Ganache-Topped Brownies


As if traditional brownies couldn’t get any better, we swirled silky chocolate on top to create bites of outrageously rich and fudgy goodness. A tall glass of cold milk is essential with these.

Ganache-Topped Brownies
Makes 8 to 10 servings
  • 1¾ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • 8 ounces bittersweet chocolate, chopped
  • 1 cup unsalted butter, cubed
  • 1 cup granulated sugar
  • ¾ cup firmly packed dark brown sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 4 ounces unsweetened chocolate, chopped
  • ¼ cup unsalted butter, cubed
  • 1 cup granulated sugar
  • 1 (5-ounce) can evaporated milk
  • ¼ teaspoon kosher salt
  • ¼ teaspoon vanilla extract
  1. Preheat oven to 325°. Spray a 12-inch cast-iron skillet with baking spray with flour.
For brownie:
  1. In a medium bowl, whisk together flour, cocoa, salt, and baking powder.
  2. In a large microwave-safe bowl, heat chocolate and butter together on high in 15-second intervals, stirring between each, until melted and smooth, about 1½ minutes. Whisk in sugars until well combined. Whisk in eggs and vanilla until fully incorporated.
  3. Gently fold flour mixture into chocolate mixture just until combined. Spread batter into prepared pan.
  4. Bake until a wooden pick inserted in the center comes out with a few moist crumbs attached, about 40 minutes. Let cool completely on a wire rack.
For topping:
  1. In the top of a double boiler, melt chocolate and butter, stirring frequently, until smooth.
  2. In the container of a blender, process together granulated sugar, evaporated milk, salt, and vanilla at medium speed for 30 seconds. Add chocolate mixture to milk mixture; process at medium speed until thickened and smooth, 30 to 45 seconds, stopping to scrape sides of container as needed.
  3. Spread topping onto cooled brownie. Refrigerate for 15 minutes to firm up topping before cutting. Store in an airtight container for up to 2 days.
A double boiler is simply a heatproof bowl set on top of a saucepan containing a small amount of simmering water. The heat and steam from the water gently melt or cook what’s in the bowl, but it’s important that the bottom of the bowl does not touch the water.