These rich, fudgy scratch brownies are topped with a silky chocolate ganache for an easy, bakery-style dessert that’s perfect for sharing.
There are a handful of foods that can time-travel you back to a moment, and for me, brownies are high on that list. When Heather and I were dating, she made me one of the first “real” meals I remember her cooking: meatloaf and mashed potatoes, and then brownies with chocolate icing. I still think about those brownies more than a grown man probably should.
That little memory is part of why I love this recipe. These are classic, from-scratch cocoa brownies that bake up rich and fudgy, then get topped with an easy chocolate ganache that makes the whole pan feel like it came from a bakery.
And yes, “ganache” sounds fancy, but it’s really just hot cream + chocolate chips + a stir.
What makes these brownies work
This is a cocoa-based brownie (not melted baking chocolate), which gives you that deep, straightforward chocolate flavor. The biggest key is to stir the flour in just until it comes together. Overmixing works the flour too much and can make brownies tough instead of tender.
And don’t chase a clean toothpick. Brownies aren’t cake. You want moist crumbs and maybe a little fudgy streak in the center. Pull them when the top looks set and the middle still has a tiny bit of give. Then let them cool completely before cutting. Warm brownies are delicious, but they’re basically molten and won’t slice clean.
Why I like a light-colored metal pan
If I have a choice, I bake brownies in a light-colored metal pan every time. Light metal reflects heat a little more gently, so the brownies bake more evenly.
Dark pans tend to bake the edges faster (sometimes a little too fast), and glass holds heat longer, which can keep cooking the brownies after they’re out of the oven. If all you’ve got is dark or glass, you’re still fine. Just start checking a few minutes early.
The ganache (aka the easiest “fancy” topping)
Ganache sounds like a big deal, but it’s simple. Heat the cream until it’s steaming, pour it over the chocolate chips, let it sit a few minutes, then stir until smooth and glossy. A little butter at the end makes it extra silky.
Let it thicken before spreading. If it’s too warm, it’ll run; if it’s cooled a bit, it’ll glide on like frosting. If you’re in a pinch, whole milk can work, but heavy cream gives the best texture and the nicest set.
Heart shapes, squares, and real life
If you want to cut these into hearts like I did back in the day, do it once the brownies are fully cooled (even chilled is great) and wipe the cutter between cuts. Or, my usual approach, spread the ganache right on the pan and slice into squares like a normal person trying to get dessert on the table.
Make-ahead and storage
These are a great make-ahead dessert. Once the ganache is set, cover them tightly. They’ll keep well for a couple days at room temp (cool kitchen), or longer in the fridge. For freezing, I like to cut them first, freeze the pieces until firm, then wrap and store so I can grab one at a time.
Quick troubleshooting
If they’re dry, they baked too long. Brownies keep setting as they cool, so it’s better to pull them a touch early.
If the ganache looks grainy, the cream may have been too hot. Next time, heat it just until steaming and let it sit on the chips for a few minutes before stirring.
Ingredients
- ¾ cup unsalted butter (1 ½ sticks) melted
- 1 ½ cups sugar
- ½ teaspoon salt
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup all-purpose flour
- ½ cup semi-sweet chocolate chips
For the ganache:
- 1 ½ cups semi-sweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon unsalted butter room temperature
Instructions
- Preheat the oven to 325°. Grease an 8 x 8-inch light-colored baking pan.
- In a large bowl combine the butter, sugar, salt, and cocoa powder. Add the vanilla and eggs, and mix well. Stir in the flour, and mix until just combined. Fold in the chocolate chips. Spread the batter into the baking dish, and bake 35 to 40 minutes or until just set and a toothpick comes out with moist crumbs. Cool completely before cutting.
For the ganache:
- Place the chocolate chips in a medium bowl.
- Pour the cream in another microwave-safe bowl and heat until just steaming. Pour the cream over the chocolate chips and allow to sit for about 5 minutes or until the chocolate chips have melted. Stir well to combine. Stir in the butter until well combined.
- Refrigerate for 30 minutes to 1 hour to allow the ganache to thicken, then spread on top of the brownies. Add sprinkles, if desired.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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I made these today for my grandson’s birthday, they were so good!
So glad y’all enjoyed them! Happy Birthday to him!
I don’t normally keep cream around the house, but always have whole milk and/or 2% milk……would either of these work in this recipe? Greek yogurt? any other substitute?
I prefer heavy cream, but whole milk will work. Enjoy!
Hi Stacey~ I recently bought a heart shaped muffin pan to make something special for my grandkids for Valentine’s Day. Looks like your brownies will be it! I have a question about heating the heavy cream. I have a high wattage microwave, 1200 watts, and things heat up fast. How long do you think it’ll take to heat the cream?
Thanks
My microwave at home where I developed this recipe is 1200 watt, but the one in my test kitchen is less powerful. Having made it in both, I would guess between 45 and 60 seconds. Start at the lower time. You can always add more time if it’s not quite steaming. Hope the grandkids enjoy it!!
I use my brownie scraps to make my own copy of DQ’s brownie blizzard.
Thanks
Joy
This. Is. Genius.
This is EXACTLY what I was looking for! Thank you! However I have a silicone heart shaped cupcake/brownie bites pan. What temp and or timing for baking do I need to adjust if any? BTW our wedding anniversary is Valentines Day!
The cook time should be roughly the same. Hope you’ll enjoy!!
This brownie recipe was a real treat. I cook for large crowds at our weekly church supper and tried it out at home first. It was soooo yummy! Thank you for a great recipe! My church family will love it!!
I just love hearing that, Kathleen! So glad you enjoyed them! They certainly are a favorite at our house!
i can’t save to my recipe box any longer, why/
The feature was available through a company know as ZipList and they went out of business back in December. You might want to look at Yummly.
Thanks, as a southerner l love
Your recipes.
Wonderful! Thanks so much, Jack!
These brownies are great!
Thanks, Susan!
All your recipes look scrumptious. What darling browie hearts!
Thanks, Debra!
These brownies are definitely the way to my heart. I love the story about you and your wife when you first started courting!
Thanks so much, Jocelyn! Love your blog!
I am impressed that these stayed together so well with the cookie cutter! They must be nice and cakey!
They hold up tot he cutter pretty well. 🙂
These brownies do sound yummy are they cake or fudge like when baked?
They are actually a little bit of both – sort of cakey, but very dense.
Stacy,
Really enjoy your recipes. Thanks soo much for sharing. I have a request have you heard of vinegar pie. I have been searching for the recipe but have been unable to find it. My great grandmother used to make it for breakfast along with fried eggs and ham. Yum, Yum
Elizabeth Silverdale, wa.
Thanks so much, Elizabeth! Does this recipe seem close to your grandmother’s? https://thesouthernladycooks.com/2013/05/17/vinegar-pie/
OK fess up—who ate the scraps between the hearts? They look very tempting and the little extra touches make them special . Perfect for Valentine’s Day.
~Grins shyly~ It just may have been me… with all the extra ganache piled on top! 🙂
Oh how wonderful you still recall that lovely meal shared with your new girlfriend. These must be Killer brownies – Pinned and must try soon. Love cutting them into heart shapes and the ganache…TO.DIE.FOR! Thanks for sharing.
They are SO good!!!