Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cup all-purpose flour
  • 3/4 cup natural unsweetened cocoa powder
  • 1 cup sugar
  • 2/3 cup brown sugar
  • 3/4 cup butter ((1 1/2 sticks), melted)
  • 2 eggs
  • 3 tbsp whole milk
  • 1/2 tsp baking powder
  • 1 tbsp cornstarch
  • pinch salt
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup heavy cream
  • rainbow chip sprinkles (if desired)

Instruction

  • Preheat oven to 350 degrees. Line a 9x13 baking dish with foil and lightly spray with baking spray such as Pam, set aside.
  • In the bowl of a stand mixer, beat melted butter, sugars and vanilla until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until incorporated.
  • In a medium size mixing bowl whisk together flour, cocoa powder, baking powder, cornstarch, and salt. With mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
  • Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread into an even layer. Place in oven and bake for 18-25 minutes (I live in high altitude so my bars tend to bake quicker). The brownies will be done, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.
  • Meanwhile to prepare the ganache, in a 2 c. glass measuring cup, combine chocolate chips and heavy cream. Microwave on half powder (mine is usually power 10, so I did 5) for one minute, stir, then repeat. Stir chocolate until all of the chips are melted and it becomes smooth. Beat for 1 minute and then pour over the top of the brownies. Spread evenly and sprinkle with desired toppings. Serve warm or cold.