Cosmic Brownies With 5 Minute Frosting

My easy Cosmic Brownies are rich, deeply chocolatey, and topped with a creamy 5 minute chocolate frosting and a colorful galaxy of mini M&M’s. They’re quick to make, chewy, nostalgic, and taste so much better homemade.

Hey team, Nick here! I whip up a batch of these cosmic brownies every Christmas for my nephews. I have 11 of them. It’s a really easy recipe to bake and decorate and frankly, kids love them because they’re simple, chocolatey and on my end of things, fuss free to make.

I never had these as a kid, they’re more of an American style kids treat that became popular in the 90’s but I’ve added my own home-made twist on them. I use my deeply chocolate brownie recipe as the base and then top them with my 5-minute creamy chocolate frosting which is slightly gritty and old school.

It took me years to perfect this recipe

My chocolate brownie recipe has gone through years of testing. I was aiming for a chewy brownie that was moist. I’ve seen too many recipes online that are underbaked and raw and labelled ‘chewy’.  Not my cup of tea. Sorry.

My brownie recipe was inspired by a bakery here in Melbourne named ‘Baker Bleu’ whose brownies are so one the chocolatiest things I’ve ever had. I achieved that same deeply chocolate flavor by blooming the cocoa powder in the melted chocolate and butter mixture while it was still hot. It dissolves the chocolate and blooms it which intensifies the flavor.

How to make the creamy chocolate frosting

Traditionally, a cosmic brownie has a smooth frosting on top. I’m not fussed about it being smooth. I’m going for a thick wave a creamy frosting on mine.

• Add the cocoa powder, sugar and salt into a large mixing bowl and mix. Then add the butter and mix until it appears crumbly.
• Add the warm milk and mix until it’s well combined and creamy. That’s all!

How to make the brownies

• Melt the butter and chocolate over a double boiler until smooth. Whisk in cocoa powder to deepen the flavor.
• Beat eggs, sugars, vanilla and salt in a separate bowl until pale and fluffy.

• Fold in the cooled chocolate mixture, then the flour.
• Bake and cool at room temperature.

Finishing the brownies off

• Add the frosting on top and spread
• Sprinkle with your m&m’s or candy-coated chips.

How to cut your brownies

There those who loves a clean slice on their brownies. I used to be one of them. The simplest way to achieve this is by chilling your frosted brownies before slicing. You also want to wipe your knife clean after each slice.

You know what though? I don’t think you should worry about them being perfectly clean slices. Room temperature brownies look so much better and the frosting looks creamy. I do subscribe to wiping my knife after each slice though.

Cosmic Brownies With 5 Minute Frosting

My cosmic brownies are rich, fudgy and topped with a creamy 5 minutes chocolate frosting. They’re easy, nostalgic and chocolatey!

Serves 12

4.8 from 4 votes

Author: Nick Makrides

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Prep: 25 minutes mins

Cook: 22 minutes mins

Cool: 1 hour hr

Total: 1 hour hr 45 minutes mins

Course: Dessert

Cuisine: American

Calories: 512kcal

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Ingredients

Chocolate Brownies

• ▢ 125 g unsalted butter, cubed
• ▢ 180 g dark cooking chocolate, I used 70% (see notes)
• ▢ 25 g Dutch process cocoa powder, sifted (see notes)
• ▢ 3 large eggs, room temperature (55g each)
• ▢ 160 g caster sugar, superfine
• ▢ 100 g brown sugar
• ▢ 1 tsp vanilla extract
• ▢ Pinch of salt
• ▢ 75 g all-purpose flour, plain flour

Brownie Frosting

• ▢ 340 g powdered sugar, icing sugar
• ▢ 60 g Dutch processed cocoa powder, sifted (see notes)
• ▢ 1/2 tsp fine salt
• ▢ 120 g unsalted butter, softened (see notes)
• ▢ 80 g hot milk
• ▢ 1 tsp vanilla extract
• ▢ 100 g mini m&m’s

