Gourmet Cosmic Brownies Bars (Printer-Friendly)
Fudgy, ganache-topped brownie bars studded with colorful cosmic sprinkles for a nostalgic, elevated dessert.
# What You’ll Need:
→ Brownie Base
01 - 3/4 cup (1.5 sticks) unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2/3 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 large egg yolk
06 - 2 tsp pure vanilla extract
07 - 2/3 cup unsweetened cocoa powder
08 - 1 cup all-purpose flour
09 - 1/4 tsp salt
→ Chocolate Ganache
10 - 6 oz semi-sweet chocolate, finely chopped
11 - 1/2 cup heavy cream
12 - 1 tbsp unsalted butter
→ Topping
13 - 1/3 cup candy-coated chocolate chips or rainbow sprinkles
# How To Make It:
01 - Preheat oven to 350°F. Line an 8×8-inch 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 well blended.
03 - Add the eggs, egg yolk, and vanilla extract to the sugar mixture. Whisk vigorously until the batter becomes light, glossy, and slightly thickened.
04 - Sift the cocoa powder, flour, and salt directly into the bowl. Fold gently with a spatula until just combined — avoid overmixing to keep the texture tender.
05 - Pour the batter into the prepared pan and spread it into an even layer. Bake for 22–25 minutes, or until the center is just set but still slightly moist. Do not overbake.
06 - Transfer the pan to a wire rack and let the brownies cool completely in the pan before adding the ganache.
07 - Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer — do not boil. Pour the hot cream over the chocolate and let it sit for 2 minutes. Add the butter, then stir gently from the center outward until the ganache is smooth, glossy, and free of lumps.
08 - Pour the ganache over the cooled brownies and spread it into an even layer. Immediately scatter the candy-coated chocolate chips or rainbow sprinkles on top, pressing gently so they adhere to the ganache.
09 - Refrigerate the brownies for at least 20 minutes to allow the ganache to set firmly. Use the parchment overhang to lift the slab out of the pan, then slice into 12 bars and serve.
# Helpful Hints:
01 -
- The brownie base walks the line between cakey and fudgy in a way most recipes miss entirely.
- That ganache topping sets into a firm, snappable shell that makes every bite feel luxurious.
- Rainbow sprinkles on top are pure joy and honestly, they make people smile before they even take a bite.
02 -
- Underbaking slightly is the single most important thing you can do because nobody ever complained about a gooey brownie center.
- Chilling the finished brownies before slicing gives you those sharp, bakery style edges that make people think you bought them.
03 -
- The extra egg yolk is not optional, it is the entire reason these brownies have that chewy, dense bite instead of crumbling apart.
- Letting the cream sit on the chocolate for two full minutes before stirring is the difference between smooth ganache and a broken, oily mess.