Saturday, June 13, 2020

Cosmic Brownies

Can someone explain to me why eating a brownie sprinkled with colourful candy-coated chocolate is so much more fun than a regular brownie? 

Hear me out - I am a brownie purist! It's pure fudge all the way for me and I'm not usually a fan of nuts or any other bits and bobs that one might put into brownie batter. 

BUT - these copycat Cosmic Brownies brought me waaaaaaay way back and I loved it!

So what makes Cosmic Brownies different? 

Well the store-bought version that we remember has a sort of plasticy chewy texture - now that doesn't sound great but then why do we like it? Well what we don't like is the hydrogenated oils and bland chocolate taste, but I'm going to bring you a homemade version made with butter, better chocolate flavour and a little secret ingredient, but it still delivers on the taste and texture that our memories hold so fondly!

How to make homemade Cosmic Brownies:

1) Use unsweetened chocolate - we will balance out the intensity with more sugar but adding all of the sugar as granulated sugar rather than the finely milled sugar that comes with melted sweet chocolate means that these brownies will have more "chew" as opposed to the classic sticky and fudgy brownie.

2) Brown sugar adds a caramel-like sweetness that is typical of commercial Cosmic Brownies.

3) The brownie batter is lightened up slightly with the addition of 1/4 cup of sour cream. This is just enough to tame the chocolate bitterness, but more importantly it helps create the chewy texture.

4) Don't be shy about the vanilla - give them a generous teaspoon! Classic Cosmic Brownies have a lot of vanilla flavour and it sweetens up the chocolate taste.

5) Make ahead - the longer these brownies chill in the fridge, the better and chewier they will get.

6) Hot water icing - this recipe will give you both the gloss and set that makes them so perfect! It will firm up in the fridge, but then be soft at room temperature.

7) Don't forget the colourful candy :)

I hope you get the chance to make these soon and let me know what you think!

Happy baking :)

Cosmic Brownies
makes 12-16 brownies

Brownie batter:
3 oz (85g) unsweetened chocolate
6 tbsp (84g) unsalted butter
2 large eggs, at room temperature
2/3 cup (145g) packed dark brown sugar
½ cup (100g) granulated sugar
¼ cup (60ml) full fat sour cream
½ tsp salt
1 tsp vanilla extract
2/3 cup (95g) all-purpose flour

¼ cup (60ml) hot water
2 tbsp (28g) butter
1 tbsp (15ml) corn syrup
pinch of salt
2 oz (56g) dark chocolate, chopped
2 oz (56g) milk chocolate, chopped
candy-coated chocolate pieces for topping

Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper leaving a 2-inch overhang at each side.

Melt together butter and chocolate either in a saucepan over very low heat or in the microwave and stir until smooth.

In a large bowl, combine eggs, both sugars, salt, vanilla and beat with electric hand mixer until pale and thick. Stir in sour cream. Add warm melted chocolate mixture. Add flour and fold it through until just combined – do not over-mix.

Scrape batter into prepared pan. Bake for about 25 minutes until puffed and just set in the center. A skewer inserted into the center should come out with a few moist crumbs attached. Transfer to a wire rack and let cool completely in the pan. Refrigerate for at least 1 hour (this is key to the soft fudgy texture).

For the icing, bring hot water, butter, corn syrup and salt to a simmer in a small saucepan over medium heat. Remove from heat and add chopped chocolate. Let stand for 1 minute then whisk until smooth and glossy. Pour over cooled brownie slab and refrigerate until set. Then top with candy-coated chocolate pieces and slice into squares.
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  1. I only have unsweetened baking chocolate at home. Could I use that instead in the frosting? Would I just add some white granulated sugar? How much? Thanks!

    1. Hi! You can but you will need to add at least 50g sugar.

  2. I love chocolate and I loved this recipe too

  3. Is there an alternative to corn syrup?