Chocolate Ganache Brownies

If you've ever bitten into a Little Debbie Cosmic Brownie and wished you could recreate that fudgy, chocolate-packed magic at home, these Chocolate Ganache Brownies are for you. They're rich and chewy with that signature dense texture, finished off with a smooth layer of glossy chocolate ganache and a playful sprinkle of candy-coated pieces on top.

Course Dessert, Snack

Cuisine American

Keyword chocolate ganache, fudgy brownies, cosmic brownies, little debbie, rainbow sprinkles

Prep Time 20

Cook Time 30

Chill time 2

Total Time 2 50

Servings brownies

Calories 338

Author Kristen-The Epicurean Mouse

Ingredients

1 cup unsalted butter
1 1/2 cups white granulated sugar
1/2 cup brown sugar
3 large eggs room temperature
1 tsp vanilla bean paste
3/4 cup Dutch-processed cocoa powder sifted
1/2 tsp salt
1 cup all-purpose flour spooned and leveled, sifted
6 oz semi-sweet chocolate
1/2 cup heavy cream
1/2 cup rainbow candy-coated chocolate pieces

Instructions

Brownie Batter

Begin by preheating your oven to 350℉. Grease your 9x9-inch baking pan lightly with nonstick spray, then line it with parchment paper, leaving some overhang for easy removal later.
In a medium saucepan over low heat, melt the butter completely. Once melted, remove from heat and let it cool slightly for a minute or two.
In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar. Mix until fully combined and smooth.
Beat in the eggs, one at a time, followed by the vanilla bean paste. Whisk until fully incorporated.
Sift in the cocoa powder, flour, and salt into the egg mixture. Fold gently until just combined.
Pour the batter into the prepared pan and spread it evenly with a spatula. Smooth the top for even baking.
Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely.

Chocolate Ganache

Heat the heavy cream in a small saucepan until it begins to simmer. Then, pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
Once the brownies have cooled completely, pour the ganache over the top, spreading evenly. Then, place the brownies in the refrigerator for 1-2 hours until the ganache is set.
Before lifting the brownies out, use a sharp pairing knife dipped in hot water to gently run around the perimeter of the pan. Then, use the parchment overhang to lift the brownies out of the pan. For cutting the squares, dip the knife in hot water, wipe it clean, and slice. Repeat dipping and wiping between cuts for smooth, clean edges. Lastly, sprinkle the brownies with the rainbow candy-coated chocolate pieces and gently press into the ganache.

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