Friday, May 25, 2012

Cosmic Brownies

Have you guys ever had Little Debbie's Cosmic Brownies before? Well apparently this recipe's meant to taste like Little Debbie's. I've had a Cosmic Brownie by Little Debbie and I must say this does not taste exactly like them but not far from them! 

This Brownie recipe is very rich, almost too rich for me. But none the less It's really good! Just make sure to cut a small slice and pour your self a glass of milk with these babies. I don't know about you but I love my brownies chilled in the fridge. I'm not into a warm brownies!

I thought this recipe was fun and easy to follow. Give it a try if you like rich chocolate, ganache and sprinkles! 

Cosmic Brownies 
Source: adapted from Elle's New England Kitchen, une Gaminedans la Cuisine

1 cup granulated sugar
2/3 cup brown sugar
3/4 cup (that's 1 1/2 sticks) unsalted butter, melted and slightly cooled
2 tablespoons milk (or cream) (used coconut milk)
2 large room temperature eggs
2 teaspoons vanilla extract
1 1/2 tsp espresso powder (didn't use)
1 1/3 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking Powder
1/4 teaspoon salt

1/2 cup heavy cream (coconut milk)
7 oz bittersweet chocolate, chopped (used semi-sweet & dark chocolate)
pinch of salt

mini stars (or anything tiny and edible that you have on hand)

Preheat the oven to 350 F. Lightly spray or grease a foil-lined 9x13-inch baking pan; Set aside.

In a large mixing bowl, whisk together the sugars, melted butter, cream, eggs, vanilla, and espresso powder; Set aside.
In a separate bowl, combine the flour, cocoa, baking powder, and salt.
Using a large rubber spatula, or a wooden spoon, fold the dry ingredients into the wet until just combined.
Spread the batter into prepared pan.
Bake for 18-20 minutes, or until a thin knife inserted into the center comes out with only a few moist crumbs. (Try not to over-bake.)
Remove the brownies from the oven place the pan onto a cooling rack.

While the brownies are cooling, prepare the ganache.

For the ganache: Place the chopped chocolate into a large, heatproof bowl.
In a small saucepan, bring the cream to just a simmer. Pour the hot cream over the chocolate and sprinkle with salt. Allow the chocolate to sit in the hot cream for about 3-5 minutes. Use a small whisk or spatula to stir the chocolate into the cream until the mixture is smooth and the chocolate has melted.

Pour the ganache over the semi-cool brownies. Use a small knife or an off-set spatula to spread the ganache over the entire pan of brownies.
Immediately sprinkle the ganache with your decoration of choice.
Refrigerate the brownies until they are completely cool, and the ganache has set.

Use a hot knife to slice the brownies into squares. 

1 comment:

  1. I've been craving good brownies and these look amazing!


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