Fudgy Frosted Brownies

Ingredients

• 10 tbsp (140g) unsalted butter, melted
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 eggs, room temp
• 1 tsp vanilla extract
• 1/2 cup + 2 tbsp (56g) unsweetened cocoa powder
• 1/2 tsp salt
• 1 tbsp (13g) vegetable oil
• 1/2 cup (63g) all purpose flour, spooned & leveled or weighed (don't pack it in)
• 1/2 cup chocolate chips
• 1/2 cup chopped mini eggs
• 6 oz (170g) semisweet chocolate (for the ganache)
• 85 mL (~1/3 cup) heavy cream (for the ganache)
• 1 tbsp (15g) unsalted butter (room temp or softened) (for the ganache)
• + easter sprinkles and/or mini eggs for topping! (for the ganache)

Instructions

1. Preheat oven to 325°F (163°C) and line/grease an 8x8-inch pan with parchment.
2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
3. Add eggs and vanilla, then whisk vigorously for 1-2 minutes to help create a crackly top.
4. Stir in cocoa powder and salt until fully combined.
5. Mix in oil, then gently fold in the flour until just combined (don't over mix).
6. Fold in the chocolate chips and chopped mini eggs.
7. Spread batter into the greased pan.
8. Bake for 30-40 minutes until a toothpick inserted near the center comes out with moist crumbs (not wet batter).
9. Let the brownies cool completely.
10. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth.
11. Stir in the butter until melted and glossy.
12. Chill this ganache until firm, then whip it a bit until fluffy (or leave it as is if you prefer).
13. Frost the completely cooled brownies and top with easter sprinkles and more mini eggs.