Blueberry Ganache Brownies

Blueberry Ganache Brownies are a fudgy brownie topped with a delicious chocolate ganache frosting. They are so decadent and perfect for any chocolate lover!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Cool Time 2

Total Time 3 15

Servings

Calories 209kcal

Author Meghan

Equipment

aluminum foil

Ingredients

For the Brownies:

cooking or baking spray
5 ounces semisweet or bittersweet chocolate chopped
2 ounces unsweetened chocolate chopped
8 Tablespoons butter 1 stick, cut into quarters
3 Tablespoons cocoa powder natural or Dutch-processed
3 large eggs
1 ¼ cups sugar 8¾ ounces
2 teaspoons vanilla extract
½ teaspoon table salt
1 cup unbleached all purpose flour 5 ounces

For the Blueberry Ganache:

6 oz semisweet chocolate chips
1 cup fresh or frozen blueberries
¼ cup sugar
¼ cup heavy cream
2 T butter

Instructions

Prepare the Brownies:

Adjust an oven rack to the lower-middle position and heat the oven to 350°F.
Line an 8-inch square baking pan with two pieces of foil that extend beyond the edges of the pan (to serve as handles to lift the cooled brownies out of the pan). Spray the foil with vegetable oil spray or baking spray with flour.
cooking or baking spray
Melt the chocolates and butter in a medium heatproof bowl set over a saucepan of barely simmering water (or in the top of a double boiler), stirring occasionally, until smooth.
5 ounces semisweet or bittersweet chocolate, 2 ounces unsweetened chocolate, 8 Tablespoons butter
Whisk in the cocoa powder until smooth. Set aside to cool slightly.
3 Tablespoons cocoa powder
Whisk the eggs, sugar, vanilla, and salt together in a medium bowl until combined, about 15 seconds. Whisk the warm chocolate mixture into the egg mixture. Using a wooden spoon, stir in the flour until just combined.
3 large eggs, 1 ¼ cups sugar, 2 teaspoons vanilla extract, ½ teaspoon table salt, 1 cup unbleached all purpose flour
Transfer the batter to the prepared pan. Using a spatula, spread the batter into the corners and smooth the surface. Bake until slightly puffed and a toothpick or wooden skewer inserted into the center of the brownies comes out with a few moist crumbs attached, 35 to 40 minutes.
Cool the brownies on a wire rack to room temperature, about 2 hours.

Make the Ganache:

Place the chocolate chips in a large mixing bowl and set aside.
6 oz semisweet chocolate chips
Place the blueberries and sugar in a small saucepan over medium heat. Cook and stir until the mixture becomes sauce-like and bubbly. Pour into a sieve or strainer that is placed over the bowl containing the chocolate chips to catch the blueberry liquid. Discard the remaining blueberries.
1 cup fresh or frozen blueberries, ¼ cup sugar
Bring the cream and butter to just below boiling in a small saucepan over medium heat. Pour the hot mixture over the chocolate and let stand for 30 seconds. Stir the mixture until smooth. The ganache should be warm when used for spreading.
¼ cup heavy cream, 2 T butter

Frost the Brownies:

Using an offset icing spatula, carefully spread the ganache over the brownies.
Allow the ganache to set at room temperature before slicing. If you prefer cleaner slices, refrigerate the brownies to solidify the ganache prior to slicing.

Slice the Brownies:

Loosen the edges with a paring knife and lift the brownies from the pan using the foil extensions.
Cut the brownies into 25 squares (5 rows across each way).
The cut brownies can be wrapped in plastic wrap and refrigerated for up to 5 days.

Notes

You're Gonna Bake It After All

bakeitafterall.com

Nutrition