Description
These Homemade Cosmic Brownies feature a rich, fudgy chocolate base topped with a smooth bittersweet ganache and colorful candy-coated chocolate chip sprinkles. Perfectly chewy with a tender crumb and a glossy cocoa-rich ganache, they bring the nostalgic delight of classic cosmic brownies right to your kitchen with a homemade touch.
Ingredients
Units
Scale
For the Brownies
- Nonstick cooking spray
- 1/2 cup (113g) unsalted butter
- 1/4 cup (28g) Dutch-process cocoa powder
- 2 tablespoons neutral oil (canola or vegetable)
- 5 ounces (142g) bittersweet chocolate, finely chopped
- 2/3 cup (145g) granulated sugar
- 1/3 cup (72g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup (32g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
For the Ganache and Topping
- 3 ounces (85g) bittersweet chocolate, finely chopped
- Pinch kosher salt
- 6 tablespoons heavy cream
- Candy-coated chocolate chip sprinkles, as desired for topping
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F and place a rack in the middle. Lightly spray an 8×8-inch square baking pan with nonstick spray, line it with parchment paper with an overhang on two sides, then spray again to grease the parchment and sides.
- Make the Chocolate Mixture: In a small saucepan over medium heat, melt the butter gently without browning it, about 2½ to 3 minutes. Remove from heat and whisk in cocoa powder and oil to bloom the cocoa. Add chopped bittersweet chocolate and whisk until melted and combined. Set aside to cool slightly.
- Whisk Sugars, Eggs, and Vanilla: In a large bowl, vigorously whisk granulated sugar, brown sugar, eggs, and vanilla extract until lightened and well combined, about 2 minutes.
- Combine Chocolate Mixture with Egg Mixture: Pour the cooled chocolate mixture into the egg mixture and whisk to combine evenly.
- Add Dry Ingredients: In a small bowl, whisk together flour, baking powder, and salt. Add this dry mixture to the chocolate batter and whisk until just combined with some flour streaks remaining. Use a rubber spatula to fold gently to fully incorporate the flour.
- Transfer and Bake: Scrape the thick batter into the prepared pan and spread it evenly. Bake on the middle oven rack for 25 to 28 minutes. The brownies will puff and then settle; a toothpick inserted should come out clean or with moist crumbs but not wet batter.
- Cool the Brownies: Cool the brownies completely in the pan set on a wire rack for about 1 hour.
- Make the Ganache: Combine chopped bittersweet chocolate and a pinch of salt in a bowl. Heat the heavy cream in a small saucepan over medium heat just until it simmers with bubbles forming around the edges (about 1 to 2 minutes). Pour the hot cream over the chocolate and let sit for a minute, then stir until smooth and silky.
- Spread Ganache and Add Topping: Lift the cooled brownies out of the pan using the parchment overhang onto a cutting board. Optionally flip for a smooth surface. Spread the warm ganache evenly over the brownies using a spatula or the back of a spoon. Sprinkle candy-coated chocolate chip sprinkles generously over the ganache.
- Chill and Slice: Refrigerate the brownies until the ganache is set, about 30 minutes. Use a hot, dry knife to cut the brownies into bars or squares, wiping the knife clean between cuts. To create the signature perforated line, first cut the pan lengthwise in half, then make a shallow line down the center of each half before cutting into 8 bars total or slice into 16 squares without perforation.
- Storage: Store brownies in an airtight container at room temperature for up to 2 days or refrigerated for up to 1 week.
- Optional Chocolate Chip Substitution: You can substitute 5 ounces of bittersweet chocolate chips (about 3/4 cup) for the chopped chocolate in the brownies and 3 ounces of bittersweet chocolate chips (about 1/2 cup) for the ganache.
Notes
- Ensure butter is melted gently without browning to avoid a burnt taste.
- Whisking the eggs and sugars provides a lighter brownie texture with slight rise.
- The brownies are thicker and denser than cake brownies, so expect a fudgy texture.
- Using the parchment overhang makes removing the brownies effortless and prevents sticking.
- Running a hot knife under water and drying it before cutting helps create clean slices.
- The candy-coated chocolate chip sprinkles add texture and color reminiscent of classic cosmic brownies.
- The brownies will puff during baking and then settle as they cool, which is normal.
- For best flavor and texture, allow brownies to cool fully before adding ganache.
- Store cooled brownies in airtight containers to maintain freshness.
Nutrition
- Serving Size: 1 brownie (assuming 16 servings)
- Calories: 260
- Sugar: 20g
- Sodium: 110mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
