Ingredients:
For the Brownies:
– 1 cup (2 sticks) unsalted butter, melted
– 1 cup granulated sugar
– 1 cup brown sugar, packed
– 4 large eggs
– 1 tablespoon vanilla extract
– 1 cup all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
For the Ganache:
– 1 cup heavy cream
– 1 1/2 cups semisweet chocolate chips
For the Topping:
– 1/4 cup rainbow candy-coated chocolate chips (like mini M&Ms or similar)
Instructions:
1. Prepare the Oven and Pan:
– Preheat your oven to 350°F (175°C).
– Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper.
2. Make the Brownies:
– In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined.
– Add the eggs, one at a time, whisking well after each addition. Stir in the vanilla extract.
– In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
– Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
3. Bake the Brownies:
– Pour the brownie batter into the prepared baking pan, spreading it evenly.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
– Allow the brownies to cool completely in the pan on a wire rack.
4. Make the Ganache:
– In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
– Remove from heat and pour over the semisweet chocolate chips in a heatproof bowl.
– Let it sit for 2-3 minutes, then whisk until smooth and glossy.
5. Assemble the Brownies:
– Pour the ganache over the cooled brownies, spreading it into an even layer.
– Sprinkle the rainbow candy-coated chocolate chips evenly over the ganache.
6. Set and Serve:
– Allow the ganache to set at room temperature or place the brownies in the refrigerator for quicker setting.
– Once the ganache is set, use the parchment paper overhang to lift the brownies out of the pan.
– Cut into squares and serve.
