Ingredients
Scale
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 2/3 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 (the secret to the chew!)
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 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 so you can easily lift the brownies out later. Lightly grease the parchment with butter or 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 one to two minutes; this helps create that slightly shiny top and a smooth structure.
- Sift the cocoa powder, flour, cornstarch, and salt into the wet mixture. Use a rubber spatula to gently fold the ingredients together just until no streaks of flour remain. Do not overmix, as this can introduce too much air and make the brownies cakey instead of fudgy.
- Pour the batter into the prepared baking pan and smooth the top with your spatula. Bake for 22 to 25 minutes. A toothpick inserted into the center should come out with a few moist crumbs attached, but not wet batter. Let the brownies cool completely in the pan on a wire rack.
- 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 (do not let it boil). Pour the hot cream over the chocolate chips and let it sit for five minutes. Stir slowly until the mixture is glossy and smooth.
- Pour the ganache over the cooled brownies and spread it evenly to the edges. Immediately sprinkle the rainbow candy chips over the top. Place the pan in the refrigerator for at least one hour, or until the ganache has fully set. Once firm, lift the brownies out using the parchment paper handles and slice into 16 squares.
- Cook Time: 40 minutes