Let me just say this: if you’re the kind of person who believes dessert should be deeply chocolatey, unapologetically rich, and basically impossible to stop eating… you’re about to meet your new best friend. These Chocolate Ganache Gooey Brownies are everything the name promises—fudgy, moist brownies topped with a thick, glossy layer of silky ganache that melts in your mouth. They’re decadent without being overcomplicated, and that ganache layer? Oh, it takes them straight into “next level” territory.

I first made these when I wanted to impress at a potluck without spending all day in the kitchen. Spoiler alert: they disappeared in minutes, and I was immediately asked for the recipe at least five times. Since then, they’ve become my go-to for birthdays, holidays, or just when I need a good chocolate fix.

If you’re looking for a dessert that feels bakery-fancy but is secretly super easy to make, you’re going to love these.

Why You’ll Love This Recipe:

Deep, rich chocolate flavor – Cocoa powder + real chocolate = serious chocolate payoff.
Ultra-gooey texture – Think somewhere between a brownie and molten cake.
That ganache topping – Creamy, dreamy, and makes them feel ultra-luxurious.
One-bowl brownie base – Less mess, more chocolate.
Crowd-pleaser – Always the first thing gone at parties.
Freezer-friendly – Yep, you can stash them for later (if you have any left).
Totally customizable – Add espresso, sea salt, nuts, or a caramel drizzle.

Ingredients You’ll Need:

For the brownies:

Unsalted butter – Melted for that rich, chewy base.
Granulated sugar – Sweetens and gives that crackly top.
Brown sugar – Adds moisture and a slight molasses depth.
Cocoa powder – Unsweetened is best for control over the chocolate intensity.
All-purpose flour – Just enough to hold it all together.
Eggs – Help bind and give that gooey texture.
Vanilla extract – Adds warmth and rounds out the chocolate.
Salt – Don’t skip this—it makes the chocolate pop.
Semi-sweet or dark chocolate chips/chunks – Folded in for pockets of melty chocolate.

For the ganache topping:

Heavy cream – Warmed to pour over chocolate.
Semi-sweet chocolate – Chopped or use good-quality chips.
Butter – For shine and richness.
Optional: pinch of sea salt or espresso powder – Adds an extra kick.

(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Preheat and prepare your pan
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy lifting later. Lightly grease it if you like easy cleanup.

Step 2: Make the brownie base
In a large microwave-safe bowl, melt the butter. Stir in the sugar and brown sugar while it’s still warm—this helps create that shiny top. Add in the eggs and vanilla, whisking until glossy.

Step 3: Mix in the dry ingredients
Stir in the cocoa powder, flour, and salt until just combined. Don’t overmix! Fold in the chocolate chips or chunks. The batter will be thick and luscious.

Step 4: Bake the brownies
Pour the batter into your prepared pan and smooth the top. Bake for 28–32 minutes, or until a toothpick inserted comes out with just a few moist crumbs. Don’t overbake—gooey is the goal.

Step 5: Cool completely
Let the brownies cool in the pan before adding the ganache. If you’re impatient (like me), you can speed things up by chilling them in the fridge.

Step 6: Make the ganache
In a small saucepan or microwave-safe bowl, heat the cream just until it starts to simmer (don’t boil). Pour it over your chopped chocolate and let sit for 2 minutes, then stir until smooth and glossy. Stir in the butter until melted and fully incorporated.

Step 7: Pour and set the ganache
Pour the ganache over the cooled brownies and spread evenly. Chill the whole pan for at least 1 hour, or until the ganache is set enough to slice cleanly.

Step 8: Slice and devour
Use a sharp knife (wipe it between cuts for clean edges) and serve! They’re best at room temp but also amazing cold.

Helpful Tips:

Make ahead magic
These brownies are even better the next day. Make them the night before and let them chill overnight—the texture gets even fudgier, and the ganache sets beautifully.

Storing leftovers
Store in an airtight container at room temp for 2–3 days, or in the fridge for up to 5 days. Just let them sit out for 10 minutes before eating if chilled.

Freezer-friendly too
Slice, wrap individually, and freeze for up to 2 months. Let thaw at room temp or microwave for 10–15 seconds for gooey magic.

Want to level them up?

Sprinkle with flaky sea salt right before baking.
Add a tablespoon of instant espresso to the batter for mocha vibes.
Swirl in peanut butter or raspberry jam before baking.
Use flavored ganache—try mint chocolate or orange zest for something different.

Serving ideas
Warm a square and top with a scoop of vanilla ice cream. Drizzle with extra ganache (yes, more is more). Or enjoy with a hot coffee or glass of red wine—trust me on that last one.

Frequently Asked Questions (FAQs):

Can I make these without the ganache?
You sure can! The brownies are delicious on their own, but the ganache really takes them over the top. Totally your call.

Can I double the recipe?
Yes—double everything and bake in a 9×13-inch pan. Add 5–8 minutes to the baking time, and keep an eye on doneness.

What kind of chocolate is best?
Semi-sweet or dark chocolate (60–70%) works best for ganache. For the batter, use quality chips or a chopped bar for rich, melty pockets.

Are they super sweet?
They’re definitely rich, but not tooth-achingly sweet. The dark chocolate balances the sugar. You can always reduce sugar slightly if preferred.

Can I make them gluten-free?
Yes! Substitute with a 1:1 gluten-free baking flour blend. Brownies are pretty forgiving with GF swaps.

Preparation Time:

Prep time: 15 minutes
Bake time: 30 minutes
Cool + chill time: 60–90 minutes
Total time: About 2 hours (hands-on time: 25 minutes)
Yields: 9–12 rich, ganache-topped squares

These Chocolate Ganache Gooey Brownies are a staple in my house—especially when I need a little chocolate comfort or want to wow friends without a ton of effort. I make them more often than I probably should (but never regret it), and they’ve never let me down.

Give them a go and tell me how you top yours—classic ganache, a sprinkle of sea salt, maybe a scoop of ice cream on top? I’d love to hear what you think, so don’t be shy: leave a comment or share a photo when you make them. Happy baking, friend!