WATCH THIS before you buy Little Debbie

Ingredients

• 0.5 cup Granulated Sugar (measured level)
• 0.67 cup Brown Sugar (packed)
• 0.25 cup Powdered Sugar (sifted to remove clumps)
• 12 tablespoons Unsalted Butter (cut into cubes, melted in microwave)
• 3 large Eggs (room temperature)
• 1 tablespoon Vanilla Extract (pure vanilla)
• 0.5 teaspoon Salt (fine sea salt)
• 2 tablespoons Corn Syrup (1 tbsp in batter, 1 tbsp in icing)
• 0.92 cup Cocoa Powder (unsweetened, sifted; equals 2/3 cup + 1/4 cup)
• 0.75 cup All-Purpose Flour (sifted)
• 1 cup Heavy Cream (full‑fat, heated to a gentle simmer)
• 1.5 cup Semi‑Sweet Chocolate Chips (high‑quality, chopped if large)
• 1 cup Rainbow Candy‑Coated Chocolate Chips (optional, use as many as desired for topping)

Instructions

1. Measure and sift dry sugars

   Measure 1/2 cup granulated sugar, 2/3 cup packed brown sugar, and 1/4 cup powdered sugar. Sift the powdered sugar into the mixing bowl to eliminate clumps.

   Time: PT5M

2. Melt butter

   Place 12 tablespoons (3/4 cup) unsalted butter in a microwave‑safe container and melt in 30‑second intervals, stirring between, until fully liquid.

   Time: PT2M

3. Combine butter with sugars

   Pour the melted butter into the bowl with the sugars and stir until the mixture is smooth and glossy.

   Time: PT2M

4. Add eggs, vanilla, and salt

   Crack 3 large eggs into the bowl, add 1 tablespoon vanilla extract and ½ teaspoon salt. Beat with a whisk or mixer on medium speed until fully incorporated.

   Time: PT2M

5. Incorporate corn syrup and cocoa

   Stir in 1 tablespoon corn syrup, then sift in 11/12 cup cocoa powder (2/3 cup + 1/4 cup) and mix until no dry spots remain.

   Time: PT3M

6. Add flour

   Fold in 3/4 cup sifted all‑purpose flour, mixing just until the batter becomes smooth and homogeneous.

   Time: PT2M

7. Preheat oven and prepare pan

   Preheat the oven to 350°F (177°C). Grease a 9 × 13 inch baking pan and line it with parchment paper, allowing the paper to overhang for easy removal.

   Time: PT12M

   Temperature: 350°F

8. Transfer batter to pan

   Pour the batter into the prepared pan and spread with a spatula to an even layer.

   Time: PT2M

9. Bake brownies

   Bake for 15–18 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT17M

   Temperature: 350°F

10. Cool brownies

    Remove the pan from the oven and let the brownies cool in the pan for 15–20 minutes before handling.

    Time: PT20M

11. Heat cream for glaze

    In a small saucepan, heat 1 cup heavy cream over medium‑low heat until it just begins to simmer and small bubbles form around the edges.

    Time: PT2M

12. Melt chocolate chips

    Place 1½ cups semi‑sweet chocolate chips in a heat‑proof bowl, pour the hot cream over them, and let sit for 5 minutes.

    Time: PT5M

13. Whisk glaze to silky smooth

    Whisk the chocolate‑cream mixture in figure‑eight motions, starting from the center and moving outward, until fully smooth. Stir in the remaining 1 tablespoon corn syrup and ½ tablespoon vanilla extract.

    Time: PT3M

14. Glaze brownies

    Immediately pour the warm chocolate glaze over the cooled brownies, spreading it to the edges with a spatula.

    Time: PT2M

15. Add rainbow chocolate chips

    While the glaze is still wet, sprinkle 1 cup rainbow candy‑coated chocolate chips (or more) evenly over the top.

    Time: PT2M

16. Chill for clean cuts

    Refrigerate the glazed brownies for at least 24 hours. This firms the glaze and makes cutting neat squares easier.

    Time: PT24H

Nutrition Facts

Calories

470

Protein

1.5 g

Carbohydrates

70 g

Fat

25 g

Fiber

2 g