Easy Homemade Cosmic Brownies

Ingredients

• 170 g unsalted butter (For the brownies)
• 300 g granulated sugar (For the brownies)
• 110 g light brown sugar (For the brownies)
• 200 g large eggs plus egg yolk (3 large eggs plus 1 egg yolk, for the brownies)
• 1 tbsp vanilla extract (The source also gives an approximate weight of 13–15 g)
• 1 tsp salt (The source also gives an approximate weight of 5–6 g)
• 0.25 tsp baking soda (For the brownies)
• 2 tbsp cornstarch (For the brownies)
• 120 g natural unsweetened cocoa powder (100% cacao; for the brownies)
• 120 g all-purpose flour (For the brownies)
• 0.25 cup vegetable oil (For the brownies)
• 340 g semi-sweet chocolate chips (One 12-ounce bag; for the ganache)
• 85 g unsalted butter (Chopped into small cubes; for the ganache)
• 120 g whole milk (Two-percent milk may also be used, but the ganache will need to harden in the refrigerator)
• rainbow chip sprinkles (For topping; use as desired)
• nonstick cooking spray (For coating the pan)
• parchment paper (For lining the pan, with enough overhang to lift out the brownies)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Lightly coat a light-colored metal 9-by-13-inch pan with nonstick cooking spray, then line it with parchment paper, leaving enough paper extending above the sides for easy lifting. A light-colored metal pan is recommended instead of a dark metal or glass pan.

2. 2

   Place the brownie butter, granulated sugar, and light brown sugar in a large microwave-safe bowl. Microwave for 2 minutes, then stir carefully. Microwave for 30 seconds more.

3. 3

   Set the warm butter-and-sugar mixture aside for a few minutes to cool slightly so it will not cook the eggs when they are added.

4. 4

   Add the eggs and egg yolk, vanilla extract, salt, baking soda, and cornstarch to the cooled butter-and-sugar mixture. Mix until combined.

5. 5

   Add the cocoa powder and flour. Mix by hand just until incorporated, taking care not to overmix the batter.

6. 6

   Add the vegetable oil and stir until evenly distributed throughout the batter.

7. 7

   Transfer the batter to the prepared pan and spread it into an even layer. Bake at 350°F (175°C) for 24–26 minutes, until the center looks set and is no longer jiggly.

8. 8

   While the brownies bake, place the semi-sweet chocolate chips and cubed ganache butter in a large heatproof bowl.

9. 9

   Pour the milk into a separate microwave-safe bowl and heat it until it begins to bubble. Pour the hot milk over the chocolate and butter, but do not stir immediately. Let the mixture stand for 3 minutes, then stir until smooth and glossy.

10. 10

    Pour the ganache over the brownies and spread it evenly if needed. Immediately sprinkle the rainbow chip sprinkles over the top. The ganache will remain softer than regular ganache, so refrigerate the brownies to help it set before slicing.

Notes

The ganache is intentionally soft and will not become as firm as regular ganache. Refrigerate the finished brownies, especially when using 2% milk, to help the topping harden. Cool fully before cutting for cleaner squares.

Nutrition per serving

• dessert
• brownies
• baked
• chocolate
• American
• kid-friendly
• party
• vegetarian