Suggeted Products: 72% Dark Chocolate Tablet, 90gDark Chocolate Pearls, 43g72% Dark Signature Mini Bars, 8pcDark Chocolate Ganache Bar, 45g90% Dark Chocolate Tablet, 90g72% Dark Chocolate Signature, 60g

For Brownies:

  • 115g unsalted butter, cut into chunks
  • 110g lightly packed light brown sugar
  • 263g GODIVA Dark Chocolate Signature
  • 150g granulated sugar
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 65g all-purpose flour
  • 1/2 teaspoon salt

For Chocolate Ganache:

  • 60ml heavy cream
  • 88g GODIVA Dark Chocolate Signature
  • 42g unsalted butter, cut into chunks
  • 180g powdered sugar, sifted
  • 50g chopped walnuts (optional)


  1. Preheat the oven to 180°C (350°F).

  2. Line an 20cm (8-inch) square baking pan with parchment paper so that it extends 5cm (2 inches) beyond two opposite sides of the pan; smooth corners to remove wrinkles. Lightly spray the paper and any exposed parts of the pan with baking oil.

  3. Heat the butter chunks, brown sugar, and GODIVA Dark Chocolate Signature in a medium saucepan over low heat, stirring constantly until the butter and chocolate melt, and the mixture is smooth. Remove from heat.

  4. With a wooden spoon, stir in granulated sugar. Stir in eggs, one at a time, mixing well after each addition. Stir in vanilla extract. Sprinkle in flour and salt; stir slowly until combined, then mix vigorously until the batter is shiny and smooth, about 50 strokes. Scrape the batter into the prepared pan and smooth the top with a rubber scraper.

  5. Bake the brownies until a cake tester inserted into the center comes out slightly moist, about 35-40 minutes. Do not overbake. Place the pan on a wire rack and let cool for 45 minutes. Using two ends of the parchment as handles, lift the brownies out of the pan to finish cooling.

For Chocolate Ganache:

  1. Heat the heavy cream, chopped GODIVA Dark Chocolate Signature, and butter in a small saucepan until melted and smooth, stirring constantly. Transfer to a medium bowl.

  2. Using an electric mixer, beat in about half of the powdered sugar. Reduce speed and add the remaining powdered sugar. Starting on low, continue beating on medium-high speed until smooth and shiny, about 30 seconds.

  3. Immediately pour and spread the frosting over the cooled brownies. Sprinkle the top with chopped walnuts if desired. Let it set for about 10 minutes, then cut into 16 rectangles and serve at room temperature. Store covered, in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

Enjoy your delicious brownies with chocolate ganache!

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