Description
Indulge in these irresistible Homemade Cosmic Brownies, featuring a rich, fudgy base topped with a glossy chocolate ganache and vibrant rainbow candy-coated chocolates. Perfectly baked to achieve a moist, tender crumb with a decadent finish, these brownies are a crowd-pleaser for any occasion.
Ingredients
Brownie Base
- 1 cup unsalted butter, melted and slightly cooled (2 sticks, 230 grams)
- 1 ¾ cups granulated sugar (350 grams)
- ½ cup packed light brown sugar (100 grams)
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon vanilla bean paste
- 1 cup unsweetened cocoa powder (90 grams)
- 1 cup all-purpose flour, spooned & leveled (125 grams)
- ½ teaspoon salt
Chocolate Ganache
- 8 ounces semisweet chocolate, finely chopped (226 grams)
- 1 tablespoon light corn syrup (optional but adds glossiness) (20 grams)
- ½ cup heavy cream (120 ml)
Topping
- Rainbow candy coated chocolate chips, mini M&Ms, or sprinkles, as needed
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9×13-inch baking pan with foil or parchment paper, ensuring some overhang for easy removal. If using foil, spray it generously with nonstick cooking spray and set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined and smooth. Add the eggs, egg yolk, and vanilla bean paste; whisk until fully incorporated and the mixture is glossy.
- Add Dry Ingredients: Sift in the unsweetened cocoa powder, all-purpose flour, and salt into the wet mixture. Gently whisk until just combined, scraping down the sides of the bowl as needed to ensure even mixing without overmixing.
- Bake Brownies: Pour the batter evenly into the prepared baking pan and gently spread it into a uniform layer. Bake in the preheated oven for 27 to 33 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool Brownies: Remove the pan from the oven and allow the brownies to cool completely in the pan on a wire rack before topping.
- Prepare Ganache Base: Place the finely chopped semisweet chocolate and light corn syrup into a large heatproof bowl and set aside.
- Heat Cream: In a medium saucepan, heat the heavy cream over medium heat until it just reaches a simmer. Alternatively, microwave the cream for 45 seconds to 1 minute until hot but not boiling.
- Combine Ganache: Pour the hot cream over the chocolate and corn syrup mixture. Let it sit undisturbed for 3 minutes to soften the chocolate.
- Mix Ganache: Stir the mixture gently with a rubber spatula or spoon until smooth and glossy. If any chocolate lumps remain, microwave in 20 to 30-second increments, stirring after each, until fully melted and smooth.
- Top Brownies: Spread the chocolate ganache evenly over the cooled brownies using a spatula or back of a spoon.
- Add Toppings and Set: Sprinkle rainbow candy-coated chocolates, mini M&Ms, or sprinkles generously over the ganache layer. Refrigerate the brownies for 1 to 2 hours to allow the ganache to set firmly.
- Serve: Once the ganache is set, lift the brownies out using the foil or parchment overhang. Cut into 24 squares and serve.
Notes
- Using room temperature eggs helps create a smoother batter and better texture.
- The light corn syrup in the ganache adds a beautiful sheen but can be omitted if unavailable.
- Line the pan with foil for easy removal of the brownies and cleaner slicing.
- Refrigerating the brownies after ganache application ensures a clean cut and a firm, never sticky, topping.
- If you prefer a less sweet topping, use dark chocolate instead of semisweet for the ganache.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
