Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- ¾ cup semisweet chocolate chips
- ¼ cup unsalted butter
- ½ cup white sugar
- ¾ cup packed brown sugar
- ½ cup water
- ⅔ cup vegetable oil
- ⅓ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
Chocolate Ganache
- 1 cup heavy cream
- ¾ cup chocolate chips or Nutella
Instructions
- Prepare Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside to ensure even distribution of the dry components.
- Melt Chocolate and Butter: In a microwave-safe bowl or over a double boiler, gently melt the ¾ cup of semisweet chocolate chips and ¼ cup unsalted butter together until smooth. Stir to combine, then let it cool slightly.
- Combine Sugars and Wet Ingredients: In another bowl, mix the white sugar, packed brown sugar, water, vegetable oil, milk, large egg, and vanilla extract until fully incorporated. Then, pour in the melted chocolate and butter mixture and stir until well combined.
- Mix Wet and Dry: Gradually add the dry ingredients mixture into the wet ingredients, folding gently to create a smooth batter without overmixing to avoid toughness.
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy removal of the brownies.
- Bake the Brownie Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for about 30 to 35 minutes or until a toothpick inserted into the center comes out with moist crumbs but not wet batter.
- Prepare Chocolate Ganache: While the brownies bake, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and immediately pour over ¾ cup chocolate chips or Nutella in a bowl. Let it sit for a minute, then stir until smooth and glossy.
- Cool and Ganache Topping: Allow the brownie cake to cool completely in the pan on a wire rack. Once cooled, spread the chocolate ganache evenly over the top for a rich, shiny finish.
- Slice and Serve: Cut the brownie cake into squares with a sharp knife. Serve at room temperature to enjoy the fudgy texture and the decadent ganache topping.
Notes
- For extra fudginess, slightly underbake the brownie cake by about 3-5 minutes.
- Use high-quality chocolate chips for richer flavor in both batter and ganache.
- Storage: Keep covered at room temperature for up to 3 days or refrigerate for up to a week.
- The ganache can be made in advance and stored in the refrigerator; rewarm gently before spreading.
- For a nutty variation, sprinkle chopped walnuts or pecans on top before baking or mix into the batter.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
