Description
These Cosmic Brownies are a decadent treat featuring a rich, fudgy chocolate base topped with a smooth chocolate icing and colorful rainbow sprinkles. Perfect for celebrations and chocolate lovers, this recipe combines dark chocolate, cocoa powder, and a blend of sugars to create an irresistibly moist and flavorful brownie with a glossy icing finish.
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 and Prepare: Preheat your oven to 175°C (350°F) and line or grease a baking pan suitable for brownies to ensure easy release after baking.
- Melt Chocolate and Butter: In a heatproof bowl, gently melt the 200g of coarsely chopped dark chocolate with 180g of cold unsalted butter using a double boiler or microwave in short bursts, stirring until smooth. Then add 15g of sifted Dutch process cocoa powder to the mixture and stir well to combine.
- Mix Sugars and Eggs: In a separate large bowl, whisk together 200g caster sugar, 100g light or dark brown sugar, and the 3 large room temperature eggs until the mixture is smooth and slightly thickened. Add ½ tsp vanilla extract or vanilla bean paste and ½ tsp kosher salt to this mixture.
- Combine Ingredients: Slowly fold the melted chocolate mixture into the sugar and egg mixture. Then gently fold in 100g sifted all-purpose flour, mixing just until combined to avoid overworking the batter.
- Bake: Pour the brownie batter evenly into the prepared pan and bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter. Remove from oven and allow to cool.
- Prepare Chocolate Icing: While the brownie cools, sift together 250g powdered sugar, 25g cocoa powder, and a pinch of salt into a bowl. Add 60g of unsalted butter at room temperature and gradually pour in 40g boiling water, mixing continuously until a smooth, pourable icing forms.
- Ice and Decorate: Spread the chocolate icing evenly over the cooled brownie surface using a spatula. Sprinkle generously with rainbow sprinkles on top for a festive finish.
- Chill, Slice, and Store: Chill the iced brownies in the refrigerator for at least 1 hour to set the icing firmly. Once set, slice into 16 squares. Store the brownies in an airtight container in the refrigerator for up to one week.
Notes
- Use room temperature eggs for better mixing and a smoother batter.
- Make sure the butter is cold when melting with chocolate to avoid overheating.
- Do not overmix the batter after adding flour to keep brownies tender and fudgy.
- Chilling the brownies after icing helps the icing set properly and enhances flavor.
- Adjust sprinkles amount according to preference for decoration and texture.
