Chocolate Ganache Brownies – Rich, Gooey & Vegan-Friendly

Chocolate Ganache Brownies are the answer to every dessert lover’s dream but let’s be honest: how many times have you bitten into a brownie only to find it dry, crumbly, or lacking that deep chocolate intensity you crave? It’s disappointing, especially when you’re expecting pure indulgence.

Here’s my promise: these Chocolate Ganache Brownies deliver everything you want fudgy centers, rich chocolate flavor, and a glossy ganache topping that melts on your tongue. Even better? They’re completely vegan-friendly, proving that plant-based treats can be just as decadent as traditional ones.

I’m Emeli, and if there’s one thing I’ve learned in my years of cooking from scrambling eggs as a kid to perfecting recipes in professional kitchens it’s that great desserts don’t need complicated ingredients or techniques. They just need heart, quality chocolate, and a little patience. These brownies were born from my travels through European cafés and late-night kitchen experiments, where I discovered that coconut cream makes the silkiest ganache imaginable.

In this guide, I’ll walk you through everything: why this recipe works so beautifully, how to choose the best chocolate, preparation tips for perfect texture, step-by-step instructions, pro secrets for bakery-quality results, creative variations, and answers to your most common brownie questions.

Why This Chocolate Ganache Brownies Recipe Works

There’s a reason these Chocolate Ganache Brownies have become a staple at FoodFansy they combine simplicity with show-stopping results. Here’s what makes them special:

• Uses pantry-friendly ingredients – No specialty items required; coconut oil and almond milk are affordable swaps that create incredible texture
• Foolproof vegan formula – The coconut cream ganache sets perfectly without any dairy, giving you that professional bakery finish
• Ready in under an hour – Active prep time is minimal, though chilling the ganache requires patience (trust me, it’s worth the wait)
• Perfect for any occasion – Whether you’re hosting a dinner party, bringing dessert to a potluck, or simply treating yourself on a Wednesday night, these brownies fit the moment

Choosing the Right Chocolate for Chocolate Ganache Brownies

The chocolate you select can make or break your Chocolate Ganache Brownies. Here’s how to choose wisely:

Best Chocolate for This Recipe

For the ganache layer, vegan dark chocolate chips with 60-70% cacao create the ideal balance of sweetness and rich chocolate flavor. Higher percentages (75%+) can taste too bitter against the sweet brownie base, while anything below 60% may be too sugary. Look for brands that list cocoa mass or cocoa butter as the first ingredient this indicates quality chocolate that will melt smoothly.

For the cocoa powder in the brownie base, Dutch-processed cocoa offers a smoother, less acidic flavor, though natural cocoa powder works beautifully too if that’s what you have on hand.

Buying Tips

When shopping for chocolate, check the ingredient list carefully. Many dark chocolate chips contain milk derivatives, so if you’re keeping these brownies vegan, verify the label says “dairy-free” or “vegan.” Brands like Enjoy Life, Lily’s, and Hu Kitchen offer reliable vegan options. At bulk stores, you can often find high-quality dark chocolate chunks at better prices than pre-packaged chips.

Substitutions

Don’t have dark chocolate chips? Chop a vegan dark chocolate bar into small pieces it melts just as smoothly. If you’re not following a vegan diet, feel free to use regular semi-sweet chocolate chips and heavy cream instead of coconut cream. For a more intense chocolate experience, add 1-2 tablespoons of espresso powder to the brownie batter it amplifies the cocoa flavor without making the brownies taste like coffee.

Ingredients & Prep for Chocolate Ganache Brownies

Success with Chocolate Ganache Brownies starts with proper preparation and quality ingredients. Let’s break it down:

Brownie Base Essentials

The foundation of these brownies relies on simple staples:

• All-purpose flour provides structure without making them cakey
• Granulated sugar creates those signature crackly tops
• Cocoa powder delivers deep chocolate flavor throughout
• Melted coconut oil keeps them incredibly moist (refined coconut oil has no coconut taste)
• Almond milk adds moisture while keeping things plant-based
• Vanilla extract enhances all the chocolate notes

Before you begin, measure everything carefully. Baking is chemistry, and accurate measurements ensure your brownies have that perfect fudgy texture rather than turning out cakey or dense.

