Gluten-Free Cosmic Brownies
With their fudgy texture, rich chocolate flavor & signature colorful sprinkles, our homemade gluten-free Cosmic brownies are even better than the original!
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Servings: 12 -16 Brownies
Equipment
- 1 Metal 8x8 Pan
Ingredients
For The Brownies
- 1 ⅓ cups Semi-Sweet Chocolate Chips (226 grams/8 oz)
- 5 Tablespoons Butter
- ¾ cup Granulated Sugar (150 grams)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- ⅓ cup Gluten-Free Measure-For-Measure Flour (40 grams)
- 3 Tablespoons Unsweetened Cocoa Powder (24 grams) - I prefer natural cocoa powder rather than Dutch processed here
- ½ teaspoon Kosher Salt
For The Ganache & Topping
- 1 cup Semi-Sweet Chocolate Chips (170 grams/6 oz)
- ½ cup Heavy Whipping Cream
- 1 teaspoon Corn Syrup (Optional, for glossier ganache)
- 2 Tablespoons Candy Coated Chocolate Chip Sprinkles *See notes!
Instructions
First, Make The Brownies
- Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 8x8 pan with parchment paper and set aside.
- Melt Chocolate & Butter. In a microwave safe bowl, combine 1 1/3 cups chocolate chips with the butter and melt in 15-20 second intervals until smooth. (If you have a low power setting, I recommend it here to avoid scorching the chocolate.) Let chocolate cool slightly while you work on the eggs and sugar.
- Whip Sugar & Eggs. In a large bowl (glass works best!), combine granulated sugar and eggs. Whip with a whisk or handheld electric mixer for 2-3 minutes, or until doubled in volume, much lighter in color, and the sugar is almost completely dissolved. Do NOT rush this step!
- Combine Wet Ingredients. Add chocolate mixture to the egg mixture along with the vanilla and mix until smooth and evenly blended.
- Add Dry Ingredients. Next, add gluten-free flour, cocoa powder, and salt and mix until just combined and no dry patches remain.
- Bake & Cool Brownies. Smooth batter into the prepared pan and bake 18-20 minutes, or until the top is set and glossy and a toothpick inserted in the center comes out clean with just a few moist crumbs. (It shouldn't be full of wet batter.) Let the brownies cool completely before frosting. (You can speed this up by cooling on a wire rack 20 minutes at room temperature, then transferring to the fridge until cooled.)
Next, Make The Ganache & Decorate The Brownies
- Heat Cream (and corn syrup, if using!) until nearly boiling (either on the stovetop or in a microwave-safe bowl).
- Melt Chocolate. Add chocolate chips to steaming cream and let the mixture sit undisturbed for 5 minutes. Gently and slowly stir in one direction until the chocolate is melted, smooth, and glossy.
- Frost Brownies. Pour the ganache over the cooled brownies and spread into an even layer. If your ganache has small air bubbles, you can gently tap the pan on the counter or gently shake the pan back and forth to remove them.
- Add Sprinkles & Set. Decorate the brownies with sprinkles, then let the brownies set completely before slicing. I recommend putting the brownies in the fridge for the neatest slices! Use a sharp knife to cut into slices & enjoy!
- Store. Keep leftover brownies in an airtight container 1-2 days at room temperature or 3-4 days in the fridge. Or, freeze up to 2 months in a freezer-safe container.
Notes
- Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend for these brownies. If you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum. Always weigh flour with a scale for best results, or use the scoop and level method to spoon flour into the measuring cup.
- Cocoa. We're using natural cocoa powder rather than Dutch processed cocoa powder for this recipe.
- Use The Right Sprinkles. Cosmic brownie sprinkles are called all kinds of things, but look for key words like "candy coated chocolate sprinkles," "candy coated chocolate chips," or "Rainbow Bit Chips." Most brands are not labeled gluten-free even if they aren't made from gluten ingredients, but we like the ones from Sweetapolita (which ARE gluten-free). If you can't find them, mini m&ms or rainbow sprinkles will do in a pinch!
- Corn Syrup is not *strictly* necessary, but will give your ganache a beautiful glossy sheen. Feel free to leave it out, if needed.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-cosmic-brownies/