Serving Size:

• Around 24 pieces

Ingredients

• 3/4 cup butter

• 1 cup granulated sugar

• 1/2 cup brown sugar

• 2 eggs + 1 egg yolk

• 1/4 cup vegetable oil

• 1 1/2 tbsp vanilla extract

• 1 tsp salt

• 1/2 tsp baking soda

• 1 1/2 tbsp cornstarch

• 1 tbsp espresso powder

• 1 cup cocoa powder

• 1 1/2 cups All-purpose flour

Chocolate Ganache

• 1 cup semi sweet chocolate chips

• 4 tbsp butter

• 1/3 cup milk

Topping

• Chocolate rainbow sprinkles

Instructions

Step 1

• Preheat oven to 350F (180C). Spray/butter a 9x13 baking pan and add parchment paper.

Step 2

• In a microwave-safe bowl, add butter, granulated sugar, and brown sugar. Microwave for 1.5 minutes, stir, then microwave for 30 more seconds. Stir until smooth. Let cool for about 2–4 minutes.

Step 3

• To the butter and sugar mixture, add in eggs, egg yolk, vanilla extract, salt, baking soda, and cornstarch. Mix until combined.

Step 4

• Add the flour, cocoa powder, and espresso powder. Slightly mix, then add the vegetable oil. Mix until combined.

Step 5

• Bake for 21 minutes, or until the centre looks set. Let cool completely. (You can speed the cooling process by placing in a refrigerator).

Step 6

• For the chocolate ganache: In a bowl, add chocolate chips and butter. Heat milk in the microwave for about 1 - 1 1/2 minutes, or until the milk starts to bubble.

Step 7

• Pour milk over the chocolate chips and butter. Allow it to sit for about 2 minutes. Stir until a smooth, rich, and creamy chocolate ganache forms. Let cool for about 25–30 minutes before using.

Step 8

• Pour chocolate ganache over cooled brownies. Add the rainbow sprinkles. Cut into 24 pieces using a sharp knife dipped in hot water and dried. Wipe the knife every few cuts to get perfect and clean squares.