Description
Delightfully rich and fudgy Cosmic Brownies topped with a smooth, glossy chocolate ganache and colorful candy-coated chocolate chips. These brownies feature a perfect balance of deep cocoa flavor and a luscious frosting, making them an irresistible treat for any occasion.
Ingredients
Scale
Brownie Batter
- 1 stick plus 2 tablespoons unsalted butter (melted)
- 1 cup granulated sugar
- 1/3 cup light brown sugar (packed)
- 3/4 cup cocoa powder (sifted)
- 1 teaspoon vanilla extract
- 2 large eggs (plus 1 yolk, room temperature)
- 1 tablespoon corn syrup
- 2/3 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
Frosting
- 1/2 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips
- Candy-coated chocolate chips (for topping)
Instructions
- Prep the Oven and Pan: Preheat your oven to 325°F (160°C). Grease an 8×8-inch baking dish and line it with parchment paper to ensure easy removal of the brownies later.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, granulated sugar, and light brown sugar until smooth. Add the sifted cocoa powder, vanilla extract, eggs, yolk, and corn syrup. Mix thoroughly until there are no lumps and the batter is uniform.
- Incorporate Dry Ingredients: Gradually fold in the flour, cornstarch, and salt using a spatula. Stir gently until the batter is smooth and free of dry streaks, being careful not to overmix to maintain brownie tenderness.
- Pour Batter into Pan: Transfer the batter evenly into the prepared baking dish. Use a spatula to smooth the top for even baking.
- Bake the Brownies: Bake for 25 to 28 minutes, or until the edges are set and the center remains slightly fudgy. Test by inserting a toothpick about 1 inch from the edge; it should come out with a few moist crumbs. Allow the brownies to cool completely in the pan before frosting.
- Prepare the Frosting: Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer; do not let it boil. Remove from heat and pour over the semi-sweet chocolate chips placed in a heatproof bowl.
- Create the Ganache: Whisk the heavy cream and chocolate chips together until the mixture is smooth, glossy, and the chocolate is completely melted. Immediately spread this ganache evenly over the cooled brownies.
- Add Toppings and Chill: Sprinkle candy-coated chocolate chips on top of the ganache, pressing them lightly to adhere. Chill the brownies in the refrigerator for at least 30 minutes or until the frosting is firm. Slice into 12 squares and serve.
Notes
- To ensure the best texture, avoid overmixing the batter once the flour is added.
- Use room temperature eggs to help the batter combine smoothly.
- The toothpick test is best done near the edges to avoid the fudgy center.
- Chilling the brownies helps the ganache set properly for clean slices.
- Store leftover brownies in an airtight container in the refrigerator for up to 5 days.
