Cosmic Brownies
Equipment
Ingredients
Brownie Base
unsalted butter (room_temperature)
113 g
granulated sugar
150 g
brown sugar
50 g
Dutch-process cocoa powder
50 g
salt
1.5 g
vanilla extract
5 ml
large eggs (room_temperature)
2 piece
all-purpose flour
62 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 oven to 175°C and line an 8×8 inch baking pan with parchment paper.
Melt butter and combine sugars
In a saucepan over medium heat, melt butter and stir in granulated sugar, brown sugar, cocoa powder, and salt until completely smooth.
Add vanilla and eggs
Transfer mixture to a bowl and whisk in vanilla extract. Add eggs one at a time, whisking until batter is thick and shiny.
Fold in flour and cornstarch
Gently fold in all-purpose flour and cornstarch until just combined. Do not overmix.
Bake brownies
Spread batter evenly into prepared pan and bake for 20-22 minutes until edges are set but center is slightly jiggly.
Cool brownies completely
Allow brownies to cool completely in the pan, then flip and remove parchment paper.
Heat cream for ganache
Heat heavy cream in microwave for 30 seconds until hot but not boiling.
Make chocolate ganache
Pour hot cream over chopped semisweet chocolate with a pinch of salt. Stir until completely smooth and glossy.
Spread ganache over brownies
Pour and spread ganache evenly over cooled brownies.
Add rainbow chips
Immediately sprinkle rainbow candy-coated chocolate chips over the soft ganache.
Chill brownies
Refrigerate brownies for 1-2 hours until ganache is set.
Slice and serve
Cut into 16 squares and serve chilled or at room temperature.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
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