Cosmic Brownies
Ultra fudgy chocolate brownies topped with silky ganache and colorful rainbow candy chips - the ultimate nostalgic treat.
Equipment
Ingredients
Brownie Base
unsalted butter (room_temperature)
113 g
granulated sugar
150 g
brown sugar
55 g
Dutch-process cocoa powder
43 g
salt
1.5 g
vanilla extract
5 ml
large eggs (room_temperature)
2 piece
all-purpose flour
65 g
cornstarch
8 g
Ganache Topping
heavy cream
60 ml
semisweet chocolate (chopped)
113 g
salt
0.5 g
Topping
rainbow candy-coated chocolate chips
30 g
Instructions
Preheat oven
Preheat the oven to 175°C and line an 8×8 inch baking pan with parchment paper.
Melt butter and mix base
In a saucepan over medium heat, melt the butter. Stir in granulated sugar, brown sugar, cocoa powder, and salt until smooth.
Add eggs and vanilla
Transfer the mixture to a bowl and whisk in vanilla extract. Add eggs one at a time, whisking until the batter is thick and shiny.
Fold in flour and cornstarch
Fold in the all-purpose flour and cornstarch until just combined. Spread the batter evenly into the prepared pan.
Bake brownies
Bake for 20-22 minutes until the edges are set and the center is slightly jiggly.
Cool completely
Allow brownies to cool completely in the pan, then flip and remove parchment paper.
Make ganache topping
Heat heavy cream in the microwave for 30 seconds, then pour over chopped semisweet chocolate. Add a pinch of salt and stir until smooth.
Spread ganache and add toppings
Spread the ganache evenly over the cooled brownies. While the ganache is still soft, sprinkle with rainbow candy-coated chocolate chips.
Chill and slice
Refrigerate for 1-2 hours until the ganache is set, then slice into squares.
Original recipe
Storage
Store in an airtight container. Bring to room temperature before serving for best texture.
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