Homemade Cosmic Brownies

Servings: 12

For the Brownie:

• 9 tbsp. Unsalted Butter
• ¾ cup Granulated Cane Sugar
• ¼ cup Brown Sugar
• 2 oz. Tony Chocolonely Dark Chocolate
• ½ cup Tony Chocolonely Lil’ Bits, chopped
• 1 tsp. Vanilla Extract
• 2 large Eggs
• 1 Egg Yolk
• 2/3 cup All Purpose Flour
• 3/4 cup Cocoa Powder
• 1 tbsp. Cornstarch
• Pinch of Salt

For the Fudge Ganache:

• ½ cup Heavy Cream
• 1 bar (1 ½ cups) chopped Tony Chocolonely Milk or Dark Chocolate
• Tony Chocolonely Lil’ Bits, chopped, for garnishing
• Sprinkles, for garnishing

1. To Make the Brownies: Preheat oven to 350F. Butter and line with parchment paper an 8x8” baking pan.
2. In a small saucepan, combine the butter and chocolate. Melt over low heat.
3. In the meantime, combine the sugars, eggs, and vanilla in a large bowl. Beat until smooth and fluffy.
4. Add the melted chocolate mixture. Mix well.
5. Add the flour evenly over the top of the bowl, as well as the cornstarch, salt, and cocoa powder. Fold with a spatula halfway.
6. Add the chopped Lil’ Bits, then fold just until combined and no more flour clumps.
7. Pour into the prepared baking pan to bake for 25-30 minutes, until set in the center.
8. Remove from oven to cool completely.
9. To Make the Fudge Ganache: Heat up the heavy cream in a saucepan over medium high heat until hot, but not boiling.
10. Place the chopped chocolate in a medium sized bowl, then pour the hot heavy cream over top to cover all the chocolate. Let sit for 4-5 minutes. Whisk until smooth.
11. Pour the ganache over the cooled brownies.
12. Decorate with more chopped Lil’ Bits and colorful sprinkles.
13. Chill in the fridge for 2 hours, or in the freezer for 1 hour, until the ganache is set, before slicing.