Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup high-quality unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- Optional: Orange sprinkles, crushed pecans, or sea salt for topping
Instructions
- Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan with butter or cooking spray, or line it with parchment paper leaving an overhang on the sides for easy removal. In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is smooth and slightly pale. - Step 2: Mixing the Batter
Sift the cocoa powder, flour, salt, and baking powder directly into the wet ingredients. Use a spatula to gently fold the dry ingredients into the batter. Mix only until no streaks of flour remain; overmixing will lead to cakey brownies rather than fudgy ones. Pour the batter into the prepared baking pan and spread it evenly with a spatula. - Step 3: Baking
Place the pan in the center rack of the oven and bake for 25 to 30 minutes. You will know they are done when a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake! Remove the pan from the oven and let the brownies cool completely on a wire rack before adding the ganache. - Step 4: Making the Ganache
While the brownies cool, place the chocolate chips in a small heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer (do not let it reach a rolling boil). Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Gently whisk the mixture starting from the center until it becomes a smooth, glossy glaze. - Step 5: Finishing and Setting
Pour the warm chocolate ganache over the cooled brownies, spreading it to the edges with a knife or offset spatula. If you are adding toppings like pecans or festive sprinkles, add them now while the ganache is still wet. Allow the ganache to set at room temperature for about 30 minutes, or refrigerate for 15 minutes for a quicker set. Lift the brownies out using the parchment paper and slice into 16 squares.
- Cook Time: 45 minutes