At the lunch table in primary school, I had my first Cosmic Brownie. My classmate offered me one to try since she included them in her lunch nearly every day. As soon as I had that first bite, I was hooked.
Even though my tastes have changed with age, my desire for the things of yesteryear stands firm. Making nostalgic sweets, with a few adjustments here and there to suit my “grown-up” taste buds, brings me so much joy.
Keeping that in mind, allow me to introduce you to these: a handcrafted, gourmet take on the classic Cosmic Brownie. In the same vibrant, eye-catching way as the original, this delectable brownie is adorned with a silky ganache and a layer of rich, fudgy, moist brownie.
There are a few steps to this recipe, but trust me when I say they’re easier than they look and will wow anyone lucky enough to try them. On top of that, they keep beautifully in the fridge, so you can whip them up ahead of time and enjoy them at your next gathering.
Tell me about cosmic brownies.
The game of cosmic bowling served as an inspiration for Little Debbie’s Cosmic Brownies. Bowling with a space motif that glows in the dark is called cosmic bowling, or glow bowling as it was called when I was a kid.
The scene is set in a dark bowling alley with black lighting, lasers, and a plethora of brilliant neon colors. The fudgy brownie takes inspiration from this famous look with its rich chocolate color and bright sprinkles.
The Triumph of Homemade
I purchased a package of Cosmic Brownies to use as a reference while I worked on this recipe. I wanted these to have an irrefutably fudgy texture and a moist crumb before I ever looked at the store-bought version.
After giving the store-bought version another taste, I noticed that the original is really crumbly and almost doughy. Additionally, I had no idea they tasted so unlike chocolate. It was obvious to me that I was capable of more.
Making these from scratch is well worth the effort, even though buying a pack is more convenient. The brownies’ indisputable chocolate flavor is achieved by combining Dutch-process cocoa powder with melted bittersweet chocolate. Moreover, the finished brownies have a gorgeous fudgy texture and a tender, moist crumb.
In place of a sparse coating of nearly tasteless glaze, these brownies are topped with a beautiful and deliciously fast ganache.
Advice and Methods
Despite how simple and quick these brownies are to put together, I’ve found the following techniques to guarantee a flawless result every time:
To make sure the chocolate melts thoroughly and swiftly for the brownies and ganache, cut it finely.
Lighter and smoother brownies with the desirable paper-thin, crinkly, shining top are the result of whisking the sugars, eggs, and vanilla together.
At about the 25-minute mark, if a toothpick comes out moist, the brownies will probably puff up a bit, but they will settle down in the minutes that follow. The brownies are usually done after they have cooled and settled. Moist crumbs, not wet batter, should be the result when a toothpick is inserted.
Before you put the ganache on top of the brownies, turn them over so the even bottom side is facing up. This will help smooth out any dips or valleys that may form in the center from cooling.
Simple Versions
Despite the ganache and crunchy sprinkles, these fudgy brownies are great on their own and can be adapted to suit any craving. Think about these:
If you want to keep things simple, top the brownies with vanilla ice cream and serve them warm.
Instead of using sprinkles, fold in some toasted nuts, like pecans or walnuts, into the dough.
If you prefer your chocolate on the sweeter side, you can replace all of the bittersweet with semi-sweet, or you can use a mix of the two.
The chocolate chip sprinkles covered in candy are nowhere to be found. For a twist, try micro M&Ms or any other sprinkles you love.
How to Make Brownies That Look Perfect
You don’t need some wacky equipment or a complex method to cut brownies that look flawless. All it takes is some time and the correct knife. Allowing the brownies to cool entirely is essential if you want clean slices. Be sure the ganache has set before cutting brownies with it on top, like these.
How you hold and sharpen your knife is, in my opinion, the most important factor in achieving perfectly clean cuts. Using a knife that is longer than the brownies’ length will assist you make a full cut without stopping and beginning, though this isn’t always feasible.
A hot, dry knife, moreover, will perpetually produce a cleaner slice. I prefer to rinse my knife with hot water before each use and then dry it with a fresh towel.
Advice on Storing
At room temperature, the brownies will keep for up to two days when placed in a single layer in an airtight container. You can store them in an airtight container and enjoy them cold or at room temperature for up to a week.
What You Need:
By way of the brownies
- Spray for nonstick pans
- Unsalted butter, half a cup (113 grams)
- Dutch-process cocoa powder, 1/4 cup (28g)
- Two teaspoons of neutral oil (vegetable, canola, etc.)
