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Homemade Cosmic Brownies
Homemade Cosmic Brownies
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
140 minutes
Upgrade the classic Cosmic Brownie with homemade ganache frosting and colorful sprinkles for a gourmet twist on a childhood favorite.
Ingredients:
  • For the brownies
  • Nonstick cooking spray
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup (28g) Dutch-process cocoa powder
  • 2 tablespoons neutral oil, such as canola or vegetable
  • 5 ounces (142g) bittersweet chocolate, finely chopped
  • 2/3 cup (145g) granulated sugar
  • 1/3 cup (72g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1/4 cup (32g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • For the ganache and topping
  • 3 ounces (85g) bittersweet chocolate, finely chopped
  • Pinch kosher salt
  • 6 tablespoons heavy cream
  • Candy-coated chocolate chip sprinkles, as desired for topping
Instructions:
  • Preheat your oven to 350°F and position a rack in the center. Lightly coat an 8x8-inch square baking pan with nonstick cooking spray, then line it with parchment paper, ensuring it covers the bottom with a slight overhang on two sides. Give the pan another light spray to grease the parchment and sides.
  • Create the decadent chocolate mixture: Melt the butter in a small saucepan over medium heat, ensuring it doesn't brown, for 2 1/2 to 3 minutes. Take off the heat, then add cocoa powder and oil, whisking until fully mixed. Next, add chopped bittersweet chocolate, whisk until melted, and set aside to cool as you prepare the egg mixture.
  • In a large bowl, vigorously whisk together granulated sugar, light brown sugar, eggs, and vanilla until lightened and well combined, about 2 minutes. Scrape the chocolate mixture into the bowl and whisk to combine.
  • In a small bowl, mix the flour, baking powder, and salt. Add this mixture to the chocolate batter and gently whisk until combined. It's fine if there are a few visible streaks of flour. Give the batter a few gentle folds with a rubber spatula, ensuring to scrape the bottom of the bowl and fully incorporate all the dry ingredients.
  • Pour the thick brownie batter into the pan and smooth it out using a spatula, offset spatula, or the back of a spoon. Bake in the middle of the oven for 25 to 28 minutes until the top looks slightly crinkly and a toothpick comes out clean or with moist crumbs. The brownies may puff up initially but will settle. Let them cool in the pan on a wire rack for about 1 hour before serving.
  • Prepare the ganache: After the brownies have cooled, create the ganache by combining chopped chocolate and a pinch of salt in a small bowl or large glass measuring cup. Heat heavy cream in a small saucepan until simmering with vigorous bubbling around the edges and steam rising from the surface, about 1 to 2 minutes. Pour the hot cream over the chocolate, let it sit for a minute, then stir until smooth, silky, and all the chocolate is melted, creating a luxurious mixture.
  • Lift the brownies out of the pan using the parchment overhang and place them on a cutting board. Optionally, flip the brownies for an even surface. Pour the warm ganache over the brownies and spread it evenly with a spatula or spoon. The ganache will settle on its own. Sprinkle the candy-coated chocolate chips on top. Avoid letting the ganache spill over the edges.
  • Chill the brownies in the refrigerator until the ganache is set, approximately 30 minutes. Cut the brownies using a hot, dry knife, cleaning the knife between each cut. For bars, cut the brownies in half lengthwise, lightly mark with a spatula, then cut each half into 4 pieces. For squares, cut the brownies into 16 pieces. Enjoy the brownies stored at room temperature for up to 2 days or refrigerated for up to 1 week. If you enjoyed the recipe, please leave a review!

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