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 1hour30minutes
Cook Time 25minutes
Total Time 1hour55minutes
Servings 1dozen brownies
GRAHAM CRACKER CRUST:
1cupgraham cracker crumbs
1tablespooncoconut sugaror brown sugar
3/4cupwhite whole wheat flour
3/4cupunsweetened cocoa powder
3large eggsroom temperature
1cupcoconut sugaror brown sugar
WHIPPED CHOCOLATE GANACHE:
1cupsemisweet chocolate chips
1/2cupheavy 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.