Dense, glossy, and more chocolate than you probably deserve in a single square—these brownies are exactly what I reach for when I want to impress without fuss. They balance a fudgy crumb with a silky ganache top. The recipe is straightforward and entirely reliable, which makes it perfect for gifting, potlucks, or a quiet weekend treat.

I like to think of them as a small luxury that’s fast to make. The technique hinges on tempering temperatures and timing: melt carefully, cool briefly, fold just enough, and don’t overbake. Follow those simple instincts and you’ll get a brownie that cuts cleanly and tastes like it was made in a bakery.

Below you’ll find the exact ingredient list, step-by-step directions taken from the tested method, and practical notes that keep things calm and successful. Read through once, gather your tools, and you’ll be slicing into fudgy squares in about an hour or so.

What’s in the Bowl

This recipe leans on a short list of good basics. Semi-sweet chocolate and butter create a rich base; eggs and sugar give structure and sheen; a single cup of flour keeps the texture dense, not cakey. Vanilla and a pinch of salt sharpen the chocolate. The ganache is a small, glossy finish made from chocolate and butter reserved from the main batch.

Ingredients

6 ounces semi-sweet chocolate, chopped — main chocolate for richness; reserve 2 ounces for the ganache.
11 tablespoons butter, cut into tablespoon slices — provides fat and a glossy crumb; reserve 2 tablespoons for the ganache.
1 1/4 cups sugar — sweetens and helps the top set with a slight sheen.
3 eggs — add structure and richness; whisk until slightly thickened.
1 1/2 teaspoons vanilla — brightens the chocolate flavor.
Dash of salt — balances sweetness and enhances depth.
1 cup flour — keeps the brownies fudgy rather than cakey; stir just until combined.

The Method for Truffle Brownies with Chocolate Ganache

Line a 9 x 9-inch pan with non-stick foil or plain foil sprayed with non-stick cooking spray; set pan aside. Preheat oven to 350ºF (175ºC).
From the 6 ounces of chopped semi-sweet chocolate, set aside 2 ounces for the ganache. From the 11 tablespoons butter, set aside 2 tablespoons for the ganache. Use the remaining chocolate and butter for the brownie batter.
In a microwave-safe bowl, combine the reserved chocolate-and-butter portion for the batter. Microwave at 30-second intervals, stirring between intervals, until the chocolate and butter are melted and the mixture is smooth. Let the mixture cool 5–10 minutes.
In a large bowl, whisk together 1 1/4 cups sugar, 3 eggs, 1 1/2 teaspoons vanilla, and a dash of salt until combined and slightly thickened.
Whisk the cooled chocolate-and-butter mixture into the egg mixture until uniform.
Stir in 1 cup flour just until incorporated and no large streaks of flour remain. Do not overmix.
Pour the batter into the prepared 9 x 9-inch pan and spread evenly. Bake 26–28 minutes, or until a tester inserted into the center comes out with moist crumbs (not wet batter). Remove from oven and place the pan on a wire rack to cool completely.
When the brownies are completely cool, make the chocolate ganache: place the reserved 2 ounces chopped chocolate and the reserved 2 tablespoons butter in a small microwave-safe bowl. Microwave at 15–20 second intervals, stirring between intervals, until the chocolate and butter are melted and the mixture is smooth. If needed, stir until glossy and pourable.
Pour the ganache over the cooled brownies and use an offset spatula or the back of a spoon to spread it to the edges in an even layer. Let the topping set at room temperature until firm, about 30–60 minutes.
To serve, lift the brownies from the pan using the foil, peel back the foil, and cut into squares.

Why It’s My Go-To

It’s predictable. Three eggs and a single cup of flour keep these brownies dense and fudgy, not airy. The method separates a bit of chocolate and butter for an ultra-glossy ganache, which turns an ordinary pan of brownies into something that looks composed and feels special. The steps are forgiving: a little variance in cooling time won’t ruin the texture, and the short ingredient list means it’s often doable on a weekday.

Also, the flavor profile is classic and crowd-pleasing. Semi-sweet chocolate keeps them balanced—rich but not cloying. If you bring these to a gathering, they disappear quickly.

