Chocolate Ganache Brownies

Ingredients

For the Brownies:

• 6 Tbsp Unsalted Butter
• 4oz Chopped Semisweet Chocolate
• 3/4 Cup Granulated Sugar
• 1/4 Cup Brown Sugar
• 1 1/2 Tbsp Vegetable Oil
• 2 Large Eggs
• 2 Tsp Vanilla Extract
• 3/4 Cup Semisweet Chocolate Chips
• 1/2 Cup All Purpose Flour
• 1/4 Cup Dutch Processed Cocoa Powder
• 1/4 Cup Cocoa Powder
• 1/2 Tsp Salt

For the Chocolate Ganache:

• 1 Cup Semisweet Chocolate Chips
• 2/3 Cup Heavy Cream

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Instructions

1. Prepare the Pan:

   • Preheat the oven to 350°F.
   • Grease an 8x8 inch pan with non-stick spray and line with parchment paper, leaving overhang on two sides for easy removal later.

2. Make the Brownie Batter:

   • In a large bowl, add butter and chopped semisweet chocolate.
   • Melt in the microwave in 45-second increments, stirring between each session until fully melted and smooth.
   • Add the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract to the melted chocolate mixture. Mix until well combined.

3. Sift Dry Ingredients:

   • In a separate bowl, sift together the flour, Dutch-processed cocoa powder, cocoa powder, and salt.
   • Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.

4. Add Chocolate Chips:

   • Stir in semisweet chocolate chips into the batter, ensuring even distribution.

5. Bake the Brownies:

   • Pour the brownie batter evenly into the prepared 8x8 pan.
   • Sprinkle more chocolate chips on top, if desired.
   • Bake for 20-25 minutes, or until a toothpick inserted comes out mostly clean (with a few moist crumbs). The center should still be slightly jiggly.

6. Cool the Brownies:

   • Allow the brownies to cool completely in the pan on a wire rack.

7. Make the Chocolate Ganache:

   • In a heat-safe bowl, combine the semisweet chocolate chips and heavy cream.
   • Microwave in 1-minute intervals, stirring in between, until the mixture is smooth and shiny. This should take about 2 minutes and 35 seconds total (after 2 minutes, the chocolate should mostly be melted, with some lumps remaining).
   • Stir the ganache well until it’s completely smooth. Let it sit at room temperature to cool.

8. Set the Ganache:

   • Stir the ganache after 20 minutes to ensure even cooling, then let it sit for 2 hours until it thickens to a spreadable consistency.

9. Frost the Brownies:

   • Once the brownies are completely cooled and the ganache has set, remove the brownies from the pan using the parchment paper overhang.
   • Frost the brownies with the ganache, spreading it evenly over the top.
   • If desired, sprinkle with dark chocolate crunchies or any topping of your choice.

10. Cut and Serve:

    • Cut the brownies into 9 equal pieces.
    • Enjoy these rich, gooey brownies!

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Tips:

• Check for doneness: The brownies should be slightly jiggly in the center when you pull them from the oven. If overbaked, they will be dry.
• Let the ganache cool: Allow the ganache to set properly for that smooth, creamy finish on top.
• Toppings: Feel free to get creative with toppings like crushed nuts, extra chocolate chips, or a dusting of powdered sugar for an extra touch!