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This Cosmic Brownies recipe takes the store-bought classic to the next level. Made entirely from scratch, this nostalgic treat features a fudgy brownie base topped with silky chocolate ganache and a playful sprinkle of colorful candies.
If you’re a fan of rich, fudgy desserts, these homemade copycat Cosmic Brownies are about to become your new favorite treat. Inspired by the nostalgic lunchbox favorite, they take the classic to a whole new level. With a dense, moist brownie base (inspired by my Fudgy Cookies and Cream Brownies) topped with a thick layer of silky ganache, every bite is a perfect blend of gooey chocolate goodness. A sprinkle of colorful candies adds a fun, playful touch, making them a festive choice for any celebration—birthdays, holidays, or just because.
What sets these brownies apart is their incredible texture. The layer of velvety ganache is smooth and delicious with the brownie, creating a melt-in-your-mouth experience. Plus, unlike store-bought versions, these are made with real, wholesome ingredients, delivering pure chocolate flavor without any artificial aftertaste. And they’re so easy! Trust me, once you try them, you won’t look back!
Why It’s Worth Making Homemade Cosmic Brownies
Just in case the title “Cosmic Brownies” isn’t enticing enough, here are just a few reasons why you have to try this recipe. Now!
- Unbeatable texture. The brownies themselves are dense, fudgy, and perfectly moist, while the ganache is velvety smooth. Then, there’s that slight crunch from the sprinkles on top. Put it all together, and you’ve got the ultimate dessert experience.
- Easy prep. You only need one bowl for the brownie batter, there’s no crazy mixing method and they come together quickly. The ganache topping comes together even more quickly. The hardest part is letting things cool before digging in.
- Festive. The sprinkles add a pop of color and a playful touch. Whether it’s a birthday, Easter, a baby shower, or just because, these brownies are sure to inspire big smiles (and requests for seconds) every time. You could even swap out the sprinkles for something that matches your occasion.
What You’ll Need
Eager to get to baking? Here’s a shopping list for you! Be sure to scroll to the recipe card below for exact measurements.
Brownies
- Unsalted butter – Salted butter will work in a pinch. Just leave out the additional salt in the batter.
- Sugar – I use granulated sugar here. You could use light brown sugar, though, for a deeper, more molasses-y flavor.
- Eggs – The eggs should be at room temperature. They will mix into the batter more easily that way. Make sure they are large eggs, not medium or extra large.
- Vanilla extract – To add depth to the flavor profile.
- Natural unsweetened cocoa powder – You can use Dutch-processed cocoa powder for a milder chocolate flavor.
- All-purpose flour – Be sure to measure it accurately to avoid dry brownies.
- Salt – To bring out the flavors in the brownies.
Chocolate Ganache
- Semi-sweet chocolate chips – If you use milk or dark chocolate chips, you may need to adjust the amount of cream.
- Heavy whipping cream – Don’t try to use a lower-fat dairy product. The ganache won’t thicken properly.
- Sprinkles – I like the sprinkles from Sweetapolita, but the shipping is a little expensive. Amazon has some pretty good candy-coated chocolate chips (these or these), and so do Nuts.com and Walmart. Mini M&Ms or rainbow sprinkles will work as well.
- Chill (optional). Refrigerate until firm for easier slicing.
- Slice and serve. Cut the brownies into squares or rectangles and serve cold or at room temperature. I like mine chilled for a fudgier feel.
Tips for Success
- Parchment paper hack. Use enough parchment paper so that it hangs over the edges of the pan a little. You can use the overhang to easily lift the brownies from the pan once they’ve cooled.
- Measure carefully. Use a food scale or the spoon-and-level method to ensure you get the proper amount of flour. Too much flour will result in dry, cakey brownies, while too little will give you flat, overly gooey brownies.
- Don’t over-mix. Once you add the flour to the batter, mix just until smooth. Over-mixing can cause the glutens in the flour to overdevelop, resulting in tough dessert bars.
