These handmade Cosmic Brownies have fudgy brownies, chocolate ganache icing, and candy-coated chocolate chips. Like store-bought brownies, but better!
FOR THE BROWNIES:– 1 cup unsalted butter melted and slightly cooled (2 sticks, 230 grams)– 1 ¾ cups granulated sugar (350 grams)– ½ cup packed light brown sugar (100 grams)– 3 large eggs at room temperature– 1 large egg yolk at room temperature– 1 teaspoon pure vanilla extract– 1 cup unsweetened cocoa powder (90 grams)
Ingredient
– 1 cup all-purpose flour spooned & leveled (125 grams)– ½ teaspoon saltFOR THE GANACHE:– 8 ounces semisweet chocolate finely chopped (226 grams)– 1 tablespoon light corn syrup optional but adds glossiness (20 grams)– ½ cup heavy cream (120 ml)FOR THE TOPPING:– Rainbow candy coated chocolate chips, mini m&m's, or sprinkle
Ingredient
Direction
1
Make brownies: Preheat oven to 350°F (180°C). Allow foil or parchment paper to overhang a 9x13-inch baking pan for easy removal. Set aside nonstick foil.
2
Mix melted butter, granulated sugar, and brown sugar in a large bowl. Whisk in the eggs, egg yolk, and vanilla until incorporated.
3
Sift in the cocoa powder, flour, and salt and whisk until just mixed, scraping down the bowl as needed.
4
Put the batter in the baking pan and distribute it evenly. Bake for 27–33 minutes or until a toothpick inserted into the center comes out clean with a few moist crumbs.
5
Cool fully after removing from the oven. In a large heatproof bowl, combine chopped chocolate and corn syrup to make ganache. Set aside.
6
In a medium pot, heat the heavy cream and bring it to a simmer on the stovetop (or microwave it for 45 to 1 minute).
7
Let chocolate sit in boiling cream for 3 minutes.Mix well with a rubber spatula or spoon. Microwave chocolate clumps for 20–30 seconds to smooth.
8
Spread the chocolate ganache over the cooled brownies using a spoon or spatula.
9
Sprinkle micro M&Ms, rainbow candy-coated chocolate chips, or sprinkles. Before serving, chill the ganache for 1–2 hours. Cut into squares before serving!