Homemade cosmic brownies outshine the store-bought kind: chewy, chocolatey brownies finished with a glossy fudgy ganache and sprinkled with colorful candy-coated chocolate chips.
This copycat cosmic brownies recipe is simple to make by hand and delivers a nostalgic, crowd-pleasing treat you’ll want to bake again and again.
WHY YOU’LL LOVE THEM
Perfect texture. These brownies are chewy and tender, topped with a thick layer of silky chocolate ganache for an indulgent finish.
Better than store-bought. While prepackaged options are convenient, these homemade brownies have fresher flavor and superior texture.
Easy to make. No special equipment is required — just basic tools and straightforward steps.
HOW TO MAKE Copycat Cosmic BROWNIES
Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper so the brownies lift out easily once cooled.
BROWNIE BATTER
Chop the baker’s chocolate and place it in a microwave-safe bowl. Melt in 20-second increments, stirring between each, until smooth. Set aside to cool slightly.
In a large bowl combine the melted butter and sugar and whisk by hand until smooth.
Add the eggs and vanilla. Whisk vigorously until the mixture becomes lighter in color and gains volume — about 4–5 minutes by hand.
Pour the melted chocolate into the egg mixture and whisk until fully combined.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet with a rubber spatula until just combined — avoid overmixing to keep the brownies tender.
Fold in the semi-sweet chocolate chips, then pour the batter into the prepared pan and spread it evenly.
Bake for about 28 minutes, or until the edges are set and the center is no longer jiggly. Let the brownies cool completely in the pan to room temperature before glazing.
CHOCOLATE GANACHE
Place the chocolate chips for the ganache in a heatproof bowl.
Heat the heavy cream in a microwave-safe bowl until it is just below boiling, roughly 45 seconds depending on your microwave.
Pour the hot cream over the chocolate chips and let sit for one minute. Stir until smooth and glossy. If any lumps remain, warm the mixture briefly in the microwave (a few seconds) and stir again until completely smooth.
Pour the ganache over the cooled brownies and spread it evenly. Immediately sprinkle the mini candy-coated chocolate chips over the top for the classic “cosmic” look.
Chill the brownies in the refrigerator for about 2 hours to set the ganache. Once firm, slice into squares and serve.
Frequently Asked Questions
STORING THE BROWNIES
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Bring chilled brownies to room temperature before serving for the best texture.
SERVING THE BROWNIES
Brownies are best served at room temperature. Slice them after the ganache has fully set in the fridge, then allow slices to sit for a bit before serving if you prefer a softer bite.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spoon the flour into your measuring cup and level it off with a knife. This prevents compacting the flour, which would add more than the recipe intends and change the texture.
DO I NEED TO USE ROOM TEMPERATURE EGGS?
Yes. Room-temperature eggs incorporate more easily into the batter and help create a lighter, chewier texture.
If you try these homemade cosmic brownies, please leave a star rating and a comment below!
For more baking ideas follow @jessiebakestreats on Instagram.
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Homemade Cosmic Brownies
Jessie M
Pin Recipe
20 mins
28 mins
2 hrs
Equipment
-
8×8 square baking pan
-
sifter
Ingredients
Brownie Batter
- 4 oz semi sweet bakers chocolate, melted
- 1/2 C salted butter, melted
- 1 C white sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 3/4 C all purpose flour, spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/4 tsp salt
- 1 C semi sweet chocolate chips
Chocolate Ganache
- 1 C semi sweet chocolate chips
- 6 tbsp heavy cream
- 1/8 C mini candy covered chocolate chips
Instructions
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Preheat oven to 350°F and line an 8×8-inch square baking pan with parchment paper.
Brownie Batter
-
Chop and melt the baker’s chocolate in 20-second microwave increments, stirring between each. Set aside.
-
Whisk the melted butter and sugar together until smooth.
-
Add the eggs and vanilla. Whisk vigorously until the mixture is light in color and aerated, about 4–5 minutes.
-
Stir in the melted chocolate until combined.
-
Sift in flour, cocoa, and salt. Fold gently with a rubber spatula until just combined—do not overmix.
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Fold in the chocolate chips, pour the batter into the lined pan, and smooth the top.
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Bake 28 minutes or until the edges are set and the center is firm. Cool completely in the pan before adding ganache.
Chocolate Ganache
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Place the ganache chocolate chips in a bowl.
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Heat the heavy cream until just below boiling (about 45 seconds). Pour over the chips and let sit for one minute.
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Stir until smooth. If needed, warm for a few seconds more and stir again so the ganache is glossy and lump-free.
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Spread the ganache over the cooled brownies and immediately sprinkle with mini candy-covered chocolate chips.
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Refrigerate for about 2 hours to set the ganache. Slice and serve when firm.