- 5 oz (142g) of coarsely chopped bittersweet chocolate
- Sugar, granulated, 2/3 cup (145g
- 30/3 cup (72g) of light brown sugar, well packed
- Two huge eggs, left out of the fridge
- 1/8 teaspoon of vanilla flavoring
- 32 grams, or 1/4 cup, of all-purpose flour
- 1/3 teaspoon of baking powder
- 50% kosher salt, 1/2 teaspoon
As for the topping and ganache
- 3 oz (85g) of coarsely chopped bittersweet chocolate
- Sprinkle with a pinch of kosher salt
- 60 milliliters of thick cream
- Sprinkles made of candy-coated chocolate chips, to taste
Method
1. Set the oven temperature to 350°F.
Get the oven rack in the center and heat it up.
Prepare an 8-by-8-inch square baking pan by lightly spraying it with nonstick cooking spray. Line the pan with parchment paper, making sure to cover the bottom and leaving a small overhang on two edges. After greasing the parchment and sides of the pan, lightly spray it again.
2. Get the chocolate mixture started:
To prevent browning, swirl the pan occasionally while melting the butter in a small skillet over medium heat. This should take around 2 1/2 to 3 minutes. Take out of the oven.
While the butter is heating, add the oil and cocoa powder; whisk to combine and let the cocoa bloom. Toss in the chopped bittersweet chocolate and mix with a whisk until melted. While whisking the egg mixture, set aside to cool slightly.
3. Mix the eggs, sugar, and vanilla extract in a bowl:
The granulated sugar, light brown sugar, eggs, and vanilla should be whisked rapidly in a large basin for approximately 2 minutes, or until the mixture lightens in color and is thoroughly blended.
Whisk the egg mixture into the dish containing the chocolate mixture until well combined.
4. Before adding to the batter, mix the dry ingredients:
Toss the salt, baking soda, and flour together in a small bowl. Combine the flour and cocoa powders with the chocolate mixture; stir until just incorporated. A few streaks of flour are fine. To include all of the flour, use a rubber spatula to fold the batter a few times, being careful to scrape the bowl’s bottom to extract all of the dry ingredients.
5. Bake after transferring batter to pan:
You can expect a thicker brownie batter. Use the spatula, a little offset spatula, or the back of a spoon to evenly distribute the batter after scraping it into the prepared pan.
For 25 to 28 minutes, or until the top is paper-thin and crinkly, and a toothpick inserted in the center of the pan comes out clean or with moist crumbs (not batter), bake the brownies on the middle rack of the oven.
At about the 25-minute mark, if a toothpick comes out moist, the brownies will probably puff up a bit, but they will settle down in the minutes that follow. The brownies are usually done after they have cooled and settled.
After about an hour of cooling on a wire rack, remove brownies from pan.
6. Concoct the ganache:
Start making the ganache as soon as the brownies have cooled. Toss the chopped chocolate with a pinch of salt in a small bowl or big glass measuring cup.
Use a small saucepan (you can wash, dry, and reuse it after the brownies) to bring the heavy cream to a simmer over medium heat. Simmer for 1 to 2 minutes, or until there is vigorous bubbling around the edges and steam rising from the surface. After a minute of sitting, pour the heated cream over the chocolate and stir until the mixture is silky smooth and the chocolate has melted.
7. Drizzle the ganache over the dessert:
Transfer the brownies to a chopping board by removing them from the pan using the parchment overhang. To make the ganache spread evenly, turn the brownies over so the bottom side is facing up if you like.
Distribute the ganache evenly over the brownies using a tiny offset spatula or the back of a spoon while it is still warm and spreadable. It’s alright if there are some bumps in the road. It will take some time for the ganache to solidify. Make an effort not to spread the ganache too thin. If you choose, you can garnish the ganache with sprinkles made of candy-coated chocolate chips.
8. Before serving, set the plate:
After 30 minutes of chilling in the fridge, the ganache should be set and the brownies should be stiff enough to cut. While cutting the brownies, make sure to wipe the knife clean between strokes. I find it easiest to run my knife under hot water and then dry it with a clean towel.
First, cut the brownies in half lengthwise to make two long halves; then, add the distinctive perforated line and cut into bars. Carefully create the distinctive look by lightly dragging the side of an offset spatula, the back of a butter knife, or a skewer down the middle length of each half in a straight line.
Be careful not to drag all the way to the end. Then, using the indentation as a guide, cut each half into four pieces, resulting in a total of eight bars. Another option is to cut the brownies into 16 equal squares and not use the perforated line at all.
The brownies, when kept in a single layer in an airtight container, have a storage life of up to two days at room temperature or one week when chilled.