Fudgy Chocolate Brownies with Simple Ganache

These brownies are rich, dense, and have that coveted crackly top.

Ingredients

Instructions

1. Prepare the Batter

1. Preheat and Prep: Preheat your oven to 350∘F (175∘C). Line an $8\times 8$ inch metal baking pan with parchment paper, allowing the paper to hang over the sides for easy removal later.
2. Melt Chocolate & Butter: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in $30$-second intervals), melt the butter and the $4$ oz of chocolate. Stir until completely smooth. Remove from heat and let cool for a few minutes.
3. Mix Wet Ingredients: In a separate bowl, whisk together the sugar, eggs, and vanilla extract until just blended and slightly lighter in color (about $1$ minute). Do not over-whisk, as this incorporates air and results in a cakey texture instead of fudgy.
4. Combine: Gently stir the melted chocolate mixture into the egg mixture until just combined.
5. Add Dry Ingredients: Sift the flour, cocoa powder, and salt directly over the wet ingredients. Fold the mixture gently with a rubber spatula until just combined. Stop mixing when only a few streaks of flour remain. Fold in the optional chocolate chips. Do not overmix.

2. Bake

1. Bake: Pour the batter into the prepared pan and spread evenly.
2. Bake for 25-30 minutes. The edges should look set, and the center should no longer be jiggly. A toothpick inserted into the center should come out with moist, fudgy crumbs, not wet batter.
3. Cool: Transfer the pan to a wire rack and let the brownies cool completely before cutting (about $2$ hours). This is crucial for a fudgy texture and clean slices.

3. Make the Simple Ganache Drizzle

1. Place the $2$ oz of finely chopped chocolate in a small, heatproof bowl.
2. Heat the heavy cream in a small saucepan until it just begins to simmer (or in the microwave until very hot).
3. Pour the hot cream over the chopped chocolate. Let it sit for $5$ minutes, then stir until the ganache is completely smooth and glossy.

4. Beautiful Presentation Tips

• Cutting: Once the brownies are completely cool, use the parchment paper overhang to lift them out of the pan. Place them on a cutting board. Use a large, sharp knife and wipe the blade clean with a damp towel between every cut for perfectly neat squares.
• Garnish: Drizzle the ganache artistically over the cooled, cut brownies. For an extra touch, sprinkle with a pinch of flaky sea salt before serving.
• Serving: Serve the brownies slightly warm (they can be microwaved briefly) with a scoop of vanilla bean ice cream and fresh raspberries or strawberries for a beautiful, decadent plating.