These easy Chocolate Ganache Brownies are rich and fudgy, finished with a glossy dark chocolate ganache and a sprinkle of flaky sea salt. The cocoa-based brownie batter comes together in one bowl, and the ganache is made simply with dark chocolate chips and heavy cream using a double-boiler method — no chopping chocolate required for the ganache if you prefer chips.
Recipe Overview: These chocolate ganache brownies are rich, fudgy, and made with simple pantry ingredients. Baked in a 9×13-inch pan, they are topped with silky dark chocolate ganache and flaky sea salt. They’re easy enough for everyday baking and special enough for entertaining or gifting.
This version is adapted from a family- and reader-favorite brownie base, adjusted so a doubled batter bakes perfectly in a 9×13-inch pan.
No electric mixer is required. The cocoa-based batter comes together in one bowl, and the ganache is a quick, foolproof finish that elevates the brownies without adding complexity.
Because they’re baked in a 9×13 pan, these brownies are ideal for parties, holidays, bake sales, or anytime you need a dessert that feeds a crowd. They also work beautifully on a chocolate-focused dessert board.
Why you’ll love this recipe
- Cocoa powder delivers deep, true chocolate flavor without melting chocolate into the batter
- The brownie batter comes together in one bowl for quick prep
- Simple ganache gives an elegant finish with minimal effort
- Easy to slice and share — great for gatherings and gifting
Recipe ingredients
This recipe uses common pantry and refrigerator staples. Notes below explain small substitutions and choices.
- Butter. Unsalted butter is recommended so you can control the salt. If you only have salted butter, omit any added salt or reduce it slightly.
- Granulated sugar. This recipe uses 2 cups of sugar to balance the cocoa and feed a crowd; the brownies remain decidedly chocolate-forward, not cloyingly sweet.
- Eggs. Provide structure and richness.
- Vanilla extract. Rounds out and balances the chocolate flavor.
- Unsweetened cocoa powder. Either natural or Dutch-processed cocoa will work; do not use sweetened cocoa mixes.
- All-purpose flour. Measure by spooning into the cup and leveling for best results.
- Salt. Enhances chocolate flavor and balances sweetness.
- Dark chocolate chips. One cup folded into the batter adds pockets of melty chocolate and extra richness; substitute with chopped chocolate if you prefer.
- For the ganache: 8 ounces dark chocolate (chips or finely chopped baking bars, ~60–70% cocoa) and 1 cup heavy cream. The ganache is made using a simple double-boiler method for a smooth finish.
See the recipe card below for exact quantities and the full ingredient list used for this 9×13 pan.
How to make cocoa brownies with chocolate ganache
The batter is quick to make and bakes into a fudgy, slightly crackled brownie. The ganache is prepared over low, barely simmering water until the chocolate and cream emulsify into a glossy, spreadable topping.
Pro tip: Let the brownies cool completely before spreading the ganache. Once spread, allow the ganache to set before slicing for clean squares.
Full step-by-step instructions appear in the recipe card below.
Prepare the brownies
Prepare the chocolate ganache and assemble the brownies
Tips for perfect ganache brownies
- Cool fully: Let the brownies cool completely before adding ganache to preserve a neat, even layer.
- Clean cuts: Chill for 30 minutes for firmer slices and wipe the knife clean between cuts for tidy squares.
- Chocolate choice: Dark chocolate (60–70% cacao) is ideal for balance — chocolatey without being too sweet.
Recipe variations
Simple swaps and toppings let you adapt these brownies for different occasions.
- Espresso brownies: Add 1–2 teaspoons espresso powder to the cocoa for a mocha note.
- Nutty finish: Scatter chopped toasted almonds, pecans, or flaked coconut over the ganache.
- Holiday or party: Top with festive sprinkles or colored sugar for celebrations.
- Fruity: Add fresh raspberries or chopped strawberries on top of the ganache for contrast and brightness.
More brownie recipes to try
- Coconut oil brownies (dairy-free)
- Fudgy peanut butter swirl brownies
- German chocolate-style brownies
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so the author can see your photos.
Chocolate Ganache Brownies
Rich, fudgy brownies topped with a glossy dark chocolate ganache. An elevated yet simple dessert perfect for sharing.
Servings: 15
Prep Time: 15 mins • Cook Time: 40 mins • Total Time: 55 mins
Ingredients
- 2 sticks (8 ounces) unsalted butter
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon sea salt
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup dark chocolate chips (for the batter)
Chocolate ganache:
- 8 ounces dark chocolate chips (60–70% cacao) or finely chopped dark baking chocolate
- 1 cup heavy cream
Instructions
Prepare the brownies
- Preheat the oven to 325°F. Line a 13×9″ baking dish with foil or parchment and lightly grease the lined surface.
- Melt the butter in a large saucepan over low heat. Add the sugar and cocoa powder and stir until combined. Continue stirring until the mixture is very warm and the sugar begins to dissolve, about 1–2 minutes; remove from heat. Stir in the vanilla extract and salt. Let cool for about 10 minutes.
- Add the eggs one at a time, stirring well after each addition.
- Add the flour and stir just until incorporated (about 30 strokes). Fold in 1 cup dark chocolate chips. Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs but not wet batter. Cool completely on a wire rack. (You can bake the brownies a day ahead.)
Prepare the ganache
- Place 2–3 inches of water in a wide sauté pan and bring to a low simmer. Reduce heat to low so the water is barely simmering.
- Put the 8 ounces chocolate and 1 cup heavy cream in a heatproof bowl and set it over the simmering water, ensuring the water does not touch the bottom of the bowl. Stir gently until the chocolate melts and the mixture becomes smooth and emulsified. If the water gets too hot, remove the bowl briefly to prevent the ganache from breaking.
- Let the ganache cool 5–10 minutes until spreadable. Pour it over the fully cooled brownies and spread evenly. Sprinkle flaky sea salt over the top if desired.
- Let the ganache set at room temperature for 1–2 hours, or chill 30–60 minutes for faster setting. Slice into squares with a very sharp knife, wiping the blade clean between cuts for neat pieces. Serve and enjoy.
Notes
- Pro tip: Cooling the brownies completely before adding ganache yields a clean, attractive layer and easier slicing.
- Chocolate note: Dark chocolate 60–70% works best in the ganache for balance; you may substitute an equal amount of finely chopped dark chocolate bar.
- Slicing: Ensure the ganache is set, use a sharp knife, and wipe it between cuts for tidy squares.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Nutrition
Serving: 1 brownie • Calories: 474 kcal • Carbohydrates: 52 g • Protein: 6 g • Fat: 29 g
Nutrition is estimated and intended as a guideline only.
Course: Dessert • Cuisine: American • Author: Marcie