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 pure vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- For the Chocolate Ganache:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup rainbow candy-coated chocolate chips (Cosmic sprinkles)
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 to easily lift the brownies out later. Lightly grease the parchment with non-stick spray or a small amount of butter to ensure a clean release.
- In a large mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Whisk vigorously for about two minutes until the mixture is well combined and slightly pale. Add the eggs, egg yolk, and vanilla extract. Whisk again until the batter looks smooth and glossy. This aeration helps create the perfect brownie top.
- Sift the cocoa powder, all-purpose flour, cornstarch, and salt into the wet mixture. Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Mix only until no streaks of flour remain. Overmixing at this stage will lead to a cakey texture rather than the desired fudgy consistency.
- Pour the batter into the prepared baking pan and spread it evenly 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 adding the topping.
- Place the chocolate chips in a small heat-proof bowl. Heat the heavy cream in a small saucepan over medium heat 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. Stir gently until the mixture is smooth and shiny. Pour the ganache over the cooled brownies and spread it to the edges. Immediately sprinkle the rainbow candy chips over the top.
- Place the pan in the refrigerator for at least 1 to 2 hours to allow the ganache to set firmly. Once set, use the parchment paper overhang to lift the brownies out of the pan. Use a sharp, warm knife to cut them into 16 squares, wiping the knife clean between each cut for perfectly smooth edges.
- Cook Time: 40 minutes