Cosmic Brownies Recipe
Make delicious homemade cosmic brownies and enjoy the wonderfully rich chocolate flavors and crunchy rainbow sprinkle topping.
Servings: 9
Equipment
- Baking Dish 8-Inch Square
- Saucepan Small
Ingredients
For the Brownies:
- ¼ Cup vegetable oil
- ¾ Cup all-purpose flour
- 6 Tablespoons unsalted butter at room temperature
- ¾ Cup white sugar
- ½ Cup brown sugar
- 2 eggs
- 1 Tablespoon corn syrup
- 1 Tablespoon vanilla extract
- ¾ Cup cocoa powder
For the Ganache:
- 3 Tablespoons unsalted butter
- ¼ Cup white sugar
- 4 Tablespoons unsweetened cocoa powder
- 1 ¾ Ounces heavy cream
- 1 Teaspoon vanilla extract
- 3 ½ ounces dark chocolate
To Decorate the Brownies:
- rainbow-colored candy-coated chocolate bits or sprinkles
Instructions
Make the Brownie Batter:
- Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper or grease lightly.
- In a large mixing bowl, add the butter, oil, white sugar, and brown sugar. Mix until smooth and creamy using a whisk or a spatula.
- Crack in the eggs, add the corn syrup and vanilla extract and mix well until fully incorporated.
- Add the cocoa powder.
- Sift the flour directly into the bowl and fold gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Make the Ganache:
- In a small saucepan, add the butter, heavy cream and sugar and stir over a low heat until the sugar dissolves and the butter melts, just for a few seconds.
- Add the chocolate, cocoa powder and vanilla and stir over a medium heat for about 3 minutes until the chocolate starts to melt.
- Remove the pan from the heat and continue stirring until the ganache thickens and all the ingredients are incorporated. Remember that it will thicken a bit more as it cools, but if you want a thicker consistency you can add a little more butter and a bit more chocolate until you reach the desired consistency.
Assemble the Brownies:
- Once the brownies are done baking and have cooled slightly, pour the ganache over the top of the brownies and spread it out evenly.
- Sprinkle the rainbow chocolate pieces or sprinkles on top of the ganache.
- Allow the ganache to set at room temperature for about 30 minutes or until firm.
- Cut the brownies into squares with a sharp knife and serve.
Notes
Line the baking dish: Line your pan with parchment paper so the brownies don't stick to it. If you don't have any, grease it well instead.
No overmixing: When adding the flour and cocoa powder to the brownie batter, gently fold it in. Overmixing at this stage will result in dense brownies with an overly chewy texture.
Checking for doneness: When a toothpick inserted inserted into the middle of the brownies comes out clean (or with just a few moist crumbs) it's time to take them out the oven.
Let the ganache cool: Let it cool before pouring over the brownies for a better consistency.
Thicken the ganache: Adjust the amount of chocolate and butter to get the ganache to your preferred consistency.
Colorful sprinkles on top: Round rainbow candy-coated chocolate bits are ideal, but colorful sprinkles work too.
No overmixing: When adding the flour and cocoa powder to the brownie batter, gently fold it in. Overmixing at this stage will result in dense brownies with an overly chewy texture.
Checking for doneness: When a toothpick inserted inserted into the middle of the brownies comes out clean (or with just a few moist crumbs) it's time to take them out the oven.
Let the ganache cool: Let it cool before pouring over the brownies for a better consistency.
Thicken the ganache: Adjust the amount of chocolate and butter to get the ganache to your preferred consistency.
Colorful sprinkles on top: Round rainbow candy-coated chocolate bits are ideal, but colorful sprinkles work too.
Nutrition
Calories: 403kcal | Carbohydrates: 55g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 73mg | Sodium: 27mg | Potassium: 274mg | Fiber: 5g | Sugar: 39g | Vitamin A: 488IU | Vitamin C: 0.03mg | Calcium: 45mg | Iron: 3mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
