{"id":238836,"date":"2025-05-12T21:58:45","date_gmt":"2025-05-12T21:58:45","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/chocolate-ganache-brownies-olive-mango\/"},"modified":"2025-05-12T21:58:45","modified_gmt":"2025-05-12T21:58:45","slug":"chocolate-ganache-brownies-olive-mango","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=238836","title":{"rendered":"Chocolate Ganache Brownies |\u00a0Olive & Mango"},"content":{"rendered":"


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These fudgy and delicious brownies with a rich chocolate ganache layer are the ultimate decadent dessert. Moist, fudgy brownies and creamy ganache that stay moist for days which makes them perfect for making the night before and serving the next day. The brownie base is seriously rich and fudgy, perfectly chewy brownies with some bonus texture from the chocolate chips in the batter that makes them so addicting. The brownies are made in one bowl or saucepan and the ganache is simple to make as well. Just the kind of treat that I\u2019m always craving and it never disappoints!<\/p>\n

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This recipe comes form a very special book and I\u2019m sorry it took me so long to feature a recipe from it! The hardest part was choosing a recipe to feature because everything in Earth To Table Bakes by Bettina Schormann & Erin Schietsel is amazing looking. I chose the brownies because I can\u2019t resist a chocolate treat and I know you guys love brownies just as much as I do. These two special ladies met eachother at the Ancaster Mill<\/a> a place well known not only for being a very pretty venue but spectacular food and well known for its epic Sunday brunch! I have been for dinners, brunch, lunch and showers and weddings and the quality and attention to detail is always amazing. They went on to open and work together at Earth to Table: Bread Bar<\/a> – with three locations serving up delicious baked goods both sweet and savoury, pizza and more! (2 in Hamilton and 1 in Guelph). The concept of earth to table has always appealed to me – always! Eating local, in season is goals! I am always drawn to restaurants that offer it and love them just like I love the Bread Bar and this awesome book! These two talented pastry chefs have shared some of the best recipes so that us home cooks and bakers can better our skills and improve the quality of our baking! The book is split into these sections: Cookies, Bars & Squares, Scones, Muffins and Biscuits, Loaves & Cakes, Doughnuts, Puffs and other Yeasted Goods, Pies and Tarts, Four recipes for Each Season, and Staples. The recipes in the book are so clear and straightforward with excellent step by step photos for those trickier more involved recipes – which is priceless if you ask me. Almost everything is dog eared in this book and I can\u2019t wait to bake my way through it!!! Make sure to visit the restaurant if you are in the Hamilton\/Guelph area – it\u2019s well worth it and definitely get your hand on a copy of the book<\/a> – you will love it!<\/p>\n

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Ingredients For The Brownies<\/h2>\n
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  • SUGAR:<\/strong> I use granulated white sugar – but feel free to swap out a \u00bc cup of it with light brown sugar if you wish<\/li>\n
  • BUTTER:<\/strong> I use unsalted butter to control amount of salt in the recipe<\/li>\n
  • COCOA POWDER:<\/strong> You will need 1 cup cocoa powder – I use a good quality unsweetened cocoa powder for this recipe<\/li>\n
  • ESPRESSO POWDER:<\/strong> This is totally optional. Instead of adding an obvious coffee flavour, the addition of instant espresso powder to these brownies makes the chocolate\u2019s flavor really shine. Feel free to bump it up by adding an additional teaspoon if a more intense coffee flavour suits your taste. But if you prefer the brownies without that is fine too.<\/li>\n
  • SALT:<\/strong> Balances the flavours<\/li>\n
  • EGGS:<\/strong> Helps bind and adds richness and structure to the batters<\/li>\n
  • PURE VANILLA EXTRACT:<\/strong> Always adds a warm flavor to all sweet baked goods<\/li>\n
  • ALL PURPOSE FLOUR:<\/strong> This is to give these brownies some structure.<\/li>\n
  • SEMI SWEET CHOCOLATE:<\/strong> When it comes to the brownie batter feel free to use semi sweet chocolate chips for stiring into the batter if you wish or chopped chocolate.<\/li>\n
  • VARIATIONS:<\/strong> How about a teaspoon of your favorite extract or flavoring (almond, orange, hazelnut)? A tablespoon of your favorite flavored booze will do the trick, instead of an extract- maybe Frangelico, Grand Marnier, etc. Or you can add some chopped nuts like pecans, almonds, walnuts or hazelnuts. Match the nuts in the brownie to the flavor of your choice (so if you use Frangelico, add toasted hazelnuts to the batter\u2026 almonds with Amarettto\u2026 you get it). Top with chopped nuts to sprinkles if you wish<\/li>\n<\/ul>\n