Ganache Preparation

The ganache is where magic happens. You’ll need just three ingredients: vegan dark chocolate chips, coconut cream (the thick cream from a can of full-fat coconut milk not coconut milk beverage), and a pinch of salt to balance the sweetness.

Chill your coconut milk can overnight so the cream separates easily from the liquid. When you open it, scoop out only the thick cream on top, leaving the watery liquid behind (save it for smoothies).

Pantry Staples

Keep these basics stocked for spontaneous brownie baking:

• Parchment paper for easy removal from the pan
• Quality vanilla extract (not imitation)
• Fine sea salt to enhance chocolate flavor
• Baking powder for a slight lift without making them fluffy

Step-by-Step Cooking Instructions for Chocolate Ganache Brownies

Let’s walk through the process of creating perfect Chocolate Ganache Brownies from start to finish.

Pre-Cooking Prep for Chocolate Ganache Brownies

Start by preheating your oven to 350°F (175°C) an accurate temperature is crucial, so use an oven thermometer if yours tends to run hot or cold. Line your 8×8-inch baking pan with parchment paper, leaving overhang on two sides to act as handles later. This makes removing the brownies effortless.

Ensure all your ingredients are at room temperature, especially the almond milk and melted coconut oil. Cold ingredients can cause the coconut oil to solidify in little clumps, creating uneven texture. If your coconut oil is solid, gently melt it in the microwave for 20-30 seconds or place the container in warm water.

Baking Method for Chocolate Ganache Brownies

In a large bowl, whisk together your dry ingredients: flour, sugar, cocoa powder, baking powder, and salt. Make sure there are no lumps of cocoa powder sifting helps, but thorough whisking works too.

In a separate bowl, combine the melted coconut oil, almond milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Don’t overmix you want a smooth batter, but overworking the flour develops gluten, which makes brownies tough rather than tender.

Pour the batter into your prepared pan, using the spatula to spread it evenly into the corners. Bake for 25-30 minutes. The key here is underbaking slightly insert a toothpick into the center, and it should come out with a few moist crumbs clinging to it, not completely clean. The brownies will continue cooking slightly as they cool, and this ensures that fudgy texture we’re after.

Ganache Topping for Chocolate Ganache Brownies

While your brownies cool completely (this is non-negotiable warm brownies will melt the ganache into a mess), prepare your ganache. Place the vegan dark chocolate chips in a heat-safe bowl.

In a small saucepan, warm the coconut cream over low heat until it just begins to steam don’t let it boil, as this can cause the fats to separate. Pour the warm cream over the chocolate chips, add a pinch of salt, and let it sit undisturbed for 2 minutes. This allows the heat to gently melt the chocolate.

After 2 minutes, whisk the mixture from the center outward in small circles. As you whisk, the chocolate and cream will emulsify into a silky, glossy ganache. If you notice any unmelted chocolate bits, return the bowl to the warm stovetop (heat off) and continue whisking until smooth.

Cooling and Setting for Chocolate Ganache Brownies

Once your brownies are completely cool I mean room temperature cool, which takes about an hour pour the ganache over the top. Use an offset spatula or the back of a spoon to spread it evenly to the edges.

Now comes the hardest part: patience. Refrigerate the brownies for at least 1 hour, or up to 4 hours if you want the ganache to set firm. This chilling time allows the ganache to achieve that perfect sliceable consistency. When you’re ready to serve, use the parchment paper overhang to lift the entire brownie slab out of the pan, then slice with a sharp knife (wipe the blade between cuts for clean edges).

Pro Tips for Perfect Chocolate Ganache Brownies

Want bakery-quality Chocolate Ganache Brownies every single time? These insider tricks will get you there.

