Gourmet Cosmic Brownies Bars (Print version)
Decadent brownie bars with glossy ganache and colorful candy chips for a nostalgic, gourmet treat.
# What goes in:
→ Brownie Base
01 - 6 oz unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 tsp pure vanilla extract
06 - 2/3 cup unsweetened cocoa powder
07 - 2/3 cup all-purpose flour
08 - 1/2 tsp fine sea salt
→ Chocolate Ganache
09 - 4 oz semi-sweet chocolate, chopped
10 - 1/2 cup heavy cream
11 - 1 tbsp unsalted butter
→ Topping
12 - 1/3 cup rainbow candy-coated chocolate chips (or mini M&M's)
# Cooking steps:
01 - Preheat oven to 350°F. Line an 8x8-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. Whisk vigorously until well combined and the batter has slightly lightened in color.
04 - Sift the cocoa powder, flour, and salt directly into the bowl. 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 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 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 it sit undisturbed for 2 minutes.
07 - Stir the ganache gently until completely smooth and glossy. Spread it 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 - Lift the brownie slab from the pan using the parchment overhang. Slice into 12 even bars with a sharp knife and serve chilled or at room temperature.
# Tips from flavorandfeast:
01 -
- The ganache sets into a thin, snapping layer that makes every bite feel outrageously luxurious.
- These brownies walk the line between fudgy and cakey in a way that keeps people reaching for seconds before finishing their first.
02 -
- Overbaking is the single biggest enemy here so pull the brownies when the center still looks slightly wet because carryover heat will finish the job.
- Letting the ganache sit untouched for those two minutes before stirring is the trick that prevents it from turning grainy.
03 -
- A pinch of espresso powder in the brownie batter will not make them taste like coffee but will make the chocolate taste twice as intense.
- Run your knife under hot water and wipe it dry between each cut for bakery clean edges that look almost too perfect to eat.