Description
These Cosmic Brownies are rich, fudgy, and topped with a luscious chocolate ganache and colorful candy-coated chocolate chips, creating a fun and decadent dessert perfect for any occasion. Made with a cocoa-flavored batter and a creamy chocolate frosting, they offer a perfect balance of chewy texture and indulgent sweetness.
Ingredients
Scale
Dry Ingredients
- ¾ cup all-purpose flour (90 grams, or a 1-to-1 gluten-free flour blend)
- â…” cup unsweetened cocoa powder (56 grams)
- ¾ teaspoon kosher salt (omit if using salted butter)
Wet Ingredients
- 12 tablespoons unsalted butter (170 grams, melted; salted butter can be used if kosher salt is omitted)
- 1 cup granulated sugar (200 grams, or substitute brown sugar)
- ½ cup brown sugar (107 grams)
- 2 large eggs (50 grams each, room temperature)
- 1 teaspoon pure vanilla extract (4 grams)
Chocolate & Toppings
- 1 cup chocolate chips (170 grams; milk, semisweet, or dark chocolate chips all work)
- ½ cup heavy cream (114 grams)
- ¼ cup rainbow candy-coated chocolate chips (43 grams; for topping, mini M&M’s or rainbow sprinkles can be substituted)
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with nonstick spray and line it with parchment paper for easy removal. Set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour and unsweetened cocoa powder until well combined. This ensures even distribution of the cocoa and flour.
- Combine butter and sugars: In a larger bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and creamy to dissolve the sugars well.
- Add eggs, vanilla, and salt: Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and kosher salt (if using unsalted butter).
- Incorporate dry mixture: Gradually add the flour and cocoa powder mixture into the wet ingredients. Stir gently until just combined. Avoid overmixing to prevent tough brownies.
- Pour batter into pan: Transfer the batter into the prepared baking pan. Use a spatula to spread it evenly across the pan.
- Bake the brownies: Bake in the oven for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter. Remove from oven and let cool completely.
- Prepare chocolate ganache: While the brownies bake, place the heavy cream into a small pot and heat over medium-low heat until it just starts to simmer. Remove from heat, add the 1 cup of chocolate chips, and stir until the mixture is smooth and fully melted.
- Frost the brownies: Spread the warm chocolate ganache evenly over the cooled brownies. Sprinkle the ¼ cup of rainbow candy-coated chocolate chips on top for a colorful finish.
- Set frosting: Refrigerate or freeze the brownies to allow the frosting to set and firm up before slicing and serving. Enjoy chilled or at room temperature.
Notes
- To make gluten-free brownies, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- Using salted butter? Omit the kosher salt to maintain perfect seasoning.
- For dairy-free alternatives, use vegan butter and dairy-free chocolate chips along with coconut cream instead of heavy cream.
- Be careful not to overmix the batter to keep the brownies tender and fudgy.
- Allow brownies to cool completely before frosting to prevent ganache from melting and soaking in.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
