Copycat Cosmic Brownies Ganache (Printable Version)
# What You'll Need:
→ Brownies
01 -
Cooking spray, for greasing
02 -
120 g all-purpose flour
03 -
75 g unsweetened cocoa powder
04 -
0.5 tsp kosher salt
05 -
120 ml vegetable oil
06 -
215 g packed brown sugar
07 -
100 g granulated sugar
08 -
56 g unsalted butter, melted
09 -
3 large eggs
10 -
15 ml light corn syrup
11 -
5 ml pure vanilla extract
→ Ganache
12 -
170 g semisweet chocolate chips
13 -
90 ml heavy cream
14 -
Rainbow chocolate chip candies, for topping
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Line a 23 x 23 cm baking pan with parchment paper and lightly grease with cooking spray. In a medium bowl, whisk together flour, cocoa powder, and salt until well combined.
02 -
In a separate bowl, whisk vegetable oil, brown sugar, granulated sugar, and melted butter until homogenous. Add eggs, light corn syrup, and vanilla extract; whisk until thoroughly incorporated.
03 -
Add the dry ingredients to the wet mixture and stir until just combined. Pour the batter into the prepared pan and smooth the surface evenly.
04 -
Bake on the center rack for approximately 25 minutes or until a skewer inserted in the center comes out with a few moist crumbs attached. Allow brownies to cool completely in the pan.
05 -
Place semisweet chocolate chips in a heatproof bowl. In a small saucepan, heat heavy cream over medium until it begins to simmer. Immediately pour hot cream over chocolate chips; let stand 1 minute, then whisk until glossy and smooth.
06 -
Evenly pour ganache over cooled brownies and spread with an offset spatula. Generously sprinkle rainbow chocolate chip candies over the ganache. Refrigerate for 20 minutes or until the glaze is set before slicing and serving.
# Helpful Notes:
01 -
Let brownies cool fully before adding ganache to prevent chocolate from melting unevenly.