Description
These Cosmic Brownies are a decadent treat featuring a rich, fudgy dark chocolate base topped with a smooth, cocoa-infused icing and colorful rainbow sprinkles. Perfect for celebrations or an indulgent dessert, they combine intense chocolate flavor with a delightful crunchy topping, baked to perfection for a chewy and moist texture.
Ingredients
Scale
Brownie Base
- 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
Icing
- 250g powdered sugar, sifted
- 25g cocoa powder
- pinch of salt
- 60g unsalted butter, at room temperature
- 40g boiling water
- Rainbow Sprinkles
Instructions
- Preheat and Prepare: Preheat your oven to 175°C (350°F). Line a baking pan with parchment paper or grease it lightly to prevent sticking.
- Melt Chocolate and Butter: In a heatproof bowl set over a pan of simmering water, melt the 200g dark chocolate and 180g cold unsalted butter together gently until smooth. Remove from heat and whisk in the 15g sifted dutch process cocoa powder until fully combined.
- Mix Sugars and Eggs: In a separate large bowl, whisk together the 200g caster sugar, 100g brown sugar, and 3 room temperature eggs until the mixture is pale and slightly thickened. Add ½ tsp vanilla extract and ½ tsp kosher salt to enhance flavor.
- Combine Ingredients: Gradually pour the melted chocolate mixture into the sugar and egg mixture, folding gently to combine. Then fold in the 100g sifted all-purpose flour carefully to avoid overmixing, preserving the batter’s lightness.
- Bake the Brownies: Pour the batter into the prepared pan and spread evenly. Bake in the preheated oven for about 20 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but not raw batter.
- Prepare the Icing: While the brownies are baking, prepare the icing by sifting together 250g powdered sugar, 25g cocoa powder, and a pinch of salt in a mixing bowl. Add 60g softened unsalted butter and 40g boiling water, then whisk until smooth and glossy.
- Ice and Decorate: Once brownies are baked and slightly cooled but still warm, spread the cocoa icing evenly over the top. Immediately sprinkle generously with rainbow sprinkles for a playful, colorful finish.
- Chill and Slice: Refrigerate the iced brownies for at least 1 hour to set the icing firmly. Once chilled, use a sharp knife to slice into 16 even squares.
- Store: Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator to keep the icing firm for up to a week.
Notes
- For best results, use high-quality dark chocolate (70% cocoa or higher) for a rich flavor.
- Room temperature eggs help the batter emulsify properly.
- Be careful not to overbake to maintain the fudgy texture.
- Sprinkles can be customized or omitted as desired.
- Chilling the iced brownies ensures a clean cut and firm topping.
- This recipe can be doubled for larger batches using a bigger pan and adjusted baking time.
