Fudge Brownies with White Chocolate Ganache Filling
It’s not a secret that I’m not a huge chocolate person. Do I like it? Yes I do, but I will ALWAYS choose vanilla or caramel over chocolate!
It’s not easy for me to come up with chocolate recipes but I want to give my people what they want. So, brownies it is! With a touch of white chocolate (my favorite chocolate) these brownies are so incredibly fudgy and delicious you’ll be in chocolate heaven!
The most important thing to have in mind when baking these is to let them cool until they are almost to room temperature. Because of their fudge- like texture, if you cut into them too early, they will ooze out and it will be hard to get nice clean squares. If you like a messy chocolate brownie, then by all means, don’t wait and dig into these babies ASAP!
How I made these Chocolate Fudge Brownies with White Chocolate Ganache Filling:
Preheat the oven to 350°.
In the bowl of an electric mixer, mix the eggs and white sugar for 1 minute.
Add the brown sugar and beat on high speed for 2 more minutes.
In a microwave safe bowl, melt the butter along with the cocoa for 1 minute on high.
Mix them well once the butter is melted.
Add the butter mixture into the egg mixture and mix until just combined.
Tip! Scrape the bottom of the bowl to make sure all ingredients are being incorporated.
Add the vanilla and the 1/5 of the heavy cream and mix in.
Coat the semi sweet chocolate chips in 1 tablespoon of flour.
Add the semi sweet chocolate chips in to the mixing bowl. Combine them into the mixture.
Add 1 pinch of salt to 1 cup of flour. Add the salted flour into the bowl of the electric mixer and mix until just combined. No more than 10 seconds!!
Tip! It is important to not over mix at this point, the more you mix the denser the brownies will be.
In a microwave safe bowl melt the white chocolate chips and 1/4 cup heavy cream. Whisk to combine them. I find that 1 minute on high works perfectly.
Line the baking pan with parchment paper. Use enough paper so that the sides are longer than the sides of the pan, this allows for easy removal of the brownies from the pan.
Spray the parchment paper with a little bit of baking non stick spray. It won’t hurt to be extra safe about removing the brownies.
Pour half of the brownie batter into the baking pan. Spread evenly throughout the bottom of the pan.
Pour the white chocolate ganache over the first layer of brownie batter.
Leave about 1/2 inch separation between the sides of the pan and the white chocolate ganache.
Tip! As much as you can, avoid getting any ganache towards the edges the pan, white chocolate cooks quicker than semi sweet chocolate and it can result into slightly burned white chocolate edges.
Pour the rest of the brownie batter over the white chocolate ganache and spread it evenly to cover the ganache completely.
Bake the brownies for 35 minutes. If you like them firmer and less fudge-like, bake them for 40 minutes and allow them to cook off completely.
Tip! A fudge-like brownie will be runny if cut into it too early after baking. The more you wait the firmer they will be.
Chocolate Fudge Brownies with White Chocolate Ganache Filling
Equipment
- 12' x 12' baking pan
- electric mixer
Ingredients
- 3 extra large eggs
- 1 cup sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 sticks butter melted
- 1 cup cocoa
- 1/2 cup semi sweet chocolate chips
- 1 cup all purpose flour plus 1 tablespoon
- 1/2 cup heavy cream
- 1 cup white chocolate chips
- 1 pinch salt
Instructions
- Preheat the oven to 350°.
- In the bowl of an electric mixer, mix the eggs and the white sugar for 1 minute on high.
- Add the brown sugar and mix in for 2 more minutes in high.
- In a microwave safe bowl, melt the butter along with the cocoa. 1 minute on high should do it.
- Mix them well once the butter is melted. Add the butter cocoa mixture into the egg mixture and mix until just combined.
- Add the vanilla and 1/4 of a cup of heavy cream and mix in.
- In a small bowl, coat the semi sweet chocolate chips in 1 tablespoon of flour.
- Add the semi sweet chocolate chips in to the brownie batter in the mixing bowl.
- Add 1 pinch of salt to 1 cup of flour and add the flour into the bowl of the electric mixer and mix until just combined.
- In a microwave safe bowl melt the white chocolate chips and 1/4 cup heavy cream. About 1 minute on high will do.
- Whisk to combine them until the mixture is smooth and without clumps.
- Line the baking pan with parchment paper. Use enough paper so that the sides are longer than the sides of the pan.
- Spray the parchment paper with a little bit of baking non stick spray.
- Pour half of the brownie batter into the baking pan. Spread evenly throughout the bottom of the pan.
- Pour the white chocolate ganache over the first layer of brownie batter. Leave about 1/2 inch separation between the sides of the pan and the white chocolate ganache.
- Pour the rest of the brownie batter over the white chocolate ganache and spread it evenly to cover the ganache completely.
- Bake the brownies for 35-40 minutes.
- If you like them softer and runny, bake them for 35 minutes and allow them to cool off almost completely. If you like them former bake for 40 minutes and low to cool completely.