Emma's Recipes

Cosmic Brownies

Ingredients:

14 oz. (60% cacao) bittersweet chocolate bar, coarsely chopped
1 1/2 cups unsalted butter
2/3 cup unsweetened cocoa
6 tablespoons canola oil
2 tablespoons vanilla extract
2 1/3 cups granulated sugar
1 cup packed light brown sugar
6 large eggs
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder

Frosting

7 ounces (56% cacao) semisweet chocolate bar, coarsely chopped
3/4 cup heavy cream
1 tablespoon unsalted butter
1/8 teaspoon kosher salt
1/4 cup rainbow candy-coated chocolate pieces

Instructions:

To prepare the brownies: Preheat the oven to 350 degrees. Line a 13 x 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on short sides. Coat foil and sides of pan with baking spray; set aside.
Microwave chocolate and butter in a large microwavable bowl on high, stirring in 30 second intervals, until fully melted and smooth, about 2 minutes total. Then, whisk in cocoa, canola oil, and vanilla until fully combined.
Whisk sugar and brown sugar into chocolate mixture until combined. Add in eggs 1 at a time, whisking until smooth and combined after each addition, about 2 minutes total. Gently fold in flour, cornstarch, salt, and baking powder until just combined, making sure not to overmix the batter, about 45 seconds. Then. transfer to the prepared baking pan.
Bake in preheated oven until set and a wooden pick inserted in the center comes out with a few moist crumbs, about 55 to 60 minutes. Remove from the oven and let rest in the pan on a wire rack until room temperature, about 1 hour. Once at room temperature, cover, and place in refrigerator; chill completely, at least 1 more hour.
When the brownie have chilled, prepare the ganache by placing chocolate in a medium mixing bowl; set aside. Bring heavy cream to a simmer in a small saucepan over medium-high, stirring occasionally. Pour heavy cream over chopped chocolate; whisk until chocolate is fully melted, about 45 seconds. Whisk in butter and salt until smooth and shiny; set aside.
Invert cooled Brownie onto a large cutting board and discard aluminum foil. Using a serrated knife, trim and discard outer edges, about 1/4-inch on all sides. Using an offset spatula, spread ganache in an even layer over top of brownie. Sprinkle evenly with rainbow candy-coated chocolates. Chill Brownie, uncovered, until Ganache is mostly set, about 5 minutes.