Ingredients
Scale
- For the Brownies:
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 large eggs + 1 egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- For the Ganache & Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup candy-coated chocolate chips (rainbow 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. This “sling” makes it much easier to lift the brownies out later for clean slicing. Lightly grease the parchment with non-stick spray.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs, egg yolk, and vanilla extract. Whisk vigorously for about 1-2 minutes; this helps create that smooth, dense texture and a slight shine on the finished base.
- Sift the cocoa powder, flour, cornstarch, and salt into the wet mixture. Using a rubber spatula, gently fold the dry ingredients into the wet ones until just combined. Do not overmix, as this can introduce too much air and make the brownies cakey rather than fudgy.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Bake for 22-25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter. Do not overbake! Remove from the oven and let them cool completely in the pan.
- Place the 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 (do not let it boil). Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Gently whisk until the mixture is glossy and smooth.
- Pour the warm ganache over the cooled brownies, spreading it to the edges. Sprinkle the rainbow candy chips generously over the top. Place the pan in the refrigerator for at least 1-2 hours to allow the ganache to set firmly. Once set, lift the brownies out using the parchment paper and slice into squares.
- Cook Time: 40 minutes