Cosmic Brownies Recipe

Ingredients

• 1 cup Unsalted Butter (melted)
• 1 cup Granulated White Sugar
• 1 cup Brown Sugar (packed)
• 2 tsp Vanilla Extract
• 4 large Eggs
• 1.25 cup All-Purpose Flour
• 1 cup Unsweetened Cocoa Powder
• 1 tsp Salt
• 1 tsp Baking Powder
• 2 tbsp Cornstarch
• 0.5 cup Whole Milk
• 8 oz Semi‑Sweet Chocolate Chips
• 4 oz Milk Chocolate Chips
• 1 cup Heavy Cream
• 0.5 cup Mini M&M's (Chocolate Sprinkles) (or any chocolate sprinkles)

Instructions

1. Cream Butter and Sugars

   In a large mixing bowl, combine melted butter, granulated sugar, brown sugar, and vanilla extract. Using a hand mixer (or whisk), beat on medium speed until the mixture is light, fluffy, and pale in color, about 2 minutes.

   Time: PT2M

2. Incorporate Eggs

   Add the eggs one at a time, mixing well after each addition before adding the next.

   Time: PT1M

3. Mix Dry Ingredients

   In a separate bowl, whisk together all‑purpose flour, unsweetened cocoa powder, salt, baking powder, and cornstarch until fully combined and free of lumps.

   Time: PT1M

4. Combine First Half of Wet and Dry

   Add half of the dry ingredient mixture to the butter‑sugar mixture, followed by half of the milk. Mix on low speed until just incorporated; the batter will look slightly thick.

   Time: PT2M

5. Finish the Batter

   Add the remaining dry ingredients and the remaining milk. Stir until the batter comes together into a thick but spreadable consistency.

   Time: PT2M

6. Prepare Pan and Transfer Batter

   Line a 13×9‑inch baking pan with aluminum foil, allowing excess foil to hang over the sides for easy removal. Pour the batter into the pan and spread evenly with a spatula.

   Time: PT1M

7. Bake Brownies

   Place the pan in a pre‑heated oven and bake at 350°F for 18–20 minutes. Test with a toothpick inserted into the center; it should come out with a few moist crumbs but no wet batter.

   Time: PT20M

   Temperature: 350°F

8. Cool in Pan

   Allow the brownies to cool in the pan for about 10 minutes before handling the ganache.

   Time: PT10M

9. Prepare Chocolate Ganache

   In a microwave‑safe bowl, combine the semi‑sweet chocolate chips, milk chocolate chips, and heavy cream. Microwave on high for 60–90 seconds, stopping to stir every 20 seconds, until the chocolate is fully melted and the mixture is smooth.

   Time: PT2M

10. Spread Ganache Over Brownies

    Using a spatula, spread the warm ganache evenly over the cooled brownies.

    Time: PT1M

11. Add Sprinkles

    Scatter mini M&M's (or chocolate sprinkles) over the ganache for a colorful crunch.

    Time: PT0.5M

12. Set and Serve

    Let the brownies sit for about 5 minutes to allow the ganache to set, then lift out using the foil and cut into 12 squares.

    Time: PT5M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Vanilla Extract: Vanilla paste
• Instead of Eggs: Egg replacer (for vegans)
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: Dutch‑process cocoa
• Instead of Cornstarch: All‑purpose flour
• Instead of Whole Milk: Almond milk (for dairy‑free)
• Instead of Semi‑Sweet Chocolate Chips: Chopped semi‑sweet chocolate
• Instead of Milk Chocolate Chips: Chopped milk chocolate
• Instead of Heavy Cream: Half‑and‑half (less rich)
• Instead of Mini M&M's (Chocolate Sprinkles): Chocolate chips, chopped

Equipment Needed

• Large Mixing Bowl
• Hand Mixer (or whisk)
• Whisk
• Spatula
• 13×9‑inch Baking Pan
• Aluminum Foil
• Microwave‑Safe Bowl
• Toothpick
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Cream butter and sugars until fluffy (Step 1).
• Mix dry ingredients thoroughly to avoid cocoa lumps (Step 3).
• Do not over‑bake; test with a toothpick for moist crumbs (Step 7).
• Fully melt chocolate in the ganache and keep stirring until smooth (Step 9).

Chef Tips from the Video

• For extra shine, brush the ganache with a thin layer of melted chocolate after it sets.
• Add a pinch of espresso powder to the dry mix to deepen the chocolate flavor.
• Use parchment paper instead of foil if you prefer a completely non‑metallic lining.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in foil and freeze for up to 2 months; thaw in fridge before serving.

Room temperature: Can sit at room temperature for 1‑2 days if covered.

Make-Ahead Tips

• Bake the brownies a day ahead and keep them covered; add ganache just before serving.
• Ganache can be prepared up to 24 hours in advance and stored in the refrigerator; re‑warm gently before spreading.

Frequently Asked Questions