Thank you so much for stopping by, my sweet-toothed friends! Today, I’m sharing one of my most indulgent, show-stopping recipes: Best Brownie with Caramel Ganache. Imagine a fudgy, chocolate-rich brownie topped with a silky layer of buttery caramel ganache—each bite melts in your mouth like pure magic. These aren’t just brownies; they’re a full-on dessert experience.
If you love rich chocolate desserts, this recipe will be your new go-to. And hey, don’t forget to subscribe to my email list so you never miss a cozy kitchen recipe like this one!
Overview of Recipe Content
These brownies belong in the “special occasion but easy enough for any day” category. Bake them for holidays, dinner parties, or those nights when only something decadent will do.
Why you’ll love them:
- Ultra-fudgy brownies with deep cocoa flavor.
- A luscious caramel ganache that elevates them from homemade treat to bakery-worthy.
- Perfect balance of sweet, salty, and chocolatey goodness.
- Freezer-friendly, so you can make ahead and enjoy later.
What they taste like:
Dense and gooey with a slight crackly top, these brownies are pure chocolate bliss. The caramel ganache adds a creamy, buttery sweetness with just a touch of salt that makes the chocolate flavor pop.
Ingredients You’ll Need:
For the Brownies:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder (the richer, the better!)
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
For the Caramel Ganache:
- 1 cup heavy cream
- 1 cup granulated sugar
- 4 tablespoons unsalted butter
- ½ teaspoon sea salt
- 6 oz semi-sweet chocolate, chopped
Tools Needed:
- 8×8-inch baking pan
- Mixing bowls
- Whisk and spatula
- Small saucepan
- Heatproof bowl
Suggested Substitutions & Additions:
- Swap semi-sweet chocolate for dark if you prefer a richer taste.
- Add chopped pecans or walnuts to the brownie batter for crunch.
- Top with flaky sea salt for a salted caramel brownie twist.
How to Make Best Brownie with Caramel Ganache
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and line your baking pan with parchment paper.
- Make the Brownies: In a mixing bowl, whisk together melted butter and sugar until smooth. Add eggs and vanilla, whisking until combined. Stir in cocoa powder, flour, baking powder, and salt. The batter will be thick and glossy.
- Bake: Spread the batter evenly into the prepared pan. Bake for 22–25 minutes until set but still slightly soft in the center. (Don’t overbake—fudgy brownies are the goal!) Let them cool completely.
- Make the Caramel Ganache: In a saucepan over medium heat, melt sugar until it turns amber. Carefully whisk in butter and cream (watch out—it will bubble!). Stir until smooth, then add salt. Pour hot caramel over chopped chocolate in a bowl. Let sit for 2 minutes, then whisk into a glossy ganache.
- Assemble: Pour ganache over cooled brownies and spread evenly. Chill for at least 1 hour to set before slicing into squares.
Tip: Lick the spatula while you wait. Chef’s treat!
What to Serve with Best Brownie with Caramel Ganache
These brownies pair beautifully with:
- A scoop of homemade vanilla ice cream.
- Fresh berries for a tart contrast.
- A cappuccino or espresso for an elegant after-dinner dessert.
- A drizzle of extra caramel sauce for the ultimate indulgence.
Tips for Making It Perfect
- Use good quality cocoa powder for a richer brownie.
- Don’t overbake—check at 22 minutes for fudgy perfection.
- Cool brownies before topping, or the ganache will melt into them.
- For extra shine, whisk the ganache until silky and glossy.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keep in the fridge for up to 5 days for a firmer ganache.
- Freezer: Wrap individual brownies in parchment, then foil. Freeze up to 3 months. Thaw in the fridge overnight.
General Information
Brownies are an American classic, but the caramel ganache gives them a French-inspired twist. This dessert is especially loved around holidays like Christmas and Valentine’s Day—because chocolate and caramel never go out of style!
Frequently Asked Questions
1. Can I use store-bought caramel?
Yes! If you’re short on time, stir store-bought caramel into warm cream and pour over chocolate for a quick ganache.
2. Can I double the recipe?
Absolutely. Use a 9×13-inch pan and bake a few minutes longer.
3. What if my caramel seizes up?
Add a splash of warm cream and whisk until smooth again.
4. Can I make them gluten-free?
Swap flour with a 1:1 gluten-free blend and follow the same directions.
Conclusion
These Best Brownie with Caramel Ganache are decadent, elegant, and absolutely unforgettable. If you loved this recipe, you’ll also enjoy my Chocolate Chip Banana Bread and Peanut Butter Cookies.
Happy baking, friends!
Interactive Elements
If you make this recipe, please leave a review below—I’d love to hear how it turned out. And don’t forget to share your brownie photos on Pinterest at Poulef Pinterest or tag me on Instagram!
Nutritional Information (per serving, approx.)
| Calories | Protein | Carbs | Sugar | Fat | Saturated Fat | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 310 | 4g | 38g | 28g | 16g | 9g | 2g | 120mg |
Best Brownie with Caramel Ganache – An Irresistible Chocolate Dessert
- Total Time: 45 minutes
- Yield: 12 brownies 1x
- Diet: Vegetarian
Description
These Best Brownies with Caramel Ganache are fudgy, gooey, and topped with a silky caramel chocolate ganache. Perfect for holidays, celebrations, or anytime you crave something decadent.
Ingredients
1 cup all-purpose flour
2 large eggs
1 cup granulated sugar
½ cup unsweetened cocoa powder
½ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
1 cup heavy cream
1 cup granulated sugar
4 tablespoons unsalted butter
½ teaspoon sea salt
6 oz semi-sweet chocolate, chopped
Instructions
1. Preheat oven to 350°F (175°C). Line and grease an 8×8-inch pan.
2. Whisk butter and sugar. Add eggs, vanilla, then stir in cocoa, flour, baking powder, and salt.
3. Spread batter into the pan. Bake 22–25 minutes until set but fudgy. Cool completely.
4. Melt sugar in a saucepan until amber. Stir in butter and cream carefully, then salt.
5. Pour hot caramel over chocolate, rest 2 minutes, whisk until smooth.
6. Spread ganache over brownies. Chill 1 hour before slicing.
Notes
Don’t overbake for fudgy brownies.
Top with flaky sea salt for a salted caramel twist.
Store leftovers in fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310
- Sugar: 28g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
