Gourmet Cosmic Brownie Bars (Print View)
Fudgy chocolate bars with glossy ganache and colorful candy-coated chips for a nostalgic, indulgent dessert.
# What You'll Need:
→ Brownie Base
01 - 6 ounces unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed light brown sugar
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - ⅔ cup unsweetened cocoa powder
07 - ⅔ cup all-purpose flour
08 - ½ teaspoon fine sea salt
→ Chocolate Ganache
09 - 4 ounces semi-sweet chocolate, finely chopped
10 - ½ cup heavy cream
11 - 1 tablespoon unsalted butter
→ Topping
12 - ⅓ cup rainbow candy-coated chocolate mini candies
# How to Make:
01 - Preheat the 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 sugar mixture, whisking until fully combined and the batter appears slightly lightened in color.
04 - Sift the cocoa powder, flour, and salt directly into the batter. Gently fold with a spatula until just combined — avoid overmixing to keep the brownies 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 looks slightly underbaked. Cool completely in the pan on a wire rack.
06 - Place the chopped chocolate and butter in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until just steaming — do not boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
07 - Stir the ganache gently until smooth, silky, and glossy. Spread it evenly over the completely cooled brownie base using an offset spatula.
08 - Scatter the candy-coated chocolate mini candies evenly across the ganache surface. Refrigerate for at least 30 minutes until the ganache is firmly set.
09 - Lift the brownie slab from the pan using the parchment overhang. Slice into 12 even bars with a sharp knife and serve chilled or at room temperature.
# Expert Suggestions:
01 -
- The ganache sets into a mirror-like layer that snaps when you bite and melts on your tongue.
- These taste like childhood but feel like something you would pay twelve dollars for at a bakery.
02 -
- Underbaking by a minute or two is always better than overbaking because the center continues cooking as it sits in the pan.
- Stirring the ganache too aggressively after pouring the cream can make it grainy instead of smooth.
03 -
- Use a hot clean knife dipped in warm water and dried between each cut for bakery-perfect edges.
- Chilling the brownies before slicing makes the ganache firm enough to produce clean, sharp squares.