Wednesday, March 14, 2012

Cosmic Brownies


Apparently it's Pi Day.

Which means that everyone is making pie. You know, because of the homophone thing. Clever, right?

But here's what I'm thinking:

March 14 = 3.14
3.14 = pi
pi = pie
cake > pie
brownies > cake
brownies + frosting > brownies
brownies + frosting + rainbow sprinkles > brownies + frosting.

Which means, obviously, that brownies + frosting + rainbow sprinkles > pie.

Any questions?

Cosmic Brownies
Adapted from Fake Ginger

For the brownies:

1 cup granulated sugar
2/3 cup brown sugar
3/4 cup unsalted butter, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla
1 & 1/3 cups all-purpose flour
3/4 cup dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt

For the ganache:

1/2 cup heavy cream
4 ounces milk chocolate chips
3 ounces semisweet chocolate chips
pinch of salt

Directions:

1. Preheat oven to 350°F. Line a 9x13 inch pan with aluminum foil and coat with nonstick spray.

2. In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, and water. Add the eggs and vanilla and mix until blended. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the wet ingredients, and stir just until totally combined.

3. Transfer the batter to the prepared pan, and spread it evenly with a rubber spatula. Bake 16-20 minutes, or until a toothpick inserted in the center comes out with only a few crumbs attached. Cool completely on a wire rack.

4. To make the ganache: Combine both types of chocolate chips in a small bowl. Heat the heavy cream in a saucepan until simmering, but not boiling. Pour the hot cream over the chocolate and sprinkle with a pinch of salt. Let the mixture sit for 1-2 minutes, then stir with a spatula just until all the chocolate is melted.

5. Pour the ganache over the cooled brownies and spread it into an even layer. Top with sprinkles, if desired. Once the ganache has set up, use the foil to lift the brownies out of the pan and cut them into squares.

Makes about 20 brownies.

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2 comments:

  1. So I have almost every ingredient at home except the dutch processed cocoa powder. Can I substitute this for regular cocoa powder or regular special dark (both of which I have), or does it have to be dutch processed? I live in a small town and I'm not even sure if they carry that at my local not-so-supermarket.

    Thanks!!

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    1. Hi Shannon! You can definitely use regular cocoa powder... I actually used Hershey's Special Dark, which I believe is a mixture of Dutch-processed and natural cocoa. I have a hard time finding Dutch-processed too :) I hope you enjoy the brownies!

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