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
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
- 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.
Notes
I’m obsessed with brownies? What can I say? 😉
Marshmallow-Topped Brownies With Salted Caramel Pecan Sauce
Brownie Cupcakes With Cookie Dough Frosting
Peanut Butter Swirl Fudge Brownies
Fudgy Double-Chocolate Skillet Brownies
Gayle @ Pumpkin 'N Spice says
You had me at brownies and ganache! These look amazing! You can never have too much chocolate! Pinned!
Sarah says
Totally agree, Gayle. No such thing as too much chocolate! Thanks for the pin!
Baby June says
I love whipped ganache too–it’s so simple and easy in addition to having the BEST chocolate flavor ever. These brownies look great. 🙂
Sarah says
Whipped choc ganache is SO simple June, and that’s probably one of the reasons I love it so much! Besides the fact that it’s so so chocolatey, of course. 🙂
Isadora @ She Likes Food says
Oh man, I love your desserts! I love to eat desserts, especially chocolate ones, but I never seem to actually make that many of them, so I just need you to come over and make these for me 🙂
Sarah says
Thank you so much, Isadora! And I love making desserts for other people, so I would gladly come over and make these brownies for you! 🙂
Kelly @ The Pretty Bee: Cooking + Creating says
WOW! These brownies sound amazing! I love the idea of the graham cracker crust!
Sarah says
Thanks, Kelly!
Allison says
If you ever need another brownie taste tester, you know where you can find me! 😉 These look fabulous and SO chocolaty. I like the addition of the whole wheat flour. I find that whole grains and chocolate go together surprisingly well! They add a nice richness 🙂 This recipe would go fast in my house too -like, I wouldn’t even be able to photograph it because my family would eat it straight out of the pan. Yum! Life = complete indeed!
Sarah says
Deal! You’re hired! And yes, totally agree with you about choc and WW flour — they make a great combination! 🙂
Natalie @ Tastes Lovely says
Yes to all 3 layers of these brownies! I love that you used a graham cracker crust. Kind of makes it like a brownie pie. Drooling over here Sarah!
Sarah says
Brownie pie, indeed! That describes these brownies perfectly, Natalie! Love it. 😀
Renee @ Two in the Kitchen says
I love all your brownie recipes Sarah!! And I love that your siblings gobble up all your food!! So Cute!! 🙂
Sarah says
Thank you, Renee! And yes, my siblings are nuts about brownies. 😉
Kathy @ Olives & Garlic says
Must. Make. This. Weekend!!!! Oh my!!!! Your siblings are so lucky to have you make all these wonderful desserts for them all the time
Sarah says
Perfect weekend food if you ask me! Thanks so much, Kathy, and I hope you like these brownies!
Erin {Delightful E Made} says
Hi Sarah! Stopping by from Show Stopper Saturday, and had to come check out these gorgeous brownies! I’m actually putting together a brownie round up, in the next week, and would love to include these along with your Marshmallow Brownies and Skillet brownies, with link backs of course. Please let me know if its okay to do so. Again, fabulous brownies, and fantastic photos as always. Have pinned! ~Erin
Sarah says
Thank you, Erin! And you are more than welcome to include any of my brownie recipes in your round-up. — Thanks for asking! 🙂
dina says
these look delicious!
Lynda says
Just put these in the oven. The batter was very sticky. It pulled up most of my crust :o{
Sarah says
I’m very sorry this happened, Lynda. Perhaps you didn’t bake the crust long enough? My crust took 10 minutes and it was very firm when I took it out of the oven to spread the brownie layer over the top.
Dave says
As someone who made this recipe with the same disappointing results, I suggest trying it in an 8×8 or 9×9 dish with the ingredients listed, or doubling the ingredients for use in a 9×13 dish (baking time would need to be adjusted, of course). The issue is not that the crust is not set. The issue is that the crust is so thin that spreading the (extremely thick) batter lifts the very firm crust up wholesale and breaks it to pieces.
You could also try a thinner brownie recipe.
The idea behind this recipe is excellent, but the ingredients require adjustment.
Heather says
Ooo, I bet the textures on this are amazing between the whipped ganache and the crumb crust! Also seems pretty easy to put together. Thanks for the post!
Sarah says
These brownies are SO easy to make. I hope you try these, Heather! 🙂