Rainbow Chip Brownies are a decadent chocolate treat topped with a rich chocolate ganache and adorned with colorful rainbow chips. These brownies are sure to brighten your day and bring a smile to your face! They remind me of Cosmic brownies, but you can add as many rainbow chips as you like to this homemade version. If you love brownies, be sure to try my most popular brownie recipe ever: Homemade Brownie Mix!
Ingredients & Substitutions
Brownies
The base of this recipe is the perfect brownie, similar to the one used in my Snickers Brownies. You can also use a boxed brownie mix, following the package instructions.
Cocoa Powder
I used Dutch-processed cocoa powder for its rich flavor and dark color. Regular unsweetened cocoa powder can be used, but it may slightly alter the flavor.
Ganache
For the ganache, I used both semi-sweet and milk chocolate to enhance the chocolate flavor.
Can I Make The Brownies Ahead Of Time?
Yes, you can bake the brownies a day or two in advance. Once baked, store them covered at room temperature for 1-2 days. Add the ganache and sprinkles just before serving.
How to Store Rainbow Chip Brownies
Store the brownies in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 4 days. To freeze, wrap the uncut, cooled brownies in plastic wrap, then in aluminum foil, and store them in the freezer for up to 3 months.
Ingredients
Brownies
- 1½ cups (190 g) all-purpose flour
- 1 tablespoon cornstarch
- ⅓ cup (40 g) Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 4 large eggs, room temperature
- 2 cups (400 g) granulated sugar
- ¾ cup (1½ sticks / 170 g) unsalted butter, room temperature
- 2 teaspoons vanilla extract
Ganache
- 4 ounces (120 g) semisweet chocolate, chopped
- 4 ounces (120 g) milk chocolate, chopped
- ½ cup (120 g) heavy whipping cream
- 1 tablespoon butter, cut into 4 pieces
- ½ cup (75 g) rainbow chip sprinkles
Instructions
Brownies
- Preheat the oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking dish with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk together flour, cornstarch, cocoa, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs, sugar, butter, and vanilla on medium speed until light and fluffy.
- With the mixer off, add the flour mixture. Mix on low speed until well combined.
- Pour the batter into the prepared baking dish and bake for 28-32 minutes, or until the edges are set and the center is still shiny and moist.
- Let the brownies cool at room temperature, then chill in the refrigerator for 2 hours.
Ganache
- In a microwave-safe bowl, combine the semisweet chocolate, milk chocolate, cream, and butter. Heat in 30-second intervals, stirring between each, until melted and smooth.
- Once the brownies have cooled, pour the ganache over them.
- Sprinkle the rainbow chips over the ganache.
- Refrigerate for about an hour, or until the ganache is set.
Enjoy your delicious Rainbow Chip Brownies!
