Fudgy Cosmic Brownies Topped with Perfect Ganache

There are some childhood treats that you never really forget, and Cosmic Brownies are definitely one of them. That rich chocolate brownie, sweet chocolate topping, and little bit of crunch made them feel like such a special treat.

Prep Time20

Cook Time20

cooling time8

Total Time8 40

Course: Dessert

Cuisine: American

Keyword: afterschool snack, baby shower recipe, bakery recipe, brunch recipe, Dessert Bars Recipe, dessert recipe, easy recipe, holiday dessert, Mother's Day Dessert, summer dessert, Valentine's Dessert

Servings: Servings

Calories: 234kcal

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Kitchen Essentials

Mixer

Mixing Bowls

Ingredients

Cake

¾ Cup Butter (1 ½ sticks) room temp
1 ½ Cup Sugar
2 Large Eggs
1 Teaspoon Vanilla
1 ⅔ Cups Flour
⅔ Cups Unsweetened Cocoa Powder
¾ Teaspoon Baking Soda
¾ Teaspoon Salt
1 Cup Hot Water (very hot, does not need to be boiling)

Frosting

⅔ Cup Heavy Cream
2 Tablespoons Sugar
6 Ounces Semi-Sweet Chocolate Chips roughly chopped
2 Tablespoons Butter softened
1/2 Cup Salted Roasted Sunflower Seeds or topping of your choice such as chocolate chips or chocolate candies

Instructions

Make the Brownies

Preheat the oven to 350°F. Generously grease a 13x9-inch rimmed baking sheet with butter, then lightly dust with flour. Tap out any excess flour.
Add the softened butter and sugar to the bowl of a stand mixer. Beat on medium-high speed for about 3 minutes, until light and fluffy.
¾ Cup Butter, 1 ½ Cup Sugar
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
2 Large Eggs, 1 Teaspoon Vanilla
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Do this to remove any lumps.
1 ⅔ Cups Flour, ⅔ Cups Unsweetened Cocoa Powder, ¾ Teaspoon Baking Soda, ¾ Teaspoon Salt
Pour the water into a microwave-safe cup and heat for about 2 minutes, or until very hot and steaming. It does not need to boil.
1 Cup Hot Water
With the mixer on low, add the dry ingredients and hot water to the butter mixture in alternating additions, beginning and ending with the dry ingredients. Mix just until the flour is incorporated. The batter will be light and mousse-like.
Pour the batter into the prepared pan. Use an offset spatula to spread it evenly into the corners.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Place the pan on a wire rack and allow the brownies to cool completely in the pan.

Make the Ganache

Add the heavy cream and sugar to a saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle boil. Remove from the heat as soon as it begins bubbling.
⅔ Cup Heavy Cream, 2 Tablespoons Sugar
Add the chopped chocolate and let it sit undisturbed for about 3 minutes. Whisk until completely smooth.
6 Ounces Semi-Sweet Chocolate Chips
Stir in the softened butter until melted and the ganache is glossy.
2 Tablespoons Butter
Pour the warm ganache evenly over the completely cooled brownies. Immediately sprinkle the sunflower seeds or your desired topping over the chocolate.
1/2 Cup Salted Roasted Sunflower Seeds
Allow the brownies to sit at room temperature for about 30 minutes, then cover and refrigerate until completely set, preferably overnight.
Cut into squares and serve.

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Notes

Serving Size: This recipe makes about 24 brownies when cut into smaller dessert-sized squares. Since these brownies are rich and topped with chocolate ganache, smaller portions are often just right. For larger bakery-style brownies, cut the pan into 16 squares instead.

Recipe Tips from our Kitchen

Hot water: The water should be very hot and steaming. It helps bloom the cocoa powder and brings out a deeper chocolate flavor.

For clean cuts: Refrigerate the brownies until completely set. Use a sharp knife and wipe it clean between cuts.

Topping ideas: Swap the sunflower seeds for mini chocolate chips, colorful candy-coated chocolates, sprinkles, chopped nuts, or other favorite toppings.

Storage: Store covered in the refrigerator for several days. Let the brownies sit at room temperature for a few minutes before serving for a softer texture.

Freezing: Cut the chilled brownies into individual squares and freeze in an airtight container, separating layers with parchment paper. Thaw in the refrigerator before serving.

Nutrition