Adding ganache to the tops of brownies is an excellent way to add a different texture and richer chocolate flavor. You can make ganache using any type of solid chocolate and heavy cream. In this video I go over how to make a dark chocolate version, as well as a white chocolate that can be colored to match the occasion.

After smoothing the ganache on top of the brownies, you now have a surface on which to decorate. You can add sprinkles, dried fruits or nuts, or you can do what I did, which is to add a message using little chocolate letters.

BTW if you're looking for a brownie recipe, here is mine. They're super chewy and chocolatey.

Dark Chocolate Ganache

Yield: A little over a cup of ganache, or plenty to spread on top of an 8x8 inch pan of brownies

• 5 oz (133g) dark chocolate (can be labeled semi-sweet or bittersweet, I use Trader Joe's Pound Plus in Dark Chocolate)
• scant 1/3 cup (66g) heavy cream

1. Chop your dark chocolate finely. It doesn't have to be dust particles or anything like that, but the smaller you get them, the more readily they will melt into the hot cream.
2. Pour your heavy cream into a medium heatproof bowl. Heat in your microwave until just steamy. This took just under 30 seconds in my 1200 Watt microwave.
3. Immediately pour in all of your chopped chocolate and let it sit for a minute.
4. Stir the chocolate and cream together until glossy and smooth.
5. Pour onto your cooled brownies, using a spatula to smooth it out nicely if you like.
6. Now's the time to add decorations while the ganache is still wet - so add your sprinkles, or chocolate letters like I did in my video.
7. Allow to set at room temp for about an hour or in the fridge for 20 minutes.

White Chocolate Ganache (or ganache for coloring)

Yield: A little over a cup of ganache, or plenty to spread on top of an 8x8 inch pan of brownies

• 5.5 oz (156g) white chocolate
• 3 tablespoons (42g) heavy cream

1. Chop your white chocolate finely. It doesn't have to be dust particles or anything like that, but the smaller you get them, the more readily they will melt into the hot cream.
2. Pour your heavy cream into a medium heatproof bowl. Heat in your microwave until just steamy. This took just under 30 seconds in my 1200 Watt microwave.
3. Immediately pour in all of your chopped chocolate and let it sit for a minute.
4. Stir the chocolate and cream together until glossy and smooth.
5. Color the chocolate if you like. The ganache is a water in fat emulsion and can take oil or gel based food coloring.
6. Pour onto your cooled brownies, using a spatula to smooth it out nicely if you like.
7. Now's the time to add decorations while the ganache is still wet - so add your sprinkles, or chocolate letters like I did in my video.
8. Allow to set at room temp for about an hour or in the fridge for 20 minutes.

‍

‍

‍

‍