Budget & Availability Swaps

Good semi-sweet chocolate will show up in the final result, but you don’t need to buy luxury bars. Choose a brand with at least 50–60% cocoa for a reliable chocolate flavor.

Chocolate: If chopped chocolate bars are hard to find, use coarsely chopped chocolate chips. Measure by weight whenever possible to match the recipe.
Butter: Use regular unsalted butter; if you only have salted, omit or reduce the “dash of salt” in the batter.
Vanilla: Pure vanilla extract is best, but imitation vanilla will work in a pinch.

Prep & Cook Tools

Keep the tool list short. A few well-chosen items make this easy:

9 x 9-inch baking pan lined with foil
Microwave-safe bowls (one small for ganache, one larger for batter chocolate)
Wire rack for cooling
Large mixing bowl and whisk
Offset spatula or the back of a spoon for spreading ganache
Measuring cups and spoons; a kitchen scale if you prefer to weigh chocolate

Troubles You Can Avoid

Here are common mistakes and how to skip them.

Overheating the chocolate

Microwave in short bursts and stir between intervals. Chocolate can seize if overheated. If it looks grainy, keep stirring off heat until it smooths out.

Overmixing the batter

Stir in the flour only until there are no large streaks. Overmixing develops gluten and makes brownies cakier.

Underbaking or overbaking

Follow the tester rule: you want moist crumbs, not wet batter. Pull the pan at 26–28 minutes and use the toothpick or tester method. The brownies will continue to set as they cool.

Pouring ganache too soon

Make sure the brownies are completely cool before pouring the ganache. Warm brownies will melt the ganache and create an uneven layer.

Spring–Summer–Fall–Winter Ideas

These brownies adapt to the seasons with simple serving changes.

Spring: Serve with a handful of lightly macerated strawberries or a spoonful of lemon curd on the side to cut the richness.
Summer: Top squares with a small scoop of vanilla bean ice cream and a few salted roasted nuts for contrast.
Fall: Dust with a pinch of cinnamon or nutmeg in the batter (small amount) and serve with warm salted caramel for dipping.
Winter: Add an extra glossy ganache layer and finish with flaky sea salt or a light dusting of cocoa for a festive touch.

Pro Tips & Notes

Timing and temperature

Let the melted chocolate-and-butter mixture cool for 5–10 minutes as directed. This prevents the eggs from cooking when you combine the two mixtures. If you skip this rest, you risk scrambled eggs in your batter.

Cutting clean squares

Once the ganache sets, chill the pan lightly for 10–15 minutes if you want extra-clean slices, then warm a knife under hot water and wipe it dry between cuts.

Scaling and pan considerations

This recipe is written for a 9 x 9-inch pan. If you use a different pan, adjust bake time and watch for the tester to come out with moist crumbs. A larger, shallower pan will bake faster and produce thinner brownies.

Storage & Reheat Guide

Store brownies at room temperature in an airtight container for up to 2 days. If your kitchen is warm, refrigerate to keep the ganache firm; bring to room temperature before serving for the best texture.

To freeze, slice into squares, wrap each piece in plastic wrap, then foil, and freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and bring to room temperature before serving. If you want a freshly warmed square, microwave a single piece for 8–12 seconds—watch carefully so it doesn’t overheat.

Quick Questions

Can I use milk chocolate? Yes, but the brownies will be sweeter and less intense. The recipe calls for semi-sweet for balance.
Do I need to temper the chocolate? No. This recipe melts and mixes chocolate without tempering; the ganache sets glossy thanks to butter and the chocolate’s fat content.
Can I make this ahead? Yes. Bake, cool, ganache, and let set. Store covered at room temperature or refrigerate. They actually slice more cleanly after sitting a few hours.

Save & Share

If you make these, save the recipe and tag it mentally: reliable, quick, and crowd-pleasing. Send a square to a friend or bring the pan to a gathering—people respond to that glossy ganache. If you tweak anything (a dash more salt, or a sprinkle of flaky sea salt on top), note it on your copy so your next batch is even better.

Ready to bake? Gather the ingredients, line the pan, and follow the method. You’ll have beautifully glossy, truffle-like brownies that are easier to make than they look.

Print Recipe Save it for later