4. Make the Chocolate Ganache:
While the brownies are cooling, make the ganache topping. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
Remove the saucepan from the heat and add the chocolate chips. Let it sit for a minute to melt the chocolate, then whisk until the mixture is smooth and glossy.
5. Top the Brownies:
Once the brownies are completely cooled, pour the chocolate ganache over the brownies, spreading it evenly with a spatula.
Sprinkle your choice of colorful candy sprinkles over the ganache while it’s still soft.
6. Chill and Slice:
Let the ganache set at room temperature for about 30 minutes, or refrigerate the brownies for 15-20 minutes to speed up the process.
Once the ganache is firm, cut the brownies into squares and serve.
My mother-in-law doesn’t love soup too much, but she scraped the bottom of the slow cooker on this one!
Wild Boar Leg with Honey and Mustard: A Gourmet and Authentic Recipe
RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
RITZ CRACKER PARTY SANDWICHES
A Box Cake with Strawberry Cream Cheese Frosting Recipe
These disappeared so fast when I put them on the dining table!
Chocolate Chip Crescent Rolls
flavors with this Cream Cheese and Turkey Bacon Stuffed Doritos Chicken
Old Fashioned Beef Stew: A Hearty and Comforting Meal