Extra Fudgy Brownies with Ganache Frosting

There is nothing better than a batch of soft, chewy brownies with a nice crinkly top. Well, correction, there is one thing better: a chewy and fudgy brownie that’s frosted with a rich chocolate ganache. Bonus points if sprinkles are added.

These brownies were born out of a chocolate craving mixed with an untimely stand mixer malfunction (if you consider dropping a stand mixer a malfunction). As a result, this recipe does not use an electric mixer and can be made with just a glass bowl and a spatula.

This brownie recipe is the best of both worlds. With ultra chewy edges and a fudgy, moist center, these brownies are sure to win over your taste buds. Even better, these brownies can be made in one bowl. Both melted chocolate and cocoa powder are used to give these brownies their melt-in-your-mouth chocolatey flavor.

Ingredient Notes and Substitutions

Unsalted butter: This recipe calls for unsalted butter. The butter does not need to be softened. Instead, it will be combined and melted together with the oil and water. The butter ensures a tasty brownie.

Vegetable oil: Vegetable oil is the key to a chewy brownie. This recipe combines oil and butter to get the right mix of flavors and textures. Canola oil is a great substitute for vegetable oil.

Water: The water will be heated with the oil and butter. Together these hot liquids will be used to bloom the cocoa powder. Blooming cocoa powder helps bring out and enhance its rich, chocolatey flavor.

Semisweet chocolate chips: I like to use semisweet chocolate chips for this recipe because they are very accessible and easy to work with. If you do not have chocolate chips, 3 oz of semisweet chocolate in bar form will also work.

Unsweetened cocoa powder: I prefer to use Hershey’s special dark cocoa when making these brownies. The dark cocoa creates a deep, rich color and flavor. Regular unsweetened cocoa powder will work just as well.

Eggs: This recipe calls for one whole egg and two egg yolks. The two additional egg yolks help create the brownie’s chewy texture.

All-purpose flour: Whenever a recipe calls for flour, it is important to measure the flour out correctly.

8×8 pan: I prefer to use an 8×8 baking pan in this recipe. I line the pan with parchment paper to make brownie removal quick and easy. If you do not have a 8×8 pan or prefer thinner brownies, a 9×9 pan will work just as well. If using the larger pan, the brownies may finish baking a few minutes earlier.

How to Make Chewy Brownies?

Step 1: Combine the butter, oil, and water in a large microwave safe bowl. Heat in 30 second intervals until the butter is completed melted.

Step 2: Add cocoa powder to melted liquids and whisk until completely combined and smooth. This will bloom the cocoa powder which will help bring out its flavor.

Step 3: Add the semisweet chocolate chips to the bloomed cocoa powder mixture. The residual heat should melt the chocolate. Mix until completely melted and combined. If the chocolate does not melt completely, heat in microwave in 30 second intervals until chocolate is melted.

Step 4: Mix in the granulated sugar to the bowl. Allow combined mixture to cool for 2-3 minutes before adding the eggs.

Step 5: Once cooled, add the eggs, egg yolk, and vanilla extract and corn syrup. Vigorously whisk for one minute. This will help form the brownie’s notorious crinkly top.

Step 6: Add the flour, salt and baking soda to the bowl and mix until almost all the flour is incorporated.

Step 7: Fold in the mini chocolate chips until evenly distributed.

Step 8: Pour batter into a parchment lined 8×8 pan and bake at 350 degrees Fahrenheit for 27-30 minutes. The top of the brownie should be shiny and an inserted toothpick should come out with a few moist crumbs.

Step 9: Allow brownies to cool completely before removing from pan.

How to Make Chocolate Ganache?

These brownies are a homerun all by themselves. Adding a little bit of chocolate ganache puts these brownies over the edge. Below is a quick rundown of how to make a super simple chocolate ganache.

Step 1: Heat cream in microwave until hot and simmering.

Step 2: Measure out chocolate chips into a heat resistant bowl. Pour hot cream over chocolate and let sit for approximately 5 minutes.

Step 3: After 5 minutes, whisk chocolate and cream together until smooth and no lumps remain.

Step 4: Cover ganache with plastic wrap and chill in fridge until brownies are baked and cooled.

How to Store Chewy Brownies?

Brownies can be left at room temperature for a few hours. Brownies not eaten right away can be stored in an air tight container in the fridge for up to 4 days.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @the.little.baker.who.could on Instagram.