Serves 16
75 min
Cosmic Brownies
Recipe GLPR9c975a60254120
Decadent fudgy brownies topped with a silky chocolate ganache and colorful candy crunch. These indulgent chocolate squares feature a rich, intensely chocolatey base made with cocoa powder and semisweet chocolate, crowned with a smooth ganache and playful candy topping. Perfect for chocolate lovers seeking a show-stopping dessert.
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Ingredients
10 tablespoons unsalted butter
1 cup granulated sugar
1/3 cup packed light brown sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
1/2 teaspoon vanilla extract
2 large eggs plus 1 egg yolk
1 tablespoon corn syrup
2/3 cup all-purpose flour
1 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cups semisweet chocolate chips
1/2 cup heavy cream
Colorful candy crunch, mini chocolate candies, sprinkles, or similar topping
Directions
Preheat your oven to 350°F (175°C). Line an 8-by-8-inch baking pan with aluminum foil and lightly coat with cooking spray to prevent sticking.
Place the unsalted butter in a large microwave-safe bowl and heat on high power for about 90 seconds until fully melted. Add the granulated sugar, brown sugar, and sifted cocoa powder, stirring well to combine.
If the mixture is still very hot, allow it to cool for 1 to 2 minutes. Then add the vanilla extract, the 2 whole eggs plus egg yolk, and the corn syrup. Mix thoroughly until all ingredients are fully incorporated.
Add the all-purpose flour, cornstarch, and salt to the wet mixture and stir gently until just combined; do not overmix.
Pour the batter evenly into the prepared baking pan and bake for 25 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs (the center should not be liquid). The brownies will be fudgy.
Remove from the oven and allow the brownies to cool completely in the pan at room temperature, approximately 30 minutes.
While the brownies cool, prepare the ganache: place the heavy cream in a small microwave-safe bowl and microwave on high power for about 1 minute until it just begins to steam.
Add the semisweet chocolate chips to the hot cream and let stand without stirring for 3 minutes to allow the residual heat to soften the chocolate.
Stir the ganache mixture until smooth and fully combined. Pour the ganache evenly over the cooled brownies and use a spatula to spread it into an even layer.
Sprinkle the colorful candy topping over the wet ganache, distributing it evenly across the surface. Refrigerate for 1 to 2 hours until the ganache is completely set and firm.
Once set, cut into 16 squares using a sharp knife (wipe the blade between cuts for clean edges). Serve chilled or at room temperature. Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
