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 these organic brownies.
Why You'll Love This Recipe
One Bowl: This is a simple one bowl brownie recipe. You can use a stand mixer, 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 these rich, chocolatey and fudgy organic brownies don’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 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
- Canola Oil: I use organic canola oil for the most neutral flavor. But, if you're avoiding seed oils then you can replace this with extra virgin olive oil or melted coconut oil.
- Cane Sugar: I use organic cane sugar, which is just the organic version of granulated white sugar. However, organic sugar is less processed, therefore resulting in a better tasting more pure sugar. While granulated sugar can be overly sweet as well as worse for your heath due to how highly processed it is.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for a rich chocolate flavor.
- Dark Chocolate: I use organic mini dark chocolate chips for ease. This way I don't have to chop chocolate. But, you can also use a dark chocolate bar, just be sure to chop it up into small pieces so it melts evenly.
- Heavy Whipping Cream: I use this in the brownies and also in the ganache. I love Organic Valley, but you can use your favorite.
- All Purpose Flour: My favorite is Cairnspring Mills Organic All Purpose Flour.
- Espresso Powder: I use Anthony’s Organic Espresso Powder for depth of flavor in these organic brownies. If you don't have it, you can leave it out as well.
- Baking Powder: I use baking powder because these are made with Dutch cocoa powder and there's no acid. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- White Chocolate: I use Mama Ganache Organic White Chocolate, which is one of my favorite white chocolates for melting.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixer: You can use a stand mixer, hand mixer, or even just a mixing bowl with a whisk. This recipe is very simple, either method will work.
- Baking Pan: I use a 9×9-inch baking pan.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.
- Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate topping.
- Piping Bag: You'll need a piping bag to pipe out the white chocolate for the chevron design.
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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. Preheat the oven to 350°F. Line a 9 x 9-inch baking pan with parchment paper.
Step 2
To make the batter: In a large mixing bowl, add the canola oil, cane sugar, cocoa powder, dark chocolate chips, and heavy whipping cream. 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.
Step 3
Add in the flour, espresso powder, baking powder, and sea salt in that order. Mix on low until combined, do not over mix.
Step 4
Transfer to the prepared baking pan and spread evenly. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to completely in the baking pan.
Step 5
To make the topping: In a large microwave safe bowl, add the dark chocolate, heavy whipping cream, 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.
Step 6
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.
Step 7
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.
Step 8
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.
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 heavy whipping cream for coconut milk. Second, in the ganache, use coconut 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
- 113 grams canola oil
- 226 grams cane sugar
- 57 grams Dutch cocoa powder
- 57 grams mini dark chocolate chips
- ¼ cup heavy whipping cream
- ½ cup boiling water
- 212 grams all purpose flour
- ½ teaspoon espresso powder
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
Topping
- 226 grams mini dark chocolate chips
- ½ cup heavy whipping cream
- 28 grams salted butter
- 43 grams white chocolate chips
Instructions
- 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. 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 canola oil, cane sugar, cocoa powder, dark chocolate chips, and heavy whipping cream. 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 flour, espresso powder, baking powder, and sea salt in that order. Mix on low until combined, do not over mix.
- Transfer to the prepared baking pan and spread evenly. 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, heavy whipping cream, 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.
Video
Notes
Nutrition
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These Brownies are amazing!!! So easy and delicious. Will make them again for sure.
thanks Teresa!