Gourmet Cosmic Brownies Bars (Print Version)
Fudgy chocolate bars with glossy ganache and colorful sprinkles, nostalgic and indulgent—easy to slice and share.
# What You’ll Need:
→ Brownie Base
01 - 3/4 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2/3 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 large egg yolk
06 - 2 tsp pure vanilla extract
07 - 2/3 cup unsweetened cocoa powder
08 - 1 cup all-purpose flour
09 - 1/4 tsp salt
→ Chocolate Ganache
10 - 6 oz semi-sweet chocolate, finely chopped
11 - 1/2 cup heavy cream
12 - 1 tbsp unsalted butter
→ Topping
13 - 1/3 cup candy-coated chocolate chips or rainbow sprinkles
# Steps:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and well blended.
03 - Add the eggs, egg yolk, and vanilla extract to the sugar mixture. Whisk vigorously until the batter becomes light and glossy.
04 - Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined—do not overmix to keep the brownies tender.
05 - Pour the batter into the prepared pan and spread it evenly. Bake for 22–25 minutes, or until the center is just set but still slightly moist. Avoid overbaking.
06 - Remove from the oven and let the brownies cool completely in the pan on a wire rack.
07 - Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until just simmering—do not boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Add the butter, then stir gently from the center outward until the ganache is smooth and glossy.
08 - Spread the ganache evenly over the cooled brownies. Immediately scatter the candy-coated chocolate chips or rainbow sprinkles on top, pressing gently so they adhere to the surface.
09 - Refrigerate the brownies for at least 20 minutes to allow the ganache to set firmly. Use the parchment overhang to lift the slab out of the pan, then slice into 12 bars and serve.
# Expert Tips:
01 -
- The ganache topping sets into a shell that cracks perfectly when you bite into it, and the fudgy center beneath is almost unfair.
- They taste like childhood but look like something you would pay twelve dollars for at a fancy coffee shop.
02 -
- Underbaking slightly is always better than overbaking because the center continues to cook as it cools in the pan.
- Ganache can seize if even a single drop of water gets into the chocolate, so make sure your bowl and spatula are completely dry.
03 -
- The extra egg yolk is what makes the difference between a good brownie and one people will not stop talking about, so never skip it.
- Stir the ganache in small circles starting from the center outward to keep it silky and prevent air bubbles from ruining that glassy surface.