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!
4 hr 40 min
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
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)
How to Make It
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.
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.
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.
Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
Pour the batter into the prepared pan, using an offset spatula to spread evenly.
Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
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.
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.
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.