Eggless Cosmic Brownies
This eggless recipe recreates a nostalgic childhood favorite with incredible fudgy flavor. It is a colorful treat everyone will love.
Equipment
- 8x8-inch baking pan
Ingredients
For the Brownies
- 1/2 cup Unsalted Butter
- 1/2 cup Semisweet Chocolate Chips
- 1/4 cup Unsweetened Cocoa Powder
- 3/4 cup Granulated Sugar
- 1/4 cup Packed Brown Sugar
- 1/2 cup Plain Whole Milk Yogurt
- 1 tsp Vanilla Extract
- 3/4 cup All Purpose Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
For the Ganache
- 1 cup Semisweet Chocolate Chips
- 1/2 cup Heavy Cream
- 1/4 cup Rainbow Chip Sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides.
- Melt the butter and 1/2 cup of chocolate chips together in a large microwave-safe bowl, stirring every 30 seconds, until smooth. Whisk in the cocoa powder, then both sugars, and let the mixture cool for 5 minutes.
- Whisk in the yogurt and vanilla until smooth. Add the flour, baking soda and salt and fold gently just until no dry streaks remain.
- Spread the batter evenly into the pan and bake for 24 to 28 minutes, until a toothpick comes out with moist crumbs. Let the brownies cool completely in the pan, about 2 hours.
- For the ganache, heat the heavy cream until steaming but not boiling, then pour it over 1 cup of chocolate chips in a bowl. Let it sit for 5 minutes, whisk until silky, then let it cool for 10 minutes so it thickens slightly.
- Pour the ganache over the cooled brownies and spread it into a smooth, even layer. Immediately scatter the rainbow chip sprinkles over the top so they stick.
- Refrigerate for 30 to 45 minutes, until the ganache is set. Cut into 16 squares and store in an airtight container for up to 4 days.
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 31gProtein: 2gFat: 14g
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