Chocolate Ganache Walnut Brownies

 

These delicious brownies with a rich chocolate ganache layer are the ultimate decadent dessert. Moist, fudgy brownies and creamy ganache that stay moist for days which makes them perfect for making the night before and serving the next day. The brownie is rich and decadent and perfectly chewy. 

 Chocolate Ganache Walnut Brownies

 

2 cups sugar

1 cup unsalted butter, cubed

1 cup dark cocoa powder

1 teaspoon instant espresso powder

1 teaspoon kosher salt

5 large eggs at room temperature

2 teaspoons pure vanilla extract

¾ cup all-purpose flour

1 cup chopped semisweet chocolate chips 

Preheat the oven to 350° degrees.  Line the bottom and sides of a 13 × 9-inch baking dish with parchment paper, leaving a 1-inch overhang on all sides. Or grease pan with cooking spray.

 

 

 

 

 

 

 

 

 

 

 

In a double boiler, or a large stainless-steel bowl placed over a large saucepan of simmering water, or in a large sauce pan over low heat: combine the sugar, butter, cocoa powder, espresso powder, and salt. Cook, stirring occasionally, until the butter is completely melted and the mixture is smooth and glossy.

Remove the bowl from the heat and let the mixture cool slightly, about 5 minutes. Whisk the eggs into the chocolatey mixture one at a time. Add the vanilla and stir to combine.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold in the flour and semisweet chocolate chips until no pockets of white flour remain. Transfer the batter to the prepared baking dish.

Bake for 20 to 30 minutes, or until a cake tester/toothpick comes out with a few moist crumbs. Let brownies cool to room temperature in the baking dish over wire rack.

For the Ganache 

12 ounces chopped semisweet chocolate

4 tablespoons unsalted butter, room temperature

2 cups heavy cream 

Place the semisweet chocolate and butter in a large bowl. In a small saucepan over medium heat, bring the cream just barely to a simmer not a boil. Pour the cream over the chocolate and butter. Let stand for 5 minutes, then stir with a spatula until combined and smooth. Spoon the ganache over the brownies in an even layer and place in the fridge for 2 hours or until ganache is set.

 

 

 

 

 

 

 

 

 

 

 

 

 

Use the parchment paper overhang to lift the brownies out of the baking dish. Place them on a clean cutting board and pull the parchment paper away from the brownies. Run a sharp knife under hot water for about 30 seconds to heat it up. Dry the knife with a clean kitchen towel. While the knife is still hot, cut the brownies into 18 squares, cleaning the knife after each cut. This will help create very clean, crisp cuts.

Serve immediately with a sprinkle of sea salt and/or nuts or add some caramel on top . 

 

If you want to save any leftovers, lol…. store in an airtight container in the fridge for up to 4 days.