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 pure vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1 1/2 cups 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 for easy removal later. Lightly grease any exposed pan surfaces with non-stick cooking 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 one minute until the mixture looks pale and smooth. This helps create that slightly crackly top.
- Sift the cocoa powder, flour, cornstarch, and salt into the wet ingredients. Use a rubber spatula to gently fold the mixture together. Stop mixing as soon as no more streaks of flour remain. Overmixing will lead to tough brownies, so keep it light and steady.
- Pour the thick batter into your prepared baking pan and smooth the top with a spatula. Bake for 22 to 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter. Do not overbake; these should remain dense and fudgy.
- While the brownies cool completely in the pan, place your chocolate chips in a heat-safe bowl. Heat the heavy cream in a small saucepan 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 is glossy and smooth.
- Pour the chocolate ganache over the cooled brownies and 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 ganache to set firmly before slicing into squares.
- Cook Time: 40 minutes