Homemade Cosmic Brownies
Homemade Cosmic Brownies are a nostalgic treat made even better with real ingredients and a rich, fudgy texture. This recipe features a dense chocolate brownie base topped with a smooth chocolate ganache and colorful sprinkles, just like the store-bought version—but fresher and more flavorful. With easy step-by-step instructions, tips for achieving the perfect texture, and variations for dietary needs, these brownies are perfect for lunchboxes, dessert tables, or satisfying a chocolate craving. Enjoy them fresh or store for later—either way, they’re guaranteed to impress!
Ingredients
For the Brownie Base:
- 1 cup Unsalted butter (Can substitute with coconut oil for a dairy-free option.)
- 2 cups Granulated sugar (Brown sugar can be used for a deeper flavor.)
- 4 large Eggs (room temperature) (Use flax eggs for a vegan alternative.)
- 2 teaspoons Vanilla extract (Pure vanilla extract is recommended for best flavor.)
- 1 cup All-purpose flour (Use a 1:1 gluten-free flour blend for a gluten-free version.)
- 1 cup Unsweetened cocoa powder (Dutch-processed) (Dutch-processed cocoa creates a richer flavor.)
- 1 teaspoon Salt (Balances sweetness and enhances flavor.)
- ¼ teaspoon Baking powder (Optional—use for a slight rise, omit for denser brownies.)
For the Ganache Topping:
- 1 cup Semi-sweet chocolate chips (You can use milk chocolate or dark chocolate for different flavors.)
- ½ cup Heavy cream (Full-fat coconut milk can be used for a dairy-free option.)
- 2 tablespoons Unsalted butter (Adds smoothness to the ganache.)
- 1 teaspoon Vanilla extract (Enhances the chocolate flavor in the ganache.)
- Pinch Salt (Helps balance sweetness in the ganache.)
For Decoration:
- ¼ cup Rainbow chip sprinkles or mini M&Ms (Customize with your preferred candy pieces or sprinkles.)
Instructions
Preparing the Brownie Base:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a microwave-safe bowl or on the stovetop, melt the butter completely.
- While the butter is still warm (not hot), whisk in the sugar until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Allow the brownies to cool completely in the pan before frosting. This may take 1-2 hours.
- Pro Tip: For extra fudgy brownies, refrigerate them for 30 minutes before cutting.
Creating the Perfect Ganache:
- In a small saucepan, heat the heavy cream until it just begins to simmer (don’t let it boil).
- Place chocolate chips and butter in a heat-safe bowl.
- Pour the hot cream over the chocolate and butter. Let it sit undisturbed for 2-3 minutes.
- Gently stir until the mixture becomes smooth and glossy. Add vanilla extract and salt.
- Allow the ganache to cool for about 5 minutes before spreading over the brownies.
- Pour the ganache over the cooled brownies, spreading it evenly with an offset spatula. Immediately sprinkle with rainbow chip sprinkles or mini M&Ms.
- Refrigerate the brownies for 30 minutes to set the ganache before cutting.
Notes
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Storage:
- Store leftover brownies in an airtight container at room temperature for up to 3 days. For firmer brownies, refrigerate them for up to 1 week. If you want to store them for a longer period, wrap them individually in plastic wrap and then in aluminum foil before freezing for up to 3 months.
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Make Ahead:
- These brownies actually taste even better the next day, as the flavors develop. You can make them up to 2 days in advance and store them in an airtight container.
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Ganache Setting Tips:
- If your ganache is too runny, allow it to cool for a longer period before spreading it over the brownies. You can also add a bit more chocolate to thicken it up.
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Variations:
- Experiment with different toppings such as chopped nuts, chocolate chips, or even a drizzle of salted caramel to make the brownies your own.
- For a gluten-free version, swap the all-purpose flour with a 1:1 gluten-free flour blend and add xanthan gum if needed.
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Substitutions:
- For a dairy-free version, substitute the butter with coconut oil and use coconut cream in place of heavy cream for the ganache.
- Vegan substitutes can include flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and plant-based butter.
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Serving Suggestions:
- Serve these brownies as a classic dessert with a cold glass of milk or warm them slightly and top them with vanilla ice cream for an extra indulgent treat.