Ingredients
Scale
For the Brownies:
- 1 cup (125 grams) all-purpose flour
- 3/4 cup (86 grams) Dutch-process cocoa powder
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons (196 grams) refined coconut oil or melted butter, cooled slightly
- 1 1/2 cups (300 grams) granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs, room temperature
For the Chocolate Ganache Topping:
- 1 cup (170 grams) semi-sweet chocolate chips
- 1/2 cup (120 ml) heavy cream
For the White Chocolate Web:
- 1/2 cup (85 grams) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper. Leave some overhang for easy removal later.
- In a medium bowl, whisk together the flour, cocoa powder, and salt. Set this dry mixture aside.
- In a large mixing bowl, stir together the melted coconut oil (or butter), granulated sugar, and vanilla extract until well combined.
- Add the eggs one at a time to the wet mixture, stirring gently after each addition until just combined. Don’t overmix at this stage.
- Add the dry ingredients to the wet mixture and stir just until you can barely see any flour streaks. The batter should look slightly lumpy – this keeps your brownies tender.
- Pour the batter into your prepared pan and spread it evenly. Bake for 15-20 minutes. The center should still look slightly underbaked when you test with a toothpick – it will come out with wet crumbs.
- Let the brownies cool completely in the pan for about 1 hour, then refrigerate for another hour before cutting into 16 squares.
- For the ganache, place the semi-sweet chocolate chips in a heatproof bowl. Heat the cream in a small saucepan until it’s steamy but not boiling.
- Pour the hot cream over the chocolate and let it sit undisturbed for 10 minutes. Then stir until smooth and glossy.
- Melt the white chocolate in a microwave-safe bowl at 50% power in 30-second intervals, stirring between each interval until smooth.
- Working with one brownie at a time, spread or dip each piece in the chocolate ganache to coat the top.
- Transfer the melted white chocolate to a piping bag fitted with a fine tip. Starting from the center, pipe a spiral pattern over the ganache.
- Using a clean toothpick, drag from the center of the spiral to the edge in straight lines to create the web effect. Clean your toothpick between each brownie.
- Let the chocolate set at room temperature for 30 minutes before serving.
Notes
- Don’t overbake the brownies – they should still look slightly underdone when you remove them from the oven
- Room temperature eggs mix more easily and create a smoother batter
- Let the ganache cool slightly before decorating so it doesn’t melt the white chocolate
- Work quickly when piping the web pattern before the ganache sets
- Clean your toothpick between each web to keep the lines crisp
- Chill the decorated brownies to help the chocolate decorations set firmly
- Use high-quality chocolate for the best flavor and smooth melting
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210 kcal
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg