Cosmic Brownie Slab
Tiffany Hill
12 Brownie Slabs
Dessert
Here’s what you’ll need:
Packaging Video for Reference:
Supplies Needed:
(3) silicone square baking pans to bake the brownies.
Packaging Boxes: I use either a clear Bakeshop Box or a Boutique Box lined with greaseproof paper plus sticker/wrap.
Note: I cut my greaseproof paper to 7 x 7 inches for these boxes.
Optional: Kitchen scale for weighing batter.
Suggested Selling Price: $6-$8 for 1 brownie slab. Please see my pricing formula here.
Note: If you need specific products I used for a current social media video, please go to this link.
Ingredients
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½ cup butter, mostly melted
1 ½ cups canola or extra virgin olive oil
8 large eggs
2 tsp baking powder
¼ cup water
- 1 1/4 tsp salt
1 ¾ TBSP vanilla extract
2 cups powdered sugar
5 cups granulated sugar
2 cups cocoa powder (Hershey’s Dark or Dutch)
3 cups all purpose flour
3 cups chocolate chips
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1 ½ cups, high quality, semi-sweet chocolate chips
1 cup heavy cream
1 tbsp butter
1-2 tsp light corn syrup
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Directions
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Preheat the oven to 325°F.
If using my silicone baking pans, greasing is not necessary. If using metal pans, line them with parchment paper.
In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, baking powder, chocolate chips, and salt. Set aside.
- In a large bowl, whisk together the eggs, olive oil, butter, water, and vanilla.
- Combine the wet mix with the dry mix, stirring gently until combined.
Divide the batter between the pans (approximately 1050 grams per pan) and bake for 40 to 45 minutes or until a toothpick comes out clean. Cool completely.
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Heat the heavy cream until just steaming (not boiling). If using the microwave, heat in short intervals, stirring between each, until hot and steaming.
Pour over chocolate and let sit for 2–3 minutes.
Stir slowly until fully smooth.
Add butter and corn syrup, stir until glossy and silky.
Pour the ganache over each pan of brownies.
Allow the ganache to cool for approximately 10 minutes and top with the rainbow chocolate chips. Note: make sure the ganache is cooled enough (yet still not completely set) so that the rainbow chocolate chips do not melt.
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Once the ganache has set completely, remove each brownie slab from their pan.
Cut each brownie slab into (4) equal squares. If desired, you can then cut each of the slabs into smaller, bite-sized squares.
Note: a plastic knife is excellent for cutting brownies.