Cosmic Brownies Recipe

Homemade Cosmic Brownies Recipe

This copycat homemade Cosmic Brownie Recipe gives you ultra-rich fudgy, chewy brownies with a rich but simple ganache frosting. We may be biased but we think they taste way better than store-bought. We made them thick instead of like the thin store-bought ones that seemed to have gotten smaller and smaller over the years. 

We like this homemade version not only for its fantastic taste but also no preservatives, which we really like to eliminate where we can. 

This was inspiried by my love of all delicious desserts especially brownies like my Black Forest Brownies Recipe and Pumpkin Swirl Cheesecake Brownies. For a rich chocolate flavor that is not in brownie form my other go-tos are my Chocolate Self Saucing Pudding Cake and my 3 Ingredient Vegan Chocolate Mousse that no one ever guesses is vegan!

What you will need:

• salted butter, softened
• white granulated sugar
• light brown sugar
• large eggs
• vanilla extract
• all-purpose flour

• cup cocoa powder
• cup heavy whipping cream
• chocolate chips
• rainbow sprinkles
• electric hand mixer
• mixing bowls including 1 microwaveable bowl
• 9×13 baking pan

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Why Homemade Cosmic Brownies are Better than Store-Bought

• Yummier Flavour: We think they just taste better, like most homemade baked goods, you know what’s going into it, quality ingredients and not something that sits on a shelf for weeks.
• No Preservatives: Contributes to the yummier flavour in my opinion, nothing but natural ingredients for that ultr-rich, fudgy flavour.
• Thick Brownies: More to enjoy instead of the super thin smaller store-bought brownies. It’s baked in a 9×13 pan for large delicious brownies. 

Homemade Cosmic Brownie Recipe Tips:

• Mix by hand: Gently folding in the dry ingredients helps prevent developing air pockets in the brownies. Air pockets will give you a lighter, cake-like consistency.
• Chocolate Chips vs Chopped Chocolate: You can use semi-sweet, milk, or dark chocolate chips in this recipe or you can chop up bars of chocolate instead of using chocolate chips. Some say the chocolate melts and mixes better than chocolate chips. I’ve had no issues with melting chocolate chips but it’s an alternative worth keeping in mind.

• Make sure to let the brownies cool completely before topping them with the chocolate ganache frosting.
• The brownies are much easier to slice if you let them cool in the fridge which also gives the chocolate ganache topping time to firm up. If you don’t mind a “runny” ganache you can skip this stip but I like them better refrigerated and the ganache firmer.

How to store cosmic brownies:

You can store your leftover brownies in the fridge or on the counter for up to five days. It should be noted that storing them on the counter will leave you with a softer ganache than when stored in the fridge.

I love the rich chocolate-y taste of these brownies with no crazy artificial ingredients except I guess you could say the rainbow sprinkles but you can have as little (or no sprinkles) on it as you want. 

How to make cosmic brownie recipe

• Preheat the oven to 350°F.
• Use an electric hand mixer to cream the butter and sugars together in a large mixing bowl.
• Once the butter and sugars are smooth and creamy, add the eggs and vanilla. Whisk again until the mixture is fairly smooth and well mixed.
• Gently whisk in the flour and cocoa powder until no clumps of dry ingredients remain in the brownie batter.

• Pour the brownie batter into a 9×13 inch baking dish and bake the brownies for 35 minutes, or until a toothpick can be cleanly removed from the center of the pan.
• Make sure to let the brownies cool completely before topping them with the chocolate ganache frosting.
• Microwave the chocolate and cream on 30 second intervals until smooth and well mixed. Pour the chocolate ganache over the brownies and top with the sprinkles.

Do you like rich, chocolate-y brownies? Then these are for you. If you make these let us know how you like them or not and any changes you made that you loved or hated. Just remember if you make even 1 change it CAN affect how this cosmic brownies recipe turns out. Substitutions will do that so if yours didn’t turn out, think about any changes you made and that could be why.

If you want to print and/or save the cosmic brownie recipe card here you go!

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Yield: 12

Cosmic Brownies Recipe

Print

Copycat homemade Cosmic Brownie Recipe that gives you thick, ultra-rich fudgy, chewy brownies which taste way better than store-bought.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 45 minutes

Total Time 1 hour 35 minutes

Ingredients

• ¾ cup salted butter, softened
• 1 cup white granulated sugar
• ½ cup light brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ¾ cup all-purpose flour
• 1 cup cocoa powder
• ½ cup heavy whipping cream
• 1 ½ cups chocolate chips
• ¼ cup rainbow sprinkles

Instructions

Preheat the oven to 350°F.

Use an electric hand mixer to cream the butter and sugars together in a large mixing bowl.

Once the butter and sugars are smooth and creamy, add the eggs and vanilla. Whisk again until the mixture is smooth and well mixed.

Gently whisk in the flour and cocoa powder until no clumps of dry ingredients remain in the brownie batter.

Pour the brownie batter into a 9x13 inch baking dish and bake the brownies for 35 minutes, or until a toothpick can be cleanly removed from the center of the pan.

Make sure to let the brownies cool completely before topping them with the chocolate ganache frosting.

Microwave the chocolate and cream on 30 second intervals until smooth and well mixed. Pour the chocolate ganache over the brownies and top with the sprinkles.

Let the brownies cool in the fridge for 45 minutes. Slice and enjoy!

Notes

1. The brownies are much easier to slice if you let them cool in the fridge, giving the chocolate ganache topping time to firm up a bit.
2. If you do not mind having a runny ganache, you can slice and serve these brownies immediately.
3. You can store your leftover brownies in the fridge or on the counter for up to 5 days. It should be noted that storing them on the counter will leave you with a softer ganache than when stored in the fridge.
4. You can use semi-sweet, milk, or dark chocolate chips in this recipe or you can chop up bars of chocolate instead of using chocolate chips. Some say the chocolate melts and mixes better than chocolate chips.
5. Gently folding in the dry ingredients helps prevent developing air pockets in the brownies. Air pockets will give you a lighter, cake-like consistency.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 427Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 88mgSodium: 117mgCarbohydrates: 51gFiber: 3gSugar: 38gProtein: 5g

Please note that we can not guarantee the accuracy of the nutritional information. They are a best guess calculation.