cosmic brownies;

Sweet, dense, chewy semi-sweet chocolate brownies topped with a thin sweet layer of chocolatey icing and colorful chocolate candies as topping.

Prep Time: 15

Cook Time: 25

Oven Temp: 325°F

Servings:

5 from 1 vote

Prepare a 8"x8" pan with parchment paper. I like to lighly spray or drip oil into the pan and use that to keep the parchment paper stuck to the bottom and sides of the pan.
In a large bowl, add 1¼ semi-sweet chocolate chips and ½ cup butter (1 stick). Microwave in 30 second increments until butter is melted. Stir thoroughly between each blast in the microwave until the chocolate is melted and smooth.
Add ⅓ cup sugar and 1 tsp salt and mix together until combined.
Stir in the sugar and salt should help cool the chocolate, but double check before adding the eggs (otherwise they might scramble). I just check by dipping in a finger and if it's warm but not hot, it should be fine. Add 2 eggs and mix until combined.
Add 1 cup flour and mix until combined.
Add batter to the prepared 8"x8" pan and bake at 325°F for 15-20 minutes or until the edges just barely begin to brown and the center no longer jiggles when you shake the pan. Allow to cool.

When the brownies have cooled enough to ice them, begin the cosmic icing. Add ½ cup semi-sweet chocolate chips to a medium bowl with 1½ Tbsp heavy cream.
Microwave in 30 second increments, stirring between each until the chocolate is smooth and melted.
Pour the icing on top of the brownies and use a spatula to spread it evenly across the brownies.
While the icing is still liquid, sprinkle mini m&ms across the top.
Allow icing to cool and set before slicing with a sharp knife. Store cut squares in the refrigerator for up to a week.

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