Gourmet Cosmic Brownies Bars (Print Version)
Fudgy brownie bars with glossy ganache and rainbow sprinkles for a nostalgic, elevated treat.
# What You'll Need:
→ Brownie Base
01 - 3/4 cup (1.5 sticks) 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
# How-To Steps:
01 - Preheat the oven to 350°F. Line an 8×8 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 in color and glossy in texture.
04 - Sift the cocoa powder, flour, and salt directly into the bowl. Fold gently with a spatula until just combined—avoid overmixing to keep the brownies tender.
05 - Pour the batter into the prepared pan and spread it into an even layer. Bake for 22–25 minutes, or until the center is just set but still slightly moist. Do not overbake.
06 - Remove from the oven and let the brownies cool completely in the pan on a wire rack.
07 - Place the finely chopped semi-sweet chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, then pour it over the chocolate. Let it sit for 2 minutes, then add the butter and stir gently until the ganache is smooth, glossy, and lump-free.
08 - Spread the ganache evenly over the cooled brownie base. Immediately scatter the candy-coated chocolate chips or rainbow sprinkles on top and gently press them into the ganache so they adhere.
09 - Refrigerate for at least 20 minutes to allow the ganache to set fully. Use the parchment overhang to lift the brownies from the pan, then slice into 12 bars and serve.
# Expert Tips:
01 -
- The ganache sets into a glossy, snappable shell that cracks perfectly when you bite into it, just like the original but infinitely better.
- That extra egg yolk is the secret to a texture that walks the line between fudgy and chewy in a way that store bought never could.
02 -
- Overbaking is the single biggest threat here, pull the brownies when the center still looks slightly underdone because they will continue cooking in the hot pan.
- Press the sprinkles in gently but firmly or half of them will slide off when you cut, a mistake I have made more times than I care to admit.
03 -
- Adding 60 g of mini chocolate chips to the batter before baking creates pockets of melted chocolate inside that make each bite even more outrageous.
- The ganache should be spreadable but not runny when it goes on the brownies, if it is too thin let it sit for five minutes to thicken slightly.