Chocolate Walnut Brownies with Chocolate Ganache

Ingredients

For the Brownies:

• 1 cup (225 g) unsalted butter

• 1 ½ cups (300 g) granulated sugar

• 1 cup (200 g) brown sugar (lightly packed)

• 4 large eggs (room temperature)

• 2 tsp vanilla extract

• 1 cup (120 g) all-purpose flour

• 1 cup (100 g) unsweetened cocoa powder (sifted)

• ½ tsp salt

• 1 tsp baking powder

• 1 cup (175 g) semi-sweet chocolate chips

• 1 cup (120 g) chopped walnuts (reserve a handful for topping)

For the Ganache:

• 1 cup (175 g) semi-sweet chocolate chips

• ½ cup (120 ml) heavy cream

• 1 tbsp unsalted butter (optional, for shine)

Instructions

1. Prepare the Pan & Oven

• Preheat oven to 175°C (350°F).

• Line a 9×13-inch baking pan with parchment paper and lightly grease it.

2. Make the Brownie Batter

1. In a saucepan over low heat, melt the butter until smooth.

2. Remove from heat, whisk in both sugars until combined.

3. Add eggs one at a time, whisking well after each. Stir in vanilla extract.

4. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.

5. Gradually fold dry mixture into wet mixture (don’t overmix).

6. Fold in chocolate chips and chopped walnuts.

3. Bake

• Pour batter into prepared pan, smooth the top, and sprinkle reserved walnuts over it.

• Bake for 28–35 minutes or until a toothpick comes out with moist crumbs (not wet batter).

• Let brownies cool completely before adding ganache.

4. Prepare Ganache

1. Heat heavy cream in a small saucepan until just simmering (don’t boil).

2. Pour hot cream over chocolate chips in a bowl. Let sit for 2 minutes.

3. Stir until smooth; add butter for extra shine if desired.

4. Pour ganache over cooled brownies and spread evenly.

5. Let set for 30 minutes before cutting.

Serving

• Slice into squares with a sharp knife.

• Store in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.