by georginaeliza 40 Comments
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These chocolate ganache gooey brownies are a dream come true. The brownies are rich, chocolatey, gooey and have a beautifully crackly top (a staple for any brownie!). They are topped with a chocolate peanut ganache which make these brownies even more indulgent and special.
Brownies are a staple bake in my household. They are easy, simple and always delicious… and who doesn’t love a brownie?! To make these even better, they are completely plant-based but don’t worry. They don’t miss out on any gooeyness or flavour- they are perfect and I urge you to make them as soon as you can!
You can see how much I love brownies by just how many brownie recipes I am accumulating on my site. For example, these biscoff brownies, white chocolate brownies or even coco pops brownies are all amazing variations on the beloved brownie. These chocolate ganache gooey brownies are up there with one of my all-time favourites though.
Jump to:
- Ingredients
- Instructions
- SUBSTITUTIONS
- VARIATIONS
- EQUIPMENT
- STORAGE
- TOP TIP
- Chocolate Ganache Brownies
Ingredients
In this recipe you will use some classic ingredients like flour, sugar, chocolate and peanut butter. The brownies are super easy to make, using only 8 ingredients. The ganache is even easier to make, using only 2 ingredients.
- Flour
- Chocolate
- Sugar
- Cocoa Powder
- Salt
- Butter
- Vanilla Extract
- Soy Milk
- Peanut Butter
See recipe card below for full quantities and Instructions.
Instructions
This recipe is simple in its process. You will start by making the wet ingredients before moving on to the dry ingredients. The wet ingredients consist of milk, butter, vanilla and chocolate. This will form a beautiful, glossy mixture. The dry ingredients simply consists of flour and salt. After making them separately, you will combine to form your glorious brownie batter.
Make wet / dry ingredients
Bake
Combine
Pour ganache on top
SUBSTITUTIONS
This recipe is already dairy-free and vegan. However, there are still some substitutions you may like to make.
- Peanut Butter- instead of using peanut butter for the ganache you could use biscoff spread or any other kind of nut butter. You could also make a ganache out of equal parts coconut milk and chocolate. This would make another decadent, delicious ganache!
- Flour- instead of plain white flour, you could use gluten free flour to make this gluten free. I recommend a 50/50 gluten-free flour.
VARIATIONS
If you fancy something a bit different, you could spice this recipe up and swap/ change things out to make it your favourite ganache brownie ever!
- Fruit - you could add raspberries or blueberries to the brownie batter if you wanted a fruity element.
- White Chocolate - you could sub the darker chocolate out for white chocolate in the brownie and ganache. This will make the recipe much sweeter but still very delicious.
- Without the ganache - you could keep this brownie simple and just make the brownie layer. I promise it won't disappoint without the ganache. The ganache is simply an added luxury.
EQUIPMENT
Use a baking tray with a removable bottom for the brownies. As stated in my top tip, this really will change your brownie making experience - making your life 100x easier. In terms of other ingredients, you will really only need basic kitchen equipment like a mixing bowl, saucepan and spoon!
STORAGE
Store the brownies in an airtight container at room temperature. Good for 4-5 days. To try out my other recipe that uses the same chocolate peanut ganache topping but with a crunchy bottom instead, followthis link.
TOP TIP
Use a baking tray with a removable bottom! This sounds simple but it will make a world of a difference when you are trying to get the brownies out of the pan. I often get asked how these brownies look so neat and its really no skill of my own... it is simply using the removable bottom and pushing the brownie up, leaving it neat and tidy!
Chocolate Ganache Brownies
These chocolate ganache brownies are the perfect, easy, plant-based treat. The brownie is gooey and fudgy whilst the chocolate peanut ganache is smooth and sweet. I hope you love these as much as I do!
