3/4 cups of butter melted unsalted 1 1/2 sticks
1 cup of white granulated sugar
2/3 cup packed brown sugar
2 tsp vanilla extract
2 eggs room temperature
1 1/4 cups of flour
3/4 cups nestle unsweetened cocoa powder
1/2 tsp baking powder
1 tbs cornstarch
1/8 tsp salt
3 tbsp milk
measuring spoons and cups
9 by 13 pan lined with parchment paper
stand mixer with paddle attachment
medium mixing bowl and hand whisk
frosting
heavy 3/4 cups heavy whipping cream
1 cup semi sweet chocolate
2 small bags rainbow chips or jimmy sprinkles
microwave safe bowl

3/4 cup s of butter melted unsalted 1 1/2 sticks 1 cup of white granulated sugar 2/3 cup packed brown sugar 2 tsp vanilla extract 2 eggs room temperature 1 1/4 cups of flour 3/4 cup s nestle unsweetened cocoa powder 1/2 tsp baking powder 1 tbs cornstarch 1/8 tsp salt 3 tbsp milk 9 by 13 pan lined with parchment paper 1 cup semi sweet chocolate 2 small bags rainbow chips or jimmy sprinkles

heat oven to 350 f.
line your 9 by 13 baking pan with parchment paper let it overlap.
place your eggs in warm water for 5 minutes to bring to room temperature.
beat melted butter, sugars and vanilla in mixer with paddle attachment.
In a separate bowl whisk together flour, cocoa powder, baking powder, cornstarch, and salt.
gradually add flour mixture to the batter, alternate adding flour and milk until everything is well combined.
Add batter into pan and bake for 18-25 minutes.
remove and let cool in the pan.

heat heavy cream and chocolate chips in a microwave safe bowl with a lid for 30 seconds, then at 15 second intervals until melted and combined. Pour over brownies and spread out, add chips or sprinkles. Keep in the fridge for one week in an airtight container.