Homemade Cosmic Brownies (better than store-bought!)

These heavenly cosmic brownies are rich, fudgy, and out of this world, so say goodbye to the store-bought ones because this homemade version is even better and easy to make!

Course Dessert

Cuisine American

Method Bake

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 284

Author Lily Ernst

Ingredients

Brownie

200 g dark chocolate coarsely chopped
180 g (3/4 cup plus 2 tsp) unsalted butter
15 g (3 tbsp) unsweetened cocoa powder
3 large eggs at room temperature
200 g (1 cup) granulated sugar
100 g (1/2 cup) lightly packed light or dark brown sugar
1/2 tsp salt
1/2 tsp vanilla extract
100 g (1 cup minus 2 tbsp) all-purpose flour

Chocolate Icing

60 g (1/4 cup plus 1 tsp) unsalted butter
25 g (5 tbsp) unsweetened cocoa powder
pinch of salt
250 g (2 cups) powdered sugar sifted
3-4 Tbsp hot water

Instructions

Preheat oven to 350F. Butter and line a 9x13" pan with parchment paper with overhanging sides for easy removal.
Melt the chocolate and butter over a double-boiler or microwave (in 30 second increments, stirring in between) until completely melted and smooth.
200 g dark chocolate, 180 g (3/4 cup plus 2 tsp) unsalted butter
Whisk in the cocoa powder and set aside.
15 g (3 tbsp) unsweetened cocoa powder
Beat the eggs and sugars for 2-3 minutes until the color is pale and the volume has increased.
3 large eggs, 200 g (1 cup) granulated sugar, 100 g (1/2 cup) lightly packed light or dark brown sugar
Mix in the chocolate mixture, then salt and vanilla until smooth.
1/2 tsp salt, 1/2 tsp vanilla extract
Stir in the flour until just combined. Transfer the batter into the prepared pan and evenly spread out using an offset spatula.
100 g (1 cup minus 2 tbsp) all-purpose flour
Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. (Note: it's better to slightly under bake than over bake) Let cool for 5 minutes.
While the brownies are cooling, prepare the frosting by melting the butter in the microwave.
60 g (1/4 cup plus 1 tsp) unsalted butter
Whisk in the cocoa powder and salt until smooth.
25 g (5 tbsp) unsweetened cocoa powder, pinch of salt
Add the powdered sugar and 1 tablespoon of hot water at a time until the icing is smooth and pourable.
250 g (2 cups) powdered sugar, 3-4 Tbsp hot water
Pour the icing over the warm brownies and spread out the icing using an offset spatula or by tilting the pan. Let stand for 1-2 minutes.
Sprinkle the rainbow chips or sprinkles on top. Cover and place in the fridge for about 2 hours for the brownies to completely cool and for icing to set before slicing and serving.

Notes

Leftovers can be stored at room temperature in an airtight container for up to 3 days.

Nutrition