Move over gingerbread, these Cosmic Christmas Brownies are the newest Christmas treat! Topped with a thick layer of ganache and crushed candy canes, there is so much to love in every bite you take.
Surprise friends, family members, and co-workers with your newest Christmas bake. This new take on copycat cosmic brownies is a fun, festive treat that is designed to be shared! If you can resist eating the whole tray yourself that is.
Why you’ll love this
- FUDGY BROWNIES – the heart and soul of this is of course the best brownie recipe. So of course I had to use my ultimate fudgy brownies as the base.
- CHOCOLATE GANACHE – what would cosmic Christmas brownies be without a perfect layer of dark chocolate ganache?! The ganache really adds a layer of decadence that is irresistible!
- NEW CHRISTMAS TREAT – it might not be your traditional christmas bake, but traditions can always be created… After one bite of this baked christmas treat it is sure to become a regular each year!
FAQ
Can I make the chocolate ganache in the microwave?
Yes! As the ganache quantity is so small, I actually recommend making these in the microwave.
Do these need to set in the fridge?
You don’t have to, but if you want to dive into them quickly I do recommend letting the ganache harden and set in the fridge. That way you can slice them up and start eating ASAP!
How do I crush the candy canes?
I find one of the easiest ways is to crush them in their wrappers, using a flat object like a mug. You can also unwrap the candy canes, place them in a ziplock bag and crush them in there.
Storing Cosmic Brownies
I like to keep these in the fridge as I feel it adds to the overall fudge texture of the brownies (and the ganache won’t get too runny on you). Store them in an airtight container and you can keep them for 5-7 days if stored in the fridge, and up to 5 days if stored at room temperature.
Ingredients
Brownies
- 113 g Butter
- 66 g Semisweet Chocolate
- 1/2 tsp Vanilla Paste
- 120 g White Sugar
- 53 g Brown Sugar
- 2 Eggs
- 87 g All Purpose Flour
- 44 g Cocoa Powder
- 1/2 tsp Salt
Chocolate Ganache
- 3/4 cup Semisweet Chocolate
- 1/4 cup Whipping Cream
- 1/4 cup Candy Canes crushed
Instructions
Brownies
- Preheat oven to 350F.
- Melt butter & dark chocolate, mixing until combined. Can be done over a double boiler or in the microwave.
- In your stand mixer, beat white sugar, brown sugar, eggs and vanilla paste on medium-high for 7 minutes.
- Grease & line an 8×8” baking pan.
- In a separate bowl, sieve your flour & cocoa powder, then add your salt.
- Once the eggs & sugars are thoroughly mixed, turn your stand mixer on low and slowly stream in the slightly cooled butter & chocolate mixture.
- Once it has been added, scrape down the sides of your mixing bowl & continue to beat on low until combined.
- Add the flour, cocoa powder & salt and beat on low until just combined.
- Fold in the chocolate chips by hand – so you don’t overmix the batter.
- Pour your mixture into your lined 8×8” pan and put in the oven for 17 minutes.
- Let the brownies cool completely in their pan before slicing. You can speed this up by putting them in the fridge for 30 mins to 1 hour.
- Take the brownies out of the pan & make your ganache.
Chocolate Ganache
- Add chocolate & whipping cream to a heat safe mixing bowl and microwave on high for 45 seconds.
- Let it sit for 1 minute, then whisk to combine. Once combined, let it sit for 5 minutes to thicken up.
- Crush your candy canes while you wait.
- Spoon the ganache on top of the brownies, spreading it so there is an even layer on top.
- Sprinkle candy cane pieces on top. Let the ganache harden so it is easier to slice. To help it set, chill in the fridge for 15-30 minutes.
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