Copycat Cosmic Brownies

Ingredients

• baking spray
• 14 ounces bittersweet chocolate bar
• 1.5 cups unsalted butter
• 0.67 cups cocoa
• 6 tablespoons canola oil
• 2 tablespoons vanilla extract
• 2.33 cups granulated sugar
• 1 cup packed light brown sugar
• 6 large eggs
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1.5 teaspoons kosher salt
• 0.5 teaspoons baking powder

Instructions

1. 1

   Gather all ingredients.

2. 2

   Prepare the Brownies: Preheat the oven to 350 degrees F (175 degrees C). Line a 13- x 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on short sides. Coat foil and sides of pan with baking spray; set aside.

3. 3

   Microwave chocolate and butter in a large microwavable bowl on HIGH, stirring in 30 second intervals, until fully melted and smooth, about 2 minutes total. Whisk in cocoa, canola oil, and vanilla until fully combined.

4. 4

   Whisk sugar and brown sugar into chocolate mixture until combined. Add eggs, 1 at a time, whisking until smooth and combined after each addition, about 2 minutes total. Gently fold in flour, cornstarch, salt, and baking powder until just combined, making sure not to overmix the batter, about 45 seconds.

5. 5

   Transfer to the prepared baking pan.

6. 6

   Bake in preheated oven until set and a wooden pick inserted in the center comes out with a few moist crumbs, 55 to 60 minutes. Remove from the oven and let rest in pan on a wire rack until room temperature, about 1 hour. Once at room temperature, cover, and place in refrigerator; chill completely, at least 1 more hour.

7. 7

   When brownie has chilled, prepare the Ganache: Place chocolate in a medium mixing bowl; set aside. Bring heavy cream to a simmer in a small saucepan over medium-high, stirring occasionally. Pour heavy cream over chopped chocolate; whisk until chocolate is fully melted, about 45 seconds. Whisk in butter and salt until smooth and shiny; set aside.

8. 8

   Invert cooled Brownie onto a large cutting board and discard aluminum foil. Using a serrated knife, trim and discard outer edges, about 1/4-inch on all sides. Using an offset spatula, spread Ganache in an even layer over top of brownie. Sprinkle evenly with rainbow candy-coated chocolates. Chill Brownie, uncovered, until Ganache is mostly set, about 5 minutes.

9. 9

   Cut Brownie into 12 even (4- x 2-inch) pieces. Using the back of the knife, make an indent going crosswise along center of each brownie.