Little Debbie has some competition!
Ingredients
- baking spray:
- ounces (60% cacao) bittersweet chocolate bar: 14 piece (chopped)
- 1/2 cups unsalted butter: 1 piece
- unsweetened cocoa: 0.66667 cup
- canola oil: 6 Tbsp
- vanilla extract: 2 Tbsp
- 1/3 cups granulated sugar: 2 piece
- packed light brown sugar: 1 cup
- eggs: 6 piece
- all-purpose flour: 1 cup
- cornstarch: 2 Tbsp
- 1/2 teaspoons kosher salt: 1 piece
- baking powder: 0.5 tsp
- ounces (56% cacao) semisweet chocolate bar: 7 piece (chopped)
- heavy cream: 0.75 cup
- unsalted butter: 1 Tbsp
- kosher salt: 0.125 tsp
- rainbow candy-coated chocolate pieces: 0.25 cup
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Transfer to the prepared baking pan.
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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.
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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
