Eggless Chocolate Ganache Brownies
This simple one bowl brownie recipe is so easy to make, but they look seriously impressive! Try my recipe for Eggless Chocolate Ganache Brownies.
Equipment
- Digital Food Scale
- Stand Mixer
- 9x9-inch Baking Pan
- Parchment Paper Sheets
- Heatproof Mixing Bowl
- Piping Bag
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 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 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. Fold together with a spatula 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. Stir to combine completely until you have a smooth ganache.
- Pour the ganache over the top of the cooled 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
Tips
- Always use a digital food scale for the best results.
- This recipe is super flexible, you can use a mixing bowl with a spatula, a whisk, or even a hand mixer.
- If you want to a nut to these brownies you can. I recommend adding 57 grams of chopped nuts like walnuts, pecans, or almonds.
- The white chocolate chevron is totally optional, feel free to leave it off if you prefer.
- Because these homemade brownies have a chocolate ganache topping, they do need to be store in the fridge, not at room temperature.
- Be sure to store in an airtight container so they stay fresh.
- Gluten Free – Replace the all-purpose flour with a scant 212 grams (1 ⅓ cups) gluten-free flour blend.
- High Altitude – Bake at 350°F for 18 to 23 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition
Calories: 306kcalCarbohydrates: 39gProtein: 4gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 6mgSodium: 127mgPotassium: 209mgFiber: 2gSugar: 23gVitamin A: 58IUVitamin C: 0.2mgCalcium: 87mgIron: 1mg
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