Ingredients
Scale
- 2oz (1/4 Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 Grams (1 1/4 cups) Granulated Sugar
- 90 Grams (3/4 cups) Dutch Cocoa Powder
- 2oz (scant 1/4 cup) Vegetable Oil
- 1oz (2 Tablespoons) Light Corn Syrup
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- 1/8 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch/Cornflour
- 60 Grams (scant 1/2 cup) All-Purpose Flour
- 2oz Chocolate (chips, chunks, or bars chopped)
- 12oz (2 Cups) Chocolate, good quality
- 6oz (3/4 Cup) Heavy Whipping Cream
- 1 Tablespoon Butter
- Rainbow Candy Coated Rainbow Chips
Instructions
- Preheat your oven to 350°F (180°C). Line a 9×13 inch pan with parchment paper or foil and grease it well.
- In a saucepan over medium heat, combine water, butter, sugar, corn syrup, and cocoa powder. Cook for 2–3 minutes until well-mixed; cool for 5 minutes.
- Stir in vegetable oil, vanilla extract, egg yolk, and whole egg until combined.
- Mix in baking soda, salt, and cornstarch. Gently fold in flour and chocolate chips without overmixing.
- Pour batter into the pan and bake for 14–18 minutes until a toothpick comes out with moist crumbs.
- Let cool completely before topping with ganache.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (60g)
- Calories: 265
- Sugar: 27g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg