Gourmet Cosmic Brownie Bars (Print Version)
Fudgy brownie bars with silky ganache and rainbow candies—nostalgic, elevated dessert.
# 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
# How-To Steps:
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 incorporated.
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—avoid overmixing to keep the brownies tender.
05 - Pour the batter into the prepared pan and spread it into an even layer. Bake for 22–25 minutes, or until the center is just set but still slightly moist. Do not overbake.
06 - Remove from the oven and let the brownies cool completely in the pan on a wire rack.
07 - Place the finely chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes. Add the butter, then stir gently until the ganache is smooth, glossy, and lump-free.
08 - Pour the ganache over the cooled brownies and spread it into an even layer. Immediately scatter the candy-coated chocolate chips or rainbow sprinkles on top, pressing gently so they adhere to the ganache.
09 - Refrigerate the brownies for at least 20 minutes to allow the ganache to set firmly. Use the parchment overhang to lift the brownies out of the pan, then slice into 12 bars and serve.
# Expert Tips:
01 -
- The ganache topping sets into a thin, snappy shell that cracks when you bite into it, just like the originals but impossibly richer.
- Using both granulated and brown sugar gives these brownies a chewy edge with a whisper of caramel depth.
02 -
- Underbaking by a minute or two is far safer than overbaking, since the brownies continue cooking in the pan as they cool.
- The ganache will seem too thin right after you stir it, but it firms up beautifully once chilled, so trust the process and do not add extra chocolate.
03 -
- For an even richer bar, fold 60 g of mini chocolate chips into the batter just before spreading it in the pan.
- A hot, dry knife dipped in warm water and wiped clean between each cut gives you bakery-perfect slices every time.