Small Batch Cosmic Brownies

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These small batch Cosmic Brownies make just 4 rich, fudgy brownies topped with chocolate ganache and rainbow chips and baked in a loaf pan.

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: servings

Calories: 647kcal

Author: Heather Perine

Ingredients

Brownies:

1 large egg at room temperature
6 tablespoons (75 g) granulated sugar
2 Tablespoons (25 g) packed light brown sugar
2 Tablespoons (30 ml) canola oil
½ teaspoon vanilla extract
2 Tablespoons (28 g) unsalted butter
2 ounces semi-sweet or bittersweet chocolate chopped
1 Tablespoon Dutch process cocoa powder
⅓ cup (40 g) all-purpose flour spooned and leveled
¼ teaspoon salt
⅛ teaspoon baking powder
¼ cup (42 g) chocolate chips, optional

For the topping

¼ cup (60 ml) heavy cream
¾ cup (128 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 8 x 4 loaf pan with parchment paper, or grease with non-stick spray.
Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla. 6 tablespoons (75 g) granulated sugar 1 large egg 2 Tablespoons (25 g) packed light brown sugar 2 Tablespoons (30 ml) canola oil ½ teaspoon 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. 2 Tablespoons (28 g) unsalted butter 2 ounces semi-sweet or bittersweet chocolate 1 Tablespoon 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. Stir in chocolate chips. ⅓ cup (40 g) all-purpose flour ¼ teaspoon salt ⅛ teaspoon baking powder ¼ cup (42 g) chocolate chips, optional
Bake brownies. Spread batter into the prepared pan and bake for about 20 -25 minutes until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. I like to bake mine at 20 minutes so they are a little underdone and extra fudgy! Transfer the pan to a wire rack to cool completely.
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. Once brownies are cooled, spread ganache onto brownies. Sprinkle on rainbow chips. Refrigerate for 15 minutes to harden the ganache. Slice and serve. To slice, I like to score the brownies down the middle the long way not quite cutting all the way through. Then cutting the short way into four equal rectangles. ¼ cup (60 ml) heavy cream ¾ cup (128 g) semi sweet chocolate chips Rainbow chips

Notes

Loaf pan: You can use a 9x5-inch loaf pan instead of an 8x4-inch pan. The brownies will be thinner, so begin checking them a few minutes earlier.
Chocolate: Semi-sweet or bittersweet chocolate can be used in the brownie batter depending on how sweet you prefer your brownies.
Oil: Vegetable oil can be substituted for canola oil.
Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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