Cosmic Brownies That Nail the Fudgy-Chewy Balance

5 from 1 vote

Cosmic Brownies That Nail the Fudgy-Chewy Balance

This homemade version of Cosmic Brownies nail the balance between fudgy and chewy. When I think about my favorite childhood sweet treats, the ultra sweet chocolate Cosmic Brownie is what first comes to mind. Years later, I am returning to this sweet treat as an adult and thought it would be fun to see how I can make it even better.

Prep Time20

Cook Time20

cooling time8

Total Time8 40

Course: Dessert, Snack

Cuisine: American

Keyword: bakery recipe, brunch recipe, budget friendly recipe, copycat recipe, Dessert bars recipe, dessert recipe, easy recipe, Holiday Dessert, snack recipe, summer dessert

Servings: Servings

Calories: 226kcal

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Equipment

Stand Mixer

Mixing Bowls

Ingredients

Cake

¾ Cup Butter (1 ½ sticks) room temp
1 ½ Cup Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 ⅔ Cups Flour
⅔ Cups Unsweetened Cocoa Powder
¾ Teaspoon Baking Soda
¾ Teaspoon Salt
1 Cup Hot Water (very hot, does not need to be boiling)

Frosting

⅔ Cup Heavy Cream
2 Tablespoons Sugar
6 Ounces Semi-Sweet Chocolate Chips roughly chopped
2 Tablespoons Butter softened
1/2 Cup Salted Roasted Sunflower Seeds or topping of your choice such as chocolate chips or chocolate candies

Instructions

Make the Chocolate Brownie Layer

Prepare the pan and oven. Preheat the oven to 350°F. Generously butter a 13x9-inch rimmed baking sheet, then lightly dust it with flour. Tap out any extra flour and set the pan aside.
Cream the butter and sugar. Add the softened butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Beat on medium-high speed for about 3 minutes, until the mixture is pale, light, and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
¾ Cup Butter, 1 ½ Cup Sugar, 2 Large Eggs, 1 Teaspoon Vanilla
Mix the dry ingredients. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Whisking well helps break up any lumps in the cocoa powder.
1 ⅔ Cups Flour, ⅔ Cups Unsweetened Cocoa Powder, ¾ Teaspoon Baking Soda, ¾ Teaspoon Salt
Heat the water. Pour the water into a microwave-safe measuring cup and heat until it is very hot and steaming, about 2 minutes. It does not need to be boiling.
1 Cup Hot Water
Combine the batter. With the mixer on low, add the dry ingredients and hot water to the butter mixture in alternating additions. Start and finish with the dry ingredients. Mix just until everything comes together. The batter will be soft and have a texture similar to chocolate mousse.
Bake. Spread the batter evenly into the prepared baking sheet, using an offset spatula to work it into the corners. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Cool completely. Place the pan on a wire rack and let the brownie layer cool completely before adding the chocolate topping. This is important because the warm ganache needs a cool surface to set properly.

Make the Chocolate Ganache

Warm the cream. Add the heavy cream and sugar to a small saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle boil. Remove it from the heat as soon as it begins bubbling.
⅔ Cup Heavy Cream, 2 Tablespoons Sugar
Add the chocolate. Add the chopped chocolate to the hot cream and let it sit for about 3 minutes. The heat from the cream will soften the chocolate.
6 Ounces Semi-Sweet Chocolate Chips
Finish the ganache. Whisk the mixture until smooth and glossy, then stir in the softened butter until completely melted.
2 Tablespoons Butter
Top the brownies. Pour the warm ganache over the completely cooled brownie layer. Gently spread it into an even layer if needed.
Add the topping. Immediately sprinkle the salted roasted sunflower seeds over the warm chocolate. If you are using sprinkles, chocolate chips, or candy pieces instead, add them while the ganache is still soft so they stick.
1/2 Cup Salted Roasted Sunflower Seeds
Chill until set. Let the brownies sit at room temperature for about 30 minutes, then cover and refrigerate. For the best texture and cleanest slices, let them chill overnight.

Notes

Recipe Tips for Success

Use softened butter. The butter should be soft enough to cream easily with the sugar but not melted. Room-temperature butter helps create a lighter brownie texture.

Don't skip the hot water. It may seem unusual to add hot water to brownie batter, but it helps bloom the cocoa powder and brings out a deeper chocolate flavor.

Don't overmix. Once the flour has been added, mix only until the ingredients are combined. Overmixing can make the brownies less tender.

Spread the batter evenly. An offset spatula makes it much easier to get the batter into all four corners of the baking sheet. An even layer also helps the brownies bake consistently.

Let the brownie cool completely. This is one step worth waiting for. If the brownie is still warm, the ganache can become too thin and may not set as nicely.

Pour the ganache while it is warm. The chocolate topping should still be smooth and pourable when you spread it over the brownies. If it cools too much in the saucepan, it will become difficult to spread evenly.

Add toppings right away. Whether you use sunflower seeds, chocolate chips, sprinkles, or candy pieces, add them while the ganache is still warm. Once the chocolate starts setting, the toppings may not stick.

Give them time to chill. These are not the brownies to rush. Refrigerating them overnight allows the ganache to fully set and makes the brownies much easier to cut.

Use a sharp knife for clean squares. For especially neat cuts, run a sharp knife under hot water, dry it completely, and then slice the brownies. Wipe the knife clean between cuts and repeat as needed.

Cut them smaller for sharing. These brownies are rich, especially with the chocolate ganache on top. For a potluck, barbecue, or family gathering, smaller squares are a great way to give everyone a taste.

Make them your own. The salted sunflower seeds add a wonderful sweet-and-salty contrast, but don't feel limited to them. Colorful sprinkles, mini chocolate chips, candy-coated chocolates, chopped nuts, or seasonal toppings can turn these into a fun treat for almost any occasion.

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