Easy Fudgy Chocolate Brownies! Copycat Cosmic Brownie Recipe

Ingredients

• 115 g Unsalted Butter (Melted; microwave on 500 W for 30‑45 seconds)
• 200 g Light Brown Sugar (Packed)
• 100 g Caster Sugar (Fine texture for extra chew)
• 2 pieces Eggs (Large, room temperature)
• 200 g Dark Chocolate (50% cocoa) (Chopped; melt and cool slightly)
• 95 g All-Purpose Flour (Sifted)
• 25 g Cocoa Powder (Unsweetened)
• 1 tsp Salt (Fine sea salt; essential for flavor balance)
• 200 ml Heavy Cream (For ganache; use double or heavy cream)
• 2 tbsp Milk Chocolate Beans (Colorful topping; optional sprinkles may be used)

Instructions

1. Melt Butter

   Microwave the butter on 500 W in 30‑second bursts, stirring until fully melted.

   Time: PT1M

2. Combine Butter and Sugars

   Add the melted butter to a mixing bowl, then add light brown sugar and caster sugar. Whisk until the mixture is smooth and no granules remain.

   Time: PT2M

3. Whisk Eggs

   Crack two large eggs into the bowl and whisk vigorously until the mixture becomes light, thick, and fluffy, forming stiff peaks.

   Time: PT2M

4. Melt Dark Chocolate

   Place chopped 50 % cocoa dark chocolate in a microwave‑safe jug and heat on 500 W for about 1 minute, then an additional 20 seconds until fully melted but not bubbling.

   Time: PT2M

5. Fold Chocolate Into Egg Mixture

   Pour the melted chocolate into the egg‑sugar mixture and fold gently with a spatula until just combined; avoid over‑mixing.

   Time: PT1M

6. Add Dry Ingredients

   Sift all‑purpose flour, cocoa powder, and 1 tsp salt into the bowl. Fold gently until no dry streaks remain, keeping the batter airy.

   Time: PT3M

7. Prepare Tin and Pour Batter

   Line an 8‑inch square tin with parchment paper, pressing the paper snugly against the sides. Pour the batter into the tin and smooth the top to the edges.

   Time: PT2M

8. Bake Brownies

   Bake in a fan oven at 170 °C (or 190 °C conventional) for about 20 minutes, or until the edges are cracked and the centre shows no wobble when the tin is gently shaken.

   Time: PT20M

   Temperature: 170°C (fan) or 190°C (conventional)

9. Heat Cream for Ganache

   While the brownies bake, heat the heavy cream in the microwave on 500 W for 1 minute plus an extra 20 seconds until hot but not boiling.

   Time: PT3M

10. Make Ganache

    Pour the hot cream over the remaining chopped dark chocolate in the jug, let sit 1 minute, then stir gently until smooth and glossy, avoiding air bubbles.

    Time: PT1M

11. Add Ganache and Toppings

    Pour the ganache over the baked brownies, spreading it to the edges. Sprinkle milk chocolate beans or colorful sprinkles on top while the ganache is still soft.

    Time: PT2M

12. Chill to Set

    Place the tin in the refrigerator for 1‑2 hours until the ganache is fully set and the brownies are firm.

    Time: PT0M

13. Cut and Serve

    Remove the brownies from the tin, place on a cutting board and cut into 16 equal squares using a sharp knife.

    Time: PT2M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

15g

Fiber

2g