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Instructions

Chocolate Brownies

• Preheat your oven to 180C / 355F (fan off), 160C / 320F (fan on). Spray a 9-inch / 23cm square baking tin with cooking oil and line the bottom and sides with baking paper, leaving some overhang on the sides. I used bulldog clips to keep the paper in place. TIP: See notes for different baking tin sizes.
• Melt chocolate and butter – Fill a large pot a 3rd of the way with water and bring to a gentle boil. Place a heatproof glass or metal bowl on top (making sure the bottom of the bowl doesn’t touch the water). Add the chocolate and butter. Stir until melted and smooth. Alternatively, you can melt the chocolate in the microwave for 30 seconds at a time, stirring each time until smooth.
• Add cocoa powder – Turn the heat off and the sifted cocoa powder in. Use a whisk to combine until smooth. Set aside to cool to room temperature, about 10 minutes.
• Whisk eggs and sugar – To a large mixing bowl, add the eggs, both sugars, vanilla extract and salt. Use an electric hand mixer to whisk until pale, fluffy and doubled in volume, about 2-3 minutes.
• Add the chocolate mixture – Add 1/3 of the cooled chocolate mixture and whisk until well combined. Repeat with the next 1/3 until all of it has been added.
• Add dry ingredients – Add the sifted flour and fold using the spatula until no dry ingredients are showing.
• Bake – Pour the mixture into the baking tin. Bake for 20-22 minutes or until a toothpick inserted into the center comes out with moist crumbs. Take out of the oven and allow to cool at room temperature.

Brownie Frosting

• Combine dry ingredients – Run the powdered sugar, cocoa powder and salt through a sieve into a large mixing bowl. Use a whisk to combine.
• Mix in butter – Add the softened butter and use an electric hand mixer to beat on medium speed until it’s broken up a little. About 2 minutes.
• To finish the frosting – Add the hot milk and vanilla extract. I warmed mine up in the microwave until it was warmer than warm. Almost hot. Do this right before you add it so it doesn’t form a skin. Then mix until combined and it becomes a spreadable consistency.

To Decorate

• Add the frosting to the cooled brownies and spread evenly. Then finish with a sprinkle of mini M&m’s. Use a large knife to slice into 12 squares. For clean slices, wipe the knife with each slice.

Notes

Chocolate – I used 70% dark cooking chocolate for this recipe for it’s slightly bitter chocolate flavor and because the brownies come out less sweet. Regular dark chocolate will also work, but the brownies come out sweeter.

Dutch processed cocoa powder – is an unsweetened cocoa powder which has been treated with alkaline and potassium carbonate to neutralize the acidity that is naturally found in cocoa powder. It’s darker in color and strong in chocolate flavor.

Softened butter – Your softened butter should be firm enough that it holds its shape but yield gentle pressure when pressed with your finger. You can soften your butter using one of two ways. Room temperature method: you can do this by taking your butter out of the fridge and cutting into cubes. Let it sit at room temperature for 1 hour before using. Microwave method (quicker): cut into cubes and place in a heatproof bowl or plate. Microwave for 10 seconds at a time until it’s soft but firm enough to hold its shape with some resistance.

Storage – These cosmic brownies can be stored in an airtight container for up to three days.

Nutrition – is an approximate and is based on per bar. this recipe makes 12 bars.

A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 512kcal

Carbonhydrates: 61g

Protein: 5g

Fat: 27g

Saturated Fat: 17g

Polyunsaturated Fat: 1g

Monounsaturated Fat : 7g

Trans Fat : 1g

Cholesterol: 93mg

Sodium: 129mg

Potassium : 177mg

Fiber: 4g

Sugar : 48g

Vitamin A: 605IU

Vitamin C: 0.05mg

Calcium: 48mg

Iron: 2mg

Nutrition Disclosure

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