Imported from Instagram

Chocolate Ganache Brownies

Name: Chocolate Ganache Brownies
Prep time: 20 min
Cook time: 20 min
Total time: 100 min
Yield: 9 servings
Cuisine: American
Ingredients: 375 g Chocolate (Sweet dark chocolate or another chocolate of choice; 150 g for the brownie batter and the remaining 225 g for the ganache); 3 tbsp Creamy peanut butter (For the ganache); 160 g Plain white flour; 250 g White caster sugar; 0.5 tsp Salt; 120 g Unsalted butter (Plus a small amount for greasing the pan); 1.5 tbsp Vanilla extract; 120 ml Soy milk; 60 g Cocoa powder; Flaky salt (For sprinkling on top)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Rich, fudgy chocolate brownies topped with a smooth, sweet chocolate-peanut ganache. The brownie layer bakes up with a crackly top and gooey center, then chills to set beneath the ganache.

9 servings100 minAmerican

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Ingredients

375 g Chocolate (Sweet dark chocolate or another chocolate of choice; 150 g for the brownie batter and the remaining 225 g for the ganache)
3 tbsp Creamy peanut butter (For the ganache)
160 g Plain white flour
250 g White caster sugar
0.5 tsp Salt
120 g Unsalted butter (Plus a small amount for greasing the pan)
1.5 tbsp Vanilla extract
120 ml Soy milk
60 g Cocoa powder
Flaky salt (For sprinkling on top)

Steps

1
Preheat the oven to 180°C (356°F). Line a small 15 cm baking tray—ideally one with a removable bottom—with baking paper, then grease the sides with a small amount of butter.
2
In a saucepan over low heat, melt the butter. Add the soy milk, caster sugar, and vanilla extract, and stir to combine.
3
Add 150 g of the chocolate to the saucepan. Take the pan off the heat and stir until the chocolate is completely melted.
4
In a large bowl, sieve together the flour, cocoa powder, and salt. Stir to combine.
5
Pour the wet mixture into the bowl of dry ingredients and mix until combined.
6
Pour the brownie batter into the prepared tray and bake for 20 minutes.
7
Remove the brownies from the oven. They should have a crackly top and remain gooey in the middle. Leave them to cool completely.
8
Once the brownies are completely cool, melt the remaining 225 g chocolate in a saucepan. Take it off the heat, then mix in the peanut butter until fully combined.
9
Immediately pour the ganache over the brownies. Refrigerate for at least 1 hour, until set.
10
Sprinkle with flaky salt, cut into pieces, and serve.

Notes

The source recommends a small 15 cm baking tray with a removable bottom; a larger tray will make thinner brownies. Store in an airtight container at room temperature for 4–5 days. The linked recipe page's structured data is used here; its quantities and method differ from the Instagram caption.