Gourmet Cosmic Brownie Bars (Print View)
Fudgy brownie bars topped with silky ganache and colorful candy-coated chocolates for a nostalgic, gourmet finish.
# What You Need:
→ Brownie Base
01 - 3/4 cup (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)
# How-To 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, whisking until well combined and 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 looks 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), then pour it over the chocolate. Let sit for 2 minutes.
07 - Stir the chocolate-cream mixture gently until completely smooth and glossy. Spread the ganache evenly over the cooled brownie base using an offset spatula.
08 - Sprinkle the candy-coated chocolate chips evenly over the ganache layer. 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 equal bars with a sharp knife and serve chilled or at room temperature.
# Expert Hints:
01 -
- That chewy dense texture from your childhood lunchbox but made with ingredients you can actually pronounce.
- The ganache topping sets into a glossy shell that snaps when you bite and melts on your tongue seconds later.
02 -
- Underbaking by a minute or two is always better than overbaking because the brownies continue to cook in the hot pan after you pull them out.
- Ganache will seize and turn grainy if any water gets into the bowl so make sure your utensils are completely dry.
03 -
- Line your pan with parchment in both directions so you can lift the entire slab out cleanly without flipping it.
- Use a hot clean knife for slicing and wipe the blade between each cut for bakery perfect edges.