For the Brownies - Preaheat oven to 350F. Line a 9-by-9-inch
baking pan with aluminum foil, spray with cooking spray; set aside.
In a large, microwave safe bowl, melt the butter, about 90 seconds
on high power.
Add the eggs, sugars, coffee, vanilla, and whisk to combine.
Add the cocoa powder, instant espresso, and whisk until
incorporated, free from lumps, and smooth. It could take a few
minutes if your cocoa powder is lumpy.
Add the flour and stir until it's just incorporated; don't overmix.
Turn batter out into prepared pan, smoothing the top lightly with a
spatula. Bake for 25 to 29 minutes, or until top has just set, isn't
jiggly in the center, and a toothpick inserted in the center comes
out clean or with a few fudgy moist crumbs, but no batter. I baked
mine for 26 minutes. Allow brownies to cool completely in pan.
While brownies cool, make the ganache.
For the Ganache - Add chocolate chips to a medium, microwave-
safe bowl and heat on high power for 1 minute to soften chips.
They won't be melted, this is okay. Don't stir; set bowl aside.
Heat cream in a glass measuring cup or microwave-safe bowl until
it begins to bubble and show signs of just beginning to boiling,
about 1 minute on high power.
Pour cream over chocolate chips and let stand for 5 to 10 minutes.
With a whisk, beat mixture until silky, smooth, and combined. If
your mixture isn't smoothing out, heat in 15-second bursts in the
microwaves until it can be stirred smooth.
Pour ganache over mostly cooled brownies (after about 30 minutes
is fine; they don't have to be completely cooled). Smooth ganache
lightly with a spatula or offset knife.
Evenly sprinkle with M&Ms. Cover pan with a sheet of foil to prevent
fridge smells, and place pan in refrigerator until ganache sets up
before slicing and serving, at least 2 hours. Do not slice into them
until the ganache has set; feel free to make these in advance and
store them in the fridge; they get better with time. Brownies will
keep airtight for 1 week at room temperature, for 2 weeks in the
refrigerator, and for up to 6 months in the freezer. I highly
recommend storing them in the refrigerator because having a slight
chill to brownies this rich and fudgy is almost imperative.
Originally Submitted
2/22/2015
0 Out of 5 from
0 reviews
You can add this Homemade Cosmic Brownies recipe to your own private DesktopCookbook.
