Cosmic Brownies Recipe

Introduction

These cosmic brownies are a delightful twist on the classic treat, featuring a rich, fudgy base topped with silky chocolate ganache and a colorful sprinkle of rainbow candy-coated chocolate chips. Perfect for parties or anytime you crave something indulgent and fun.

Ingredients

• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ½ cup Dutch-process cocoa powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 large eggs, room temperature
• ½ cup all-purpose flour
• 1 tbsp cornstarch
• ¼ cup heavy cream
• 4 oz semisweet chocolate, chopped
• Pinch of salt (for ganache)
• 2–3 tbsp rainbow candy-coated chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
2. Step 2: In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, brown sugar, cocoa powder, and salt until smooth and fully combined.
3. Step 3: Transfer the mixture to a large bowl. Whisk in the vanilla extract, then add the eggs one at a time, beating after each addition until the batter is thick and shiny.
4. Step 4: Gently fold in the flour and cornstarch until just combined, being careful not to overmix.
5. Step 5: Spread the batter evenly in the prepared pan and bake for 20-22 minutes, or until the edges are set and the center has a slight jiggle. Let the brownies cool completely.
6. Step 6: Once cooled, flip the brownies out of the pan and remove the parchment paper. This will create a flat surface for the ganache.
7. Step 7: To make the ganache, heat the heavy cream in the microwave for about 30 seconds. Pour it over the chopped semisweet chocolate and let sit for 1 minute. Add a pinch of salt and stir until smooth.
8. Step 8: Spread the ganache evenly over the cooled brownies. While the ganache is still soft, sprinkle the rainbow candy-coated chocolate chips on top.
9. Step 9: Chill the brownies in the refrigerator for 1–2 hours before slicing. For clean edges, wipe the knife between cuts.

Tips & Variations

• Use high-quality Dutch-process cocoa powder for a richer chocolate flavor.
• If you prefer a crunchier topping, try swapping rainbow chips for chopped nuts or crushed pretzels.
• Room temperature eggs help the batter emulsify better, leading to a smoother texture.
• To make dairy-free ganache, substitute the heavy cream with full-fat coconut milk and use dairy-free chocolate.

Storage

Store the cosmic brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving or warm slightly in the microwave for a gooey treat. You can also freeze the brownies for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa has a smoother, less acidic taste that works well in this recipe. Using regular cocoa may slightly alter the flavor and color.

How do I know when the brownies are done baking?

The edges should be set and the center should still have a slight jiggle when you gently shake the pan. Avoid overbaking to keep them fudgy and moist.

Cosmic Brownies Recipe

Print Recipe

★★★★★

4.5 from 80 reviews

These Best Cosmic Brownies are rich, fudgy, and topped with a smooth chocolate ganache and colorful rainbow candy-coated chocolate chips for a nostalgic and vibrant treat. Perfectly baked to a chewy, slightly gooey texture, these brownies combine deep cocoa flavor with a creamy, glossy ganache, creating a delightful balance of chocolatey indulgence and fun crunch.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 2 hours 37 minutes (includes chilling time)
• Yield: 8 bars or 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brownie Base

• ½ cup unsalted butter
• ¾ cup granulated sugar
• ¼ cup brown sugar
• ½ cup Dutch-process cocoa powder
• ¼ tsp salt
• 1 tsp vanilla extract
• 2 large eggs (room temperature)
• ½ cup all-purpose flour
• 1 tbsp cornstarch

Ganache Topping

• ¼ cup heavy cream
• 4 oz semisweet chocolate (chopped)
• Pinch of salt

Topping

• 2–3 tbsp rainbow candy-coated chocolate chips (Wilton rainbow chips or similar)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper to prevent sticking and for easy removal later.
2. Melt Butter and Mix Sugars: In a medium saucepan over the stove, melt ½ cup of unsalted butter. Once melted, stir in ¾ cup granulated sugar, ¼ cup brown sugar, ½ cup Dutch-process cocoa powder, and ¼ tsp salt until the mixture is smooth and well combined.
3. Incorporate Wet Ingredients: Transfer the cocoa mixture to a large bowl. Whisk in 1 tsp vanilla extract. Then, add 2 large room temperature eggs one at a time, beating after each addition until the batter becomes thick and shiny.
4. Add Dry Ingredients: Gently fold in ½ cup all-purpose flour and 1 tbsp cornstarch until just combined, careful not to overmix for tender brownies.
5. Bake Brownies: Spread the batter evenly into the prepared pan. Bake for 20-22 minutes, or until the edges are set but the center still has a slight jiggle. Remove from oven and let cool completely in the pan.
6. Remove Brownies from Pan: Once cooled, carefully flip the brownies out of the pan and peel away the parchment paper so the brownies are flat and smooth, ready for ganache topping.
7. Prepare Ganache: Heat ¼ cup heavy cream in the microwave for 30 seconds until hot but not boiling. Pour the cream over 4 oz chopped semisweet chocolate and let it sit for 1 minute. Add a pinch of salt, then stir until smooth and glossy.
8. Apply Ganache and Add Toppings: Spread the ganache evenly over the cooled brownies. Immediately sprinkle 2-3 tbsp rainbow candy-coated chocolate chips over the ganache while it’s still soft.
9. Chill and Slice: Chill the brownies in the refrigerator for 1-2 hours, or until the ganache has set. For clean slices, wipe the knife between cuts.

Notes

• This recipe yields 8 larger bars or 16 smaller squares depending on how you slice the brownies.
• The nutrition facts are estimated based on slicing into 16 squares.
• Make sure eggs are at room temperature to ensure proper batter texture.
• Don’t overbake to maintain fudgy and gooey centers.
• Use parchment paper for easier removal and cleaner edges.

Keywords: cosmic brownies, fudgy brownies, chocolate ganache brownies, rainbow chip brownies, easy dessert, homemade brownies