    For the Ganache<\/strong><\/p>\n

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    • SEMI SWEET CHOCOLATE:<\/strong> Use a good-quality bar of chocolate, around 55-60% cacao. Don\u2019t use chocolate chips for the ganache, as they contain ingredients that prevent them from melting very smoothly, which makes a lumpy ganache.<\/li>\n
    • BUTTER:<\/strong> I use unsalted butter so I can control amount of salt in the recipe<\/li>\n
    • HEAVY WHIPPING CREAM:<\/strong> You need the high fat content of heavy whipping cream for a rich, creamy consistency to your ganache. 35% or more\n<\/li>\n<\/ul>\n

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      \"Chocolate<\/p>\n

      How To Make Ganache Iced Brownies<\/h2>\n

      I love a good one bowl baking recipe and these brownies are defiantly that. I typically make them in a medium\/large saucepan over very low heat – patient stirring instead of a double broiler. I feel like I can control the temperature better but feel free to make them either in the sauce pan or large bowl over double broiler. Here are the basic steps – full instructions in recipe card below:<\/p>\n

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      1. Over a double broiler or in a medium size saucepan over LOW HEAT<\/strong> place the butter, cocoa powder, sugar, espresso powder and salt (all the dry ingredients except the flour), STIR<\/strong> gently until smooth. Be patient – it will go from grainy to smooth. Allow to cool off the heat for 5 minutes.<\/li>\n
      2. WHISK<\/strong> in eggs and vanila<\/li>\n
      3. FOLD<\/strong> the flour and chocolate chips to the wet ingredients<\/li>\n
      4. POUR<\/strong> batter into prepared pan and bake<\/li>\n
      5. COOL<\/strong> brownies while you make ganache<\/li>\n
      6. For Ganache – HEAT CREAM<\/strong><\/li>\n
      7. POUR<\/strong> hot cream over chopped chocolate and butter – allow to sit a few minutes then stir gently until smooth<\/li>\n
      8. POUR & SMOOTH<\/strong> over the room temperature brownies<\/li>\n
      9. CHILL<\/strong> to set<\/li>\n
      10. SLICE & ENJOY!<\/strong>\n<\/li>\n<\/ol>\n

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        Chocolate Ganache Brownies Tips<\/h2>\n
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        • Use great quality chocolate for this recipe is key to achieving the luscious chocolate flavour of your brownie dreams<\/li>\n
        • You do want to be sure the melted butter and sugar have some time to cool before adding your eggs, otherwise you might end up with scrambled egg brownies which is less than appealing.<\/li>\n
        • Pouring the ganache will be easier of it\u2019s still a tad warm, since it thickens as it cools. I found the ganache in this particular recipe quite runny so I actually allowed it to cool several minutes before pouring it over the brownies. You want it pourable but not soupy. If yours is thin just set it aside a while stirring it occasionally to test for thickness and once it\u2019s a bit thicker pour it over the bronwies.<\/li>\n
        • Let brownies sit at cool room temperature for 2-4 hours until completely set. You can refrigerate them if you\u2019re in a hurry, for 1-3 hours but the ganache will lose its shiny finish<\/li>\n
        • Personally I always chill them to set in the fridge for at least 2 hours before slicing to ensure you get those nice clean slices<\/li>\n
        • When making ganache – Stir gently when making the ganache topping to ensure that it doesn\u2019t split<\/li>\n
        • Don\u2019t over-heat the cream while making ganache or this can cause the ganache to separate since it will over-heat the chocolate. It is important for the chocolate to melt slowly for the ganache to be nice and smooth.<\/li>\n
        • Cut the brownie bars into neat squares, lift the brownies out of the pan by grabbing the edges of the parchment paper and lifting the whole slab onto a cutting board. Use a sharp chef\u2019s knife to cut the brownies, wiping the knife clean in between each cut.\n<\/li>\n<\/ul>\n

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          How should I store leftovers?<\/h2>\n

          Store the brownie bars in an airtight container preferably refrigerated for up to 4-5 days. You can also wrap them individually and freeze for 3-6 months, pulling a brownie out to thaw whenever you want a quick treat.<\/p>\n

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          More Desserts You Will Love<\/h2>\n

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