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COPYCAT COSMIC BROWNIES

Writer: Sam
Sam
4 minutes ago
2 min read
Close-up of a rich chocolate brownie slice topped with a chocolate ganache and colorful candy-coated chocolates.

I think Cosmic Brownies have been my all-time favorite treat from my childhood. If I were to have one today I am not so sure I would be as in love with them for anything other than nostalgia. I found this recipe from Its Audreys Bakes that looks the most visually similar (and spoiler tastes like it too!).


INGREDIENTS

(recipe makes an 8x8 pan)

10 tbs. Unsalted Butter, melted

1 cup Granulated Sugar

⅓ cup Brown Sugar, packed

2 eggs + 1 Egg Yolk, room temp

1 tsp. Vanilla Extract

⅔ cup Unsweetened Cocoa Powder

½ tsp. Salt

1 tbs. Cornstarch

¾ cup All-Purpose Flour, spooned & leveled or weighed (don’t pack it in)


GANACHE FROSTING:

¾ cup Semisweet Chocolate Chips or Chopped Chocolate

¼ cup Heavy Cream

Rainbow Candy Chips


INSTRUCTIONS

  1. Preheat oven to 325°F and line/grease an 8x8-inch pan with parchment.

  2. In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.

  3. Add eggs and vanilla, mix until well combined.

  4. Stir in cocoa powder and salt.

  5. Then, gently fold in the flour and cornstarch until just combined (don’t over mix).

  6. Spread batter into the prepared pan.

  7. Bake for 30-40 minutes until a toothpick inserted near the center comes out mostly clean/with a few moist crumbs (not wet batter).

  8. Let the brownies cool completely.

  9. To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth or melt using the double boiler method.

  10. Pour over the cooled brownies and top with rainbow candy coated chips.

  11. Chill until ganache is set (1-2 hours).


Preheat oven to 325°F and line/grease an 8x8-inch pan with parchment.


In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.


Add eggs and vanilla, mix until well combined.



Stir in cocoa powder and salt.


Then, gently fold in the flour and cornstarch until just combined (don’t over mix).



Spread batter into the prepared pan.



Bake for 30-40 minutes until a toothpick inserted near the center comes out mostly clean/with a few moist crumbs (not wet batter).


Let the brownies cool completely.



To make the ganache, melt the chocolate and heavy cream together. Microwave in 15-second intervals, stirring in between until smooth or melt using the double boiler method.


Pour over the cooled brownies and top with rainbow candy coated chips.



Chill until ganache is set (1-2 hours).



I had let it set for a full day in the fridge, just based on my timing, and let it come down to room temperature before cutting.



The brownie is perfectly chewy and soft paired with the soft chocolate ganache on top. Of course, the classic rainbow sprinkles are a must.



I honestly think you can cut them pretty small since they're really rich and chocolate-y. Nonetheless these are the closest homemade brownies I have ever had that taste similar (and dare I say elevated) to the originals.


Close-up of chocolate cosmic brownies topped with colorful candy pieces, with text Copycat Cosmic Brownies and website URL.

If you plan on saving this recipe for later via Pinterest, feel free to use this image!


Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!

 
 
 

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