Am I allowed to say that...oops, I already did!
I've been making these brownies for years, and they are true crowd pleasers! I'm telling you, if you like chocolate and brownies, you will be obsessed.
So rich, so delish, just perfect.
Also, now that school is kind-of back in session, they are perfect for a lunch dessert or quick afternoon pick-me-up. Make these and you will not be sorry!
Okay, that is my rant... keep scrolling & get bakin' ;)
yield: 16 brownies | ready in an hour
B R O W N I E L A Y E R
1 1/4 cups all purpose flour
3/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1 tbsp corn starch
1/4 tsp sea salt
1/4 tsp cinnamon
1 cup granulated sugar
2/3 cup brown sugar
12 tbsp melted butter (cooled)
2 tsp vanilla
3 tbsp milk
1/4 cup rainbow chips or rainbow sprinkles
G A N A C H E L A Y E R
• 9 oz semi sweet or dark chocolate chips
• 1/2 cup heavy whipping cream
• 1/4 tsp sea salt | pinch cayenne | 1/4 tsp cinnamon
• 1 tsp vanilla
M E T H O D
Preheat oven to 350 F & line an 9x13 baking dish with parchment and butter/oil.
In a large mixing bowl, mix together the flour, cocoa powder, baking powder, corn starch, salt, cayenne, and cinnamon.
Incorporate the granulated & brown sugar, butter and vanilla.
Add eggs, one at a time until completely mixed in-- don't over mix, you don't want a tough brownie. Mix until there are no visible dry ingredients.
Slowly add in milk, mix until evenly distributed throughout the batter-- it is a thick batter!
Pour batter into your prepared 9x13 dish and spread until you have an even layer.
Bake 17-22 minutes at 350 F, until the center is set & a toothpick comes out with clean when stuck into the middle.**
As the brownies bake, make your ganache. In a microwave safe bowl (or use a double boiler on the stove), add in all ganache ingredients.
Microwave in 30 second intervals, taking it out to stir between heating. Repeat until the chocolate starts feels melty when stirred.
Stir together until you get a thick ribbon of chocolate ganache, it may take a while for it to mix, but don't worry that's totally normal!
Once brownies are done, cool for at least 30 mins at room temp (or cheat like me and do 15 in the freezer). Once cool, pour over the ganache until you get an even, glassy-looking top.
Allow the ganache to set, in the fridge or at room temp, before adding your rainbow chips or rainbow sprinkles.
**start with 17 minutes baking, if a toothpick does not come out clean when inserted into the center, bake for 3 more minutes at a time until the toothpick comes out clean. You can always add time, but you don't want a dry, over-baked brownie!
Eat as is, store up to 2 weeks at room temp
Freeze for up to 3 months
Crumble on top of your favorite ice cream
Mix ganache with brownie base, roll into balls and dip in chocolate for cosmic brownie truffles
Sandwich between pretzels for a sweet & salty bite