Cosmic Brownies
Dense, fudgy chocolate brownies topped with a glossy dark chocolate ganache and tiny rainbow chocolate candies. This nostalgic batch makes 20 individually portioned brownies. Batch yield: 20 ganache-topped brownies from one 23 × 33 cm tin. One serving: 1 frosted brownie, approximately 58 g after baking, moisture loss and topping. Allow approximately 3 hours 35 minutes overall. Prep_minutes includes 35 minutes of hands-on preparation, topping and cutting, 90 minutes of complete brownie cooling, and 60 minutes of chilling after topping. Cook_minutes covers one approximately 30-minute oven batch. Oven preheating and the butter's 5-minute cooling period overlap the initial preparation and are not added again. Cooling and setting can take longer in a warm kitchen. Appliances: Oven; Microwave; Refrigerator. Equipment: 23 × 33 cm (9 × 13 inch) metal baking tin; Baking parchment; Digital kitchen scales; Measuring jug and measuring spoons; Microwave-safe mixing bowl; Additional mixing bowl; Heatproof bowl for ganache; Microwave-safe jug for cream; Hand whisk; Flexible spatula; Wire cooling rack; Skewer; Chopping board; Sharp knife. Allergens: Contains wheat, gluten, eggs and milk. Soy is a possible product allergen because the chocolate or candy coatings may contain soy lecithin. Choose chocolate and rainbow candies labelled suitable for vegetarians, without gelatin or carmine, and check packaging for additional allergens. Nutrition is estimated per brownie; calories are rounded using 4 kcal per gram of protein and carbohydrate and 9 kcal per gram of fat. Storage: Store finished brownies in an airtight container in the refrigerator for up to 5 days. For serving, keep at room temperature for no more than 2 hours. Freeze cut brownies, individually wrapped and then sealed in a freezer container, for up to 2 months; thaw covered in the refrigerator overnight. The candies may lose some shine after freezing.
185 min
Prep
30 min
Cook
20
Serves
270
Calories
Macros · per serving
3g protein
31g carbs
15g fat
Ingredients
For 20 servings
- 200 g Granulated sugar
- 140 g Light brown sugar
- 170 g Unsalted butter
- 30 ml Water
- 2 whole eggs Large eggs
- 10 ml Vanilla extract
- 160 g Plain all-purpose flour
- 65 g Unsweetened cocoa powder
- 2 g Baking powder
- 1.5 g Fine salt for the brownie batter
- 120 ml Heavy whipping cream, approximately 35% fat
- 200 g Vegetarian dark chocolate, approximately 70% cocoa
- 0.5 g Fine salt for the ganache
- 40 g Vegetarian rainbow candy-coated mini chocolate pieces
Instructions
- 1
Preheat the oven to 175°C/350°F conventional or 155°C/310°F fan. Line the base and sides of a 23 × 33 cm (9 × 13 inch) metal baking tin with baking parchment, leaving enough overhang to lift out the finished slab. No greasing is needed.
- 2
Put the butter in a microwave-safe bowl. Microwave in 20-second bursts, stirring between bursts, until just melted, usually 40–60 seconds altogether. Leave it to cool for about 5 minutes until warm rather than hot; weigh the remaining ingredients during this time.
- 3
Whisk the granulated sugar and brown sugar into the melted butter. Add the water and vanilla, then whisk in the eggs one at a time until the mixture is smooth and glossy. Mix by hand without whipping in lots of air.
- 4
In a separate bowl, whisk together the flour, cocoa powder, baking powder and batter salt, breaking up any lumps. Fold this mixture into the wet ingredients with a spatula just until no dry pockets remain. The batter will be thick and spreadable.
- 5
Scrape all the batter into the prepared tin and spread it evenly into the corners. Bake on the middle shelf for about 30 minutes, checking from 25 minutes. The edges should be set and the centre should no longer ripple when the tin is gently moved. A skewer inserted in the centre should carry moist crumbs but no liquid batter; avoid baking until completely dry.
- 6
Place the tin on a wire rack and leave the brownie slab to cool completely in the tin, allowing about 90 minutes. The centre and underside of the tin should feel cool before you add the ganache.
- 7
For the ganache, finely chop the dark chocolate and place it in a heatproof bowl with the ganache salt. Microwave the cream in a microwave-safe jug in 20-second bursts until steaming, usually 60–90 seconds altogether; do not let it boil over. Pour it over the chocolate, leave for 2 minutes, then stir gently from the centre outward until smooth and glossy.
- 8
Spread the ganache evenly over the completely cooled brownie slab. Scatter all the rainbow chocolate candies over the surface while the ganache is still soft. Refrigerate the tin for 60 minutes, or until the topping is firm enough to cut cleanly.
- 9
Lift the chilled slab out using the parchment and place it on a chopping board. Cut into 4 rows across the short side and 5 columns along the long side to make 20 brownies. Wipe the knife between cuts for neat edges.
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