Preheat the oven to 350F and line an 8x8 baking pan with parchment paper
Add the flour, cocoa powder, and salt together in a bowl. Stir until combined, then set aside.
¾ cup all-purpose flour, ¾ cup cocoa powder, ½ teaspoon sea salt
Add the butter to a saucepan and heat on medium until fully melted. Turn off the heat and remove from the stove. Add in the Domino® Golden Sugar and Domino® Light Brown Sugar and stir until well-combined.
13 tablespoons unsalted butter, ¾ cup Domino Golden Sugar, ½ cup Domino Light Brown Sugar
Allow the butter to cool until it is room temperature and whisk in the eggs and egg yolk. Stir in the vanilla until well-combined.
2 large eggs, 1 large egg yolk, 1 teaspoon pure vanilla extract
Pour the flour mixture into the butter mixture and stir until there are no streaks of flour. Give it a quick 30-second whisk after fully combined.
Pour the batter into the baking pan and bake for 25 minutes. Remove and allow to cool completely.
Add the chocolate chips and cream to a small saucepan and heat on medium-low. Stir until half of the chocolate is melted. Remove from heat, and stir slowly until the chocolate is melted through.
1 ½ cups chocolate chips, ¾ cup heavy cream
Pour the ganache over the cooled brownies. Top with sprinkles.
¼ cup sprinkles
Refrigerate the brownies for about 3 hours for the ganache to set before cutting.
Video
Notes
You can use your favorite mini candies in place of sprinkles. Add a dollop or two of salted caramel or peanut butter into the ganache for a fun twist.