Description
These springtime brownies start with a boxed brownie mix and are topped with a thick layer of silky chocolate ganache and pastel spring sprinkles. Rich, fudgy, and party-ready, they are an easy dessert for spring celebrations and gatherings.
Ingredients
- 1 box brownie mix for an 8×8 or 9×9-inch pan
- Oil, eggs, and water in the amounts called for by your brownie mix
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
- Spring sprinkles, such as jimmies or confetti sprinkles (avoid sanding sugar, as it dissolves into the ganache)
Instructions
- Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides to make lifting the brownies easier. Lightly grease the pan. Preheat the oven to the temperature specified on the brownie mix box.
- Prepare the brownie mix according to the package directions, using the required oil, eggs, and water. Stir just until combined to keep the brownies fudgy.
- Pour the batter into the prepared pan and spread it into an even layer.
- Bake according to the package directions for your pan size. The brownies are ready when a toothpick inserted near the center comes out with a few moist crumbs but no raw batter.
- Place the pan on a cooling rack and let the brownies cool completely.
- To make the ganache, combine the semisweet chocolate chips and heavy cream in a microwave-safe bowl.
- Microwave in 30-second increments, stirring between each interval. This usually takes about 1 minute total. Continue stirring until the chocolate is completely melted and the ganache is smooth.
- Let the ganache sit at room temperature for 5–10 minutes, stirring every few minutes, until it thickens to a spreadable consistency.
- Once the brownies and ganache have cooled, pour the ganache over the brownies. Use an offset spatula or the back of a spoon to spread it evenly to the corners.
- Immediately scatter the spring sprinkles over the ganache so they stick before it sets.
- Let the brownies sit at room temperature for 30–60 minutes, until the ganache firms up. For faster setting or cleaner cuts, refrigerate for 15–30 minutes, until the topping is set but not completely hard.
- Use the parchment overhang to lift the brownies from the pan and transfer them to a cutting board. Cut into 9 squares or your preferred portions with a sharp knife, wiping the blade clean between cuts.
- Serve at room temperature for the softest, fudgiest texture.
Notes
- Use a brownie mix designed for an 8×8 or 9×9-inch pan.
- Follow the package instructions for the exact amounts of oil, eggs, and water, as these vary by brand.
- Do not overmix the brownie batter; stir only until the ingredients are combined.
- Allow the brownies to cool completely before adding the ganache so the topping sets properly.
- Stir the ganache thoroughly after microwaving to melt the chocolate evenly without overheating it.
- Let the ganache thicken before spreading. It should be thicker than warm fudge sauce but still easy to spread.
- Jimmies and confetti sprinkles work best. Sanding sugar can dissolve into the ganache.
- For neat slices, chill the brownies briefly and wipe the knife clean between cuts.
- Store leftover brownies in an airtight container. Bring them to room temperature before serving for the fudgiest texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert, Brownies
- Method: Baking
- Cuisine: American