Servings: 16 brownies
Ingredients:
Brownies:
- 1 cup unsalted butter, melted
- 1½ cups granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup chocolate chips
Chocolate Topping:
- 1½ cups semi-sweet chocolate chips
- ½ cup heavy cream
- 1 tbsp butter
- ½ cup colorful mini candy-coated chocolate pieces
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Whisk melted butter, granulated sugar, and brown sugar until smooth.
- Add eggs and vanilla and whisk until well combined.
- In a separate bowl, mix flour, cocoa powder, and salt. Gradually stir the dry ingredients into the wet mixture.
- Fold in the chocolate chips. Spread the batter evenly in the prepared pan.
- Bake for 20–25 minutes, until the center is just set. Don’t overbake if you want fudgy brownies.
- Let the brownies cool completely.
- For the topping, heat the heavy cream until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes. Stir until smooth, then mix in the butter.
- Spread the chocolate topping evenly over the cooled brownies.
- Sprinkle colorful mini candy-coated chocolate pieces over the top.
- Refrigerate for 30–60 minutes until the topping is set, then cut into squares and serve. 🍫✨