Gourmet Cosmic Brownie Bars (Printable)
Fudgy brownie bars with glossy chocolate ganache and colorful candy topping, nostalgic and rich, best served chilled.
# 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)
# Directions:
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 fully 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 baking pan and smooth the top evenly with a spatula.
06 - Bake for 23–25 minutes, until the edges are set but the center still looks slightly underbaked. A toothpick inserted in the center should come out with moist crumbs.
07 - Let the brownies cool completely in the pan on a wire rack before adding the ganache.
08 - 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 — then pour it over the chocolate. Let sit for 2 minutes.
09 - Stir the chocolate-cream mixture gently from the center outward until it becomes smooth, glossy, and free of lumps.
10 - Pour the ganache over the cooled brownie base and spread it into an even layer using an offset spatula.
11 - Scatter the rainbow candy-coated chocolate chips evenly across the surface of the ganache while it is still soft.
12 - Refrigerate the pan for at least 30 minutes, or until the ganache is firmly set.
13 - Lift the brownie slab from the pan using the parchment overhang. Place on a cutting board and slice into 12 even bars with a sharp knife. Serve chilled or at room temperature.
# Expert Tips:
01 -
- The brownie base stays impossibly fudgy in the center with perfectly set edges, giving you that ideal contrast in every single bite.
- That silky ganache layer tastes like something from a professional bakery but comes together with just three ingredients and zero fancy technique.
02 -
- Overbaking is the one true enemy of fudgy brownies, so pull them from the oven when the center still looks slightly underdone because they will continue cooking as they cool.
- Letting the ganache sit for those two minutes before stirring is not optional because it gives the chocolate time to melt evenly and prevents grainy patches.
03 -
- Line your pan with parchment in both directions to create a full sling, making removal effortless and eliminating any risk of sticking.
- Use a hot dry knife to score the top before cutting all the way through because it gives you bakery clean edges without tearing the ganache layer.