Cosmic Brownies

These brownies are copy cat brownies to the ones you use to eat as a kid out of the box. They are so rich, fudgey, and gooey you will love them! I doubled the recipe below and made two 9X13 pans so I could have thinner brownies. If you want more and want to keep them thicker, double the recipe and put them in a 9X13.

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Ingredients:

  • 3/4 cp. unsalted butter (1 1/2 sticks), melted
  • 2 large eggs
  • 1 cp. granulated sugar
  • 2/3 cp. light brown sugar, packed
  • 2 T coffee or water (coffee leftover from the morning brew is fine)
  • 2 t. vanilla extract
  • 3/4 cp. unsweetened natural cocoa powder or dark cocoa powder
  • 1 t. instant espresso granules (make sure it’s instant so it dissolves)
  • 3/4 cp. all-purpose flour

For the Ganache:

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup half-and-half or milk (I used milk)
  • 1 cup MnM minis

Directions:

  1. Pre-heat oven to 350 degrees F. Line a 9X9 baking pan with cooking spray and flour; set aside.
  2. In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
  3. Add the eggs, sugars, coffee, vanilla, and whisk to combine.
  4. Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
  5. Add the flour and stir until it’s just incorporated; don’t overmix.
  6. Pour batter out into prepared pan, smoothing the top lightly with a spatula.
  7. Bake for 25 to 29 minutes, or until top has just set, isn’t jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgey moist crumbs, but no batter.
  8. I baked mine for 26 minutes. Allow brownies to cool completely in pan. While brownies cool, make the ganache.
  9. For the Ganache – Add chocolate chips to a medium, microwave-safe bowl and heat on high power for 1 minute to soften chips. They won’t be melted, this is okay. Don’t stir; set bowl aside.
  10. Heat cream or milk in a glass measuring cup or microwave-safe bowl until it begins to bubble and show signs of just beginning to boiling, about 1 minute on high power.
  11. Pour cream over chocolate chips and let stand for 5 to 10 minutes.
  12. With a whisk, beat mixture until silky, smooth, and combined. If your mixture isn’t smoothing out, heat in 15-second bursts in the microwaves until it can be stirred smooth.
  13. Pour ganache over mostly cooled brownies (after about 30 minutes is fine; they don’t have to be completely cooled). Smooth ganache lightly with a spatula or offset knife.
  14. Evenly sprinkle with M&Ms.
  15. Cover pan with a sheet of foil and place pan in refrigerator until ganache sets up before slicing and serving, at least 2 hours. Do not slice into them until the ganache has set; feel free to make these in advance and store them in the fridge; they get better with time. Brownies will keep airtight for 1 week at room temperature, for 2 weeks in the refrigerator, and for up to 6 months in the freezer. I highly recommend storing them in the refrigerator because having a slight chill to brownies this rich and fudgy is almost imperative.

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Adapted from AverieCooks.com

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