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Cosmic brownies on a white parchment paper.
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5 from 1 vote

Cosmic Brownies

These homemade cosmic brownies are ultra rich and fudgy! Dare i say, WAY BETTER than the store bought version.
prep time 15 mins
cook time 25 mins
total time 40 mins
servings: 24 brownies
author: Whitney Wright

INGREDIENTS

  • 1 cup granulated sugar
  • 3/4 cup light brown sugar packed
  • 12 tablespoons unsalted butter melted
  • 2 large eggs
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup unsweetened natural cocoa powder
  • 2 teaspoon cornstarch
  • pinch salt
  • rainbow chips

Ganache

  • 8 oz semi-sweet chocolate chopped OR 1 1/4 cups chocolate chips
  • 1/2 cup heavy cream
  • pinch salt

INSTRUCTIONS

Brownies

  • Preheat oven to 350°F. Line a 13x9 with parchment paper, or with foil (then lightly spray with cooking spray if using foil). 
  • In the bowl of a stand mixer fitted with a paddle attachment, or using hand beaters, beat the melted butter, brown sugar, and sugar on medium speed for 2 minutes.  
  • Add the eggs and egg yolk, one at a time, beating well after each addition. Add the vanilla and mix again.
  •  In a small bowl whisk the flour, cocoa, cornstarch, and salt. 
  • Add the dry ingredients to the wet ingredients and mix until just combined. 
  • Spoon the batter into the prepared pan. Using a spatula, level the batter so that its in an even layer. 
  • Bake for 18-24 minutes. (don’t overbake or they will be dry. Mine baked for about 21 minutes).
  • Remove from the oven and let brownies cool in the pan. 
  • While cooling make the ganache. 

Ganache

  • To make ganache, place the chopped chocolate or chocolate chips in a medium sized heat proof bowl. 
  • In a small saucepan over medium heat, warm the heavy cream. Bring to a simmer, once it’s almost boiling remove from heat and pour the heavy cream over the chopped chocolate. Add pinch of salt.
  •  Let the heavy cream sit over the chocolate for 3 minutes before stirring. *see notes
  • After 3 minutes, use a small whisk and slowly begin whisking the cream and chocolate, starting in the center of the bowl and slowly moving towards the edges. 
  • The ganache will get smooth. Once smooth, let the ganache sit for 5 minutes and then pour over the partially cooled brownies and spread using a spatula. 
  • Sprinkle with rainbow chips.
  • Allow ganache to set, about 2-3 hours, or you can place in fridge for 45 minutes to speed up the process. 

RECIPE NOTES

Ganache Making Tips: Make sure you wait 3-5 minutes after pouring the hot cream over the chocolate. The waiting period lets the cream melt the chocolate while bringing down the temp of the cream. If you whisk the cream and chocolate while the cream is still really hot it can cause the ganache to break which will result in a gritty texture.
Course: Dessert
Cuisine: American
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