Gourmet Cosmic Brownies Bars (Printable Version)
Rich brownie bars topped with glossy chocolate ganache and rainbow candy coating, nostalgic, indulgent, and shareable.
# What You'll Need:
→ Brownie Base
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - ⅔ cup unsweetened cocoa powder
07 - ⅔ cup all-purpose flour
08 - ½ tsp fine sea salt
→ Chocolate Ganache
09 - 4 oz semi-sweet chocolate, chopped
10 - ½ cup heavy cream
11 - 1 tbsp unsalted butter
→ Topping
12 - ⅓ cup rainbow candy-coated chocolate chips (or mini M&M's)
# Directions:
01 - Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a large mixing bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth and glossy.
03 - Add the eggs and vanilla extract to the butter mixture, whisking until fully combined and slightly lightened in color.
04 - Sift the cocoa powder, flour, and salt directly into the wet mixture. Gently fold with a spatula until just combined — avoid overmixing to keep the texture tender.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 23–25 minutes, until the edges are set but the center still appears slightly underbaked.
06 - Remove from the oven and allow the brownie base to cool completely in the pan on a wire rack.
07 - Place the chopped semi-sweet chocolate and butter in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until just steaming, then pour it over the chocolate. Let sit for 2 minutes.
08 - Stir the chocolate and cream mixture gently until smooth, glossy, and free of any lumps.
09 - Pour the ganache over the cooled brownie base and spread it into an even layer. Immediately sprinkle the candy-coated chocolate chips evenly across the surface.
10 - Refrigerate for at least 30 minutes, or until the ganache is fully set. Use the parchment overhang to lift the slab from the pan, then slice into 12 even bars and serve.
# Expert Hints:
01 -
- That ganache top is silky enough to make you close your eyes on the first bite.
- They somehow taste like childhood lunchbox memories but feel fancy enough to bring to a dinner party.
02 -
- Underbaking slightly is the whole secret to a fudgy center.
- Adding a pinch of espresso powder to the batter deepens the chocolate without adding any coffee flavor.
03 -
- Use a hot clean knife for perfectly neat slices every single time.
- The ganache should be spreadable but not warm when it hits the brownie or it will soak in instead of sitting on top.