Prep Time::30 mins
Cook Time:: 1 hr 5 mins
Cool Time:: 2 hrs
Total Time:: 3 hrs 35 mins
Servings::12
Ingredients
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Brownie
baking spray
14 ounces (60% cacao) bittersweet chocolate bar, coarsely chopped
1 1/2 cups unsalted butter
2/3 cup unsweetened cocoa
6 tablespoons canola oil
2 tablespoons vanilla extract
2 1/3 cups granulated sugar
1 cup packed light brown sugar
6 large eggs
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
Ganache
7 ounces (56% cacao) semisweet chocolate bar, coarsely chopped
3/4 cup heavy cream
1 tablespoon unsalted butter
1/8 teaspoon kosher salt
1/4 cup rainbow candy-coated chocolate pieces
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Prepare the Brownies: Preheat the oven to 350 degrees F (175 degrees C). Line a 13- x 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on short sides. Coat foil and sides of pan with baking spray; set aside.
Microwave chocolate and butter in a large microwavable bowl on HIGH, stirring in 30 second intervals, until fully melted and smooth, about 2 minutes total. Whisk in cocoa, canola oil, and vanilla until fully combined.
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Whisk sugar and brown sugar into chocolate mixture until combined. Add eggs, 1 at a time, whisking until smooth and combined after each addition, about 2 minutes total. Gently fold in flour, cornstarch, salt, and baking powder until just combined, making sure not to overmix the batter, about 45 seconds.
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Transfer to the prepared baking pan.
Bake in preheated oven until set and a wooden pick inserted in the center comes out with a few moist crumbs, 55 to 60 minutes. Remove from the oven and let rest in pan on a wire rack until room temperature, about 1 hour. Once at room temperature, cover, and place in refrigerator; chill completely, at least 1 more hour.
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When brownie has chilled, prepare the Ganache: Place chocolate in a medium mixing bowl; set aside. Bring heavy cream to a simmer in a small saucepan over medium-high, stirring occasionally. Pour heavy cream over chopped chocolate; whisk until chocolate is fully melted, about 45 seconds. Whisk in butter and salt until smooth and shiny; set aside.
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Invert cooled Brownie onto a large cutting board and discard aluminum foil. Using a serrated knife, trim and discard outer edges, about 1/4-inch on all sides. Using an offset spatula, spread Ganache in an even layer over top of brownie. Sprinkle evenly with rainbow candy-coated chocolates. Chill Brownie, uncovered, until Ganache is mostly set, about 5 minutes.
Cut Brownie into 12 even (4- x 2-inch) pieces. Using the back of the knife, make an indent going crosswise along center of each brownie.
Dotdash Meredith Food Studios