Go Back
Homemade Truffle Brownies with Chocolate Ganache photo
Print Recipe Save it for later

Truffle Brownies with Chocolate Ganache

These Truffle Brownies with Chocolate Ganache are rich, fudgy, and utterly irresistible. Perfect for any occasion, they combine deep chocolate flavor with a luscious ganache topping.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Keyword: Brownies, Chocolate, Decadent, Easy, Ganache
Servings: 9 servings

Ingredients

Brownie Ingredients

  • 6 ounces semi-sweet chocolate chopped
  • 11 tablespoons butter cut into tablespoon slices
  • 1 1/4 cups sugar
  • 3 eggs
  • 1 1/2 teaspoons vanilla
  • dash salt
  • 1 cup flour

Ganache Ingredients

  • 6 ounces chocolate chopped
  • 1/2 cup heavy cream

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Line your 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal later.

Make the Brownie Batter

  • In a double boiler or microwave, melt the chopped semi-sweet chocolate and butter together. If using a microwave, heat in 30-second increments, stirring in between, until fully melted and smooth. Allow it to cool slightly.
  • In a large mixing bowl, whisk together the sugar, eggs, vanilla extract, and a dash of salt until well combined and slightly frothy.
  • Pour the cooled chocolate and butter mixture into the wet ingredients bowl. Stir until fully incorporated.
  • Sift the flour into the chocolate mixture and fold gently using a rubber spatula. Do not overmix.
  • Pour the brownie batter into the prepared baking pan, smoothing the top with the spatula.
  • Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Make the Ganache

  • While the brownies are baking, prepare the ganache. In a small saucepan over low heat, melt together 6 ounces of chopped chocolate with 1/2 cup of heavy cream, stirring until smooth. Remove from heat and let cool slightly.

Assemble and Serve

  • Remove the baked brownies from the oven and let cool in the pan for about 10 minutes. Use the parchment paper to lift them out and place on a wire rack to cool completely.
  • Pour the chocolate ganache over the cooled brownies and spread evenly with a spatula. Let the ganache set for about 30 minutes before slicing.
  • Cut the brownies into squares and serve. Enjoy!

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber spatula
  • 9x9 inch baking pan
  • Parchment Paper
  • Double boiler or microwave-safe bowl

Notes

  • Do not overmix the batter to keep brownies fudgy and tender.
  • Use high-quality semi-sweet chocolate for best flavor.
  • Store brownies in an airtight container at room temperature up to 3 days or refrigerate for up to a week.