Gourmet Cosmic Brownies Bars (Printable Version)
Fudgy brownie bars with glossy ganache and rainbow sprinkles—nostalgic, indulgent dessert bars.
# What You Need:
→ Brownie Base
01 - 3/4 cup 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
# Method:
01 - Preheat oven to 350°F. Line an 8x8 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, glossy, and slightly thickened.
04 - Sift the cocoa powder, flour, and salt directly into the wet mixture. Fold gently with a spatula until just combined — do not overmix to keep the texture tender.
05 - Pour the batter into the prepared baking pan and spread it into an even layer using a spatula.
06 - Bake for 22–25 minutes, or until the center is just set but still slightly moist. Avoid overbaking for a fudgy result.
07 - Let the brownies cool completely in the pan on a wire rack before adding the ganache.
08 - Place the finely chopped chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until just simmering, then pour it over the chocolate. Let it sit for 2 minutes, add the butter, then stir gently until the ganache is smooth and glossy.
09 - Pour the ganache over the cooled brownies and spread it into an even, smooth layer.
10 - Immediately scatter candy-coated chocolate chips or rainbow sprinkles over the ganache. Gently press them down so they adhere.
11 - Refrigerate the brownies for at least 20 minutes to allow the ganache to firm up.
12 - Lift the brownies out of the pan using the parchment paper overhang. Slice into 12 even bars and serve.
# Expert Tricks:
01 -
- The ganache sets into a glossy, snappable shell that tastes nothing like the waxy coating on store bought versions.
- That extra egg yolk is the secret weapon for a density that lands somewhere between truffle and fudge.
02 -
- Underbaking by a minute or two is always better than overbaking, because the brownies continue setting as they cool.
- Ganache will seize if even a drop of water gets into the chocolate, so make sure your bowl and spatula are completely dry.
03 -
- Cold eggs incorporate less evenly, so pull them out of the refrigerator thirty minutes before you start baking.
- Chilling the finished brownies for an hour instead of twenty minutes makes the ganache firm enough to cut without smearing.