Miso-Cosmic Brownies!

There were few things as stoke-inducing than reaching into your paper lunch bag and feeling around to find a Cosmic Brownie. If you’ve had the privilege of sinking your choppers into one of these little bars of life, you know what I mean. From start to finish the experience is unlike anything else… it starts with the unwrapping of the thin, crunchy plastic to take that first sweet, sweet bite into the fudgy, chunk-yet-tender brown rectangle garnished with colorful sprinkles all over… it’s a thing of beauty.

This recipe is an ode to Little Debbie Cosmic Brownies, the corner store, lunch-room champion that many of us grew up with, but with a twist… Close your eyes, open your mouth, bite down and take an intergalactic ride with me through the cosmos… brownie. 🤘🏼 Adam

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Miso-Cosmic Brownies!

IngredientsUSMetric

Miso-Cosmic Brownies

• 250g Dark Chocolate (1.5 cups)
• 150g Milk Chocolate (1 cup)
• 260g Unsalted Butter (2 1/4 sticks)
• 4 Whole Eggs
• 670g Sugar (3 cups 3 Tbsp)
• 250g Water (1 cup)
• 100g White Miso (1/3 cup)
• 1 tsp Kosher Salt
• 1 tsp Vanilla Extract
• 170g Bread Flour (1 1/4 cup)
• 50g Cacao Powder (1/2 cup)
• Sprinkles, to taste
• Crunchy Salt, to taste

Instructions

1. Preheat oven to 350F and let heat for 30 minutes.
2. Sift cacao powder and bread flour together.
3. Melt Dark chocolate, Milk chocolate, and Butter in Bain Marie, set aside over Bain Marie once melted.
4. Place the eggs in the bowl of a stand mixer with the whisk attachment and whisk until doubled in size. Pour the sugar in a small sauce pan followed by the water and take the temperature to 250F. When the sugar comes to temperature, slowly stream it into the eggs with the mixer running and whisk for 10 minutes on medium-high.
5. Turn the mixer speed to low and drizzle in the melted chocolate, scraping down the sides of the bowl. Add in the vanilla extract, salt, and miso, whisk for one more minute until smooth.
6. Add the sifted flour cacao mixture to the stand mixer bowl of chocolate and mix until the batter is smooth.
7. Pour the batter into a buttered and parchment-lined 9x13 baking dish and bake for 50 minutes, or until an internal of 195F. Test with a toothpick.
8. Remove the brownies from the oven and sprinkle… with the sprinkles and crunchy salt. Let the brownies rest for 2 hours before slicing. This allows them to develop that fudge factor. Serve with milk and smash!