Directions

For Brownies:

1. Pre-heat your oven to 325° F and line a 9 by 13 inch pan with parchment paper.
2. In a large bowl, add your eggs and sugar and whisk until combined and has a foamy consistency.
3. In a separate bowl, add your melted butter and melted chocolate and stir until combined. Add cocoa powder and stir again. I usually do this step in a large measuring cup.
4. Slowly pour your chocolate butter mixture into your sugar egg mixture. Stir until combined.
5. Add your vanilla extract and stir again.
6. Add in your flour and salt and mix until just combined. Batter will be pretty thick.
7. Pour your brownie batter into your baking dish lined with parchment. (Parchment helps remove the brownies from you pan and avoids sticking) Spread it out evenly.
8. Bake in your oven pre-heated to 325° for about 25-30 minutes.
9. Remove from oven. Let cool.

For Chocolate Ganache:
 

1. In a large measuring cup, heat your Belfonte Heavy Whipping Cream for about 45 seconds. Add your chocolate chips and butter and let sit for a few minutes.
2. Stir together until well combined and smooth.
3. Once your brownies have cooled, add your chocolate ganache, spread it out evenly and top with rainbow chocolate chip sprinkles.
4. Cut into small rectangles.
5. Serve, share and enjoy!!