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!

Author: Nick Makrides

Prep 25

Cook 22

Cool 1

Total 1 45

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

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.

Keyword Brownies, Chocolate

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