Hello! How’s your Wednesday going? Getting over that hump? I have mixed feelings about Wednesdays…I mean, half the week is gone so –yay!– but half the week still remains…– boo — so, yea. Mixed feelings. BUT! What I don’t have mixed feelings about are these Cosmic Fudge Brownies! Holy yum. They are rich and chocolatey and fudgy. So good they melt in your mouth!
But what make them that way? It could be the copious amount of butter that I used…hello, more is more. Or the dark chocolate cocoa powder (I swear I’m never using anything else in chocolate goods). Now this dark chocolate cocoa powder is by Hershey’s and it’s actually called “special dark cocoa”. I love it because it’s not as “sweet” as other cocoa powders and it lends a rich dark chocolate color to baked goods, which is super appealing in my opinion.
In order to make these “cosmic” brownies, I topped them with a super easy chocolate ganache — I mean literally so simple and easy — and some *Galaxy Twinkle* Sprinkles by Sweetapolita. They are some gorgeous sprinkles with purple/lavender/blue/pastel strands, black cherry rock candy, silver candy pearls, and edible silver stars. So pretty on the dark background of the brownies! A match made in heaven — pun intended. 🙂
Now, I mentioned that ganache — guys, I have screwed up a LOT of ganaches in my day, but this one is by far the easiest one to make. I think I FINALLY got the proportions of cream to chocolate down. I usually find that most recipes use too much cream to chocolate so you end up with a glaze rather than a thick ganache. Don’t get me wrong, I love a good chocolate glaze, I just wanted something to set quickly on top of these brownies rather than run all over the place, ya know? Oh, and one more tip! make sure you put whatever you want on top (sprinkles, nuts, etc) of the ganache BEFORE it sets in the refrigerator. This will ensure maximum adherence of whatever your are topping your brownies with.
Now these brownies are meant to be ooey and gooey so don’t be super worried if the middle comes out soft and the edges are a little stiffer. That’s a perfect brownie bake in my mind! So go forth, and enjoy these deep dark bites of heaven and check out Sweetapolita for all your sprinkle needs!
Catch ya on the flip side!
Cosmic Fudge Brownies
- 1¼ c. all-purpose flour
- ¾ c. natural unsweetened cocoa powder or dark cocoa powder
- 1 c. sugar
- ⅔ c. brown sugar
- 1½ c. 3 sticks butter, melted
- 2 eggs + 1 egg yolk
- ¼ c. milk
- ½ tsp. baking powder
- 1 tbsp. cornstarch
- ¼ tsp. of salt
- 2 tsp. vanilla extract
- 1½ c. semi-sweet chocolate chips
- ½ c. heavy cream
- ⅓ c. Sprinkles or toasted nuts chopped
- Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment paper and lightly spray with baking spray such as Pam, set aside.
- In the bowl of a stand mixer, beat melted butter, sugars and vanilla until light and fluffy, about 2 minutes. Add eggs and yolk, one at a time, mixing until incorporated.
- In a medium size mixing bowl whisk together flour, cocoa powder, baking powder, cornstarch, and salt. With mixing speed on low, alternate adding dry ingredients and milk. Mix just until combined.
- Remove bowl from stand and pour batter into prepared pan. The batter will be thick, so using a rubber spatula, spread into an even layer. Place in oven and bake for 22-25 minutes The brownies will be done after 25 minutes, so do not over-bake or you will have dry brownies! Remove from oven and allow to cool in the pan.
- Once the brownies are cool, prepare the ganache. In a 1 c. glass measuring cup, heat the heavy cream in the microwave for one minute. Place chocolate chips in a separate glass bowl and pour heated cream over top. Let stand one minute, the stir chocolate until all of the chips are melted and it becomes smooth. Using a hand mixer or whisk, beat for 1 minute and then pour over the top of the brownies. Spread evenly and add sprinkles or chopped nuts. Cover and place in the refrigerator to allow the topping to set for at least 30 minutes.
- Cut into squares and enjoy! To store, place in a wax paper lined air tight container and store in the refrigerator for up to 3 days.