Gourmet Cosmic Brownie Bars (Print Version)

Decadent brownie bars layered with glossy ganache and rainbow candy for a nostalgic, gourmet treat.

# What You'll Need:

→ Brownie Base

01 - ¾ cup (1½ sticks) unsalted butter, melted
02 - 1 cup granulated sugar
03 - ½ cup packed light brown sugar
04 - 2 large eggs, room temperature
05 - 1 teaspoon pure vanilla extract
06 - ⅔ cup unsweetened cocoa powder
07 - ⅔ cup all-purpose flour
08 - ½ teaspoon fine sea salt

→ Chocolate Ganache

09 - 4 oz semi-sweet chocolate, finely chopped
10 - ½ cup heavy cream
11 - 1 tablespoon unsalted butter

→ Topping

12 - ⅓ cup rainbow candy-coated chocolate mini candies

# Directions:

01 - Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper, allowing enough overhang on two sides to lift the brownies out after cooling.
02 - In a large mixing bowl, whisk the melted butter, granulated sugar, and packed brown sugar together until the mixture is smooth and glossy, about 1 minute.
03 - Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and continue whisking until the batter appears slightly lighter in color.
04 - Sift the cocoa powder, all-purpose flour, and sea salt directly into the wet mixture. Gently fold with a spatula until just combined — avoid overmixing to keep the crumb tender.
05 - Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 23–25 minutes, until the edges are firmly set and the center still looks slightly underbaked. A toothpick inserted 2 inches from the edge should come out with moist crumbs.
06 - Transfer the pan to a wire rack and let the brownie base cool completely in the pan. Do not remove or frost while warm.
07 - Place the chopped semi-sweet chocolate and butter in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to steam — do not boil. Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes.
08 - Stir the ganache gently from the center outward until silky smooth and glossy. Pour it over the cooled brownie base and spread into an even layer with an offset spatula.
09 - Immediately scatter the rainbow candy-coated chocolates evenly across the ganache surface. Refrigerate for at least 30 minutes, or until the ganache is fully set.
10 - Lift the brownie slab out of the pan using the parchment overhang. Place on a cutting board and slice into 12 equal bars with a sharp knife. Serve chilled or at room temperature.

# Expert Tips:

01 -
  • The ganache sets into this velvety sheet that cracks beautifully when you bite down
  • That perfect crackly top forms naturally without any complicated techniques
  • They actually taste better the next day, if you can manage to save any
02 -
  • Underbaking slightly is crucial here as the brownies continue cooking in the pan and you want that fudgy, not cakey, texture
  • The ganache must cool completely before slicing or you'll get messy edges and the candy toppings will slide right off
  • Room temperature ingredients prevent the ganache from seizing and the batter from becoming grainy
03 -
  • Add a pinch of espresso powder to enhance the chocolate depth without making these taste like coffee
  • Use a hot knife to get clean slices without dragging the ganache, wiping the blade between each cut

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