Get the Recipe: Cosmic Brownies
These homemade cosmic brownies are rich, fudgy, and topped with a silky chocolate ganache and colorful candy-coated sprinkles. They taste just like the classic treat, but even better made from scratch.
Ingredients
Brownies
- 10 tablespoons (142 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- ⅓ cup (67 g) packed light brown sugar
- 2 large (2) eggs, room temperature
- 1 (1) egg yolk, room temperature
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (15 ml) honey
- ⅔ cup (87 g) all-purpose flour
- ¾ cup (88 g) plus 2 tablespoons unsweetened cocoa powder, sifted
- 1 Tablespoon (15 g) cornstarch
- ¼ teaspoon (1.25 g) salt
Chocolate Ganache
- 1 ½ cups (255 g) good-quality semisweet chocolate, chopped
- ½ cup (120 ml) heavy cream, room temperature.
- Candy coated chocolate sprinkles
Instructions
- Preheat oven to 350℉. Line an 8x8 square baking pan with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cornstarch, cocoa powder, cornstarch and salt. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), beat melted butter, sugar and brown sugar on medium-high speed until light in color, about 2 minutes. Add the eggs, egg yolk, vanilla and honey. Mix until combined. Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients to the wet ingredients and mix just until combined (avoid overmixing).
- Transfer batter to the prepared baking pan and spread into an even layer. Bake at 350℉ for 25 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool completely in the pan, about 1 hour.
- For the ganache, place heavy cream in a microwave-safe bowl. Heat in the microwave on high for 1 minute. Add the chocolate chips and let the mixture sit for 3 minutes. Stir until smooth. If the chocolate does not fully melt, microwave on 50% power level for an additional 20 seconds.
- Use the parchment paper to lift the brownies out of the pan and transfer to a cutting board. Pour chocolate ganache over the brownies and use an offset spatula to spread evenly. Add sprinkles on top. Refrigerate for 2 hours before cutting and serving.
Serving: 1brownie, Calories: 341kcal, Carbohydrates: 36g, Protein: 3g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 62mg, Sodium: 52mg, Potassium: 176mg, Fiber: 2g, Sugar: 28g, Vitamin A: 391IU, Vitamin C: 0.1mg, Calcium: 32mg, Iron: 2mg