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Graham-Bottom Brownies With Whipped Chocolate Ganache

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!
Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 1 dozen brownies

Ingredients

  • 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

Instructions

  1. Preheat oven to 350F and line a 9x13" baking pan with tin foil. Lightly grease foil and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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 Notes

Store brownies in refrigerator up to 3 days.