Cosmic Brownies Fudgy Chewy (Print Version)
# Ingredients:
→ Brownies
01 -
10 tablespoons (142 grams) unsalted butter
02 -
1 cup (200 grams) granulated sugar
03 -
1/3 cup (67 grams) packed light brown sugar
04 -
3/4 cup plus 2 tablespoons (88 grams) unsweetened cocoa powder, sifted
05 -
1/2 teaspoon vanilla extract
06 -
2 large eggs plus 1 egg yolk
07 -
1 tablespoon corn syrup
08 -
2/3 cup (85 grams) all-purpose flour
09 -
1 tablespoon cornstarch
10 -
1/4 teaspoon salt
→ Frosting
11 -
1/2 cup heavy cream
12 -
1 1/2 cups (255 grams) semisweet chocolate chips
13 -
Rainbow Candy-Coated Chocolate Chips, or mini M&M’s, sprinkles, or other candy, for topping
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line an 8-by-8-inch metal baking pan with parchment or foil and spray with cooking spray.
02 -
In a large microwave-safe bowl, melt the butter for about 90 seconds on high power. Stir in the granulated sugar, brown sugar, and cocoa powder. If still very hot, let cool slightly before adding in the vanilla, eggs, egg yolk, and corn syrup. Stir until very well combined.
03 -
Add in the flour, cornstarch, and salt and stir until just combined. Batter will be thick.
04 -
Pour the batter into the prepared pan and bake for 25 minutes. Let cool completely in the pan.
05 -
Place the cream in a small microwave-safe bowl and microwave on high for 1 minute. Add in the chocolate chips. Let stand for 3 minutes before stirring until smooth.
06 -
Pour the frosting over the cooled brownies and smooth evenly. Sprinkle with the Rainbow Candy-Coated Chocolate Chips or other desired toppings. Refrigerate for 1 to 2 hours, or until the frosting is set, before cutting.
07 -
Brownies can be stored in an airtight container for 3 days at room temperature and for 1 week in the fridge. For best results, serve chilled.
# Notes:
01 -
Rainbow candy-coated chocolate chips are difficult to find. Consider using mini M&Ms, rainbow sprinkles, or other colorful toppings as substitutes.