cosmic brownies

Ingredients

• 1 cup Unsalted Butter (for brownie batter, melted)
• 2 cups Semi-Sweet Chocolate Chips (1 cup for batter, 1 cup for ganache)
• 1.5 cups Granulated Sugar (adds sweetness and helps texture)
• 0.5 cup Brown Sugar (packed, adds moisture)
• 3 Large Eggs (room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 0.75 cup All-Purpose Flour (sifted)
• 0.5 cup Unsweetened Cocoa Powder (high‑quality Dutch‑process)
• 0.25 tsp Baking Powder
• 0.25 tsp Salt
• 0.75 cup Heavy Cream (for ganache, full‑fat)
• 2 tbsp Unsalted Butter (for ganache) (cut into small pieces)
• 0.25 cup Rainbow Sprinkles (for topping, the exact sprinkles used in the original Cosmic Brownies)

Instructions

1. Preheat Oven & Prepare Pan

   Preheat the oven to 350°F (175°C). Line a 9×13‑inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

   Time: PT5M

   Temperature: 350°F

2. Melt Butter and Chocolate

   Place 1 cup butter and 1 cup chocolate chips in a heatproof bowl over a saucepan of simmering water (double boiler). Stir constantly until completely smooth and glossy.

   Time: PT5M

3. Combine Sugars, Eggs, and Vanilla

   In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until the mixture lightens slightly and is well‑combined.

   Time: PT5M

4. Incorporate Melted Chocolate

   Pour the melted butter‑chocolate mixture into the sugar‑egg bowl. Stir gently until fully incorporated; the batter will be thick.

   Time: PT3M

5. Fold in Dry Ingredients

   Sift together flour, cocoa powder, baking powder, and salt. Gently fold the dry mixture into the batter using a spatula until just combined—do not over‑mix.

   Time: PT5M

6. Bake the Brownies

   Spread the batter evenly in the prepared pan. Bake for 25 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT25M

   Temperature: 350°F

7. Cool Slightly

   Remove the pan from the oven and let the brownies cool on a rack for about 15 minutes. This makes them sturdy enough to handle the ganache.

   Time: PT15M

8. Prepare Chocolate Ganache

   In a saucepan, bring the heavy cream to a gentle simmer (just before it starts to boil). Remove from heat and pour over 1 cup chocolate chips in a heatproof bowl. Let sit 2 minutes, then stir until smooth. Add the 2 tbsp butter and continue stirring until the ganache is glossy and fully incorporated.

   Time: PT10M

9. Frost and Sprinkle

   Spread the warm ganache evenly over the cooled brownies using a spatula. Immediately sprinkle the rainbow sprinkles over the top, covering the surface.

   Time: PT5M

10. Chill to Set

    Place the frosted brownies in the refrigerator for at least 2 hours (or until the ganache is firm).

    Time: PT2H

11. Cut and Serve

    Lift the brownies out of the pan using the parchment overhang. Transfer to a cutting board and cut into 12 even squares.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g