Cosmic Brownies
Rich, fudgy homemade Cosmic Brownies topped with smooth chocolate ganache and colorful candy-coated chocolate chips. A nostalgic, bakery-style treat made from scratch.
Ingredients
- 10 Tbsp 142g unsalted butter, melted
- 1 cup 200g granulated sugar
- ⅓ cup 67g light brown sugar
- ¾ cup + 2 Tbsp 88g unsweetened cocoa powder, sifted
- ½ tsp vanilla extract
- 2 large eggs + 1 egg yolk
- 1 Tbsp corn syrup
- ⅔ cup 85g all-purpose flour
- 1 Tbsp cornstarch
- ¼ tsp fine sea salt
For the Ganache
- ½ cup heavy cream
- 1½ cups 255g semisweet chocolate chips
Topping
- Rainbow candy-coated chocolate chips mini M&Ms, or sprinkles
Instructions
- Preheat your oven to 325°F (163°C) so it’s fully ready when the batter is done. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. This helps you lift the brownies out easily later. Lightly grease the parchment so nothing sticks.
- Melt the butter in a saucepan over medium heat. Once melted, remove from heat and whisk in both sugars until fully combined. Add the cocoa powder and whisk until the mixture is smooth, thick, and glossy. Let it cool for a few minutes before adding eggs to avoid scrambling.
- Whisk in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Add the extra egg yolk and corn syrup, and whisk until the batter becomes shiny, thick, and fully combined. This step helps create that signature fudgy, crackly top.
- Add the flour, cornstarch, and salt, and gently fold everything together using a spatula. Mix just until no dry streaks remain. Do not overmix, or the brownies will lose their fudgy texture and become more cakey.
- Pour the batter into the prepared pan and spread it evenly into all corners. Bake for 23–26 minutes, or until the edges look set and the center is slightly soft. A toothpick should come out with moist crumbs, not wet batter.
- Let the brownies cool completely in the pan for at least 1 hour. You can also chill them for 30 minutes. This step is important because warm brownies will melt the ganache and ruin the smooth top layer.
- Heat the heavy cream until it just starts to simmer, but do not boil it. Pour it over the chocolate chips and let it sit for 2 minutes without stirring. Then whisk slowly from the center until the mixture becomes smooth, glossy, and silky.
- Pour the ganache over the cooled brownies and spread it evenly with a spatula. Immediately add candy-coated chocolates or sprinkles on top and gently press them in so they stick before the ganache sets.
- Let the ganache set at room temperature or chill for 15–30 minutes until firm. Lift the brownies out using the parchment overhang, then slice into squares with a sharp knife, wiping the blade between cuts for clean edges.
Notes
- For the best fudgy texture, avoid overbaking the brownies should still look slightly soft in the center when you take them out of the oven. They will continue to set as they cool.
- Corn syrup is what gives Cosmic Brownies their signature chewy, slightly gummy texture, so try not to skip it if possible.
- Always let the brownies cool completely before adding ganache, otherwise the chocolate layer will melt and slide instead of setting smoothly.
- For extra clean slices, chill the brownies before cutting and wipe your knife between each cut.
- These brownies taste even better the next day as the flavors deepen and the texture becomes more fudgy.
- Store in the refrigerator for the best texture they get firmer, denser, and more like the classic store-bought version.