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 vanilla extract
- 3/4 cup unsweetened cocoa powder (Dutch-processed preferred)
- 1 cup all-purpose flour
- 1 tablespoon cornstarch (the secret to the chew!)
- 1/2 teaspoon salt
- For the Ganache:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/2 cup candy-coated chocolate sprinkles (rainbow chips)
Instructions
- Step 1: Preparation and Preheating
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 non-stick spray or a little butter. - Step 2: Mixing the Wet Ingredients
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 two minutes; this helps create that shiny top and a smooth, fudgy interior. - Step 3: Incorporating Dry Ingredients
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 ones until just combined. Be careful not to overmix, as this can lead to a cake-like texture instead of the dense fudge we want. - Step 4: Baking the Brownies
Pour the batter into the prepared baking pan and smooth the top with your spatula. Bake for 22 to 26 minutes. A toothpick inserted into the center 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. - Step 5: Making the Chocolate Ganache
Place the chocolate chips in a heat-proof bowl. In a small saucepan or microwave-safe container, heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate chips and let it sit for 5 minutes. Stir gently until the mixture is smooth and glossy. - Step 6: Finishing and Plating
Pour the ganache over the cooled brownies, spreading it evenly to the edges. Immediately sprinkle the candy-coated chocolate chips over the top. Place the pan in the refrigerator for at least 1 hour to allow the ganache to set. Once firm, use the parchment overhang to lift the brownies out and slice them into 16 squares.
- Cook Time: 40 minutes