Chocolate Ganache Brownies with Raspberry Jam
These Chocolate Ganache Brownies are a chocolate lover’s dream. A layer of fudge brownies, topped with raspberry jam and a silky chocolate ganache creates the perfect bite.
This is one of my favorite recipes that I’ve made all year.
It is THAT good!
I love a rich, chocolate dessert and rarely think anything is “too sweet”.
The chocolate ganache adds an extra layer of indulgence to the brownies and I am not upset about it.
Despite a few added steps to make the chocolate ganache, this recipe is very easy to make!
Main Ingredients
- Salted Butter
- Coconut Oil or Olive Oil
- Granulated Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Cocoa Powder (unsweetened)
- Semi-Sweet Chocolate Chips
- Flake Sea Salt
Is Ganache Easy to Make?
Yes!
I was always so intimidated by chocolate ganache.
Thinking it would be too difficult and fancy for me to make. However, that is not the case!
Chocolate ganache is so easy to make and once you make it, you’ll want to keep making it because it is SO delicious.
It adds an extra layer of chocolate indulgence to this brownie recipe.
How to Make Chocolate Ganache Brownies with Raspberry Jam
- First, start by making the brownies
- Preheat the oven to 350 degrees F
- Line an 8×8 baking pan with parchment paper and spray with nonstick
- Add the hot butter, oil and sugar into a large mixing bowl. Whisk quickly for about 2 minutes
- Whisk the 2 eggs together in a small bowl before adding into the batter
- Add the eggs and vanilla extract into the batter
- Whisk until combined
- Add in the flour and cocoa powder
- Fold into the batter until JUST combined. (You don’t want to over mix the batter so that we get that perfect crinkly brownie top)
- Next, fold in the chocolate chips
- Pour into the lined 8×8 pan that’s lined with parchment paper and spread into an even layer
- Bake for 23-26 minutes
- Remove from the oven when a toothpick comes out clean without any batter
- While the brownies bake, let’s make the chocolate ganache
- To a saucepan, add the semi-sweet chocolate chips, heavy cream and salted butter
- Heat over medium, whisking until melted and combined
- Remove from heat and let cool to room temperature
- Once the brownies are cooled to room temperature, spread the jam in an even layer on top of the brownies
- Pour over the chocolate ganache and spread in an even layer
- Chill in the fridge for 1-2 hours or until set
- Slice and top the ganache brownies with sea salt flakes
- Enjoy!
Frequently Asked Questions
Yes! All you have to do is substitute the flour for Gluten Free All Purpose Flour at a 1:1 ratio.
The brownies are done baking when a toothpick comes out of the center clean. However, once removed from the oven, they will continue to bake slightly in the pan as they cool down.
Yes! They should be fully chilled before adding the jam on top.
Store in an airtight container in the fridge for up to 5 days. However, you can also store in a freezer-safe container in the freezer for up to 1 month.
Chocolate Ganache Brownies with Raspberry Jam
Ingredients
Brownie Ingredients
- 2/3 cup salted butter, hot and melted
- 1 tbsp coconut oil or olive oil, liquid form
- 1 1/8 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 tbsp vanilla extract
- 1/2 cup all purpose flour
- 1/2 cup cocoa powder , unsweetened
- 1/2 cup semi-sweet chocolate chips
- 10 oz raspberry jam, for filling between brownie and ganache
Chocolate Ganache
- 1/2 cup heavy cream
- 6 oz semi-sweet chocolate
- 2 tbsp salted butter
- flake sea salt, for topping on ganache once set
Instructions
- First, start by making the brownies
- Preheat the oven to 350 degrees F
- Line an 8×8 baking pan with parchment paper and spray with nonstick
- Add the hot butter, oil and sugar into a large mixing bowl. Whisk quickly for about 2 minutes
- Whisk the 2 eggs together in a small bowl before adding into the batter
- Add the eggs and vanilla extract into the batter
- Whisk until combined
- Add in the flour and cocoa powder
- Fold into the batter until JUST combined. (You don't want to over mix the batter so that we get that perfect crinkly brownie top)
- Next, fold in the chocolate chips
- Pour into the lined 8×8 pan that's lined with parchment paper and spread into an even layer
- Bake for 23-26 minutes
- Remove from the oven when a toothpick comes out clean without any batter
- While the brownies bake, let's make the chocolate ganache
- To a saucepan, add the semi-sweet chocolate chips, heavy cream and salted butter
- Heat over medium, whisking until melted and combined
- Remove from heat and let cool to room temperature
- Once the brownies are cooled to room temperature, spread the jam in an even layer on top of the brownies
- Pour over the chocolate ganache and spread in an even layer
- Chill in the fridge for 1-2 hours or until set
- Slice and top the ganache brownies with sea salt flakes
- Enjoy!