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
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/2 cup semi-sweet chocolate chips (for the ganache)
- 1/2 cup heavy cream (for the ganache)
- 1/4 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. This makes it easy to lift the brownies out once they have set. Lightly grease the parchment with non-stick spray or a little butter.
- 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 aeration helps create a slightly shiny top and a better overall structure for the fudge.
- Sift the cocoa powder into the wet mixture to remove any lumps. Add the flour, cornstarch, and salt. Use a rubber spatula to fold the dry ingredients into the wet mixture. Stir only until no streaks of flour remain. Overmixing at this stage can lead to a cakey texture, which we want to avoid for that classic cosmic brownie density.
- Pour the batter into the prepared baking pan and smooth the top with your spatula. Bake for 22 to 25 minutes. To ensure they stay fudgy, do not overbake them. A toothpick inserted into the center should come out with a few moist crumbs attached, but not raw batter.
- While the brownies cool completely in the pan, make the ganache. Place the semi-sweet chocolate chips in a small heat-proof bowl. Heat the heavy cream in the microwave or on the stove until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for five minutes. Stir gently until the mixture is smooth and glossy.
- Pour the warm ganache over the cooled brownies, spreading it evenly to the edges. Immediately sprinkle the colorful candy-coated chocolate chips over the top. Place the pan in the refrigerator for at least 1 to 2 hours. Chilling is essential to set the ganache and give the brownies that firm, fudgy bite.
- Cook Time: 40 minutes