Copycat Cosmic Brownies
The nostalgic treat you remember from your childhood.. only better! These Copycat Cosmic Brownies are a must-bake!
Servings: 12 brownies
Ingredients
For the Brownies
- 1 1/2 (4-oz) (170g) bars bittersweet chocolate, broken into pieces
- 10 Tbsp (140g) unsalted butter
- 3 large eggs at room temperature
- 1 cup (224g) light brown sugar
- 1/2 cup (118g) granulated sugar
- 1/2 tsp kosher salt
- 1/2 tsp pure vanilla extract
- 1/2 (100g) cup all-purpose flour
- 1/4 cup (30g) Dutch-process cocoa powder
For the Ganache Topping
- 1/3 cup heavy cream
- 1 cup semisweet chocolate chips
- 1 Tbsp corn syrup
Instructions
For the Brownies
- Preheat oven to 350°F. Grease a 10-inch square pan* with cooking spray, line with parchment paper, and grease again.
- Add the chocolate pieces and butter to a small saucepan. Melt slowly over low heat, stirring occasionally, until it's completely smooth and you don't see any lumps of chocolate.
- Meanwhile, add the eggs, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the whisk attachment (you can use a hand mixer for this as well). Beat on medium-high speed for exactly 3 minutes.
- Scrape down the bowl of the stand mixer. Set the speed to low and gently stream in the melted chocolate and butter mixture. Increase the speed to medium and beat until the mixture is completely combined.
- Beat in the salt and vanilla. Remove the bowl from the stand mixer and scrape down the sides and the bottom once more.
- Using a rubber spatula or spoon, gently fold in the flour and cocoa powder until the mixture is smooth.
- Transfer the batter to your prepared pan and spread it into an even layer. Tap the pan against the counter a couple of times. Wait 2 minutes, then tap it against the counter a few more times.
- Bake 40 to 50 minutes or until the center is set and a toothpick inserted into the center of the brownies comes out with only a few moist crumbs. Cool completely in the pan.
For the Ganache
- Heat cream in a small saucepan set over medium heat until bubbles just begin to form around the edges.
- Add chocolate chips to a small bowl. Pour the hot cream over the chocolate and let stand for 5 minutes. Add the corn syrup and whisk until smooth.
- Pour the ganache over the cooled brownies, top with sprinkles, and refrigerate for at least 2 hours before serving.
Notes
*If you don't have a 10-inch square pan, feel free to use a 9-inch. I only used 10-inch because I was going for that classic cosmic brownie look. If you use a 9-inch pan the results will be the same, you'll just have thicker brownies!