These graham cracker brownies feature a fudgy brownie layer baked on top of a buttery graham cracker crust base and topped with fluffy whipped chocolate ganache.

Introducing the most extra brownie on the planet. Three layers, definitely not as simple as as boxed brownie mix, but quite honestly the best brownie I’ve ever put in my face so worth it?!

So worth it. Everyone needs this goodness in their life.

Not only do we have a graham crust serving as the base to these brownies but then we take things a huge step further and pile some killer whipped chocolate ganache on top.

Definitely a brownie to make when you need something that will impress!

These Brownies feature…

A buttery graham cracker crust
A fudgy brownie base
Light and fluffy whipped chocolate ganache on top

Making the Brownies

(scroll down to the bottom of the post for the full recipe)

Ingredients You Will Need

Graham cracker crumbs
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Kosher salt
Semisweet chocolate
Heavy whipping cream

Chocolate Ganache Tips

Chocolate ganache is a very simple concept and something that every home cook should know how to make! All it takes is a 1:1 ratio of heavy cream and good-quality chocolate and then a pinch of salt and vanilla extract.

To make chocolate ganache, you’ll heat the heavy cream until just steaming then pour over the chopped chocolate and whisk until melted. Add a pinch of kosher salt and a splash of vanilla and your chocolate ganache is done.

For whipped chocolate ganache, all this requires is an extra step. Once you’ve got the chocolate ganache made up, allow it to sit at room temperature for about an hour until it’s the consistency of melted peanut butter. Then use a whip attachment to whip the chocolate ganache to stiff peaks. It’s ready for filling or frosting whatever you want!

A few tips for chocolate ganache: always use a high-quality bar chocolate if you can as the quality of chocolate really makes a difference in how it will melt. Never allow the heavy cream to boil, but instead heat it until just steaming.

Tips for Perfect Brownies

Pre-bake graham crust – baking the crust before adding the brownie layer will help it set up firmly.
Whisk sugars well into melted butter – mixing the sugars and butter for about 60 seconds will incorporate air into the mixture which helps give these brownies an incredible texture.
Measure flour correctly – I use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
Gently fold batter – overmixing will lead to dry and tough brownies so use a gentle hand when folding batter.
Don’t overbake brownies – bake brownies until a toothpick comes out with moist crumbs sticking to it.

Recipe Variations

Try these ideas for a different twist on these brownies.

Use different graham crackers – try using chocolate or cinnamon graham crackers in place of the regular.
Add more chocolate – fold 1/2 cup semisweet chocolate chips into batter.
Add nuts – fold 1/2 cup toasted pecans or walnuts into batter.
Use a different topping – skip the chocolate ganache and top brownies with a chocolate glaze or buttercream.

Storing Brownies

These brownies may be stored in an airtight container at room temperature up to 3 days. I do not recommend freezing these brownies due to the delicate graham cracker crust and chocolate ganache topping.

There is so much delicious-ness layered into these brownies, your mind is about to be totally blown. Each luscious bite takes you down into the fluffy chocolate ganache, fudgy brownie and toasty graham crust.

The most extra brownies ever but worth every bit of work.

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