I’ve prepared this meal a few times recently, and it never stops being enjoyable!
Preheat your oven to 350°F (175°C). Grease a 9×13-inch disposable aluminum foil pan or line it with parchment paper.
In a medium saucepan, melt the butter and chopped chocolate over low heat, stirring until smooth. Remove from heat and let cool slightly.
In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Beat until well combined.
Gradually add the melted chocolate mixture to the sugar and egg mixture, stirring until smooth.
In a separate bowl, whisk together the flour, salt, and cocoa powder. Gently fold the dry ingredients into the chocolate mixture until just combined.
Pour the batter into the prepared pan, spreading it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
While the brownies are baking, prepare the ganache by heating the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chopped chocolate, stirring until smooth and glossy.
Once the brownies have cooled slightly, drizzle the ganache over the top, swirling it with a spatula for a decorative finish.
Allow the ganache to set before cutting the brownies into squares and serving.
Variations & Tips
For a nutty twist, fold in a cup of chopped walnuts or pecans into the batter before baking. If you prefer a hint of spice, add a teaspoon of cinnamon or a pinch of cayenne pepper to the dry ingredients. For a more intense chocolate flavor, use dark chocolate in both the brownie batter and ganache. You can also experiment with different extracts, such as almond or peppermint, to add a unique flavor profile to your brownies.
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