Gourmet Cosmic Brownie Bars (Printable)
Fudgy brownie bars topped with silky ganache and colorful candy-coated chocolates for a nostalgic, gourmet finish.
# What You'll Need:
→ Brownie Base
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup light brown sugar, packed
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - ⅔ cup unsweetened cocoa powder
07 - ⅔ cup all-purpose flour
08 - ½ tsp fine sea salt
→ Chocolate Ganache
09 - 4 oz semi-sweet chocolate, chopped
10 - ½ cup heavy cream
11 - 1 tbsp unsalted butter
→ Topping
12 - ⅓ cup rainbow candy-coated chocolate chips (or mini M&M's)
# How-To Steps:
01 - Preheat 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 together the melted butter, granulated sugar, and packed brown sugar until smooth and glossy.
03 - Add the eggs and vanilla extract to the sugar mixture. Whisk vigorously until fully combined and the batter appears slightly lightened in color.
04 - Sift the cocoa powder, all-purpose flour, and sea salt directly into the wet mixture. 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 semi-sweet 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 for 2 minutes.
07 - Stir the ganache gently until smooth and glossy. Spread it evenly over the cooled brownie base. Sprinkle the candy-coated chocolate chips uniformly across the surface. Refrigerate for at least 30 minutes or until the ganache is fully set.
08 - 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 Advice:
01 -
- The ganache sets into a glossy, truffle like layer that puts anything from a plastic wrapper to shame.
- That slight underbaked center stays fudgy for days, if they actually last that long.
02 -
- Checking the brownies at the 23 minute mark saves you from dry, cakey disappointment because every oven runs differently.
- Letting the ganache sit for those full two minutes before stirring is the difference between velvet and a broken, grainy mess.
03 -
- Run your knife under hot water and wipe it dry between each cut for bakery clean slices that look as good as they taste.
- A 1 to 1 gluten free flour blend swaps in seamlessly if you need to accommodate gluten free friends without sacrificing texture.