooling just thinking about it!
• Add espresso powder to the mix to boost the chocolate ganache brownies. This is an age-old trick; the brownies won’t taste like coffee, but it will enhance the chocolate.
• Sprinkle nuts over the ganache to add a crunchy layer. Hazelnuts are a favourite, but peanuts, cashews, and pistachios are also tasty.

🍦How to Serve Chocolate Brownies

Because these gloriously fudgy brownies are topped with a luxurious chocolate ganache, they taste amazing eaten straight from the tin. There’s no need to add anything else!

That said, no one has ever complained when you serve chocolate brownies with a scoop of vanilla ice cream, or, even better, Cornish clotted cream (my favourite).

Warm them through in the microwave or serve them cold — either way is delicious.

😋 This Recipe Is …

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