Description
Indulge in these fudgy brownies filled with rainbow candy-coated chocolate chips and topped with a rich ganache.
Ingredients
- ½ cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup Dutch-process cocoa powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
- ½ cup all-purpose flour
- 1 tbsp cornstarch
- ¼ cup heavy cream
- 4 oz semisweet chocolate (chopped)
- Pinch of salt
- 2–3 tbsp rainbow candy-coated chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by lining it with parchment paper.
- Melt the ½ cup of unsalted butter in a medium saucepan over low heat.
- Stir in the ¾ cup granulated sugar and ¼ cup brown sugar until the mixture is smooth.
- Add the ½ cup Dutch-process cocoa powder and ¼ teaspoon salt, mixing until combined.
- Remove from heat and whisk in 1 teaspoon of vanilla extract.
- Add 2 large eggs one at a time, mixing well after each addition.
- Sift in ½ cup all-purpose flour and 1 tablespoon cornstarch, folding gently to combine.
- Pour the batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- In a small saucepan, heat ¼ cup of heavy cream until just simmering.
- Pour the hot cream over 4 ounces of chopped semisweet chocolate in a bowl, let it sit for a minute, then stir until smooth and glossy.
- Allow the ganache to cool for a few minutes to thicken slightly before pouring it over the cooled brownies.
- Sprinkle the rainbow candy-coated chocolate chips on top while the ganache is still wet, allowing them to adhere beautifully.
- Chill the brownies in the refrigerator for at least 30 minutes, giving the ganache time to set.
Notes
For extra chocolatey brownies, consider adding more chopped chocolate chunks into the batter.
