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A stack of cosmic brownies. One has a bite taken out of it.

Cosmic Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lindsay Conchar
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes
  • Total Time: 48 minutes
  • Yield: 28-35 brownies 1x
  • Category: Bars and Brownies
  • Method: Baking
  • Cuisine: American

Description

This Cosmic Brownies recipe takes the store-bought classic to the next level. Made from scratch, this nostalgic treat features a fudgy brownie base topped with silky ganache and colorful sprinkles.


Ingredients

Scale

Brownies

  • 3/4 cup (168g) unsalted butter, melted
  • 2 cups (414g) sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (114g) natural unsweetened cocoa powder
  • 1 cup (130g) all-purpose flour
  • 1/2 teaspoon salt

Chocolate Ganache

  • 6 ounces | 169g | 1 cup semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream
  • Sprinkles


Instructions

  1. Preheat oven to 350°F (180°C). Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
  2. Combine the melted butter and sugar and whisk together until well combined.
  3. Add the eggs and vanilla extract and whisk together to combine.
  4. Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
  5. Spread the batter evenly into the prepared pan, then bake for 18-23 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
  6. When the brownies are done baking, let them cool to about room temperature, or just slightly warm, then make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate. Let it sit for 2-3 minutes, then gently stir until well combined and smooth.
  7. Pour the ganache over the top of the brownies and spread evenly. It will be a fairly thin layer. Add the sprinkles on top.
  8. Refrigerate until firm, if desired (it makes them easier to cut), then cut into squares or rectangles. Serve.
  9. Because of the ganache, they are best stored in an air-tight container in the fridge.
  10. Serve chilled or at room temperature. I personally like them chilled and more fudgy. Best if eaten within 4-5 days.

Notes

  • Semi-sweet chocolate chips – Stick with semi-sweet chocolate. If you use milk or dark chocolate chips, you may need to adjust the amount of cream.
  • Heavy whipping cream – Don’t try to use a lower-fat dairy product. The ganache won’t thicken properly.
  • Sprinkles – I like the sprinkles from Sweetapolita, but the shipping is a little expensive. Amazon has some pretty good candy-coated chocolate chips (these or these), and so do Nuts.com and Walmart. Mini M&Ms or rainbow sprinkles will work as well.
  • Brownie yield – The number of brownies you get will depend on how big you cut them, and whether or not you cut them individually or as two brownies that are connect.

Nutrition

  • Serving Size:
  • Calories: 133
  • Sugar: 14.3 g
  • Sodium: 40.9 mg
  • Fat: 6.6 g
  • Carbohydrates: 18.8 g
  • Protein: 1.8 g
  • Cholesterol: 27.9 mg