Description
Delight in these decadent Cosmic Brownies featuring a rich, fudgy chocolate base topped with a smooth chocolate icing and colorful rainbow sprinkles. Perfect for celebrations or a sweet treat anytime, these brownies are baked to perfection and finished with a luscious chocolate frosting that melts in your mouth.
Ingredients
Scale
Brownie
- 200g dark chocolate, coarsely chopped
- 180g unsalted butter, cold
- 15g dutch process cocoa powder, sifted
- 3 large eggs, at room temperature
- 200g caster sugar
- 100g light or dark brown sugar
- 2g (½ tsp) kosher salt
- ½ tsp vanilla extract or vanilla bean paste
- 100g all-purpose flour, sifted
Chocolate Icing
- 250g powdered sugar, sifted
- 25g cocoa powder
- Pinch of salt
- 60g unsalted butter, at room temperature
- 40g boiling water
- Rainbow Sprinkles, as desired
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 180°C (350°F). Grease and line a baking pan with parchment paper to prevent sticking and ensure easy removal of the brownies.
- Melt Chocolate and Butter: In a heatproof bowl over simmering water or in a microwave using short bursts, gently melt the 200g chopped dark chocolate together with 180g cold unsalted butter until smooth. Remove from heat.
- Add Cocoa Powder: Sift and stir in 15g dutch process cocoa powder into the melted chocolate mixture until fully incorporated, creating a rich chocolate base.
- Mix Sugars and Eggs: In a separate bowl, whisk together 3 large room temperature eggs, 200g caster sugar, and 100g light or dark brown sugar until pale and fluffy. Add 2g kosher salt and ½ tsp vanilla extract or vanilla bean paste for flavor.
- Combine All Ingredients: Gradually fold the egg and sugar mixture into the chocolate mixture. Then carefully fold in 100g sifted all-purpose flour until just combined, being careful not to overmix which can make brownies tough.
- Bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached for a fudgy texture. Remove from oven and let cool completely on a wire rack.
- Sift Dry Ingredients for Icing: For the chocolate icing, sift together 250g powdered sugar, 25g cocoa powder, and a pinch of salt into a mixing bowl.
- Add Butter: Add 60g unsalted butter at room temperature to the sifted dry ingredients and start mixing to combine evenly.
- Pour Boiling Water and Mix: Gradually pour in 40g boiling water while mixing continuously until the icing forms a smooth, spreadable consistency.
- Ice Brownie: Spread the chocolate icing evenly over the cooled brownie layer using a spatula or knife for an even finish.
- Add Sprinkles and Chill: Immediately decorate the iced surface with rainbow sprinkles to add a colorful, festive touch. Chill the frosted brownies in the refrigerator for at least 1 hour to set the icing.
- Slice and Store: Once chilled and set, slice the brownies into 16 servings. Store any leftovers covered in an airtight container in the refrigerator for up to 5 days.
Notes
- Ensure eggs are at room temperature for better mixing and batter rise.
- Do not overbake the brownies to maintain fudginess; a few moist crumbs on a toothpick is ideal.
- Use good quality dark chocolate for a richer flavor.
- Allow brownies to cool completely before icing to prevent melting.
- Rainbow sprinkles add a fun, cosmic effect but can be omitted if preferred.
- For easier cutting, chill brownies before slicing to prevent crumbling.
