A gooey, chewy upgrade on a childhood classic, these thick, fudgy brownie with creamy icing and crunchy rainbow chips will bring you back in time!
Cook Time
30 minutes
Total Time
4 hr 40 min
Yield
12 brownies
Ingredients
Brownies
nonstick cooking spray, for greasing
1 ½ sticks unsalted butter
3 oz dark chocolate (90 g), chopped
1 ¼ cups granulated sugar (250 g)
2 tablespoons light brown sugar
1 ½ teaspoons kosher salt
3 large eggs
2 teaspoons vanilla extract
¾ cup dutch processed cocoa powder (90 g)
½ cup all purpose flour (120 mL)
1 teaspoon instant espresso powder, optional
Frosting
2 oz dark chocolate (60 g), chopped
5 oz milk chocolate (150 mL), chopped
½ cup heavy cream (120 mL)
1 tablespoon unsalted butter
¼ cup rainbow chips (40 g)
Nutrition Info
Calories 293
Fat 15g
Carbs 35g
Fiber 2g
Sugar 24g
Protein 5g
How to Make It
1. Step
Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
2. Step
In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
3. Step
In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
4. Step
Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
5. Step
Pour the batter into the prepared pan, using an offset spatula to spread evenly.
6. Step
Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
7. Step
While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
8. Step
Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
9. Step
While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
10. Step
Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
