This blast from the past is an ode to the rich, colorful and decadent Cosmic Brownie, courtesy of chef/owner Kelsey Bush at the newly opened (December 2024) Loretta's.
Yields one 8”x8” pan
Ingredients
For the brownies
- 5 oz 64% dark chocolate, roughly chopped
- 10 tablespoons unsalted butter
- 1 cup organic cane sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1⁄4 cup Dutch-processed cocoa powder
- 1⁄4 cup all-purpose flour
- 1 teaspoon instant espresso powder
- 1⁄2 teaspoon baking powder
- 3⁄4 teaspoon kosher salt
For the ganache
- 1 ounce 64% dark chocolate, roughly chopped
- 2 ounces 40% chocolate, roughly chopped
- 1⁄4 cup plus 2 tablespoons heavy cream
- 1⁄4 cup candy-coated chocolate chip sprinkles
Directions
- Preheat oven to 350 degrees Fahrenheit. Spray an 8”x8” square baking pan with non-stick cooking spray, then line with a piece of parchment paper, ensuring paper comes over the edges of the pan to form a sling.
- Place chopped chocolate in a heat-proof bowl. Melt butter and immediately pour over chocolate, stirring until a smooth paste is formed.
- In the bowl of a stand mixer fitted with the whisk attachment, whip sugar and eggs until very light and fluffy, about 5 minutes. While mixture is whipping, sift together cocoa powder, flour, espresso powder, baking powder and salt into a medium bowl.
- When egg mixture is light and fluffy, stream in vanilla extract followed by melt chocolate mixture, scraping the bottom of the bowl several times to ensure everything is incorporated. Whisk in cocoa powder mixture until just combined, taking care not to over-mix.
- Scrape batter into prepared pan and bake for 23-25 minutes, or until a tester inserted in the middle of the pan comes out with wet crumbs clinging to it. Take care not to over-bake – we’re going for a fudgy texture here!
- Allow brownies to cool completely in the pan. When brownies are cool, use the parchment sling to lift the brownies out of the pan and place on a wire rack set over a sheet tray.
- Make ganache: place chopped chocolate in a heat-proof bowl. Warm the heavy cream in a small saucepan until bubbles start to form around the edge of the pan and steam rises from the surface. Immediately pour hot cream over the chopped chocolate and stir to combine. Pour ganache over cooled brownies and use an offs spatula or the back of a spoon to spread the ganache in an even layer over the surface of the brownies. Allow the ganache to set for about 2 minutes, then sprinkle the candy-coated chocolate chip sprinkles over the surface, pressing lightly to adhere them to the ganache.
- Allow ganache to set completely (about 1 hour) before slicing brownies. For best results, wipe knife clean between each slice.
Recipe courtesy of Loretta's (Philadelphia)
