From Batter to Fudgy Perfection

Chocolate is the ultimate indulgence, perfect for every season! These decadent brownies, topped with a luxurious ganache, deliver a rich, fudgy delight to any occasion. Whether it’s a celebration or simply satisfying a craving, they’re the go-to dessert for true chocolate lovers.

Ingredients

For the Brownie Batter:

• ½ cup (8 tablespoons) unsalted butter
• Two 4-ounce semi-sweet chocolate bars, coarsely chopped
• ¾ cup granulated white sugar
• ¼ cup packed dark brown sugar
• Three jumbo (or large) eggs
• 1 teaspoon pure vanilla extract
• 2/3 cup all-purpose flour (leveled)
• 2 tablespoons unsweetened Dutch-process cocoa powder or regular cocoa powder (Dutch-processed is much better)
• ¼ teaspoon salt
• 1 cup semi-sweet chocolate chips

For the Chocolate Ganache Frosting:

(If you love a lot of frosting, then double these amounts)

• 9 ounces semi-sweet chocolate
• 1 cup heavy whipping cream
• 2 tablespoons unsalted butter

Instructions

Making the Brownies:

Preheat your oven to 350 degrees Fahrenheit. Line the bottom and the sides of a 9-inch baking pan with parchment paper. Set aside.

Cut the butter into smaller pieces so it melts quickly. Put butter slices into a microwave oven-safe bowl and add the chopped chocolate. Melt the butter and chocolate in 25-second periods, stirring after each period until melted. You can also do this on a stove in a small saucepan. Cool for five minutes.

Whisk the granulated white sugar and brown sugar in the cooled-off butter/chocolate mixture.

Whisk in the eggs, then the vanilla and then the flour, cocoa powder and salt until no dry ingredients remain.

Once combined, fold in the chocolate chips, until the batter is semi-thick.

Pour and spread the batter evenly into the prepared baking pan. Bake for 32 minutes to 35 minutes or until the top appears to be set and a toothpick inserted in the center of the brownies comes out with a few moist (but not wet) crumbs. Keep a sharp eye on your brownies because everyone’s ovens heat and bake differently! Check on them after 30 minutes. It’s better for your brownies to be “underbaked” because they continue to bake while they are cooling.

Set aside the pan of hot brownies on a wire cooling rack and allow them to cool for one hour to two hours. Then, begin making the ganache.

Making the Ganache Frosting:

Place the chocolate, whipped cream and butter in a saucepan on a medium-heat stove burner.

Whisk until melted and combined.

Pour over your brownies after they have cooled slightly. If necessary, spread the ganache with an offset spatula.

Let the brownies sit in the pan for about one hour or in a refrigerator until nicely set. Then cut and serve! Cut into squares using a very long and sharp knife.