Ingredients
Scale
- For the Brownies:
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs plus 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 Fudgy Frosting:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup rainbow candy-coated chocolate chips (the “Cosmic” bits)
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 cooking spray or butter to ensure nothing sticks.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously by hand for about one minute. Add the eggs, the extra egg yolk, and the vanilla extract. Continue whisking until the mixture is smooth and slightly pale. The extra egg yolk is the secret to that extra-chewy texture.
- Sift the cocoa powder, all-purpose 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. Be careful not to overmix, as this can lead to a cake-like texture rather than a fudgy one.
- Pour the batter into the prepared baking pan and smooth the top with your spatula. Bake for 22 to 25 minutes. To check for doneness, insert a toothpick; it should come out with a few moist crumbs attached. Do not overbake! Remove from the oven and let the brownies cool completely in the pan.
- Place the chocolate chips in a medium 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. Stir gently until the mixture becomes a smooth, glossy ganache. Let it sit for about 10 minutes to thicken slightly.
- Pour the warm frosting over the cooled brownies while they are still in the pan. Spread it evenly to the edges. Immediately sprinkle the rainbow candy-coated chips over the top. Place the pan in the refrigerator for at least 1 to 2 hours to allow the frosting to set firmly before slicing into squares.
- Cook Time: 40 minutes