Introduction

These Cosmic Brownies are rich, fudgy, and topped with a smooth chocolate ganache sprinkled with colorful candy-coated chocolate chips. They bring a fun twist to classic brownies, perfect for special occasions or a delightful treat any day.

The image shows two chocolate brownies stacked on top of each other on a white marbled surface. Each brownie has one thick layer of dark, smooth chocolate frosting on top, which is shiny and glossy. Colorful small round candy sprinkles in pink, blue, yellow, green, orange, and red are scattered on the frosting and around the brownies. The brownie on top has a bite taken out of the lower left corner, showing a dense, chewy chocolate inside. In the background, more brownies decorated with the same candy sprinkles are visible, along with a white bowl filled with the colorful candies. Photo taken with an iphone --ar 4:5 --v 7

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
2–3 tbsp rainbow candy-coated chocolate chips (such as Wilton rainbow chips)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper for easy removal.
Step 2: In a medium saucepan, melt the butter over low heat. Stir in granulated sugar, brown sugar, cocoa powder, and salt until the mixture is smooth and well combined.
Step 3: Transfer the mixture to a large bowl. Whisk in vanilla extract, then add eggs one at a time, beating well after each addition until the batter is thick and shiny.
Step 4: Gently fold in the all-purpose flour and cornstarch until just combined—do not overmix.
Step 5: Spread the batter evenly into the prepared pan. Bake for 20 to 22 minutes, or until the edges are set and the center still has a slight jiggle. Allow to cool completely in the pan.
Step 6: Once cooled, flip the brownies out of the pan and peel off the parchment paper. This will expose a flat, clean surface for the ganache.
Step 7: To make the ganache, heat the heavy cream in the microwave for about 30 seconds until hot but not boiling. Pour it over the chopped semisweet chocolate and add a pinch of salt. Let sit for 1 minute, then stir until smooth and glossy.
Step 8: Spread the ganache evenly over the cooled brownies.
Step 9: Sprinkle the rainbow candy-coated chocolate chips on top of the ganache while it is still soft.
Step 10: Chill the brownies in the refrigerator for 1 to 2 hours to set the ganache. Use a clean, wiped knife between cuts for neat slices.

Tips & Variations

Use room temperature eggs to ensure the batter emulsifies well and results in a shiny, thick texture.
Swap out the semisweet chocolate for milk or dark chocolate depending on your sweetness preference.
For an extra fudgy texture, try adding a tablespoon of espresso powder to the batter to enhance the chocolate flavor.
Use different types of colorful toppings like crushed candy, nuts, or mini marshmallows for variety.

Storage

Store leftover brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature before serving or enjoy them chilled. The ganache topping will keep nicely refrigerated without losing its smooth texture.

How to Serve

The image shows seven rectangular chocolate brownies with smooth, dark chocolate frosting on top, each cut into two smaller pieces. Brightly colored round and heart-shaped sprinkles in yellow, pink, orange, blue, green, and red are scattered thickly across the frosting and some on the white parchment paper underneath. The brownies are arranged on white parchment paper on a white marbled surface. To the bottom right, there is a white plate holding a bowl filled with the same colorful sprinkles. One brownie piece on the left side has a bite taken out of it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free baking blend of equal measure. Ensure your cocoa powder and other ingredients are also gluten-free.

How do I get a shiny and thick brownie batter?

Beating the eggs well after adding them to the sugar and butter mixture creates a thick, shiny batter texture that leads to fudgy brownies.