Cosmic Brownies Recipe

Course: Bars, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Cool/Chill Time: 2 15

Total Time: 3

Servings: brownies

Calories: 664kcal

Author: Becky Hardin - Easy Dessert Recipes

These copycat Cosmic Brownies are deliciously rich and have the BEST fudgy texture. They're just like the original but with no preservatives!

Print Recipe

Equipment

Kitchen Scale (optional)
9x9-inch Baking Pan

Ingredients

For the Brownies

10 tablespoons unsalted butter 141 grams (1¼ sticks)
½ cup semisweet chocolate chips 85 grams
¾ cup brown sugar 160 grams
½ cup granulated sugar 100 grams
2 large eggs 100 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
¾ cup all-purpose flour 90 grams
¼ cup Hershey’s Special Dark Cocoa Powder 21 grams
¼ teaspoon kosher salt

For the Ganache

1½ cups semisweet chocolate chips 255 grams
½ cup heavy cream 114 grams
¼ cup rainbow candy-coated chocolate chips 43 grams, for topping

Instructions

Preheat oven to 350°F. Line a 9x9-inch baking pan with a parchment sling. Spray with nonstick spray and set aside.
Add the butter and chocolate chips to a large microwave-safe bowl and microwave at 50% power in 30-second increments until melted. Stir and set aside to cool.
10 tablespoons unsalted butter, ½ cup semisweet chocolate chips
Whisk in the brown sugar, sugar, and eggs by hand until combined.
¾ cup brown sugar, ½ cup granulated sugar, 2 large eggs
Add the vanilla extract and whisk again.
1 teaspoon pure vanilla extract
With a wooden spoon or spatula, stir in the flour, cocoa powder, and salt.
¾ cup all-purpose flour, ¼ cup Hershey’s Special Dark Cocoa Powder, ¼ teaspoon kosher salt
Spread the batter out in your prepared pan and bake for 20-25 minutes, until the top is set and a toothpick inserted into the center comes out with a few moist crumbs.
Transfer the pan to a wire rack to cool for 30 minutes. Cover and place in the fridge to cool for 1-2 hours until no longer warm to the touch.
Once the brownies are cool, make the ganache. Add the chocolate chips to a medium bowl. Heat the cream in a small saucepan until it is steaming and starting to bubble around the edges of the pan. Pour the cream over the chocolate and let sit for 1-2 minutes. Whisk until smooth.
1½ cups semisweet chocolate chips, ½ cup heavy cream
Spread the ganache over the brownies. Top with sprinkles and transfer back to the fridge to chill until the ganache is set, about 45 minutes. Slice and serve.
¼ cup rainbow candy-coated chocolate chips

Video

Notes

You can use a neutral oil, such as vegetable, canola, or coconut oil, in place of the butter, but your brownies may not turn out as soft.
If using salted butter, omit the kosher salt.
Feel free to use milk or dark chocolate chips in place of the semisweet in the brownies and/or the frosting to make these brownies to your taste.
You can use all brown sugar in place of the granulated sugar for a richer flavor.
You can substitute regular cocoa powder for the Special Dark, but note that the brownies will not be as dark or rich.
Feel free to add up to 1 cup of mix-ins to these brownies, such as chocolate chips or nuts.
In place of the rainbow candy-coated chocolate chips, you can use mini M&M's or rainbow sprinkles.
Do NOT skip lining your pan. A parchment paper sling will help you to more easily remove the brownies from the pan.
Make sure your chocolate and butter mixture is warm, but not hot, when added to the eggs and sugar. Adding it while it is hot will cook the eggs and create a lumpy batter.
Use room temperature eggs to prevent sudden temperature shock, which could cook the eggs as well.
Let the brownies cool completely before frosting them; otherwise, the frosting will melt off and could crack as it cools.
To cut these brownies cleanly, dip a knife in hot water, then wipe it off between slices.

Storage: Store cosmic brownies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.

Nutrition