Homemade Cosmic Brownies
These rich, chocolatey brownies topped with creamy ganache and colorful rainbow chips are a nostalgic treat perfect for any occasion.
Ingredients
For the Brownies
- 6 ounces dark chocolate (chopped)
- ¾ cup unsalted butter (melted)
- 1 ¼ cup granulated sugar
- ⅓ cup dark brown sugar (packed)
- 3 large eggs (room temperature) Use room temperature for best texture.
- ¾ teaspoon salt
- 1 tablespoon cornstarch
- ¼ teaspoon baking powder
- ¼ cup cocoa powder
- 1 cup all-purpose flour
For the Ganache
- 1 ½ cups semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- ½ cup heavy cream
- Rainbow chips or sprinkles For topping.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 inch pan and, if desired, line it with parchment paper, leaving a 1-inch overhang on both sides.
Mixing the Batter
- In a large bowl, melt the chopped dark chocolate and unsalted butter together in 30-second intervals until fully melted. Stir in the granulated sugar, dark brown sugar, and eggs.
- In a medium bowl, sift together the salt, cornstarch, baking powder, cocoa powder, and flour. Add the dry ingredients to the wet mixture and mix until well combined.
Baking
- Pour the brownie batter into the prepared pan and smooth it out with a spatula. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
- Let the brownies cool completely in the pan.
Making the Ganache
- In a small saucepan, combine the semi-sweet chocolate chips, 2 tablespoons of butter, and ½ cup of heavy cream. Heat over low heat, stirring until smooth and combined.
- Pour the chocolate ganache over the cooled brownies and spread it evenly.
- Top with rainbow chips or sprinkles.
Serving
- Cut the brownies into squares and serve them on a plate. Enjoy warm or at room temperature with a scoop of vanilla ice cream or a glass of cold milk.
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for a week or freeze for up to a month, wrapping tightly in plastic wrap before freezing. Avoid overmixing the batter for better texture.