Homemade Cosmic Brownies with Chocolate Ganache
Fudgy cocoa brownies covered with chocolate ganache and rainbow candy coated chocolate pieces.
Equipment
- 9x9 inch baking pan
- Parchment paper
- 2 mixing bowls
- Small saucepan
- Whisk
Ingredients
Main Ingredients
- ¾ cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- 12 tbsp unsalted butter melted, 1 1/2 sticks
- 1 cup granulated sugar
- ½ cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- ¾ tsp kosher salt
- 1 cup semisweet chocolate chips for the ganache
- ½ cup heavy cream
- ¼ cup rainbow candy coated chocolate pieces for topping
Instructions
Cooking
- Prep the pan. Heat the oven to 325 degrees F, spray a 9x9 inch pan, and line it with parchment.
- Mix the dry ingredients. Whisk the flour and cocoa together in a bowl.
- Make the batter. Whisk the melted butter and both sugars, then mix in the eggs, vanilla, and salt. Fold in the dry ingredients until just combined.
- Bake. Spread the batter in the pan and bake 30 to 35 minutes, until a toothpick comes out nearly clean. Cool for 1 hour.
- Make the ganache. Heat the cream until steaming, pour it over the chips, rest 2 minutes, and stir smooth. Spread it over the cooled brownies.
- Top and chill. Scatter the rainbow pieces over the ganache and chill for 30 minutes before cutting.
Notes
Substitutions: Use mini candy coated chocolates or rainbow sprinkles for the topping, and milk or dark chips for the ganache.
Tips: Cool the brownies fully before adding the ganache. Do not taste the raw batter because it contains raw eggs.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.