Ingredients
Scale
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs plus 1 egg yolk
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tablespoon cornstarch (the secret to the chewy texture!)
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup rainbow candy-coated chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the brownies out later. Lightly grease the parchment with non-stick spray to ensure a perfect release.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs, the extra egg yolk, and the vanilla extract. Whisk vigorously for about one minute until the mixture looks pale and slightly thickened. This aeration helps create a beautiful top crust.
- Sift the cocoa powder, flour, cornstarch, and salt directly into the wet ingredients. Use a rubber spatula to gently fold the dry ingredients into the batter. Mix only until no streaks of flour remain. Overmixing at this stage will make the brownies tough rather than fudgy.
- Spread the batter evenly into your prepared baking pan. Smooth the top with a spatula. Bake for 22-25 minutes. Do not overbake! A toothpick inserted into the center should come out with a few moist crumbs attached. Let the brownies cool completely in the pan on a wire rack before frosting.
- Place the semi-sweet chocolate chips in a small heat-proof bowl. In a small saucepan or microwave-safe container, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Gently whisk starting from the center until the ganache is glossy and smooth.
- Pour the warm ganache over the cooled brownies, spreading it to the edges with an offset spatula. While the ganache is still wet, generously sprinkle the rainbow candy-coated chocolate chips over the top. Place the pan in the refrigerator for at least 1 hour to allow the ganache to set firmly before slicing into squares.
- Cook Time: 40 minutes