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Decadent Triple Chocolate Fudge Brownies with Sea Salt Ganache

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Rich, gooey triple chocolate fudge brownies topped with a silky sea salt ganache, perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, cut into pieces
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup (90g) unsweetened cocoa powder, sifted
  • 1 cup (125g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ¾ cup (180ml) heavy cream
  • 8 oz (227g) bittersweet chocolate, chopped
  • 1 teaspoon vanilla extract
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×9 inch pan with butter or line with parchment paper, leaving an overhang for easy removal.
  2. Melt the butter in a medium saucepan over low heat. Once melted, remove from heat and stir in both sugars until fully combined.
  3. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.
  4. Sift together the cocoa powder, flour, baking powder, and salt into the wet mixture. Gently fold with a spatula until just combined.
  5. Fold in the chocolate chips evenly through the batter.
  6. Pour the batter into your prepared pan, smoothing the top with the spatula. Bake for 30-35 minutes until edges look set and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
  7. While the brownies bake, prepare the ganache: heat heavy cream in a small saucepan over medium heat until it just starts to simmer (do not boil). Remove from heat and pour over chopped bittersweet chocolate in a heatproof bowl.
  8. Let the mixture sit for 2 minutes, then whisk until smooth and glossy. Stir in vanilla extract.
  9. Once brownies are out of the oven, let them cool for 10 minutes in the pan. Pour ganache evenly over the top and spread gently with a spatula.
  10. Sprinkle flaky sea salt lightly over the ganache before it sets. Let the brownies cool completely at room temperature or refrigerate for about 30 minutes to speed up the process.
  11. Use the parchment overhang to lift brownies out of the pan, slice into squares with a sharp knife (wipe the knife clean between cuts for neat edges), and serve.

Notes

Do not overbake to keep the fudgy texture. Use room temperature eggs for smooth batter. Sift dry ingredients to avoid lumps. Cool brownies before adding ganache to prevent melting. Sea salt enhances chocolate flavor. Warm ganache gently if too thick to spread.

Nutrition

Keywords: brownies, triple chocolate, fudge brownies, sea salt ganache, chocolate dessert, easy brownies, chocolate recipe

Find it online: https://cooksyla.com/decadent-triple-chocolate-fudge-brownies-recipe-with-sea-salt-ganache-easy-and-perfect/