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Thick fudgy holiday chocolate brownie topped with chocolate ganache

Fudgy Holiday Chocolate Brownies With Chocolate Ganache

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Thick and fudgy holiday chocolate brownies made with melted semisweet chocolate, cocoa, and chocolate chips, then topped with soft chocolate ganache and festive red, white, and green sprinkles.

  • Total Time: About 2 hours 55 minutes
  • Yield: 9 large brownies

Ingredients

Scale

Brownies

  • 1 cup (227 g) unsalted butter
  • 8 oz (226 g) semisweet chocolate, finely chopped
  • 1 1/4 cups (250 g) granulated sugar
  • 1/2 cup (100 g) packed light brown sugar
  • 4 large eggs, preferably at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • 1/2 cup (about 45 g) unsweetened cocoa powder
  • 1/2 teaspoon fine salt
  • 3/4 cup (about 128 g) semisweet chocolate chips

Chocolate Ganache

  • 8 oz (226 g) semisweet chocolate, finely chopped
  • 3/4 cup (180 ml) heavy cream
  • 1 tablespoon (14 g) unsalted butter

For Finishing

 

  • 1 to 2 tablespoons red, white, and green holiday sprinkles, or as needed

Instructions

  • Prepare the oven and pan. Preheat the oven to 350°F (175°C). Position a rack in the center. Line an 8 × 8-inch light-colored metal baking pan with parchment paper, leaving an overhang on two sides. Lightly grease exposed areas.
  • Melt the chocolate and butter. Combine 1 cup butter and 8 oz chopped semisweet chocolate in a heatproof bowl over barely simmering water, or use a saucepan over very low heat. Stir until completely smooth. Remove from the heat and cool for about 5 minutes. The mixture should remain warm and fluid.
  • Whisk the sugars and eggs. In a large bowl, combine granulated sugar, brown sugar, eggs, and vanilla. Whisk vigorously for 2 to 3 minutes, until glossy, smooth, and slightly thickened. This step helps create the delicate brownie crust.
  • Add the melted chocolate. Slowly pour the warm chocolate-butter mixture into the egg mixture while whisking. Continue until smooth and glossy.
  • Add the dry ingredients. In another bowl, whisk together flour, cocoa powder, and salt. Sift the cocoa first if it is lumpy.
  • Finish the batter. Fold the dry ingredients into the chocolate mixture with a rubber spatula. Stop when only a few flour streaks remain. Fold in the chocolate chips just until evenly distributed. Do not overmix.
  • Fill the pan. Transfer the thick batter to the prepared pan. Spread it evenly into the corners and smooth the top without pressing heavily.
  • Bake. Bake for 28 to 34 minutes. Begin checking at 28 minutes. The edges should be set and the center should look baked but remain slightly soft. A toothpick inserted in the center should come out with moist chocolate crumbs, not liquid batter.
  • Cool completely. Place the pan on a wire rack. Leave the brownies in the pan until completely cool, about 1 1/2 to 2 hours. Do not add ganache to warm brownies.
  • Make the ganache. Put 8 oz finely chopped semisweet chocolate in a heatproof bowl. Heat the heavy cream until steaming, with small bubbles around the edges. Do not vigorously boil it. Pour the cream over the chocolate and leave untouched for 2 minutes.
  • Finish the ganache. Stir slowly from the center outward until smooth. Add 1 tablespoon butter and stir until glossy. Let the ganache stand until thickened enough to spread without running.
  • Decorate. Spread the ganache generously over the completely cooled brownie slab. Make loose spatula swirls rather than a perfectly flat surface. Lightly scatter red, white, and green sprinkles over the top.

 

  • Set and cut. Let the ganache set before lifting the brownies from the pan with the parchment. Cut into 9 thick squares with a sharp knife, wiping the blade clean between cuts.

Notes

  • Do not overbake. Moist crumbs on the toothpick are desirable for a fudgy center.
  • Use an 8 × 8-inch metal pan for the thick appearance shown in the recipe photos. A larger pan creates thinner brownies and changes the baking time.
  • Room-temperature eggs mix more readily into the batter.
  • Whisk the eggs and sugars for the full 2 to 3 minutes. This supports the thin, delicate surface crust.
  • Once flour is added, fold rather than aggressively whisking.
  • The brownies must be completely cool before ganache is added.
  • Finely chopped chocolate melts more evenly when making ganache.
  • For the same visual style as the reference photo, use only a light scattering of red, white, and green nonpareils/sprinkles. Do not cover the ganache completely.
  • For cleaner slices, briefly warm a sharp knife, dry it completely, cut, and wipe the blade after every slice.

 

  • Do not taste raw batter. The FDA notes that raw flour can carry harmful bacteria and that raw eggs may also present a food-safety risk
  • Author: Elian Cove
  • Prep Time: 25 minutes
  • Time: 2 hours cooling/set time
  • Cook Time: 28–34 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesmind.com/fudgy-holiday-chocolate-brownies/