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Cosmic Brownies
5 from 1 vote
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Cosmic Brownies

Rich fudgy brownies, chocolate ganache and a candy coated chocolate topping, these Cosmic Brownies are a hit with both kids and adults. 

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 4 hours
Servings 16 servings
Author Liz

Ingredients

Ingredients for the Brownies:

  • 6 Tbs. unsalted butter
  • 1 c. granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 1/2 c. all-purpose flour
  • 1/2 c. Dutch processed cocoa powder
  • 1/4 tsp. kosher or fine sea salt
  • 2 Tbs. whole milk

Ingredients for the Ganache:

  • 4 oz. semisweet chocolate finely chopped
  • 4 oz. milk chocolate finely chopped
  • 1/2 c. heavy cream
  • 1 Tbs. unsalted butter at room temperature and cut into little chunks
  • 1/4 c. rainbow candy coated chocolate chips

Instructions

Make the Brownies:

  1. Preheat oven to 350F. Lightly butter and line an 8-by-8-inch square baking pan with parchment paper or aluminum foil, allowing paper or foil to hang 2 inches over the edge. Lightly butter parchment. Set pan aside.
  2. Melt butter in a small pan set over medium heat. When it's melted, add sugar and stir until smooth and paste-like. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until mixture has cooled so that it's no longer hot to touch (about 90-100F on an instant-read thermometer).
  3. With the mixer still running, add egg, yolk, and vanilla. Beat for 2-3 minutes, until mixture falls off the beater in thick ribbons.
  4. Reduce speed to low and add in flour, cocoa powder and salt, mixing until just barely incorporated. Scrape down sides of the bowl and with mixer again on low, add milk, beating until smooth.
  5. Pour into prepared pan, spreading into an even layer.
  6. Bake for 22-26 minutes, until a toothpick inserted into the center comes out with moist crumbs but no raw batter.
  7. Remove from oven and allow to cool slightly. If edges are sticking up a lot, while brownies are still hot, gently press down with an offset spatula to flatten.

Make the Ganache:

  1. While brownies cool, prepare the ganache. Fill a small saucepan with cream and heat over medium heat. When very hot and starting to steam and bubble, reduce heat and add finely chopped chocolate. Allow to sit for 30 seconds before starting to whisk in small circles. Continue whisking until mixture is smooth and chocolate is fully melted. Turn off heat and add butter, whisking until smooth.
  2. Pour ganache over top of warm brownies, using an offset spatula to spread into an even layer. Scatter candy-coated chocolate pieces over top.
  3. Allow brownies to cool at room temperature for 2-3 hours until complete set. (Brownies may be refrigerated, but the ganache loses its shiny finish with refrigeration.)
  4. Use parchment paper or foil to remove brownies from pan. Cut into 16 squares.
  5. Store an an airtight container for 2 days, or in the refrigerator for up to a week.