Gourmet Cosmic Brownie Bars (Print Page)
Rich, fudgy brownie bars finished with glossy ganache and rainbow candy-coated chocolates for a nostalgic, elevated dessert.
# 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)
# Directions:
01 - Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, leaving enough overhang on the sides for easy removal.
02 - In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is 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, being careful not to overmix.
05 - Pour the batter into the prepared baking pan and use a spatula to smooth the top into an even layer.
06 - Bake for 23–25 minutes, until the edges are set but the center still appears slightly underbaked. Cool completely in the pan on a wire rack.
07 - Place the chopped chocolate and butter in a heatproof bowl. Heat the heavy cream in a small saucepan until just steaming, then pour it over the chocolate. Let sit for 2 minutes.
08 - Stir the ganache gently until smooth and glossy. Spread it evenly over the cooled brownie base using a spatula.
09 - Sprinkle the candy-coated chocolate chips evenly over the ganache. Refrigerate for at least 30 minutes, or until the ganache is fully set.
10 - Lift the brownie slab from the pan using the parchment overhang. Slice into 12 even bars and serve chilled or at room temperature.
# Expert Tips:
01 -
- The ganache sets into a glossy, snappable shell that crackles when you bite into it, and honestly that alone is worth turning on the oven.
- These taste exactly like the lunchbox treat you remember, but with a depth of chocolate flavor that makes the original seem like a rough draft.
02 -
- Underbaking slightly is the entire secret to fudgy brownies, so if you are unsure, pull them out a minute early rather than late.
- Warm ganache poured on warm brownies will soak in and create a muddy mess, so both must be at the correct temperature before they meet.
03 -
- Always check the ingredient labels on your candy toppings, because some brands hide unexpected allergens in their processing.
- Running your knife under hot water and drying it between each cut gives you bakery quality edges that make people think you bought these instead of baked them.