Chocolate Ganache Brownies (Print Version)

# Ingredients:

→ For the Chocolate Brownies

01 - 142g (5oz) unsalted butter
02 - 115g (4oz) dark chocolate (45-60% cocoa), finely chopped
03 - 3 large eggs, at room temperature
04 - ¾ cup (150g) white granulated sugar
05 - ½ cup (100g) packed brown sugar
06 - 1½ teaspoons vanilla extract
07 - 95g (¾ cup) plain flour (all-purpose flour)
08 - 25g (¼ cup) unsweetened cocoa powder or Dutch process
09 - ½ teaspoon salt (cooking salt/kosher salt)

→ For the Chocolate Ganache

10 - 170g (6oz) dark chocolate (45-60% cocoa)
11 - ½ cup (125ml) thickened cream (heavy cream)

# Instructions:

01 - Begin by preheating your oven to 180°C (160°C fan-forced) or 350°F. Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides to make removal easier later. The paper sling will ensure your brownies come out cleanly once they're cooled and set.
02 - In a heavy-based saucepan over low heat, combine the butter and finely chopped dark chocolate. Stir gently with a silicone spatula until completely melted and smooth. Be patient with this step - if the heat is too high, the chocolate can seize or burn. You want the mixture just melted, not bubbling or steaming. Once smooth, set aside to cool slightly while you prepare the other ingredients.
03 - In a large mixing bowl, combine the room temperature eggs, white granulated sugar, and brown sugar. Using an electric hand mixer, beat on medium-high speed for a full 2 minutes. This step is crucial for the signature crackly top - the mixture should become noticeably thicker, paler, and almost fluffy in appearance. The air incorporated now will help create that perfect brownie texture.
04 - Add the vanilla extract to your egg mixture, then with the mixer on low speed, slowly pour in the slightly cooled chocolate-butter mixture. Beat until everything is just combined and uniform in color. The warm chocolate mixture will start to give the batter that rich, glossy appearance that promises fudgy brownies.
05 - Place a sieve over your mixing bowl and add the flour, cocoa powder, and salt. Sift these dry ingredients directly into the batter to prevent any lumps. Using your electric mixer on the lowest speed, beat until the dry ingredients are just incorporated. Start with the beaters in the center to prevent flour from flying everywhere. Be careful not to overmix - stop as soon as you no longer see dry flour.
06 - Pour the batter into your prepared baking pan, using your spatula to spread it evenly into the corners. Bake in the preheated oven for 35-40 minutes. The brownies are done when a toothpick inserted in the center comes out with some moist, sticky crumbs attached - but not wet, liquid batter. The center should be set but still soft. Remove from the oven and allow to cool completely to room temperature in the pan before adding the ganache.
07 - Once the brownies have cooled, make the ganache. Finely chop the dark chocolate (smaller pieces melt more evenly) and place in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until it's heavily steaming - watch carefully and don't let it boil. Pour the hot cream over the chocolate, then give the bowl a gentle shake to ensure all chocolate is submerged. Let it sit undisturbed for 2 minutes to allow the chocolate to soften.
08 - After the 2-minute rest, use a spatula to gently stir the cream and chocolate together, starting from the center and working outward until you have a smooth, glossy ganache. Pour this luxurious topping over your cooled brownies while they're still in the pan. Spread it evenly with an offset spatula, then create decorative swirls on top if desired. Refrigerate for 1-2 hours until the ganache is set before cutting into squares.

# Notes:

01 - These rich chocolate brownies feature a fudgy interior, crackly top, and smooth ganache layer for the ultimate chocolate indulgence.
02 - For the best flavor and texture, use high-quality dark chocolate with 45-60% cocoa content rather than baking chocolate or chocolate chips.
03 - Store brownies in an airtight container in the refrigerator for up to 5 days, or freeze (without ganache) for up to 3 months.

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