5 from 2 votes
Print RecipePin Recipe
Prep Time 20 minutes mins
Cook Time 20 minutes mins
Cooling Time 1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Dessert
Cuisine American
Servings 9 Brownies
Calories 422 kcal
Ingredients
- 375 g Chocolate I used a sweet dark chocolate, but use whatever you prefer
- 3 tablespoon Creamy Peanut Butter
- 160 g Plain White Flour
- 250 g White Caster Sugar
- ½ teaspoon Salt
- 120 g Unsalted Butter
- 1 ½ tablespoon Vanilla Extract
- 120 ml Soy Milk
- 60 g Cocoa powder
Instructions
Pre-heat your oven to 180°C/ 356°F. Line your baking tray with baking paper and grease the sides with a small amount of vg butter. Note, I used a small 15cm baking tray with a removable bottom for this recipe. If your baking tray is bigger, bear in mind that your brownies will be thinner than mine photographed. To combat this, you could increase the ingredient amounts.
In a saucepan, melt your butter on a low heat. Once melted, add your milk, sugar and vanilla extract and combine. Then add 150g (0.8 cup) of the chocolate. Take off the heat and continue stirring until the chocolate is completely melted.
In a large bowl, sieve the flour, cocoa powder and salt. Combine together with a spoon.
Pour the wet ingredients into the large bowl with the dry ingredients. Mix together.
Pour the brownie batter into the lined baking tray. Bake for 20 minutes.
After the 20 minutes, remove the brownies from the oven. They should have developed a crackly top but will still be lovely and gooey in the middle. Leave the brownies to completely cool.
Once the brownies are completely cool, it's time to make the chocolate peanut ganache topping! In a saucepan, melt the remaining chocolate (225g / 1 ? cups). Once melted take the chocolate off of the heat. Mix the creamy peanut butter into the chocolate until all combined.
Pour the ganache on top of the brownies immediately after you have made it. Leave it to set in the fridge (at least 1 hour).
Sprinkle on some flakey salt, cut them up and ENJOY! I hope you love them.
Nutrition
Calories: 422kcalCarbohydrates: 71gProtein: 13gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 29mgSodium: 171mgPotassium: 810mgFiber: 19gSugar: 30gVitamin A: 385IUVitamin C: 1mgCalcium: 90mgIron: 8mg
Keyword Brownies, chocolate, easy, ganache, quick, Vegan
Tried this recipe?Let us know how it was!
More Chocolate
- Chocolate Ganache Banana Bread
- Chocolate Hazelnut Yoghurt Pops
- Mango White Chocolate Yoghurt Pops
- White Chocolate Brownies
Reader Interactions
Comments
Gayatri Sharma
Hi these brownie recipe looks delicious
Just a small query so we have to keep it refrigerated for it to set or outside at room temperature after the ganache is poured over the brownie!Reply
georginaeliza
Hey! Great question- if you want it to be set quicker, I would put it in the fridge. It will still take at least an hour but it will be quicker than leaving it at room temp. I hope you love them! 🙂
Reply
Louise
I don't normally leave reviews for recipes but I wanted to for this one because these are probably the best brownies I've ever had. They were so easy to make, it took hardly any time to get them in the oven, and they were perfect to eat after pouring the ganache on and leaving in the fridge for an hour or so. I also loved the idea of putting peanut butter in the ganache - it makes it taste even richer without having an overwhelming flavour of peanut. The texture of the brownie is perfectly squidgy, as the stage where they're in the fridge means they don't dry out while they're cooling. I will definitely make these again!georginaeliza
Thank you so much for this review! I am so glad you love these 🙂
Ed
Hello! This looks amazing! Gonna bale it this weekend! After baking and finishing the brownie with the ganache, this brownie could be stored at room temperature or need to be stored in the fridge? Thanks so much
Reply
georginaeliza
Hey Ed! So glad you like the look of the recipe. I hope you enjoy it! Yes, you can absolutely just leave them at room temp. I actually recommend they be stored at room temp in an airtight container once they’ve been made. If you make the ganache and leave it to set at room temp (instead of fridge) it will just take slightly longer to set the ganache. But not an issue at all! Let me know how you get on 🙂
Carla
Hey! Can you tell us how did you make the ganache
Reply
georginaeliza
Hey! The recipe for the Ganache is within this recipe! Georgina 🙂
alex
hi! i’m from SG and stumbled across ur account. This looks amazing but i just wanted to ask
1. what kind of peanut butter brand do you recommend / any tips on choosing the right peanut butter?
