Galactic Brownies Recipe By Tasty

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch rimmed baking sheet or pan with nonstick spray. Line with parchment paper, leaving overhang on all sides. Grease the parchment with more nonstick spray.
• In a medium saucepan over medium heat, melt the butter and bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom, and begin to toast and brown. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
• In a large bowl, combine the granulated and brown sugars, salt, and the butter-chocolate mixture. Mix with an electric mixer on medium speed until thick and creamy, about 3 minutes. Add the eggs and continue mixing until smooth, about 3 minutes more. Add the vanilla and mix just to combine.
• Sift in the cocoa powder, flour and espresso powder, if using. Mix on medium-low speed until the dry ingredients are fully incorporated.
• Pour the batter into the prepared pan, using an offset spatula to spread evenly.
• Bake the brownies until slightly puffed and a toothpick inserted into the center comes out clean, about 15 minutes.
• While the brownies are baking, make the frosting: Add the dark and milk chocolate to a medium heat-proof bowl.
• Add the heavy cream and butter to a small saucepan over medium heat. Once the butter is melted completely, pour the mixture over the chocolate and let sit for 1 minute. Stir together until smooth and creamy.
• While the brownies are still hot, pour the frosting over the top. Use an offset spatula to spread evenly, covering the brownies completely. Sprinkle the rainbow chips evenly across the frosting.
• Let the brownies cool at room temperature for 2 hours to set the frosting and the brownie crumb. Transfer the brownies to the refrigerator for at least 2 hours to chill completely for the ultimate fudgy texture.
• Cut the chilled brownies into 12 pieces.
• Enjoy!

Steps:

• Preheat the oven to 350°F (180°C). Line an 8-inch (20 cm) square baking dish with parchment paper.
• Chop the chocolate into chunks. Melt half of the chocolate in the microwave in 20-second intervals, saving the other half for later.
• In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs and vanilla for 1-2 minutes, until the mixture becomes fluffy and light in color.
• Whisk in the melted chocolate (make sure it's not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt. Fold to incorporate the dry ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
• Fold in the chocolate chunks, then transfer the batter to the prepared baking dish.
• Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
• Slice, then serve with a nice cold glass of milk!
• Enjoy!

Steps:

• Line an 8 x 12-inch baking dish with parchment paper. Grease lightly with nonstick spray.
• In a medium skillet, melt the butter over low heat, stirring occasionally, until it foams and turns light brown in color, about 10 minutes. Remove the pan from the heat and immediately transfer the browned butter to a liquid measuring cup or bowl.
• In a large bowl, whisk together the granulated and brown sugars. Pour the browned butter into the bowl with the sugars and whisk to combine. Set aside to cool.
• To the bowl with the butter and sugar, add the eggs, one at a time and mix using an electric hand mixer on medium speed until well-combined. Continue beating until eggs are fully incorporated and the mixture has lightened in color, 2½-3 minutes total. Add the espresso, vegetable oil, and vanilla and mix until combined.
• In a medium bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the kosher salt.
• Gently fold the dry ingredients into the wet ingredients with a rubber spatula until nearly combined.
• On a cutting board, mix together the semisweet and milk chocolate. Roughly chop. Reserve ¼ cup of the larger pieces of chocolate, then fold the remaining chocolate into the brownie batter.
• Pour the brownie batter into the prepared pan and smooth in an even layer with an offset spatula. Sprinkle the reserved chocolate pieces on top.
• Refrigerate for at least 2 hours, or up to overnight.
• When ready to bake, preheat the oven to 350°F (180°C).
• Bake the brownies for 35-40 minutes, until the top is shiny and the brownies are set. Remove from the oven.
• Let cool in the pan for 30 minutes, then carefully lift the parchment paper to remove the brownies from the pan. Let cool completely, another 20-30 minutes, then sprinkle with flaky salt and slice into 8 pieces.
• Enjoy!

Steps:

• Arrange a rack in the center of the oven. Preheat the oven to 350°F (180°C). Grease a 9 x 13-inch baking pan with nonstick spray. Line the pan with parchment paper.
• Place the chocolate in a large microwave-safe bowl and microwave in 30-second intervals, stirring between, until melted.
• Add melted butter to the bowl with the chocolate and beat with an electric hand mixer on medium speed until just combined. Add the sugar and beat until combined. Add the vanilla and eggs and beat until incorporated. Add a pinch of kosher salt and the flour and mix on low speed until just combined, making sure not to overmix.
• Add the walnuts, if using, and fold in with a rubber spatula until just incorporated.
• Pour the brownie batter into the prepared pan and smooth the top with the spatula.
• Place the baking pan on the center oven rack. Bake for 25 minutes, until the top is crinkly. These are barely baked, fudgy brownies. Do not use a toothpick to test, as it will come out with batter on it. The brownies will set as they rest.
• Let the brownies cool for 5 minutes, then sprinkle with flaky sea salt. Continue cooling until the brownies are room temperature, about 30 minutes.
• Carefully use the parchment paper to lift the brownies from the pan and transfer to a cutting board. Slice into 12 squares.
• Enjoy!