This decadent treat has a soft brownie base and a smooth ganache top, that’s perfect for anyone who loves chocolate. The ganache is a cinch to make, and it’s made with two simple ingredients, whipping cream and chocolate chips. Enjoy!
Ingredients
3 large eggs -room temperature
3/4 cup sugar
1/2 cup canola oil
2 tsp vanilla
1/3 cup cocoa powder
1/2 cup flour
1 tsp baking powder
1/3 cup chopped pecans
1 cup mini chocolate chips
3/4 cup 35% whipping cream
Type of chocolate
You can use milk chocolate, semi-sweet, or dark chocolate for the ganache sauce, it just depends on what you like. I like to use semi-sweet chocolate, not only for my ganache, but for all my baking. I just find that milk chocolate is too sweet for my liking.
Directions
- Line a 8x8 inch baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Put the cocoa powder, flour, and baking powder into a sifter.
- Gradually sift and whisk the dry ingredients into the wet ingredients.
- Fold in the pecans.
- Pour the batter into the baking tin.
- Bake for 26-28 minutes or until you can pierce the middle of the brownie with a toothpick and it comes out mostly clean.
- Keep the brownie in the tin until it’s cooled.
- Put the mini chocolate chips and the whipping cream in a small saucepan and heat on medium-low.
- Whisk often until the chocolate chips are melted and the mixture is smooth. This won't take long. Don’t over heat because the ganache will turn out too thick.
- Remove from the heat and cool. Whisk often as the ganache cools down and thickens.
- The ganache doesn’t have to be fully cooled. Slightly warm is best.
- Pour the ganache on top of the brownie in the center and spread it out evenly.
- Let the ganache set for a bit.
- Carefully lift the brownie out of the tin.
- Run a knife along the edges of the brownie as you peel off the parchment paper.
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