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

Brownies
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

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

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

Method
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. 

Deep-Dark Double Chocolate Fudge Brownies

Tis the season to eat chocolate!

Well that's stupid we should always eat chocolate all year round! Don't you agree? 

Okay what you see here is all oh so gooey and oh so good. These brownies are the most darkest, richest, moist recipe you will ever bake. I baked them in a 9" x 9" inch pan. They came out pretty thick. So next time I'm gonna try a 9" x 13", so they will come out a bit thinner. So they can come out more like bars and less like cake. Not that there's nothing wrong with some cake! ^_^

This is by far the gooiest, darkest Chocolate Brownie Recipe I have ever made. Instead of milk chocolate I use bitter and semisweet chocolate cause I like to balance out the favors. This was a super fast recipe to prepare. I was surprise by how fast it all came together. I was in and out the kitchen in no time. The coffee is there to enhance the favors of the chocolate, so if your not a fan of coffee it's no big deal. You can bake them without the coffee and just substitute with 2 teaspoons of water. But I have to say you have got to try it with coffee. It makes a big differences.

Now the kitchen smells like chocolate and my belly is doing a happy dance. Bake these!

Deep-Dark Double Chocolate Fudge Brownies

Ingredients

• ⅔ cup Double-Dutch Dark Cocoa, or regular cocoa powder
• 1½ cups granulated sugar
• ½ cup confectioners’ sugar
• ¾ tsp salt
• 1 cup All-Purpose Flour
• 1 tbsp espresso powder
• 1 cup milk chocolate chips
• ½ cup bittersweet or semisweet chocolate chips
• 3 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp water or brewed coffee (cooled)

Instructions

In a large mixing bowl, whisk together the cocoa, sugars, salt, flour, espresso powder, and chips. Add the eggs, oil, vanilla extract and water or cooled coffee, mixing just until smooth. Spoon the mixture into a lightly greased 8 x 8", 9 x 9", or 9 x 13" square pan, smoothing the top. I used a 9 x 13" baking sheet fully lined with parchment paper for easy cleanup.

Bake the brownies in a preheated 350°F oven for about 25 minutes (for the 9 x 13" pan), 35 minutes (for the 9" pan), or 45 minutes (for the 8" pan). To see if the brownies are done, remove the pan from the oven, and stick the tip of a sharp knife into the center of the brownies. Wriggle it around just enough to see what’s going on. Is the batter under the crust still shiny, wet, and smooth? Continue to bake the brownies, checking frequently. Is it ultra-moist, but not shiny, and “crumby” looking? Take them out, they’re done.

Place the pan of brownies on a cooling rack, and allow them to cool for 1 hour before slicing. 

Source: adapted from King Arthur Flour, Carnaldish.com