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Chocolate Brownie with Ganache

A fantastic, fudgey delight! 

Yield: 1 half sheet pan
Working Time: 1 hour
This recipe contains: Tree Nuts, Gluten, Eggs, Dairy



600g   72% Coucher du Soleil    

453g   Unsalted Butter                    

378g   Eggs                                                                  

600g   Sugar                                                                

300g   All-Purpose Flour                                              

453g   California Walnuts, toasted                               


600g   41% Eclipse du Soleil                            

400g   Heavy Cream                                        

60g     Light Corn Syrup                                   

80g     Salted Butter, soft                                


Chocolate Brownie: 

Melt chocolate and butter together and set aside.

Beat eggs and sugar in mixer on high speed until light and creamy.

Blend in melted chocolate on low speed, scraping as needed.

Add flour and mix just to incorporate.

Fold toasted walnuts into batter.

Spread evenly into parchment-lined, buttered half sheet pan.

Bake at 350˚F for about 40 minutes until toothpick inserted in center comes out almost clean. Cool.



Heat cream and light corn syrup together in saucepot just to a boil.

Pour over chocolate and let stand 1 minute. Immersion blend to combine.

At 95˚F, add soft butter and immersion blend to emulsify.