Chocolate Brownies with Filling and Ganache

ByMadison Rae
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Why Make This Recipe

Chocolate Brownies with Filling and Ganache are a delightful treat that can make any day feel special. These brownies are rich, fudgy, and packed with flavor. They are perfect for parties, holidays, or just a sweet craving at home. The filling adds a surprising touch, and the ganache on top elevates them even more. Trust us, once you taste these brownies, you’ll want to make them again and again!

How to Make Chocolate Brownies with Filling and Ganache

Ingredients:

  • For the Brownies:
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • For the Filling:
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • For the Ganache:
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Directions:

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, melt the butter. Stir in the sugar, eggs, and vanilla until well combined.
  3. In another bowl, mix the flour, cocoa powder, salt, and baking powder. Gradually add this to the wet ingredients and mix until just combined.
  4. For the filling, beat the cream cheese, powdered sugar, and vanilla together until smooth.
  5. Pour half of the brownie batter into the prepared pan. Spread the cream cheese filling over it, then pour the remaining brownie batter on top.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool in the pan.
  7. To make the ganache, heat the heavy cream until just boiling, then pour it over the chocolate chips. Stir until smooth.
  8. Once the brownies are completely cool, pour the ganache on top and let it set before cutting into squares.

How to Serve Chocolate Brownies with Filling and Ganache

Serve these brownies warm or at room temperature. They are amazing by themselves, but you can also add a scoop of vanilla ice cream or a dollop of whipped cream on top for an extra special treat. Garnish with chocolate shavings or berries for a lovely presentation.

How to Store Chocolate Brownies with Filling and Ganache

Store the brownies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. They also freeze well! Just wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw in the fridge before enjoying.

Tips to Make Chocolate Brownies with Filling and Ganache

  • Make sure all your ingredients are at room temperature for the best results.
  • Don’t overmix the batter; just mix until combined for fudgy brownies.
  • If you like nuts, feel free to add some chopped walnuts or pecans into the brownie batter.

Variation

You can easily switch up the filling to suit your tastes. Try adding peanut butter instead of cream cheese, or use a fruit jam for a fruity twist!

FAQs

1. Can I make these brownies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.

2. How do I know when the brownies are done?

The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.

3. Can I use a different type of chocolate for the ganache?

Yes! You can use dark chocolate, milk chocolate, or even white chocolate for a different flavor.

Enjoy making and indulging in these chocolate brownies with filling and ganache! They truly are a dream come true! 🍫✨

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Chocolate Brownies with Filling and Ganache

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 16 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Rich and fudgy chocolate brownies with a cream cheese filling and topped with a smooth ganache.

Ingredients

Scale
  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
  2. In a large bowl, melt the butter. Stir in the sugar, eggs, and vanilla until well combined.
  3. In another bowl, mix the flour, cocoa powder, salt, and baking powder. Gradually add this to the wet ingredients and mix until just combined.
  4. For the filling, beat the cream cheese, powdered sugar, and vanilla together until smooth.
  5. Pour half of the brownie batter into the prepared pan. Spread the cream cheese filling over it, then pour the remaining brownie batter on top.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool in the pan.
  7. To make the ganache, heat the heavy cream until just boiling, then pour it over the chocolate chips. Stir until smooth.
  8. Once the brownies are completely cool, pour the ganache on top and let it set before cutting into squares.

Notes

Serve warm or at room temperature. Adding a scoop of vanilla ice cream enhances the experience.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 brownie
  • Calories: 300
  • Sugar: 20g
  • Sodium: 200mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 80mg

Keywords: brownies, chocolate, dessert, ganache

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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