3/4cupunsweetened cocoa powder(I used Hershey's Special Dark)
1cupwhole milk
2-3cupspowdered sugar [See Notes]
2teaspoonvanilla extract
pinchof salt
Instructions
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.
Notes
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.