Ingredients:
For the Brownies:
1/2 cup (115g) unsalted butter
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 cup (90g) chocolate chips (optional)
1/4 cup chopped walnuts or pecans (optional)
For the Ganache:
1/2 cup (120ml) heavy cream
1 cup (170g) semi-sweet chocolate chips
1/4 cup chopped nuts (optional, for topping)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch (20×20 cm) square baking pan with parchment paper.
- Make the Brownie Batter:
Melt the butter in a microwave-safe bowl. Stir in the sugar, eggs, and vanilla extract until smooth.
Sift in the cocoa powder, flour, salt, and baking powder. Stir until combined.
Fold in chocolate chips and nuts, if using.
- Bake:
Pour the batter into the prepared baking pan and spread evenly.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool completely in the pan.
- Prepare the Ganache:
Heat the heavy cream in a saucepan over medium heat until it just starts to simmer (don’t let it boil).
Remove from heat and pour it over the chocolate chips in a bowl. Let sit for 2-3 minutes, then stir until smooth.
- Assemble:
Pour the ganache over the cooled brownies and spread evenly. Sprinkle with chopped nuts if desired.
Chill in the refrigerator for 30 minutes to set the ganache.
- Cut and Serve:
Once the ganache is set, cut the brownies into squares and serve.
Enjoy your rich, chocolatey brownies with a decadent ganache topping! Let me know how they turn out.