These chocolate ganache brownies start with a rich fudge brownie base and are topped with a decadent dark chocolate brownie frosting. MMMMmmmmm! You know you want one. Come on over to my kitchen and try one!
Who doesn’t love a good brownie? I especially like brownies topped with a fudgy ganache frosting. Ganache is just a fancy French name for a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is simply made by heating cream, then pouring it over chocolate which is then stirred until smooth and completely melted.
This chocolate ganache starts with special dark cocoa powder because, well, it’s all I had on hand when the craving hit! I have to say it came out quite nicely.
This recipe is more than enough chocolate ganache to cover an 8-inch x 8-inch or 9-inch by 9-inch pan and would probably also cover a 9-inch x 13-inch pan but would not be as thick. My daughter wanted a nice thick frosting layer on her M&M brownies to make them similar to the Little Debbie Fudge brownies she saw in the store so we piled this on an 8-inch x 8-inch pan and let it set.
This can also be used on cakes and as a filling to chocolate croissants or any pastry requiring a ganache. Depending on what the ganache is being used for, the ratio of chocolate to cream can be varied to obtain the desired consistency. Here, I used two parts chocolate to one part cream for brownie frosting.
Check out these other brownie recipes:
- Chewy Gooey Layered Turtle Brownies
- Christmas Tree Brownies: An Easy Cooking With Kids Recipe
- Brownie Cheesecake
- Turtle Brownie (National Pi Day)Pie
Chocolate Ganache Brownie Frosting
These chocolate ganache brownies start with a rich fudge brownie base and are topped with a decadent dark chocolate brownie frosting. MMMMmmmmm!
- 3/4 cup unsweetened cocoa powder (I used Hershey's Special Dark)
- 1 cup whole milk
- 2-3 cups powdered sugar [See Notes]
- 2 teaspoon vanilla extract
- pinch of salt
- Sift the cocoa powder and set aside then sift the powdered sugar and set aside. Sifting these helps the ganache be lump-free.
- In a medium-sized saucepan over medium heat, add the cocoa powder and milk. Whisk until smooth.
- Slowly add in powdered sugar 1/2 cup at a time. You may not need all 3 cups to reach your desired consistency. The ganache will thicken as it cools. Stir in the vanilla and a small pinch of salt (about 1/8 teaspoon).
- Allow the ganache to cool slightly to see the consistency. If it's too thin, add a little more powdered sugar and whisk. Once you reach your desired thickness, pour the warm ganache over the prepared brownies.
- Allow time for cooling so the ganache can fully set.
Powdered sugar is also known as confectioners sugar. You may not need all three cups of sugar to reach your desired consistency. I used all 3 cups to reach the fudgy consistency in the photos.