Cosmic-Style Brownies
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For the brownies:
- ¾ cup (163 g) Redpath® Dark Brown Sugar
- ¾ cup (150 g) Redpath® Special Fine Granulated Sugar
- ¾ cup + 1 tbsp (81 g) cocoa powder
- 1 tsp (1 g) instant espresso powder
- ⅔ cup (145 g) butter, cubed
- 1 tbsp (15 ml) canola oil (or any neutral oil)
- ¾ cup (90 g) bread flour
- 1 tbsp (8 g) cornstarch
- ½ tsp (3 g) salt
- 2 large eggs
- 1 large egg yolk
- 2 tbsp (30 ml) heavy cream (35%)
- 2½ tsp (12 g) pure vanilla extract
For the ganache:
- 1 cup (170 g) semisweet or dark chocolate, finely chopped
- ⅔ cup (167 ml) heavy cream (35%)
Garnish:
- Candy-coated chocolate sprinkles or bits (see Chef’s Tips)
Equipment
9 x 9-inch baking pan
Parchment paper
Scale OR dry measuring cups
Measuring spoons
Liquid measuring cup
Large heatproof bowl
Whisk
Small heavy-bottomed saucepan x 2
Small bowl
Large rubber spatula
Offset spatula x 2
Skewer OR toothpick OR paring knife
Wire cooling rack
Medium heatproof bowl
Cutting board
Chef’s knife OR bread knife
Instructions
For the brownies:
Step 1
Preheat oven to 350°F (177°C). Lightly grease and line a 9 x 9-inch baking pan with parchment paper. Leave about an inch of overhang on all sides for easy unmolding.
Step 2
In a large heat-proof bowl, whisk together the Redpath® Dark Brown Sugar, the Redpath® Granulated Sugar, cocoa powder, and espresso powder (see Chef’s Tips) until no lumps remain.
Step 3
In a small, heavy-bottomed saucepan, melt butter over medium heat; do not brown. Add the canola oil and pour the hot butter mixture over the sugar mixture. Whisk until mixture is homogeneous.
Step 4
While the cocoa mixture is cooling slightly, in a small bowl, whisk together bread flour, cornstarch, and salt. Set aside until needed.
Step 5
Add eggs, one at a time, to the cocoa mixture, whisking until egg is fully incorporated before adding the next.
Step 6
Gently whisk in the heavy cream and vanilla extract until well combined.
Step 7
With a large rubber spatula, fold in the dry ingredients until just combined and no flour streaks remain.
Step 8
Transfer batter to the prepared pan and smooth top with an offset spatula; bake for 18 to 20 minutes or until a skewer inserted into the center of the pan comes out with a few moist crumbs attached. Place onto a wire cooling rack to cool completely; at least 1 hour.
For the ganache:
Step 1
Place chopped chocolate into a medium heatproof bowl.
Step 2
In a small saucepan over medium heat, heat heavy cream until it just begins to steam, and small bubbles appear around the edges; do not boil.
Step 3
Pour hot cream over the chocolate. Let sit for 2 minutes. Stir until smooth.
Step 4
Pour ganache over the completely cooled brownies and evenly smooth out with a small offset spatula.
Step 5
Sprinkle the top with candy-coated chocolate sprinkles.
Step 6
Let the ganache set in the fridge before attempting to slice; at least 30 minutes.
Step 7
Using the parchment overhangs, lift brownie out of the pan and onto a cutting board. Using a sharp chef’s knife or bread knife, slice into bars or squares (see Chef’s Tips).
