Introduction

These Homemade Cosmic Brownies are rich, fudgy, and topped with a glossy chocolate ganache and colorful candy. Perfect for satisfying chocolate cravings and adding a fun twist with sprinkles or mini M&Ms.

This image shows a chocolate brownie cut into small squares arranged on a white marbled surface. Each brownie has two layers: a dense, dark brown bottom layer that looks fudgy and moist, and a smooth, glossy chocolate ganache top layer that is slightly shiny. On top of the ganache, there are colorful small round candy-like sprinkles in bright colors such as blue, orange, pink, purple, red, black, and green, scattered unevenly. One brownie is stacked on top of another, with the top piece showing a bite taken from the edge, revealing the rich and soft texture inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (melted and slightly cooled, 2 sticks, 230 grams)
1 ¾ cups granulated sugar (350 grams)
½ cup packed light brown sugar (100 grams)
3 large eggs (at room temperature)
1 large egg yolk (at room temperature)
1 teaspoon pure vanilla extract
1 cup unsweetened cocoa powder (90 grams)
1 cup all-purpose flour (spooned & leveled, 125 grams)
½ teaspoon salt
8 ounces semisweet chocolate (finely chopped, 226 grams)
1 tablespoon light corn syrup (optional but adds glossiness, 20 grams)
½ cup heavy cream (120 ml)
Rainbow candy coated chocolate chips, mini M&Ms, or sprinkles

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang for easy removal. If using foil, spray it well with nonstick cooking spray and set aside.
Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until well combined. Add the eggs, egg yolk, and vanilla extract, whisking until fully blended.
Step 3: Sift in the cocoa powder, flour, and salt. Continue whisking until just combined, scraping down the sides of the bowl as needed to incorporate all ingredients.
Step 4: Pour the batter into the prepared pan, spreading it evenly. Bake for 27 to 33 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Step 5: Remove the brownies from the oven and allow them to cool completely in the pan.
Step 6: To make the ganache, place the chopped chocolate and corn syrup in a heatproof bowl and set aside.
Step 7: Heat the heavy cream in a pot until it simmers, or microwave for 45 seconds to 1 minute.
Step 8: Pour the hot cream over the chocolate and let sit for 3 minutes to soften the chocolate.
Step 9: Stir the mixture with a spatula or spoon until smooth. If chocolate clumps remain, microwave in 20- to 30-second increments until fully melted and glossy.
Step 10: Spread the ganache evenly over the cooled brownies.
Step 11: Sprinkle with rainbow candy coated chocolate chips, mini M&Ms, or sprinkles. Refrigerate for 1 to 2 hours to set the ganache before slicing into squares to serve.

Tips & Variations

Use parchment paper for easier removal and cleaner edges if you prefer over foil.
Substitute dark chocolate for semi-sweet in the ganache for a richer flavor.
Add a pinch of espresso powder to the batter to intensify the chocolate flavor.
For extra texture, fold chopped nuts into the batter before baking.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature or microwave briefly before serving for a soft and fudgy texture. You can also freeze cut brownies for up to 3 months; thaw in the refrigerator before enjoying.

How to Serve

A close-up view of a square chocolate brownie with two layers, the bottom layer is dark, dense, and fudgy, while the top layer is a smooth, glossy chocolate ganache. The brownie has a bite taken from the front edge, revealing the moist crumb inside. The ganache layer is decorated with small, round candy sprinkles in bright colors like blue, red, orange, purple, and black, scattered evenly on top. The brownie sits on a white marbled surface with other pieces of similar brownies around it, also topped with colorful candy sprinkles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend of equal measurement for a gluten-free version.

Do I have to refrigerate the brownies after adding ganache?

Refrigerating helps the ganache set properly and makes cutting cleaner. You can serve them slightly chilled or at room temperature after refrigerating.