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copycat cosmic brownies made with fresh milled flour
Fresh Milled Mama

Copycat Cosmic Brownies Made With Fresh Milled Flour

5 from 2 votes
These cosmic brownies made with fresh milled flour are a fun treat for anyone who loves a nostalgic, fudgy, chewy brownie. Topped with a smooth chocolate ganache and fun rainbow coated candy chips they are sure to bring joy to the table! They are easy to whip up to bring to gatherings, bake for bake sales, or just to satisfy a weekend craving.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 Cosmic Brownies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 170 grams butter, melted (12 tbsp. I use salted)
  • 80 grams unsweetened cocoa powder (1 cup)
  • 110 grams brown sugar (1/2 cup)
  • 150 grams sugar (3/4 cup)
  • 1 tbsp vanilla extract
  • 2 eggs, room temperature
  • 1 egg yolk, room temperature (this is optional, but helps create a more fudgy texture.)
  • 160 grams fresh milled soft white wheat flour (approx. 1 2/3 cup)
  • 1 tsp cornstarch
  • 1/4 tsp salt
  • Rainbow Candy Coated Chocolate Chips (For Topping)
If Making Semi-Sweet Chocolate Ganache
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup heavy whipping cream
If Making Milk Chocolate Ganache
  • 11.5 oz milk chocolate chips
  • 3/4 cup heavy whipping cream

Method
 

  1. Preheat oven to 350℉ and grease/line a 9x13 metal pan with parchment paper.
  2. In a small bowl add flour, cornstarch, and salt. Mix until combined and set aside.
  3. In a separate mixing bowl add melted butter and cocoa powder and whisk until combined.
  4. Next add sugar, brown sugar, and vanilla and whisk until smooth.
  5. Whisk in the eggs and egg yolk one at a time.
  6. Then using a wooden spoon or spatula mix in the flour mixture. The batter will seem dry and thick. Don't worry the flour will mix in and this is what we want.
  7. Spread the batter evenly into your prepared pan and bake for 15-17 minutes. These are thin so be careful to not dry them out by overbaking them.
  8. Cool brownies in the pan on a cooling rack.
Make Chocolate Ganache
  1. The process will be the same for both the semi-sweet or milk chocolate ganaches. They just have slightly different ratios and note that if you want your ganache to set up more firm use semi-sweet. If you don't mind soft ganache and love the flavor of milk chocolate use the milk chocolate chips.
  2. Add chocolate chips to a small bowl.
  3. Heat heavy cream in a small saucepan to 180℉. If you don't have a thermometer heat until it's steaming and just starting to simmer on the edges. DON'T boil.
  4. Pour hot heavy cream over the chocolate chips and let sit for 1 minute.
  5. After 1 minute whisk the mixture together until smooth and creamy.
  6. Once the brownies are completely cool, pour ganache over the brownies and use an angled spatula to evenly spread.
  7. For candy coated chocolate chips you can either add them now or as the ganache sets up more. They will sit higher if you add as it cools.
  8. Put in the fridge for 1 hour for the ganache to set up.
    Slice and enjoy!
    *For the iconic line in the center of each brownie you can run a sharp knife down the center. Don't cut all the way through, just enough to add the line.