Gourmet Cosmic Brownies Bars (Printable Version)
Decadent brownie bars with glossy ganache and colorful candy chips for a nostalgic, gourmet treat.
# What You 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 Make It:
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 together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
03 - Add the eggs and vanilla extract to the sugar mixture, whisking until well combined and slightly lightened in color.
04 - Sift the cocoa powder, flour, and salt directly into the wet mixture. Gently fold with a spatula until just combined — avoid overmixing to keep the texture tender.
05 - Pour the batter into the prepared pan and smooth the top evenly. 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 until just steaming — do not boil — then pour it over the chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy.
07 - Spread the ganache 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 - Using the parchment overhang, lift the brownie slab out of the pan. Slice into 12 even bars with a sharp knife. Serve chilled or at room temperature.
# Helpful Hints:
01 -
- The ganache sets into a mirror like shell that cracks perfectly when you bite through it.
- These taste exactly like childhood but with the kind of deep chocolate depth that makes you close your eyes.
02 -
- Underbaking slightly is the entire secret to a fudgy center, so trust the wobble and take them out before you think they look done.
- Ganache needs gentle stirring because aggressive whisking introduces air bubbles that leave a cloudy surface.
03 -
- Run your knife under hot water and dry it between each cut for bakery clean edges that make every bar look professionally finished.
- If you want the candy toppings perfectly evenly spaced, place them one by one in rows before the ganache sets rather than tossing them on randomly.