Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a large mixing bowl, melt the unsalted butter. Whisk in the granulated and brown sugars until combined and smooth.
- Stir in the Dutch-process cocoa powder, salt, and vanilla extract, letting the mixture cool slightly.
- Add the eggs one at a time, mixing until the batter is smooth and glossy.
- Gently fold in the all-purpose flour and cornstarch until just combined.
- Pour the batter into the prepared pan and smooth the top.
Baking
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Making Ganache
- While the brownies are baking, heat the heavy cream in a small saucepan until it simmers.
- Pour the hot cream over the chopped semisweet chocolate and let it sit for a couple of minutes, then whisk until smooth.
Finishing Touch
- Once the brownies have cooled slightly, pour the ganache over the top and spread it evenly.
- Sprinkle with the rainbow chocolate chips and refrigerate for at least 1 hour before cutting.
Notes
Storage: These brownies can be stored in an airtight container in the fridge for up to a week or frozen for up to three months. Use parchment paper between layers to prevent sticking.