Christmas Present Brownies — Fudgy Ganache Squares with White Chocolate Bows
These Christmas Present Brownies are rich, fudgy chocolate squares glazed in a silky chocolate ganache and decorated with delicate white chocolate bows to look like miniature wrapped gifts. They’re bakery-quality in appearance but simple enough for home bakers — perfect for holiday parties, edible gifts, or a beautiful centerpiece on a dessert tray.
Ingredients
Yield: ~16 squares
For the Brownies
- 1 cup (225g) unsalted butter
— Adds richness and produces a fudgy crumb. - 2 cups (400g) granulated sugar
— Sweetness and contributes to the glossy brownie crust. - 4 large eggs
— Structure and moisture; yolks give density and richness. - 1 cup (100g) unsweetened cocoa powder
— Deep chocolate flavor; choose Dutch-processed for smoother taste or natural for brighter cocoa notes. - 1 cup (125g) all-purpose flour
— Provides structure without making the brownies cakey. - 1 tsp vanilla extract
— Enhances and rounds out chocolate flavor. - ½ tsp salt
— Balances sweetness and heightens chocolate intensity.
For the Chocolate Ganache
- 1 cup (240ml) heavy cream
— Creates a glossy, silky ganache. - 8 oz (225g) semi-sweet chocolate (chopped)
— Base for the ganache; quality chocolate improves flavor dramatically. - 1 tbsp unsalted butter
— Adds sheen and smoothness.
For the White Chocolate Bows
- 1 cup white chocolate chips or candy melts
— Melts into a pipeable consistency for decorating. - 1 tsp vegetable oil
— Keeps melted white chocolate fluid for piping fine lines.
Step-by-step Instructions
- Preheat & prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch (or 9×9 for slightly thinner squares) square baking pan with parchment paper, leaving an overhang to lift the brownies out later.
- Melt butter & combine with sugar: In a medium saucepan over low heat, melt the butter. Remove from heat and stir in the sugar until smooth. Allow the mixture to cool for a minute so the eggs won’t scramble when added.
- Add eggs & vanilla: Whisk in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
- Fold in dry ingredients: Sift together the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture until just combined — avoid overmixing to keep the brownies fudgy.
- Bake: Scrape the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (slightly underbaked yields fudgier results). Cool completely on a wire rack.
- Make the ganache: Heat the heavy cream in a small saucepan until it just begins to simmer (do not boil). Place the chopped semi-sweet chocolate in a heatproof bowl and pour the hot cream over it. Let sit for 1–2 minutes, then whisk until smooth. Stir in 1 tbsp butter for extra shine.
- Glaze the brownies: Pour the ganache over the cooled brownie slab and spread with an offset spatula into an even layer. Chill in the refrigerator for 15–30 minutes until the ganache is set but still slightly soft.
- Prepare white chocolate for piping: Place white chocolate chips (or melts) and 1 tsp vegetable oil in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each, until smooth and fluid. Transfer to a small piping bag or plastic zip bag and snip a tiny corner.
- Cut & decorate: Use a sharp knife warmed under hot water and wiped dry to slice the ganache-coated slab into neat squares (e.g., 4×4 grid = 16 squares). Pipe a thin vertical and horizontal line across each square for the ribbon, then pipe two loops and two tails to form a bow in the center.
- Set & serve: Return to the fridge for 5–10 minutes to fully set the white chocolate. Serve chilled or at room temperature.
Why This Recipe Works
The secret is a balanced batter (enough fat and eggs for deep fudginess) paired with a silky ganache that gives a professional, glossy finish. Chilling before slicing ensures clean edges so each square looks like a little gift. White chocolate bows add that festive, bakery-style flourish without complicated piping skills.
Pro Tips for Perfect Brownies
- Underbake slightly for the fudgiest center—aim for moist crumbs on a toothpick.
- Heat the knife under hot water and wipe between cuts for perfectly straight edges.
- Quality chocolate matters: use the best semi-sweet and white chocolate you can find for the richest flavor and smoothest texture.
- Pipe on a cool surface: the ganache should be set enough that piping won’t sink in—chill 15–20 minutes first.
Serving Suggestions
These brownies are versatile:
- Serve with a scoop of vanilla bean ice cream for an indulgent dessert.
- Pair with peppermint hot chocolate or a strong espresso to balance sweetness.
- Place on a festive platter alongside gingerbread cookies and truffles for a party dessert table.
- Wrap individually in cellophane or small boxes as edible gifts — they travel well and look stunning.
Make them you own:
For a holiday twist, swap semi-sweet chocolate for dark chocolate, add a pinch of cinnamon or peppermint extract to the batter, or scatter crushed candy canes on the ganache before it sets.