Homemade Cosmic Brownies

Brownie Recipe

• Nonstick cooking spray (I use “Bakers Joy” or Pam Baking Spray)
• 1/2 cup unsalted butter
• 1/4 cup Dutch-process cocoa powder
• 2 tablespoons vegetable oil 
• 1 1/2 cup Semisweet Chocolate Chips
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar
• 2 large eggs, at room temperature 
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

1. Preheat the oven to 350°F. Place a rack in the middle of the oven and preheat. 
   Lightly spray an 8x8-inch square baking pan with nonstick cooking spray.
2. Make the chocolate mixture: In a small saucepan, melt the butter over medium heat until just melted, swirling the pan as needed to avoid browning, 2 1/2 to 3 minutes. Remove from the heat. 
3. Add the cocoa powder and oil to the hot butter and whisk to fully incorporate the cocoa. Add the chocolate chips and whisk until fully melted and combined. Set aside to cool slightly while you whisk the egg mixture.
4. Whisk the sugars, eggs, and vanilla together:  In a large bowl, vigorously whisk the granulated sugar, light brown sugar, eggs, and vanilla until lightened in color and well combined, about 2 minutes. 
   Scrape the chocolate mixture into the bowl with the egg mixture and whisk to combine.
5. Combine the dry ingredients and add to the batter: In a small bowl, whisk the flour, baking powder, and salt to combine. Add the flour mixture to the chocolate mixture and whisk until combined.
6. Transfer the batter to the pan and bake: The brownie batter will be thick. Scrape the batter into the prepared pan and spread into an even layer.
   Bake the brownies on the middle rack of the oven the top has a paper-thin crinkly appearance, and a toothpick comes out clean or with moist crumbs (not wet batter), 25 to 28 minutes. Test doneness by sticking a toothpick or a knife through the center of the pan of brownies. If it comes out clean, brownies are done. If not, bake for short intervals until done. 
   Cool the brownies completely in their pan set over a wire rack, about 1 hour.
7. Make the ganache: .
8. Pour the ganache over the brownies:  Lift the brownies out of the pan by the parchment overhang and transfer to a cutting board. If desired, you can flip the brownies over so that the bottom is facing up for a very even surface to spread the ganache.
   While the ganache is still warm and spreadable, pour it over the brownies and use a small offset spatula. The ganache will settle into itself. Try to avoid pushing the ganache over the sides. Top the ganache with the candy-coated chocolate chip sprinkles as desired.
9. Set, slice, and serve: Transfer the brownies to the refrigerator to chill until the ganache is set and firm enough to cut, about 30 minutes. Use a hot, dry knife (I like to run my knife under hot water and then wipe it dry with a clean towel) to cut the brownies, wiping the knife clean between each cut. 
10. The brownies can be stored in an airtight container at room temperature for up to 2 days or chilled in the refrigerator for up to 1 week. 
    
    

​

Chocolate Ganache

INGREDIENTS:
1 Cup Heavy Cream 
1.5 Cups Semi Sweet Chocolate
1 Tsp Vanilla extract 

INSTRUCTIONS:
1. Boil the Heavy Cream in a small/medium sauce pan. 
2. Once boiling, remove from heat. 
3. Add your chocolate to the boiling cream. Let it sit for 2-3 minutes.
4. Mix until fully incorporated. (Should take 3-5 minutes). It should be a smooth, creamy finish.