Gourmet Cosmic Brownies Bars (Printable Version)
Decadent brownie bars glazed with chocolate ganache and topped with colorful candy-coated chips.
# Ingredient List:
→ Brownie Base
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed light brown sugar
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:
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 packed light brown sugar until smooth and glossy.
03 - Add the eggs and vanilla extract to the sugar mixture, whisking vigorously until well combined and slightly lightened in color.
04 - Sift the cocoa powder, all-purpose flour, and fine sea salt directly into the wet mixture. Gently fold with a spatula until just combined—avoid overmixing to maintain a tender crumb.
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 appears 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 sit for 2 minutes.
07 - Stir the ganache gently until completely smooth and glossy. Spread it evenly over the cooled brownie base using an offset spatula.
08 - Sprinkle the rainbow candy-coated chocolate chips evenly over the ganache while still warm. Refrigerate for at least 30 minutes, or until the ganache is fully set.
09 - Lift the brownie slab from the pan using the parchment overhang. Slice into 12 even bars with a sharp knife and serve at room temperature or chilled.
# Expert Tips:
01 -
- The double chocolate situation here is no joke, with a fudgy brownie base and a ganache top that sets like a dream.
- They look wildly impressive but the whole process is surprisingly forgiving for home bakers.
- That nostalgic candy topping triggers pure joy in anyone who takes a bite.
02 -
- Underbaking slightly is the single most important trick because brownies continue cooking in the pan as they cool.
- Ganache will split if your cream is too hot or you stir too aggressively, so gentle patience is your best tool.
- Chilling the bars before slicing gives you those clean, bakery style edges that make people think you bought them.
03 -
- Weigh your flour and cocoa powder with a kitchen scale because even a small overpour turns fudgy brownies into dry ones.
- The ganache should be poured while still warm and fluid because once it starts setting, spreading it evenly becomes nearly impossible without tearing the brownie surface.