- Let ’em cool. Let the brownies cool in the pan until they are at (or at least almost at) room temperature. The brownies may settle a bit as they cool and you don’t want the ganache disturbed after you add it.
Fun Variations
- Mix-in fun. If you’d like to fold your favorite mix-in into the batter before baking, you can. Chopped nuts, white chocolate chips, or M&Ms come to mind for me!
- Topping swap. If you can’t find the perfect sprinkles, don’t worry about it! Mini M&Ms would be great, or you could switch gears entirely and scatter chopped nuts, pretzels, or even candy cane pieces on top.
- Serve chilled or at room temperature. I personally like them chilled and more fudgy.
How to Store
- Refrigerator. Seal the brownies in an air-tight container with parchment paper separating any layers. They will keep in the fridge for up to 5 days.
- Freezer. If you need more time, arrange the brownies on a sheet pan and pop them in the freezer for a couple of hours to firm up. Seal them in a freezer-safe airtight container (like a Ziplock) and store them in the freezer for up to 3 months. Allow them to thaw in the fridge before serving.
Recipe
Cosmic Brownies Recipe
Prep Time: 30 minutes
Cook Time: 18 minutes
Total Time: 48 minutes
Yield: 28-35 brownies
Category: Bars and Brownies
Method: Baking
Cuisine: American
Description
This Cosmic Brownies recipe takes the store-bought classic to the next level. Made from scratch, this nostalgic treat features a fudgy brownie base topped with silky ganache and colorful sprinkles.
Ingredients
Brownies
- 3/4 cup (168g) unsalted butter, melted
- 2 cups (414g) sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (114g) natural unsweetened cocoa powder
- 1 cup (130g) all-purpose flour
- 1/2 teaspoon salt
Chocolate Ganache
- 6 ounces | 169g | 1 cup semi-sweet chocolate chips
- 6 tablespoons heavy whipping cream
- Sprinkles
Instructions
- Preheat oven to 350°F (180°C). Grease a 9×13 inch pan or line it with parchment paper that sticks up above the sides, which can be used to lift the finished brownies out of the pan and make cutting easier. Set pan aside.
- Combine the melted butter and sugar and whisk together until well combined.
- Add the eggs and vanilla extract and whisk together to combine.
- Add the cocoa, flour and salt and stir with a rubber or wooden spatula until well combined. Batter will be very thick.
- Spread the batter evenly into the prepared pan, then bake for 18-23 minutes. To test the brownies for being done, insert a toothpick into the center. If it comes out with just a few moist crumbs, they’re done.
- When the brownies are done baking, let them cool to about room temperature, or just slightly warm, then make the chocolate ganache. Add the chocolate to a medium sized bowl and set aside. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate. Let it sit for 2-3 minutes, then gently stir until well combined and smooth.
- Pour the ganache over the top of the brownies and spread evenly. It will be a fairly thin layer. Add the sprinkles on top.
- Refrigerate until firm, if desired (it makes them easier to cut), then cut into squares or rectangles. Serve.
- Because of the ganache, they are best stored in an air-tight container in the fridge.
- Serve chilled or at room temperature. I personally like them chilled and more fudgy. Best if eaten within 4-5 days.
Notes
- Semi-sweet chocolate chips – Stick with semi-sweet chocolate. If you use milk or dark chocolate chips, you may need to adjust the amount of cream.
- Heavy whipping cream – Don’t try to use a lower-fat dairy product. The ganache won’t thicken properly.
- Sprinkles – I like the sprinkles from Sweetapolita, but the shipping is a little expensive. Amazon has some pretty good candy-coated chocolate chips (these or these), and so do Nuts.com and Walmart. Mini M&Ms or rainbow sprinkles will work as well.
- Brownie yield – The number of brownies you get will depend on how big you cut them, and whether or not you cut them individually or as two brownies that are connect.
Nutrition
- Serving Size:
- Calories: 133
- Sugar: 14.3 g
- Sodium: 40.9 mg
- Fat: 6.6 g
- Carbohydrates: 18.8 g
- Protein: 1.8 g
- Cholesterol: 27.9 mg