Avoiding Common Texture Issues with Chocolate Ganache Brownies

The biggest mistake home bakers make is overbaking. Remember: brownies continue to cook from residual heat even after you remove them from the oven. Pull them when the center still looks slightly underdone they’ll firm up as they cool.

Another texture killer? Overmixing the batter. Once you add the wet ingredients to the dry, stir just until no flour streaks remain. Those few extra stirs develop gluten, turning fudgy brownies into tough ones.

For the ganache, temperature control matters. If your coconut cream is too hot when you pour it over the chocolate, you risk splitting the ganache (where the fats separate). Keep it warm, not hot steaming but not bubbling.

Tool Recommendations for Chocolate Ganache Brownies

Invest in these few items for consistent results:

• Metal 8×8-inch baking pan conducts heat evenly (glass pans take longer and can cause over-browned edges)
• Offset spatula makes spreading ganache smooth and professional-looking
• Sharp chef’s knife for clean cuts through the ganache layer
• Parchment paper is absolutely essential for easy removal

Storage & Reheating for Chocolate Ganache Brownies

Store these brownies in an airtight container in the refrigerator for up to 5 days the ganache keeps them incredibly moist. You can also freeze individual brownie squares wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw in the fridge overnight or at room temperature for an hour.

If you prefer warm brownies, reheat individual squares in the microwave for 10-15 seconds. The ganache will soften beautifully, creating an almost molten chocolate experience.

Flavor Variations for Chocolate Ganache Brownies

These Chocolate Ganache Brownies are delicious as written, but why not experiment? Here are some creative twists:

Adding Mix-Ins to Chocolate Ganache Brownies

Fold 1/2 cup of any of these into your brownie batter before baking:

• Chopped walnuts or pecans for crunch and a classic brownie feel
• Vegan chocolate chunks for extra pockets of melted chocolate
• Dried cherries for a sophisticated sweet-tart contrast
• Espresso powder (1-2 tablespoons) to deepen the chocolate flavor

Ganache Flavor Variations for Chocolate Ganache Brownies

Transform the ganache by stirring in:

• 1 tablespoon peppermint extract for mint chocolate brownies (perfect for holidays)
• 2 tablespoons peanut butter whisked into the warm ganache for a Reese’s-inspired treat
• 1 teaspoon orange zest for sophisticated chocolate-orange brownies
• 1/4 teaspoon cayenne pepper for Mexican hot chocolate brownies with a spicy kick

Dietary Adaptations for Chocolate Ganache Brownies

Already vegan, these brownies are flexible for other needs:

• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking blend
• Refined sugar-free: Use coconut sugar instead of granulated sugar (brownies will be slightly darker)
• Nut-free: Replace almond milk with oat milk or soy milk

Serving Suggestions for Chocolate Ganache Brownies

Chocolate Ganache Brownies are stunning on their own, but these pairings take them to the next level:

Serve them alongside a scoop of vegan vanilla ice cream the contrast of cold creaminess against warm, fudgy brownie is unbeatable. For a more elegant presentation, dust the plate with cocoa powder and add fresh raspberries or sliced strawberries. The tartness of berries cuts through the richness beautifully.

For beverage pairings, consider:

• Strong black coffee or espresso – the bitterness balances the sweet chocolate
• Oat milk latte – keeps the entire experience plant-based and creamy
• Red wine – a fruity Merlot or rich Cabernet Sauvignon complements dark chocolate
• Dessert wine – try a tawny port or late-harvest Zinfandel for an indulgent pairing

If you’re serving these at a party, cut them into small squares (you can get 16 bite-sized pieces from an 8×8 pan) and arrange them on a platter with fresh mint leaves for color. They also make thoughtful homemade gifts stack a few in a clear bag tied with ribbon.

FAQs About Chocolate Ganache Brownies

Can I make Chocolate Ganache Brownies without coconut products?

