Eggless Chocolate Ganache Brownies
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This recipe for Eggless Chocolate Ganache Brownies are rich, moist, fudgy, and incredibly delicious! I add chocolate ganache on top of these simple eggless brownies along with white chocolate on top to create a beautiful brownie that is so easy to make!
For more brownie recipes, check out my Vegan Toasted Coconut Brownies, Salted Caramel Brownies, or my Olive Oil Raspberry Brownies.
Table of Contents
I made these Eggless Chocolate Ganache Brownies over the holidays, and they were a huge hit. This simple one bowl brownie recipe is impressive looking for being incredibly easy to make!
Adding chocolate ganache to brownies in an incredibly easy thing to do that takes your brownies to the next level. If you like ultimate chocolate brownies or very fudgy brownies, then you will love adding chocolate ganache to brownies.
Why You'll Love This Recipe
One Bowl: This is a simple one bowl brownie recipe, but I use my stand mixer to make it. You can also use your hand mixer, or one bowl and a whisk if you prefer, either way will work! That’s what I love about this simple one bowl brownie recipe!
Eggless: I love that this rich, chocolatey and fudgy brownie recipe doesn't need eggs! I use chocolate milk to replace eggs in this brownie recipe. The chocolate milk provides fat, flavor, and moisture, all things that eggs would provide in a brownie recipe. These brownies will impress your friends and family that eat eggs!
Beautiful Presentation: These Eggless Chocolate Ganache Brownies look so damn pretty! If you want a dessert that impresses with its looks and flavor then this is it. While these look so pretty, they are really easy to make, I promise!
Ingredients
La Tourangelle Organic Canola Oil
Costco Kirkland Organic Cane Sugar
NuNaturals Organic Dutch Cocoa Powder
Nuts.com Organic Dark Chocolate Chips
Cairnspring Mills Organic All Purpose Flour
Anthony’s Organic Espresso Powder
Mama Ganache Organic White Chocolate
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Boil the water first. I put a pot of water on the stove to boil while I start measuring the other ingredients. If you have a hot water faucet, or hot water out of your coffee maker, then that is great as you can just use that. Line a 9 x 9-inch baking pan with parchment paper.
Step 2
In the bowl of your stand mixer fitted with the paddle attachment (or you can use a medium bowl with a whisk), add the sugar, canola oil, cocoa, and chocolate chips. Make sure the chocolate chips are on top because when you add the boiling water, you want to add it directly on top of the chocolate so it melts it.
Step 3
Add the boiling water and mix to combine completely. You want to make sure that this step is done quickly and efficiently, because if it’s not, you can end up with chunks of chocolate that didn’t melt, and we don’t want that!
Step 4
Once the chocolate is melted and you have a smooth chocolate bater, then add in the chocolate milk, flour, espresso powder, baking powder, and sea salt. Then mix to combine this completely, do not over mix. Transfer the batter to the prepared pan and spread evenly, and bake.
Step 5
Once the brownies are baked and cooled, then it’s time to make the ganache. Adding chocolate ganache to brownies is really easy with this recipe! I make what I call, a lazy girl’s ganache, and I use the microwave instead of the stovetop. I add the dark chocolate chips, chocolate milk, and butter to a heatproof bowl, and I microwave for 30 second intervals until the chocolate chips are melted. Once they are melted, then I whisk to combine until I have a smooth ganache.
If you prefer to use the stovetop, you can add everything to a double boiler and whisk until melted and combined. Either way will work!
Step 6
Once the ganache is made, you pour it over the top of the brownies and spread it evenly. Last, the white chocolate is melted and put into a piping bag with a small hole. You could even use a zip bag here if you don’t have a piping bag.
Pipe horizontal lines about 1-inch apart on top of the ganache. Use a butter knife (or chopstick or your finger) and draw vertical lines up and down about 1-inch apart, this will create the pretty zig zag pattern!
Step 7
Make sure to store these Eggless Chocolate Ganache Brownies in an airtight container in the fridge because of the ganache on top (because it has milk).
FAQ's
Yes, if you want to make this recipe vegan you can easily swap out a few things. First, in the brownies, swap out the chocolate milk for vegan chocolate milk or even just any vegan milk like coconut or almond will work. Second, in the ganache, use vegan milk and vegan butter.
Yes, there's a simple adjustment for gluten free in the Notes at the bottom of the recipe. I even link to the flour I used to test this recipe.
Brownies are soft and chewy, so they need to be stored in an airtight container. Because these ones have chocolate ganache, they should also be stored in the fridge.
Craving More?
Eggless Chocolate Ganache Brownies
Equipment
Ingredients
Batter
- 226 grams cane sugar
- 113 grams canola oil
- 57 grams Dutch cocoa powder
- 57 grams dark chocolate chips
- ½ cup boiling water
- ¼ cup chocolate milk
- 212 grams all purpose flour
- ½ teaspoon espresso powder
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Topping
- 226 grams dark chocolate chips
- ½ cup chocolate milk
- 28 grams salted butter
- 43 grams white chocolate chips
Instructions
- Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
- To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the cane sugar, canola oil, cocoa powder, and dark chocolate. Pour the boiling water directly on top of the chocolate chips and mix on low on until combined and the chocolate has completely melted and there are no chunks.
- Add in the chocolate milk, flour, espresso powder, baking powder, and sea salt in that order. Mix on low until combined, do not over mix.
- Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to completely in the baking pan.
- To make the topping: In a large microwave safe bowl, add the dark chocolate, chocolate milk, and butter. Microwave for 30 second intervals, stirring each time in between until the chocolate is melted. This should only take about a 1 minute. Using a whisk, whisk to combine completely until you have a smooth ganache.
- Pour the ganache over the top of the brownies and spread evenly.
- In a microwave safe bowl, melt the white chocolate in 30 second intervals, stirring each time, until melted. Transfer to a piping bag and cut a very small hole.
- Pipe horizontal lines of white chocolate, spacing about 1-inch apart. Using a butter knife, draw vertical lines up and down the ganache to create the pattern on the brownies with the white chocolate.
- Place in the fridge to set, as it makes the brownies easier to cut when they are chilled. (You could also freeze them for extra clean and perfect cuts). Cut into 16 bars.
- Store in the fridge for up to 5 days.
Notes
Nutrition
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