Cosmic Brownies Recipe

Preheat the oven to 350F/177C convection (325F/163C conventional) and grease and line an 8 inch square pan.
In a small bowl, whisk together the flour, cocoa powder and salt.
3/4 cup (90g) all-purpose flour spooned and leveled, 1/4 cup (20g) dutch-process cocoa powder spooned and leveled, 1/4 tsp salt
In a large bowl, microwave (or in a saucepan on the stove) together the milk chocolate and the butter and mix until they’re combined.
1/2 cup (3oz) milk chocolate chips, 1/2 cup (113g) unsalted butter
Add in the granulated sugar and whisk until it’s smooth, followed by the egg and vanilla. Mix just until they’re fully combined and smooth.
3/4 cup (150g) granulated sugar, 1 large egg room temperature, 1 tsp vanilla extract
Fold the dry ingredients into the batter, just until the last streak of flour is combined.
Bake at 350F/177C convection (325F/162C conventional) for 18-20 minutes. To check if they are done, press on it gently. There should be a little resistance and not feel liquidy. Allow the brownies to cool to room temperature.

Place the chocolate chips in a medium size bowl and set aside. Place the cream in a small saucepan, over medium-low heat, and bring to a gentle simmer.
1 cup (6oz) dark chocolate chips, 1/3 cup (78mL) heavy whipping cream
Swirl the pan to make sure it is heating evenly. You want the edge of the cream to be bubbling, not the whole cream boiling.
Pour the cream over the chocolate chips and cover with a lid for 2-3 minutes. Then slowly stir the chocolate and cream until they’re smooth and combined.
Spread on top of the cooled brownies and top with rainbow chocolate sprinkles.
Allow the ganache to set before slicing. I like to freeze it for an hour or refrigerate for 2-3 hours.