This Cosmic Brownies Recipe yields thick, fudgy brownies finished with a silky chocolate ganache and colorful rainbow candy for a crunchy, nostalgic topping.
Author’s Notes
A Childhood Favorite, Made Even Better!
Growing up, Cosmic Brownies were my favorite treat. I loved the dense, fudgy base, glossy chocolate topping, and the little bursts of color from the rainbow candies. Since store-bought versions didn’t always live up to that memory, I developed this homemade version to capture the nostalgia with better chocolate flavor and texture.
These brownies are dense, super chocolatey, and topped with a simple ganache. Finish them with rainbow candy chips or mini M&M’s for the classic look and a bit of crunch.
Ingredients In This Cosmic Brownies Recipe
| Ingredient | Notes |
|---|---|
| Butter & sugars | Use melted butter for a dense, fudgy texture. Brown sugar adds moisture and depth; use fresh, soft brown sugar. |
| Eggs & vanilla | Room-temperature eggs whisk smoothly and help create a glossy top. Add vanilla for flavor. |
| Flour, cocoa powder & salt | Use Dutch-process cocoa for deeper chocolate flavor. Spoon and level flour to avoid dry brownies. |
| Chocolate chips (batter & topping) | Divide chips so you have melty pockets inside and extra chocolate on top. |
| Heavy cream & rainbow candy | Warm the cream fully for a smooth ganache, and add candies right after spreading the ganache so they stick. |
How To Make My Cosmic Brownies Recipe
- Prep pan & oven: Preheat the oven to 350°F. Grease and line an 8 x 8-inch pan with parchment, leaving an overhang for easy removal.
- Mix wet ingredients: Whisk melted butter with granulated and brown sugar until smooth. Add eggs and vanilla and whisk until creamy.
- Add dry ingredients: Stir in flour, Dutch-process cocoa, and salt until just combined. Fold in most of the mini chocolate chips; avoid overmixing.
- Fill pan: Spread the batter evenly in the prepared pan and sprinkle the remaining chips on top. Bake until the center is just set—about 25–30 minutes.
- Cool & top: Let brownies cool completely. Make the ganache from semi-sweet chocolate and warm heavy cream, pour it over the cooled brownies, and immediately scatter rainbow candy or sprinkles.
- Chill & serve: Refrigerate 1–2 hours until the topping is set. Lift brownies from the pan using the parchment overhang and cut using a sharp knife, wiping the blade between cuts. Serve chilled.
Chelsea’s Top Tip
Don’t Over-Bake
Pull the brownies when the center still looks slightly underdone. They will continue to set as they cool, leaving a soft, fudgy texture instead of a dry finish.
Storage
Store leftover brownies in an airtight container at room temperature for up to 4 days, keeping them in a single layer or separated with parchment to protect the topping. Freeze individual squares wrapped tightly for up to 3 months and thaw at room temperature.
More Nostalgic Favorites
Desserts
Lunch Lady Bars
Desserts
Carmelitas (My Favorite Dessert!)
Salads
Orange Fluff Salad
Desserts
Bread Pudding Recipe
Cosmic Brownies Recipe
Equipment
-
8 x 8-inch light-colored baking pan
Ingredients
- Cooking spray
- 11 tablespoons unsalted butter, melted and cooled
- 1 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup all-purpose flour
- 2/3 cup Dutch-process cocoa powder (see notes)
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips, divided
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
- Rainbow candy chips or sprinkles, for topping
Instructions
- Preheat oven to 350°F. Grease an 8 x 8-inch metal pan and line with parchment paper, leaving an overhang. Avoid foil or wax paper.
- Whisk melted butter, granulated sugar, and brown sugar in a large bowl until smooth. Add eggs and vanilla and whisk until creamy.
- Add flour, cocoa powder, and salt. Switch to a wooden spoon and stir until just combined. Stir in 1/2 cup mini chocolate chips. Do not overmix.
- Scrape batter into prepared pan and smooth the top. Sprinkle remaining 1/4 cup chocolate chips over the top.
- Bake 25–30 minutes, until just set to the touch. Do not overbake. Centers should stay soft and fudgy. Let brownies cool completely before adding the topping.
- Place 3/4 cup chocolate chips in a heat-safe bowl. Microwave cream until hot, pour over chocolate, cover and let sit 4 minutes, then stir until smooth. Warm in short bursts if needed.
- Pour ganache over cooled brownies and spread evenly. Immediately add rainbow chips or sprinkles on top.
- Refrigerate 1–2 hours until topping is set. Lift brownies out using the parchment overhang and cut with a sharp knife, wiping clean between cuts. Serve chilled.
Recipe Notes
Note 1: Dutch-process cocoa gives the best flavor and texture. Spoon and level the cocoa and flour when measuring.
Note 2: Baking time can vary with pan color and material. Light-colored, shiny pans bake more evenly and help prevent overbrowning.
Storage: Store in an airtight container up to 4 days at room temperature or up to 1 week in the refrigerator. Freeze individually wrapped squares for up to 3 months.
Nutrition
Calories: 211 kcal |
Carbohydrates: 26 g |
Protein: 3 g |
Fat: 11 g |
Sugar: 18 g
Nutrition information is automatically calculated and should be used as an approximation.