These easy Chocolate Ganache Brownies are rich, fudgy, and finished with dark chocolate ganache and flaky sea salt. The cocoa brownies come together in one bowl, and the ganache is made with dark chocolate chips and heavy cream in a double boiler — no chopping chocolate required!

Sliced chocolate ganache brownies topped with flaky sea salt on parchment paper.

Recipe Overview: These chocolate ganache brownies are rich, fudgy, and made with simple pantry ingredients. They’re baked in a 9×13 pan, topped with silky dark chocolate ganache and flaky sea salt, and are easy enough for everyday baking but special enough for entertaining.

This recipe builds on both a family and reader favorite. The brownie base is adapted from my popular peppermint brownies — minus the mint — and doubled to bake perfectly in a 9×13-inch pan.

The best part? There’s no chopping or melting chocolate for the batter (or ganache), no mixer required, and no complicated steps. These are classic cocoa brownies that come together in one bowl and are elevated with an easy ganache topping.

Because they’re baked in a 9×13 pan, these brownies are perfect for entertaining, holidays, bake sales, or anytime you need a special dessert that feeds a crowd. They also make a delicious addition to a chocolate charcuterie board!

Cocoa brownies with chocolate ganache sliced cleanly into squares.
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Why you’ll love this recipe

  • Cocoa powder lends deep chocolate flavor without melted chocolate in the batter
  • The brownie batter comes together in one bowl
  • Ganache adds an elegant finish with minimal effort
  • Easy to slice and great for sharing
  • Easy to slice and great for sharing

Recipe ingredients

This recipe includes simple ingredients that you probably have on hand in your pantry and refrigerator. Some may be customized as outlined below.

Chocolate ganache brownies recipe ingredients.
  • Butter. Use unsalted butter to control the sodium. If you only have salted butter on hand, do add the additional 1/2 teaspoon of salt to the brownie batter.
  • Granulated sugar. You’ll need (2) cups of sugar as this recipe feeds a crowd. I promise the brownies are very chocolatey and not overly sweet.
  • Eggs. Provides structure to the brownies.
  • Vanilla extract. Balances the chocolate flavor.
  • Unsweetened cocoa powder. Regular or Dutch-process both work; do not use sweetened cocoa or hot cocoa mix.
  • All-purpose flour. Spoon and level the flour when measuring.
  • Salt. Balances the sweetness of the brownies and heightens the flavor.
  • Dark chocolate chips. Adding 1 cup of dark chocolate chips to the brownie batter adds texture and makes them extra rich. You can sub them with your favorite variety as desired.
  • Ganache. Use 8 ounces of dark chocolate chips (60-70%) for the ganache, or 8 ounces dark chocolate baking bars, chopped finely. You’ll need 1 cup of heavy cream for the ganache as well. Note: This recipe uses a simple double-boiler method for a smooth, foolproof ganache. If you’d like more tips, ratios, and variations, see my How to Make Chocolate Ganache post.

See the recipe card below for the full list of ingredients and quantities.

How to make cocoa brownies with chocolate ganache

These brownies are elegant and special, but are still incredibly approachable. The cocoa brownie base comes together in just a few minutes in one pan — they’re truly the easiest brownies you’ll ever make.

The method I’ve used to prepare the chocolate ganache is a simple double boiler method. The chocolate chips and heavy cream are stirred together over barely simmering water until emulsified into a luscious, smooth indulgence.

Pro tip: Allow the brownies to cool completely before topping with the ganache. From there, make sure the ganache is set before slicing.

See the recipe card below for full instructions.

Prepare the brownies

Melted butter with sugar and cocoa powder for cocoa brownies.
Melt butter over low heat. Increase heat to medium low and stir in sugar, cocoa powder and salt. Cook until hot to the touch, about 2 minutes. Remove from heat and stir in vanilla. Cool 10 minutes.
Finished cocoa brownie batter in pot.
Stir in eggs one at a time until incorporated, then stir in the flour until just combined, about 30 strokes. Stir in the chocolate chips.
Unbaked cocoa brownies in baking dish with parchment paper.
Spread the batter into a parchment lined 9×13″ baking dish.
Baked cocoa brownies in baking dish on wire rack.
Bake at 325 degrees for 30-35 minutes or until a toothpick inserted into the center comes out with moist crumbs.

