Homemade Cosmic Brownies

• Salted butter, melted – ¾ cup (169g)
• Dark chocolate chips – ½ cup (100g)
• Large eggs – 3
• Egg yolk – 1
• Granulated sugar – 1 cup (200g)
• Brown sugar – ½ cup (100g)
• Vanilla extract – 1 tablespoon (13g)
• Avocado oil – ¼ cup (60ml)
• Baking soda – ¼ teaspoon (2g)
• Cornstarch – 2 tablespoons (20g)
• Cocoa powder – 1 cup (125g)
• All-purpose flour – 1 cup (120g)
• Rainbow chocolate chip sprinkles – for topping

• Semi-sweet chocolate chips – 1½ cups (226g)
• Salted butter, melted – ½ cup (120g)
• Oat milk – ¼ cup (61g)

In a large mixing bowl, add the dark chocolate chips. Melt the butter and let it heat an extra 30 seconds so it's hot enough to melt the chocolate. Pour the hot butter over the chocolate chips and stir until smooth.

Add in the vanilla extract, avocado oil, granulated sugar, and brown sugar. Whisk for about 2 minutes until well combined.

Add the eggs and egg yolk into the bowl and mix until incorporated.

In a separate bowl, combine the flour, baking soda, cornstarch, and cocoa powder.

Pour the dry ingredients into the wet batter and stir until fully combined.

Line an 8x8-inch (20x20 cm) baking pan with parchment paper and pour in the batter, spreading it evenly.

Preheat the oven to 350°F (177°C) and bake for 22–25 minutes, removing when the center is still slightly fudgy.

While the brownies are cooling, make the ganache: heat the butter and oat milk until warm, then pour over the chocolate chips. Let sit for 1 minute, then stir until smooth.

Once the brownies have cooled to room temperature, spread the ganache over the top and add rainbow sprinkles.

Let the brownies set for 3–4 hours before slicing.

Tips & Notes:

For cleaner cuts, chill the brownies before slicing.

Store in an airtight container at room temperature or in the fridge for extra fudginess.