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Brownies with chocolate ganache

15 minutes


16 slices

Rich, chocolatey, and indulgent Brownies with chocolate ganache. These brownies can easily become your go-to chocolatey dessert. Eat them when they are freshly baked or after they have cooled in the fridge and the ganache will melt in your mouth. Even though these brownies look super indulgent, they’re easy to make and sure to be a hit. Especially for all of the chocolate lovers!

An indulgent moment

These brownies were a complete spur of the moment idea. I have made many brownies before and I love to stick to a similar recipe each time. But … this time I thought why not make them even more delicious for those truly indulgent moments. This is when the chocolate ganache idea came to mind. Why not add some more chocolatey goodness to an already chocolatey dessert.

.These brownies with chocolate ganache have the chocolatey flavour, extra chocolate chunks, a dash of orange zest and the delicious chocolate ganache on top. Each bite is a moment of heaven!

Making the brownies

You may have made brownies before, the process is super simple. Start off by melting the butter, chocolate and orange zest in a small pot over medium heat.

In a separate bowl, beat the eggs and brown sugar with an electric mixer.

Then add the melted butter, chocolate, orange zest, flour and cocoa powder. Combine all of the ingredients.

Lastly, fold in the remaining chopped chocolate chunks and bake.

That’s the brownies done!

The chocolate ganache

Now, onto the ganache layer. Ganache is a French term for the mixture of chocolate and cream which is usually used as a glaze or filling for desserts.

For these brownies, the chocolate ganache is the top layer of the dessert. Simply, heat up the heavy cream over medium heat.

The cream heats up very quickly, keep an eye on it because you do not want to burn it.

Once the cream comes to a boil, pour over the chopped chocolate that is already in a heat proof bowl.

Let this sit for five minutes. Then stir until the mixture is combined and glossy.

Let the chocolate ganache cool for a few minutes but not too long as it will start to set (two to three minutes is long enough).

Spread the chocolate ganache over the brownies.

The chocolate ganache is just another layer of chocolate heaven on top of these already delicious brownies.

Some tips

Brownies are one of the most popular desserts and luckily a fairly simple dessert to make. However, a few tips along the way can make brownies even better and more delicious.

  • Use good quality chocolate – This may seem a bit obvious, but chocolate is the main ingredient of the dessert. Use chocolate that is at least 70 % dark chocolate. A good quality chocolate will result in amazing brownies.
  • Sift the cocoa powder and flour – This may sound like a tedious task, but sifting both of these ingredients will prevent any clumping and in return make the batter a lot smoother.
  • Don’t overmix the batter – Overmixing brownies is a very common error. If you overmix the batter, you are more likely to end up with brownies that are really tough to bite into. The best way to avoid this is to mix the dry ingredients into the wet ingredients for the shortest amount of time. This means, as soon as you see everything is combined, stop mixing.
  • Don’t overbake – These brownies should be baked for roughly 35 – 40 minutes. This can depend on your oven. Test for doneness by inserting a knife or skewer into the center of the brownies. They should come out of the brownies with a few moist crumbs attached.
  • Chocolate ganache – The chocolate must be shaved or chopped into small pieces. Pour the heated heavy cream over on top. Then cautiously stir the ingredients together, taking care not to beat too many air bubbles into the mixture. 
  • Getting clean cuts – Wiping the knife with a damp cloth or running it under warm water between cuts will help produce cleaner cuts.

Looking for other delicious desserts?

Check out a few of the recipes below if you are looking for some more delicious treats:

Dark Chocolate Truffles

Poppy Seed & Chocolate Cake

Chunky Chocolate Cookies

If you make these Brownies with chocolate ganache. Be sure to leave a comment below and/or give this recipe a rating! I would love to hear from you. If you make this recipe you can tag me over on Instagram. I would love to see how these turn out for you.



Adjust Servings
300g 70 % dark chocolate 200 g for melting, 100 g for folding into the batter
200g unsalted butter
zest of 1 orange
200g brown sugar
4whole eggs
100g plain flour (sieved)
20g cocoa powder (sieved)
250ml heavy cream
250g 70 % dark chocolate


Making the brownies
Pre-heat the oven to 180°C, and line a square brownie tin with parchment / baking paper. In a small pot, place 200 g dark chocolate, 200 g butter and the orange zest. Melt over medium heat on the stove. Stir regularly, making sure everything melts evenly. Let this cool for at least five minutes.
Using an electric mixer, beat the brown sugar and eggs for a few minutes. Once the chocolate, butter and orange zest mixture has cooled, add to the egg mixture. Then add the flour and cocoa powder. With a spatula, fold in the remaining 100 g chopped chocolate. Pour the batter into the prepared tin. Bake in the center of the preheated oven for 35 - 40 minutes. Use a skewer or a knife to best if the brownies are cooked. They should come out with a few moist crumbs. Remove the brownies from the oven and let them cool.
Mark as complete
Making the ganache
In a saucepan, bring the heavy cream to a boil. The heavy cream can boil quickly, keep an eye on it. Remove from the heat and pour over the remaining chopped chocolate. Let this sit for five minutes. Give the mixture a stir with a whisk until you get a smooth textured chocolate ganache.
Let the ganache cool for a further three minutes and then pour over the brownies while they are still in the tin. Smooth the ganache with a knife or spatula. Let the brownies sit in the fridge for at least 30 minutes before serving. Alternatively, let the brownies set overnight.
Mark as complete
These brownies can be kept for 3-5 days in an airtight tin or frozen for up to three months.

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