Cosmic Brownies

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Rich, chewy homemade cosmic brownies topped with a silky ganache and colorful candy-coated rainbow chips, these brownies are pure joy in dessert form. These brownies bake up in less than 30 minutes and without a stand mixer!

Prep Time30

Cook Time22

Total Time52

Course: Dessert

Cuisine: American

Servings: servings

Calories: 374kcal

Author: Heather Perine

Ingredients

For the brownies

½ cup plus 1 tablespoon (80 g) all purpose flour spooned and leveled
½ teaspoon salt
¼ teaspoon baking powder
2 large eggs at room temperature
¾ cups (150 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 ml) canola oil
1 teaspoons vanilla extract
¼ cup (½ stick, 57 g) unsalted butter
4 ounces semi-sweet or bittersweet chocolate chopped
2 Tablespoons Dutch process cocoa powder

For the topping

½ cup (120 ml) heavy cream
1 ½ cups (255 g) semi sweet chocolate chips
Rainbow chips

Instructions

Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 8x8” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
Combine dry ingredients. In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. ½ cup plus 1 tablespoon (80 g) all purpose flour ½ teaspoon salt ¼ teaspoon baking powder
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. 2 large eggs ¾ cups (150 g) granulated sugar ¼ cup (50 g) packed light brown sugar ¼ cup (60 ml) canola oil 1 teaspoons vanilla extract
Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. ¼ cup (½ stick, 57 g) unsalted butter 4 ounces semi-sweet or bittersweet chocolate 2 Tablespoons Dutch process cocoa powder
Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
Add dry ingredients. Stir, using a spatula (or wooden spoon) in the dry ingredients until just combined.
Bake brownies. Spread batter into the prepared pan. Bake for 22 to 27 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Transfer the pan to a wire rack to cool completely before cutting into bars and serving.
Make ganache. In a microwave safe bowl heat heavy cream until very hot (steaming not boiling). This can vary depending on microwave but 30 seconds to 1 minute). Then add chocolate chips. Do not stir for 3 minutes. Then stir smooth. ½ cup (120 ml) heavy cream 1 ½ cups (255 g) semi sweet chocolate chips Rainbow chips

Notes

Room Temperature: Store in an airtight container for up to 3 days.
Fridge: Keeps well for up to a week—just let them come to room temp before serving for the best texture.
Freezer: Slice and freeze brownies individually. Wrap in plastic wrap and store in a zip-top bag for up to 3 months. Thaw in the fridge or at room temperature.

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