2. can soy milk be replaced with other kinds of milk?Reply
georginaeliza
Hey! Good questions. So the PB needs to be any PB which is creamy- a good example of this is Sun-Pat. You can buy other brands that are a similar texture too.
Yes, soy milk could be replaced with other milks. I haven’t tried it with others but it should work absolutely fine!
Let me know if you have any other questions 😊Reply
Keshvi Patel
Hi,
Would it be possible to use cookie butter instead of the peanut butter! Not a big fan of peanut butter
Thank you 🙂Reply
georginaeliza
Hey lovely! Yes absolutely- I think this would work so well and be very delicious! Let me know how it goes ☺ï¸
Reply
Basanti
Hi
Looks yum! I’m going to bake these for a charity event. Should there be some baking powder? Can I use gluten free flour?
ThanksReply
georginaeliza
Hey! Aw amazing- thank you for choosing my recipe! Yes, I don’t see any issue with this- just use your favourite GF flour 😊
Reply
Daisey
These looks delicious and, I am definitely going to be making these. What size of pan are you using?
Reply
georginaeliza
Hey! I used a square 15cm baking tin. I will email you the link to the one I use 😊
Reply
Ade
How do you turn it out of the pan so perfectly without the brownie getting stuck to the pan
georginaeliza
I use a pan with a removable bottom so you simply have to push the bottom of the pan up to get it out of the baking tin! If you line the bottom with baking paper and grease the sides with butter this is easy to do!
sofi
hi, I'm sadly allergic to peanuts, so how can i replace the peanut butter?
Reply
georginaeliza
Hey! You could replace with any other nut butter or even Biscoff spread 🙂 Georgina
Kristi
Hi there! What kind of chocolate do you use?
Reply
georginaeliza
Hey! I use a sweet dark chocolate. But it is really down to your preference. You could choose a milk choc if that's what you prefer! 🙂
Reply
Gillian
Thank you for the recipe 💜
Reply
georginaeliza
No worries, thank you for making them! 😀
Reply
Wendy Chua
Hi, can use coconut sugar or dates instead of white sugar?
georginaeliza
Hey! Yes of course. Sounds good 🙂
Chrissy
How can I make a chocolate ganache? My daughter sadly hates peanut butter
Reply
georginaeliza
Hey Chrissy. You could replace the PB with cookie butter. Or you could do equal parts chocolate and coconut milk - this makes a beautiful ganache too! I hope this helps 🙂
Reply
Yas
Hi Georgina! I am just baking this brownie and am so excited as it looks absolutely amazing.
I will alsno not use PB for the ganache. Bought coconut milk for it as you mention in the above comment. When you say to use equal parts of choc and coconut milk, would it be 225gr choc and 225gr coconut milk?TIA xx
georginaeliza
Hey! How did it go?? I hope you enjoyed it! The 225g each would probably produce a lot of ganache so 150/150 would probably work. It just depends how much ganache you want! Did it turn out how you wanted in the end? Let me know 🙂
Yas
It turned out okay but i think i used a bit too much coconut milk. Will try again with the ration you mention x
georginaeliza
Amazing! To get a ganache that sets well you do need equal parts of chocolate and coconut milk. If anything slightly more chocolate than coconut milk would be better 🙂 let me know how it goes!
Leanne
Is white sugar granulated or caster? Looks amazing!!
Reply
georginaeliza
Hey lovely! I would go with caster sugar. I hope you enjoy them :)
Reply
Leanne
Thanks so much! Looking forward to making them, just checking is 180 for fan oven or should I reduce to 160 for fan oven? Thanks again!
georginaeliza
It is 180 fan. Let me know how you get on 🙂
Jenny
Am I crazy or is there no measurement for cocoa?Reply
georginaeliza
Hey! No you are not crazy. I literally just updated my entire website and that got omitted somehow. I have added the correct measurement for the cocoa powder now. Thanks for noticing 🙂
Reply
B
Hi! Can I omit the peanut butter if I don't have it? What can I replace it with?
Reply
georginaeliza
Hey! You can use any other nut butter or make a ganache with chocolate and cream!
Reply
