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Ultimate Fudgy Brownies Recipe with Easy Silky Chocolate Ganache Guide

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These ultimate fudgy brownies feature a dense, moist texture topped with a silky, glossy chocolate ganache, perfect for any occasion and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • 3/4 cup (75g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1/2 teaspoon salt
  • 1 cup (170g) bittersweet or semisweet chocolate chips
  • 3/4 cup (180ml) heavy cream
  • 8 oz (225g) bittersweet chocolate, chopped
  • 2 tablespoons (28g) unsalted butter, softened

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, letting some overhang for easy removal.
  2. Melt the butter in a medium saucepan over low heat or microwave in 30-second bursts until fully melted. Pour into a large mixing bowl.
  3. Add the sugar to the melted butter and whisk until combined and glossy.
  4. Beat in the eggs one at a time, whisking thoroughly after each addition. Stir in the vanilla extract.
  5. Sift together the flour, cocoa powder, and salt in a separate bowl.
  6. Fold the dry ingredients gently into the wet mixture with a spatula until just combined. Do not overmix.
  7. Fold in the chocolate chips evenly.
  8. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan gently to release air bubbles.
  9. Bake for 30-35 minutes, checking with a toothpick near the center. It should come out with a few moist crumbs but no wet batter.
  10. While baking, heat the heavy cream in a small saucepan until it just begins to simmer. Remove from heat immediately.
  11. Pour the hot cream over the chopped bittersweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir gently until smooth and glossy.
  12. Add the softened butter to the ganache and stir until fully incorporated.
  13. Once brownies are out of the oven, let cool in the pan for 15 minutes.
  14. Pour the ganache over the warm brownies and spread evenly with a spatula.
  15. Allow the ganache to set completely at room temperature or refrigerate for 20 minutes for a firmer top.
  16. Use the parchment overhang to lift the brownies from the pan and cut into squares with a sharp knife.

Notes

Do not overmix the batter to avoid cakey brownies. Use room temperature eggs for better texture. Use good quality chocolate for best flavor. Heat cream just below boiling for ganache and stir gently to maintain shine. Line the pan with parchment paper for easy removal. Ganache can be made ahead and warmed before spreading.

Nutrition

Keywords: fudgy brownies, chocolate ganache, easy brownies, dessert, chocolate dessert, homemade brownies, fudgy chocolate, silky ganache

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