Graham Cracker Brownies with Whipped Chocolate Ganache

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.

3 from 1 vote

Graham Cracker Brownies with Whipped Chocolate Ganache

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.

Prep Time 1 30

Cook Time 25

Total Time 1 55

Servings brownies

Calories 484kcal

Ingredients

Graham Cracker Crust

3/4 cup graham cracker crumbs
1 teaspoon granulated sugar
3 tablespoons unsalted butter, melted

Brownie Batter

1/2 cup unsalted butter, melted
1-1/4 cups packed light brown sugar
3 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour (spooned and leveled)
1/2 cup unsweetened cocoa powder
1/4 teaspoon kosher salt

Whipped Chocolate Ganache

3/4 cup finely-chopped semisweet chocolate
3/4 cup heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Crushed graham crackers for garnish

Instructions

Graham Cracker Crust

Preheat oven to 350F and line a 9-inch square baking dish with parchment paper. Set aside.
In a small bowl, combine graham cracker crumbs, sugar, and melted butter until crumbly. Press crust mixture evenly in the bottom of prepared pan. Bake crust at 350F 5-8 minutes until a light golden brown. Cool on a wire cooling rack.

Brownie Batter

Place butter in a microwave-safe bowl and microwave 30-60 seconds on high until melted. Use a handheld electric mixer on high (or a lot of elbow grease with a regular whisk) to mix in brown sugar for about 60 seconds of mixing. Mix in eggs and vanilla until smooth.
Add flour, cocoa, and salt to bowl and fold until batter is just combined. Carefully scrape batter into prepared pan over graham crust.
Bake brownies at 350F 20-25 minutes until a toothpick inserted into brownies comes out with moist crumbs sticking to it. Allow brownies to cool completely on a wire cooling rack

Whipped Chocolate Ganache

Place chocolate in the bowl of a stand mixer. Heat heavy cream over medium heat until steaming (do not boil). Pour heavy cream over chocolate and whisk until chocolate is melted. Whisk in vanilla and salt.
Allow chocolate mixture to sit at room temperature 1 hour until slightly set and the consistency of melted peanut butter.
Attach a whip attachment to bowl and whip chocolate mixture on high until it reaches stiff peaks.
Spread chocolate ganache over cooled brownies and top with additional crushed graham crackers. Cut into slices for serving. Enjoy!

Notes

Storing Instructions

Store brownies in an airtight container at room temperature to 3 days.

Nutrition