Ingredients:

  • 1 cup (227g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 4 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 3/4 cup (90g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/4 teaspoon (1.5g) baking powder
  • 1/4 teaspoon (1.5g) salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (240ml) heavy cream
  • 12 ounces (340g) semi-sweet chocolate, finely chopped
  • 2 tablespoons (30ml) unsalted butter
  • 1/4 teaspoon (1.5g) sea salt
  • Salted peanuts, roughly chopped (optional)
  • Caramel sauce (optional)
  • Honeycomb pieces (like Crunchie) (optional)
  • Pretzels (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang.
  2. Whisk melted butter and sugars together.
  3. Beat in eggs and vanilla extract.
  4. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Stir in chocolate chips.
  7. Pour batter into the prepared pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
  8. Let brownies cool completely in the pan.
  9. Heat heavy cream in a saucepan until just simmering.
  10. Pour hot cream over chopped chocolate and butter in a bowl.
  11. Let sit for 1 minute, then whisk until smooth and glossy.
  12. Stir in sea salt.
  13. Pour ganache over cooled brownies.
  14. Use a spatula or spoon to create peaks and valleys, resembling a mountain range.
  15. Immediately sprinkle with desired toppings.
  16. Refrigerate for at least 30 minutes to allow the ganache to set. Cut into squares and serve.