Introduction

These Gourmet Cosmic Brownies are a rich, fudgy treat with a glossy chocolate ganache and a playful sprinkle of rainbow candy-coated chocolate chips. Perfect for chocolate lovers who enjoy a fun twist on classic brownies.

The image shows two stacked chocolate brownies, each with two layers: a dense, dark brown cake layer at the bottom and a smooth, glossy dark chocolate frosting layer on top, decorated with small, bright, round candy pieces in red, pink, blue, green, yellow, and orange scattered unevenly on the surface. One brownie has a bite taken out of the corner, revealing the soft texture inside. More brownies with the same layers and candy pieces are placed around, resting on a white marbled surface. A white bowl filled with the colorful candies is partially visible on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
½ cup Dutch-process cocoa powder
¼ tsp salt
1 tsp vanilla extract
2 large eggs (room temperature)
½ cup all-purpose flour
1 tbsp cornstarch
¼ cup heavy cream
4 oz semisweet chocolate (chopped)
Pinch of salt
2–3 tbsp rainbow candy-coated chocolate chips (Wilton rainbow chips or similar)

Instructions

Step 1: Preheat the oven to 350°F and line an 8×8-inch pan with parchment paper.
Step 2: In a medium saucepan, melt the butter over low heat. Stir in granulated sugar, brown sugar, cocoa powder, and ¼ tsp salt until smooth and well blended.
Step 3: Transfer the mixture to a large bowl. Whisk in vanilla extract, then add eggs one at a time, beating until the batter is thick and shiny.
Step 4: Gently fold in the all-purpose flour and cornstarch until just combined.
Step 5: Spread the batter evenly into the prepared pan. Bake for 20–22 minutes, until the edges are set but the center still jiggles slightly. Allow to cool completely.
Step 6: Once cooled, flip the brownies out of the pan and remove the parchment paper to create a smooth surface for the ganache.
Step 7: For the ganache, heat the heavy cream in the microwave for about 30 seconds. Pour it over the chopped semisweet chocolate and let sit for 1 minute.
Step 8: Add a pinch of salt and stir gently until the ganache is smooth and glossy. Spread the ganache evenly over the cooled brownies.
Step 9: Sprinkle rainbow candy-coated chocolate chips on top of the ganache while it is still soft.
Step 10: Chill the brownies in the refrigerator for 1–2 hours before slicing. For clean edges, wipe your knife between cuts.

Tips & Variations

Use room temperature eggs to help the batter mix more smoothly and create a better texture.
For a richer flavor, substitute some of the granulated sugar with coconut sugar or add a teaspoon of espresso powder.
You can swap rainbow chips with chopped nuts or white chocolate chips for a different twist.
Ensure not to overbake; the center should retain a slight jiggle for fudgy brownies.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature or warm slightly before serving. They can also be frozen for up to 2 months; thaw overnight in the fridge for best results.

How to Serve

The image shows several square brownie pieces stacked and spread out on a white marbled surface. Each brownie has two visible layers: a dense, dark brown base layer with a slightly crumbly texture, and a smooth, glossy dark chocolate ganache layer on top. The ganache is decorated with small, colorful round candy sprinkles in bright colors like pink, blue, red, yellow, green, and orange, scattered unevenly on the surface. One brownie piece in the front has a bite taken out, revealing the thick, rich texture of the bottom layer. In the background, there is a white bowl filled with similar colorful candy sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural cocoa powder instead of Dutch-process?

Yes, but the flavor and pH will differ slightly. Dutch-process cocoa is smoother and less acidic, which works well for this recipe’s texture. If using natural cocoa, you may notice a more intense, slightly fruity flavor.

Why is cornstarch added to the brownie batter?

Cornstarch helps to tenderize the brownies by softening the gluten in the flour, giving the brownies a more delicate, chewy texture.