You’re going to fall in love with these soft, fudgy brownies that have a delicious graham cracker bottom and a double-delight of chocolate. Everyone is gonna want seconds of these crowd-pleasing brownies!
My love of whipped chocolate ganache continues…
Only instead of topping a cupcake, this time this lovely frosting is sitting atop the best brownie on the planet.
I know I say that about every new brownie recipe I share with you, but THESE brownies are the real deal, guys. Seriously fudgy and decadent, unbelievably rich, and SO.MUCH.CHOCOLATE I can’t handle it!
Oh heavens, yes.
There are three amazing layers in these brownies. First up, is a graham cracker crust. Second, a moist and fudgy brownie layer, and finally a thick, creamy whipped chocolate ganache covering the whole dang thing.
Oh, and extra graham cracker crumbs on top just for looks. 😀
Guys, it’s a trio of flavors made in brownie heaven. I know I’m gaining pounds just looking at these photos.
My obsession with brownies, might be borderline unhealthy. But I don’t care. If I die from eating brownies, at least I’ll die the happiest girl in the world.
Brownies make me happy. And there’s scientific evidence that they make the world a better place to live.
Don’t believe me? I dare you to only have one of these brownies.
And in case you’re wondering, I only had ONE teeny piece of these brownies. You know, just to make sure they were safe for the rest of my family to eat. Ha-ha.
Official brownie taster. That’s me. 😉
But I literally had to drag myself away from the rest or else serious damage could have been inflicted to them.
It IS practically bikini season, and I’m trying to keep my figure, thank you.
My advice to you, would be to NOT make these brownies if it’s just you in the house. The temptation is just way to strong. Make ’em for a family gathering or a potluck so that you don’t gain 1000 pounds. 😉
If you plan on making these brownies for a crowd, I would highly suggest doubling the recipe. Everyone will want seconds of these amazing brownies, I guarantee it. And you will definitely want leftovers. (don’t count on it, though)
You would not have BELIEVED how fast my little brownie munchkins (aka: my little siblings) gobbled down these brownies. I literally had to say, “Whoa. Slow down guys. You’re gonna make yourselves sick.”
Rachel even asked if she could have the one remaining brownie for breakfast this morning. Don’t worry, I drew the line there. 😉
There is so much delicious-ness layered into these brownies, my mind is kind of blown right now. Each luscious bite of these brownies is better than the last. ♥
Life = Complete. 😀
Graham-Bottom Brownies With Whipped Chocolate Ganache
- GRAHAM CRACKER CRUST:
- 1 cup graham cracker crumbs
- 1 tablespoon coconut sugar or brown sugar
- 1/4 cup butter melted
- BROWNIE LAYER:
- 3/4 cup white whole wheat flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 large eggs room temperature
- 1 cup coconut sugar or brown sugar
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- WHIPPED CHOCOLATE GANACHE:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy whipping cream
Preheat oven to 350F and line a 9x13" baking pan with tin foil. Lightly grease foil and set aside.
Prepare the graham cracker crust: In a small bowl, toss crust ingredients until crumbly and moistened. Evenly press into prepared pan. Bake crust 8-10 minutes or until golden-brown. Set aside on a wire cooling rack.
Prepare the brownie layer: In a small bowl, whisk flour, cocoa, and salt until combined. In a medium bowl, whisk eggs, sugar, oil, and vanilla until smooth. Gently fold flour mixture into liquid mixture, stirring until just combined. Carefully spread brownie batter evenly over pre-baked graham cracker crust.
Bake brownies at 350F 14-15 minutes, or until a toothpick comes out with moist crumbs sticking to it. Cool brownies completely on a wire cooling rack.
Prepare the whipped chocolate ganache: Place chocolate chips in a double-boiler. Stir over medium heat until chips just start to lose their shape. Meanwhile, in a small saucepan, bring cream to a slow simmer. Remove hot cream from heat and pour over partially-melted chocolate chips. Whisk ganache until chocolate is melted and smooth. Refrigerate ganache at least 1 hour.
Remove chilled ganache from refrigerator and whip to stiff peaks with an electric handheld mixer. Immediately spread over cooled brownies. Lift foil to remove brownies from pan and transfer to a cutting board. Cut brownies into squares.
Recipe NotesStore brownies in refrigerator up to 3 days.
I’m obsessed with brownies? What can I say? 😉