Springtime Brownies with Ganache
These springtime brownies start with a boxed brownie mix, then get topped with a thick layer of silky chocolate ganache and a shower of pastel spring sprinkles. They are rich, fudgy, and party ready in very little time, making them perfect for easy baked goods when you want a pretty dessert without a lot of effort.
Ingredients
- 1 box brownie mix for an 8x8 or 9x9 pan
- Oil, eggs and water in the amounts called for by your brownie mix
- 1 cup semisweet chocolate chips`
- 1/2 cup heavy cream
- sprinkles jimmies, confetti sprinkles work best, sanding sugar just dissolves into the ganache
Instructions
- Line an 8x8 or 9x9 baking pan with parchment and leave a little overhang on two sides; it makes lifting and slicing so much easier. Lightly spray or grease the pan. Preheat your oven to the temperature indicated on your box mix.
- In a bowl, prepare the brownie mix according to the box directions using the oil, eggs, and water listed. Stir just until combined so the brownies stay fudgy, not cakey.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake according to the box directions for an 8x8 or 9x9 pan. When a toothpick inserted near the center comes out with a few moist crumbs (but not raw batter), they are done.
- Place the pan on a cooling rack and let the brownies cool completely. This is important so the ganache sets properly.
- Make the ganache: Add the chocolate chips and heavy cream to a microwave-safe bowl.
- Microwave in 30-second increments, stirring in between. I usually only have to microwave mine for a minute total. Then, keep stirring until all of the chocolate is dissolved into the cream and everything is smooth (it does take quite a bit of stirring!).
- Let the ganache sit at room temperature for 5-10 minutes, stirring every few minutes, until it has thickened to a spreadable consistency. You want it a little thicker than warm fudge sauce but still soft enough to glide over the brownies.
- Once the ganache and brownies are fully cooled, pour the thickened ganache over the top of the brownies. Use an offset spatula or the back of a spoon to spread it into an even layer, all the way to the corners.
- Immediately add your spring sprinkles on top so they stick to the soft ganache.
- Let the pan sit at room temperature for 30 to 60 minutes so the ganache firms up. If you want extra clean cuts or you are in a hurry, chill the pan in the fridge for 15 to 30 minutes until the top is set but not rock hard.
- If you used parchment, lift the entire slab of brownies out of the pan onto a cutting board. Use a sharp knife to cut into squares or rectangles. Wipe the knife clean between cuts for picture perfect edges.
- Serve at room temperature for the softest, fudgiest texture.