Frosted chocolate brownies top a dark chocolate base with semisweet ganache and colorful sprinkles for twenty-four squares.
Use a 13 x 9 x 2 inch lined pan. Cool the baked base briefly on a rack, refrigerate while preparing ganache and add sprinkles before the topping firms.
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Why the Ganache Goes Onto a Cold Base
The base combines melted dark chocolate with cocoa. Ganache uses a separate semisweet chocolate portion, cream and butter to form the topping.
Cooling ganache until spreadable keeps it from heating the cold base excessively. Adding sprinkles while soft lets them adhere before the final hour-long chill.
Ingredients for Frosted Chocolate Brownies
Brownie
- 6 ounces dark chocolate (Chopped)
- 3/4 cup unsalted butter
- 1 1/4 cups granulated sugar
- 1/3 cup packed dark brown sugar
- 3 large eggs
- 3/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
Ganache and decoration
- 9 ounces semisweet chocolate (Finely chopped)
- 2 tablespoons unsalted butter
- 1/2 cup pasteurized heavy cream
- 2 tablespoons colorful sprinkles
Chocolate: Six ounces dark chocolate belong to the base; nine ounces semisweet chocolate belong to ganache.
Butter: Base uses 3/4 cup and ganache a separate two tablespoons.
Sprinkles: Two tablespoons decorate the entire pan.
How to Make Frosted Chocolate Brownies
- Melt and mix the base. Heat oven to 350°F and line the pan with parchment. Gently melt dark chocolate and base butter, stirring smooth. Add both sugars and cool until warm before mixing in the three eggs. Whisk base salt, starch, baking powder, cocoa and flour separately.
- Fold and bake. Fold dry ingredients into the chocolate mixture until no flour pockets remain and spread evenly in the pan. Bake about thirty to forty minutes, beginning checks early, until the middle is set, at least 160°F and a tester shows baked crumbs without liquid batter. Check another spot if melted chocolate obscures the result.
- Cool and add ganache. Cool on a rack forty-five to sixty minutes, then refrigerate while making the topping. Gently heat ganache cream and butter, pour over finely chopped semisweet chocolate and stir until smooth, using brief low heat only if needed. Cool until spreadable but not hot. Spread over the cold base and scatter measured sprinkles while the coating is soft.
- Chill and portion. Refrigerate at least an hour until firm, then lift and cut four by six.
Serving Frosted Chocolate Brownies
Cut four by six once ganache is firm, sharing sprinkles across the slab. For a fruit-topped chocolate square, compare cherry cheesecake brownies.
Storage and Make-Ahead Notes
Refrigerate covered at 40°F or below and use within four days. Return waiting ganache-topped squares promptly to the refrigerator.
Freeze wrapped individual portions for one month for quality and thaw refrigerated. Support the coating so the pieces do not stick together.
Tips for Frosted Chocolate Brownies
- Keep chocolates assigned: Dark chocolate is for base, semisweet for topping.
- Check another spot: Melted chocolate can obscure a tester.
- Cool ganache slightly: Spread it fluid but no longer hot.
- Decorate before chilling: Sprinkles adhere while ganache is soft.
Frosted Chocolate Brownies FAQs
What decorates the brownies?
Two tablespoons colorful sprinkles across the pan.
Are both chocolate measures melted into the base?
No. Six ounces dark chocolate are for base and nine ounces semisweet for ganache.
When is ganache spread?
Over the cold base, once ganache is spreadable but not hot.
How long is the final chill?
At least an hour until firm.
How many squares are cut?
Twenty-four.
Food handling reference: FDA safe food handling guidance.
Frosted Chocolate Brownies with Colorful Candy Sprinkles
Equipment
- 13 x 9 x 2 inch baking pan
- Parchment
- Mixing bowls
- Small saucepan
- Spatula
- Cooling rack
Ingredients
Brownie
- 6 ounces dark chocolate Chopped
- 3/4 cup unsalted butter
- 1 1/4 cups granulated sugar
- 1/3 cup packed dark brown sugar
- 3 large eggs
- 3/4 teaspoon salt
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
Ganache and decoration
- 9 ounces semisweet chocolate Finely chopped
- 2 tablespoons unsalted butter
- 1/2 cup pasteurized heavy cream
- 2 tablespoons colorful sprinkles
Instructions
- Heat oven to 350°F and line the pan with parchment. Gently melt dark chocolate and base butter, stirring smooth. Add both sugars and cool until warm before mixing in the three eggs. Whisk base salt, starch, baking powder, cocoa and flour separately.
- Fold dry ingredients into the chocolate mixture until no flour pockets remain and spread evenly in the pan. Bake about thirty to forty minutes, beginning checks early, until the middle is set, at least 160°F and a tester shows baked crumbs without liquid batter. Check another spot if melted chocolate obscures the result.
- Cool on a rack forty-five to sixty minutes, then refrigerate while making the topping. Gently heat ganache cream and butter, pour over finely chopped semisweet chocolate and stir until smooth, using brief low heat only if needed. Cool until spreadable but not hot. Spread over the cold base and scatter measured sprinkles while the coating is soft.
- Refrigerate at least an hour until firm, then lift and cut four by six.