Absolutely. For the brownie base, substitute the coconut oil with any neutral vegetable oil or melted vegan butter. For the ganache, use full-fat oat cream or cashew cream instead of coconut cream both create wonderfully smooth ganache when heated and poured over chocolate.

Why is my ganache for Chocolate Ganache Brownies grainy or separated?

This usually happens when the coconut cream is too hot when added to the chocolate, or if water accidentally gets into the mixture. To fix split ganache, add 1-2 tablespoons of room-temperature coconut cream and whisk vigorously it should come back together. To prevent this, heat the cream gently and ensure all utensils are completely dry.

Can I double this Chocolate Ganache Brownies recipe?

Yes! Double all ingredients and bake in a 9×13-inch pan. The baking time will increase to 35-40 minutes, so check for doneness with the toothpick test. The ganache can be doubled as well, though you may have extra which is never a bad problem to have.

How do I get clean cuts when slicing Chocolate Ganache Brownies?

The secret is a sharp knife, refrigerated brownies, and patience. After chilling, use a large chef’s knife and wipe the blade clean with a damp towel between each cut. This removes chocolate residue and ensures each slice looks bakery-perfect.

Are these Chocolate Ganache Brownies safe for people with allergies?

As written, they’re dairy-free, egg-free, and can easily be made nut-free by using oat milk instead of almond milk. They do contain gluten and soy (if using soy-based chocolate chips), so check labels carefully if you have multiple allergies. Always verify that your chocolate chips are produced in an allergen-free facility if cross-contamination is a concern.

Can I make the Chocolate Ganache Brownies ahead of time?

These are perfect make-ahead desserts. Bake the brownies up to 2 days in advance, wrap tightly, and store at room temperature. Add the ganache the day you plan to serve them, or make the entire recipe 1-2 days ahead and keep refrigerated. The flavors actually deepen after a day, making them even more delicious.

Conclusion

There you have it the ultimate guide to creating Chocolate Ganache Brownies that are rich, fudgy, and crowned with silky vegan ganache. These brownies prove that plant-based baking can be every bit as indulgent as traditional recipes, without compromising on taste or texture.

Now it’s your turn: preheat that oven, gather your ingredients, and treat yourself to homemade brownies tonight. Whether you’re baking for a special occasion or simply because Monday needs more chocolate, these brownies deliver pure joy in every bite.

Join the thousands of home cooks at FoodFansy who’ve already fallen in love with this recipe. Snap a photo of your creation, share your favorite variation, and let’s keep the conversation going because the best recipes are the ones we make together.

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Chocolate Ganache Brownies – Rich, Gooey & Vegan-Friendly

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• Author: Emily
• Total Time: 45 mins
• Yield: 9 brownies 1x
• Diet: Vegan

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Description

These Chocolate Ganache Brownies are rich, gooey, and 100% vegan. Perfectly fudgy with a silky ganache topping pure dessert bliss!

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Ingredients

Scale 1x2x3x

1 cup all-purpose flour

1 cup granulated sugar

1/2 cup cocoa powder

1 tsp baking powder

1/4 tsp salt

1/2 cup melted coconut oil

3/4 cup unsweetened almond milk

1 tsp vanilla extract

1 cup vegan dark chocolate chips

1/2 cup coconut cream

Pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan.

2. Mix dry ingredients together in a large bowl.

3. Add wet ingredients and stir until smooth.

4. Pour into pan and bake for 25–30 minutes.

5. Cool completely before adding ganache.

6. Heat coconut cream and pour over vegan chocolate.

7. Whisk until smooth and spread over brownies.

8. Chill for 1 hour before slicing.

Notes

For extra depth, add 1 tsp instant coffee to the batter.

Store leftovers in an airtight container for up to 1 week.

Freeze for up to 3 months.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 brownie
• Calories: 210
• Sugar: 18g
• Sodium: 85mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Chocolate Ganache Brownies, vegan brownies, gooey chocolate dessert