Ina Garten Brownies with Ganache
Ina Garten’s brownies are a classic, made with high-quality chocolate, butter, and eggs for a dense, fudgy texture. The addition of a thick chocolate ganache topping elevates them, adding a creamy, melt-in-your-mouth finish that makes them irresistible.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 12-16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Brownies:
- 1 cup unsalted butter
- 8 ounces bittersweet chocolate, chopped
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Ganache:
- 8 ounces semisweet chocolate, finely chopped
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven – Set the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Melt butter and chocolate – In a heatproof bowl, melt the butter and bittersweet chocolate over a double boiler, stirring until smooth. Let it cool slightly.
- Whisk eggs and sugar – In a large bowl, whisk together the eggs, sugar, and vanilla extract until light and fluffy.
- Combine wet and dry ingredients – Sift together the flour, cocoa powder, baking powder, and salt, then fold them into the wet mixture.
- Bake the brownies – Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let the brownies cool completely.
- Prepare the ganache – Heat the heavy cream and butter in a saucepan until just simmering. Pour over the chopped semisweet chocolate and let sit for 2 minutes. Stir until smooth, then mix in the vanilla extract.
- Spread the ganache – Pour the ganache over the cooled brownies, spreading evenly with a spatula.
- Chill before slicing – Refrigerate for at least 1 hour to allow the ganache to set before cutting into squares.