If you grew up grabbing a Cosmic Brownie from your lunchbox or the corner store, you already know the magic of that rich chocolate base topped with glossy ganache and colorful candy chips. These Copycat Cosmic Brownies bring all that nostalgic flavor back — but made right at home with simple ingredients and an even deeper chocolate flavor.
The brownies themselves are dense, fudgy, and intensely chocolatey thanks to melted semisweet chocolate and Dutch-process cocoa powder. Whisking the eggs and sugars until thick and glossy creates that signature chewy texture, while a touch of cornstarch helps keep the crumb soft and tender. Baked just until the center is slightly underdone, the brownies set up perfectly once chilled, giving you that classic cosmic brownie bite.
Of course, the best part is the topping. A smooth layer of silky chocolate ganache gets poured over the chilled brownies and finished with rainbow candy-coated chocolate chips for that unmistakable cosmic look. The result is a nostalgic treat that feels just as fun as the original only richer, fudgier, and made completely from scratch.
Copycat Cosmic Brownies
Ingredients
- 3/4 cup Unsalted Butter
- 4 oz Semisweet Chocolate
- 3/4 cup Granulated Sugar
- 1/2 cup Light Brown Sugar
- 2 Eggs
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 1/2 cup All Purpose Flour
- 1/2 cup Dutch Process Cocoa Powder
- 1 tbsp Cornstarch
- 1/2 tsp Salt
Chocolate Ganache Topping
- 6 oz Semisweet Chocolate
- 1/3 cup Heavy Cream
- 1 tbsp Honey
Topping
- Pure Food by Estee Rainbow Candy Coated Mini Chocolate Chips
Instructions
- Preheat the oven to 350°F Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a saucepan, melt the 3/4 cup butter and 4 oz chopped chocolate together. Stir well and allow the mixture to cool slightly until warm but not hot.
- In a large mixing bowl, whisk together the 3/4 cup granulated sugar, 1/2 cup light brown sugar, 2 eggs, 1 egg yolk and 1 tsp vanilla extract. Whisk vigorously for 1-2 full minutes, until the mixture becomes pale, thick, and glossy.
- Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously, ensuring it blends smoothly and evenly.
- Using a rubber spatula gently fold in the 1/2 cup flour, 1/2 cup cocoa powder, 1 tbsp cornstarch, and 1/2 tsp salt just until combined and no dry streaks remain. Be careful not to overmix.
- Spread the batter evenly into the prepared pan. Bake for 23 minutes, until the edges are set but the center still appears slightly underbaked. A toothpick inserted should come out with thick moist crumbs rather than clean. Allow the brownies to cool completely in the pan, then transfer to the refrigerator and chill for at least 1 hour before topping.
- Heat the 1/3 heavy cream until just beginning to simmer. Place the chopped 6 oz chocolate and 1 tbsp honey in a heat-safe bowl. Then pour the heavy cream over the chocolate. Let sit for 1 minute, then stir until completely smooth and glossy,
- Pour the ganache over the chilled brownies and spread into an even layer. Immediately sprinkle the rainbow candy-coated chocolate chips or sprinkles evenly over the top.
- Return the brownies to the refrigerator and chill for 45-60 minutes, or until the ganache is set.
- Lift the brownies out of the pan using the parchment overhang. For clean cuts, use a sharp knife wiped clean between slices. Cut into small rectangles for a classic cosmic brownie look 11.5 tore brownies refrigerated for the best texture.