Prepare the chocolate ganache and assemble the brownies

Chocolate ganache in a heatproof bowl.
Heat about 2 inches of water in a large saute pan until barely simmering. Place the chocolate chips and heavy cream in a small heatproof bowl and place in the simmering water. Stir until emulsified, about 2-3 minutes. Remove from heat and allow to cool 5-10 minutes until spreadable.
Cooled brownies topped with chocolate ganache and sea salt.
Once the brownies have cooled, spread the chocolate ganache over the top and sprinkle with sea salt as desired.

Tips for Perfect Ganache Brownies

  • Let brownies cool fully before adding ganache for clean layers
  • For clean slices, chill brownies for 30 minutes and wipe the knife between cuts
  • Use dark chocolate chips (60–70%) for best balance. The ganache will be nice and chocolatey, but not overly sweet.
Cocoa brownies baked in a 9x13 inch pan and topped with chocolate ganache.

Recipe variations

Below are some easy variations to change these brownies up depending on the occasion.

  • Espresso brownies: Add 1–2 teaspoons espresso powder to the cocoa
  • Nutty finish: Sprinkle chopped toasted almonds or coconut over the ganache
  • Holiday finish: Top ganache with holiday sprinkles for special holidays or birthdays
  • Make them fruity: Top with fresh raspberries or chopped strawberries
Easy chocolate ganache brownies sliced and ready to serve.

More brownie recipes you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Sliced chocolate ganache brownies topped with flaky sea salt on parchment paper.

Chocolate Ganache Brownies

Servings: 15 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
0 minutes
Total Time: 55 minutes
Chocolate Ganache Brownies are rich, fudgy and topped with luscious dark chocolate ganache. They're an elevated brownie recipe that's so easy to make!
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Ingredients

  • 2 sticks unsalted butter 8 ounces
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • 4 large eggs
  • 1 cup all purpose flour
  • 1 cup dark chocolate chips

Chocolate ganache:

  • 8 ounces dark chocolate chips
  • 1 cup heavy cream

Instructions 

Prepare the brownies

  • Preheat the oven to 325 degrees. Line a 13×9" baking dish with foil or parchment, and lightly grease with melted butter, oil or cooking spray.
  • Melt the butter in a large pan over low heat. Once melted, add the sugar and cocoa powder and stir well to combine. Continue stirring until the sugar starts to melt and the mixture is very warm to the touch. Remove from heat and stir in the vanilla extract and salt, then set aside to cool slightly, about 10 minutes.
    2 sticks unsalted butter, 2 cups granulated sugar, 1 cup unsweetened cocoa powder, 1/2 teaspoon sea salt, 1 teaspoon vanilla extract
  • Add the eggs to the brownie batter 1 at a time, stirring well after each addition.
    4 large eggs
  • Add the flour, and stir just until incorporated (about 30 strokes or so). Fold in the 1 cup of chocolate chips, then pour into the prepared baking dish and spread evenly.
    1 cup all purpose flour, 1 cup dark chocolate chips
  • Bake for 30-25 minutes or until a toothpick inserted into the center comes out with moist crumbs (not wet batter). Cool completely on a wire rack. This may be done up to a day in advance.

Prepare the ganache:

  • Fill a large sauté pan with about 2-3 inches of water and bring to a low simmer over medium heat. Reduce the heat to low. Place the 8 ounces of dark chocolate chips and the heavy cream in a heat proof bowl, then place in the simmering water. Stir until the chocolate has melted and the mixture has emulsified. If at any point the water gets too hot, remove the chocolate from the water and lower the heat so that the ganache doesn't break.
    8 ounces dark chocolate chips, 1 cup heavy cream
  • Allow the ganache to thicken until it's spreadable (about 5-10 minutes), then pour over the cooled brownies and spread evenly. Sprinkle with flaky sea salt, then let stand until the ganache has set, about 1-2 hours at room temperature or 30 minutes to 1 hour in the refrigerator. Slice into squares with a very sharp knife, and wipe it clean in between cuts. Serve and enjoy!

Notes

  1. Pro tip: Allow the brownies to cool completely before topping with the ganache. From there, make sure the ganache is set before slicing.
  2. Chocolate note: Dark chocolate chips (60–70%) work best for the ganache. You may substitute an equal amount of finely chopped dark chocolate baking bar, or use a combination of semi-sweet and bittersweet chocolate for a balanced ganache.
  3. Slicing the brownies. Make sure the ganache is completely set. Cut the brownies with a sharp knife and wipe it off in between to achieve nice clean slices.
  4. Storing. Refrigerate leftovers in an air tight container for up to 5 days. Allow to come to room temperature before serving for best results.

Nutrition

Serving: 1brownie

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Dessert, Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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