Cosmic Brownies Recipe
This Cosmic Brownies Recipe is rich, fudgy, and topped with glossy ganache and colorful sprinkles for a nostalgic treat you'll love to bake again and again!
Equipment
- Mixing Bowls
- Whisk
- Spatula
- 9x13 inch baking pan
- Parchment Paper
- Double boiler or microwave-safe bowl
Ingredients
- 18 ounces semi-sweet chocolate chips about 3 completely full cups or 1 and 1/2 (12-ounce) bags
- 9 tablespoons unsalted butter cut into cubes
- 1 cup + 2 tablespoons granulated sugar
- 1/2 tablespoon vanilla extract
- 4 large eggs
- 1 large egg yolk
- 6 tablespoons Dutch process cocoa powder Hershey’s dark cocoa powder is Dutch process
- 1/2 cup cornstarch
- 3/4 teaspoons salt
- 1-1/2 cups chocolate chips milk, semi-sweet, or dark; I like milk best
- 1-1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- Wilton rainbow chip crunch or mini M&Ms or sprinkles or mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your brownies bake evenly and rise perfectly.
- Line a 9x13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- In a double boiler or microwave-safe bowl, combine 18 ounces of semi-sweet chocolate chips and 9 tablespoons of cubed unsalted butter. Stir occasionally until melted and smooth.
- In a large mixing bowl, whisk together the melted chocolate mixture with 1 cup + 2 tablespoons granulated sugar and 1/2 tablespoon vanilla extract. Allow it to cool slightly before adding the eggs.
- Beat in the 4 large eggs and 1 large egg yolk, one at a time, mixing well after each addition.
- In a separate bowl, sift together 6 tablespoons Dutch process cocoa powder, 1/2 cup cornstarch, and 3/4 teaspoons salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in 1-1/2 cups of chocolate chips.
- Pour the brownie batter into the prepared baking pan, smoothing it out evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- While the brownies are baking, make the chocolate ganache by combining the remaining 1-1/2 cups of semi-sweet chocolate chips with 1/2 cup of heavy cream in a small saucepan over low heat. Stir until melted and smooth.
- Once the brownies are done baking, allow them to cool in the pan for about 10 minutes. Pour the chocolate ganache over the top, spreading it evenly.
- Before the ganache sets, sprinkle the Wilton rainbow chip crunch or mini M&Ms over the top. Allow the brownies to cool completely before lifting them out using the parchment paper.
- Cut the brownies into squares and serve.
Notes
- Use parchment paper to prevent the brownies from sticking to the pan.
- Do not overbake; check a few minutes before the timer to keep brownies moist and fudgy.
- Substitute coconut oil and coconut cream for a dairy-free version.