As a baking blogger, I can’t believe I have not shared a brownie recipe yet! This one is SO good and easy, I hope you try to make it sometime. Best of all, no electric or hand mixer needed! Just one bowl and one spoon 🙂 This recipe includes a chocolate ganache topping, but you don’t have to add that if you don’t want to. You need heavy whipping cream, which I don’t always have, so feel free to just sprinkle powdered sugar on top of the brownies instead of the ganache. The word “ganache” used to scare me and I would avoid it in my baking past. But now I know how simple it is! And how delicious! So, let’s get to making the BEST brownie ever…
Note: If you like cakey brownies, this isn’t the one for you. This brownie is ooey, gooey and extra chocolaty!
What you will need:
8 inch square baking pan buttered or sprayed with non-stick spray
For the brownies:
1/2 cup unsweetened cocoa
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
3/4 cup all-purpose flour
For the chocolate ganache:
3 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter
1/3 cup heavy whipping cream
To make the brownies:
Preheat oven to 325 degrees fahrenheit. In a large bowl, stir together cocoa, melted butter, sugar and salt. Add vanilla and one egg and stir well. Add the other egg and stir well. Stir in flour until just combined. Pour into prepared pan and spread evenly with the back of a spoon. Bake for 22-25 minutes. Let cool completely on wire rack.
To make the ganache:
In a heat proof bowl over simmering water, place the chocolate, butter and whipping cream. Stir constantly until melted. Pour over cooled brownies.
Tip: Let the ganache set to room temperature, then cut the brownies into squares. Remove from pan and place in another container with a lid and refrigerate before serving. These are best served cold, in my opinion, and cutting them when they are cold is a challenge and a mess (I learned the hard way).