Homemade Cosmic Brownies Recipe
Introduction
These homemade cosmic brownies are rich, fudgy, and topped with a shiny chocolate ganache loaded with colorful rainbow sprinkles. Perfect for satisfying your sweet tooth and adding a fun twist to a classic treat.
Ingredients
- 10 tbsp unsalted butter
- 4 oz semisweet chocolate, chopped
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95g) all purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1/4 tsp salt
- 3/4 cup (120g) semisweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
- Rainbow coated chocolate sprinkles
Instructions
- Step 1: Preheat the oven to 350°F and grease and line an 8×8-inch square baking dish with parchment paper, letting the paper hang over the edges for easy removal.
- Step 2: In a heat-safe bowl, melt the butter and chopped semisweet chocolate in the microwave in 30-second intervals, stirring between each until smooth. This should take about 90 seconds total.
- Step 3: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and eggs vigorously for 1-2 minutes until pale and creamy. Then mix in the vanilla extract.
- Step 4: Slowly pour the melted chocolate mixture into the sugar and egg mixture while whisking continuously until fully combined.
- Step 5: Switch to a rubber spatula and fold in the flour, cocoa powder, and salt gently, being careful not to overmix.
- Step 6: Pour the batter into the prepared pan and spread it evenly. Bake for 20-25 minutes, then allow the brownies to cool in the pan for 30 minutes.
- Step 7: Transfer the cooled brownies to the refrigerator and chill for 1-2 hours until completely firm.
- Step 8: To make the ganache, place the chocolate chips in a small bowl and heat the heavy cream in the microwave until bubbling, about 1 minute.
- Step 9: Pour the hot cream over the chocolate chips and let it sit for 30 seconds, then whisk until smooth and glossy.
- Step 10: Pour the ganache over the chilled brownies and spread it evenly. Sprinkle generously with rainbow coated chocolate sprinkles.
- Step 11: Refrigerate the brownies again for 30 minutes to 1 hour until the ganache is fully set. Lift the brownies out using the parchment overhang, slice, and enjoy!
Tips & Variations
- For extra fudgy brownies, slightly underbake by a minute or two.
- Swap rainbow sprinkles for chopped nuts or shredded coconut for a different texture.
- Use dark chocolate instead of semisweet for a richer ganache.
- If you don’t have parchment paper, grease the pan well and dust with cocoa powder to prevent sticking.
Storage
Store brownies in an airtight container in the refrigerator for up to 5 days to keep the ganache firm. You can also freeze them for up to 2 months; thaw in the refrigerator before serving. To serve, bring them to room temperature or warm slightly for a softer ganache.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies vegan?
You can replace butter with vegan margarine, use dairy-free chocolate, and substitute eggs with flax eggs or other egg replacers, but texture may vary slightly.
How do I know when the brownies are done?
Check for a slightly firm top and a toothpick inserted near the center that comes out with a few moist crumbs, but not wet batter. Avoid overbaking to keep them fudgy.
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Homemade Cosmic Brownies Recipe
- Total Time: 2 hours 40 minutes
- Yield: 16 brownies 1x
Description
These Homemade Cosmic Brownies feature a rich, fudgy chocolate base topped with a smooth ganache and colorful rainbow sprinkles, perfect for an irresistible treat that’s both visually fun and delightfully chocolatey.
Ingredients
Scale
Brownies
- 10 tbsp unsalted butter
- 4 oz semisweet chocolate, chopped
- 3/4 cup (150g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95g) all purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1/4 tsp salt
Ganache
- 3/4 cup (120g) semisweet chocolate chips
- 1/4 cup (60ml) heavy whipping cream
- Rainbow coated chocolate sprinkles
Instructions
- Prepare the baking dish: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch square baking dish with parchment paper, leaving the paper hanging over the edges to allow easy removal of the brownies later.
- Melt butter and chocolate: In a heat-safe bowl, melt the butter and chopped semisweet chocolate in the microwave in 30-second intervals, stirring after each until smooth. This should take no longer than 90 seconds total.
- Mix sugars and eggs: In a large mixing bowl, whisk together the light brown sugar, granulated sugar, and eggs vigorously for 1 to 2 minutes until the mixture is pale and creamy. Stir in the vanilla extract.
- Combine with chocolate mixture: Slowly pour the melted chocolate mixture into the sugar and egg mixture while continuously whisking until fully combined and smooth.
- Add dry ingredients: Using a rubber spatula, fold in the all-purpose flour, unsweetened cocoa powder, and salt gently to combine the batter without over mixing.
- Bake the brownies: Pour the batter evenly into the prepared baking dish. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool the brownies: Let the brownies cool in the pan on a wire rack for 30 minutes, then transfer the whole pan to the refrigerator to chill completely for 1 to 2 hours.
- Prepare the ganache: Add the semisweet chocolate chips into a small mixing bowl. Heat the heavy whipping cream in the microwave until it just starts bubbling, about 1 minute.
- Combine cream and chocolate: Pour the hot cream over the chocolate chips and gently jiggle the bowl to ensure all chocolate is covered. Let it sit undisturbed for 30 seconds, then whisk until smooth and glossy.
- Top the brownies: Pour the ganache over the chilled brownies and spread it evenly with a spatula. Sprinkle the rainbow coated chocolate sprinkles generously on top.
- Set the ganache: Place the brownies back in the refrigerator to chill for 30 minutes to 1 hour or until the ganache has set completely.
- Serve: Lift the brownies out using the parchment paper edges, slice into squares, and enjoy your homemade cosmic brownies!
Notes
- To prevent overbaking, start checking the brownies at 20 minutes; a slightly fudgy center is ideal.
- Use a sharp knife warmed with hot water to make clean slices through the ganache.
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- You can substitute heavy cream in the ganache with full-fat coconut milk for a dairy-free version, but the texture will vary.
- For extra richness, add a pinch of espresso powder to the brownie batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: homemade brownies, cosmic brownies, chocolate brownies, ganache, rainbow sprinkles, dessert, baking
