Go Back

Chocolate Brownies with Raspberry Ganache

Delicious brownies infused with dark chocolate and topped with a vibrant raspberry-white chocolate ganache, perfect for marking special occasions or indulging in everyday moments.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownies
  • 200 grams dark chocolate Use high-quality dark chocolate for the best flavor.
  • 150 grams butter Unsalted butter preferred.
  • 150 grams sugar Granulated sugar.
  • 3 pieces eggs Large eggs preferred.
  • 100 grams flour All-purpose flour.
  • 1 pinch salt
For the Ganache
  • 200 grams white chocolate Chopped into pieces for easier melting.
  • 100 milliliters full cream Heavy cream for richness.
  • 50 grams raspberry puree Adjust to taste.
For Decoration
  • A few pieces edible flowers Optional, for presentation.

Method
 

Preparation
  1. Preheat the oven to 180 degrees Celsius.
  2. Melt the dark chocolate with the butter in a double boiler.
  3. Add the sugar and mix until combined.
  4. Incorporate the eggs one by one, mixing well after each addition.
  5. Add the flour and salt, and mix until just combined.
  6. Pour the batter into a square mold lined with baking paper.
  7. Bake for 20 minutes, then let cool completely.
Making the Ganache
  1. Heat the liquid cream in a saucepan until boiling.
  2. Pour the hot cream over the chopped white chocolate.
  3. Mix until a smooth texture is obtained.
  4. Add the raspberry puree and mix again until fully incorporated.
  5. Pour the pink ganache over the cooled brownies.
Setting and Serving
  1. Place the brownies in the refrigerator for at least 4 hours for the ganache to set.
  2. Cut into regular squares and decorate with edible flowers.

Notes

For best results, let the brownies cool completely before pouring the ganache to avoid slipping. Serve chilled or at room temperature.