Cosmic Brownies
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Cosmic Brownies – fudgy, chocolate loaded, topped with ganache and candy. Just like you remember, only way better.
Easy Cosmic Brownies
Cosmic Brownies are basically proof that childhood snacks can grow up right alongside us. Fudgy, extra chocolatey brownies topped with smooth ganache and those little rainbow candy bits, they’re exactly what you remember, only better.
I used to beg for these in my school lunch, and now I make them at home with way more chocolate (because I can). One bite and suddenly you’re eight years old again, but with better taste in desserts.
Pro Tip
To get that perfect ganache, heat your cream until it’s just steaming, not boiling – this ensures your chocolate chips melt into a smooth, rich ganache without scorching. And for an extra touch of gourmet, let the ganache cool slightly before pouring it over the brownies.
Ingredients You’ll Need
- Unsalted Butter: This gives the brownies their rich, buttery base. You can use salted butter but just reduce the salt amount in the recipe.
- Granulated Sugar: It adds sweetness and a bit of texture.
- Eggs: These bind everything together and give the brownies structure.
- Vanilla Extract: It enhances the chocolate flavor.
- Unsweetened Cocoa Powder: Opt for a good quality cocoa powder such as Dutch-processed.
- All-Purpose Flour: A gluten-free flour blend could work if you’re avoiding gluten.
- Salt: Just a pinch to balance the flavors.
- Baking Powder: This little bit helps the brownies rise.
- Heavy Cream: Used for the ganache, it creates a rich and creamy topping.
- Semi-Sweet Chocolate Chips: Dark chocolate chips are a good substitute if you prefer a deeper chocolate flavor.
- Candy-Coated Chocolate Pieces: These add a fun and colorful topping. You could use any small candy or even chopped nuts.
Start by getting your oven warmed up to 350°F (175°C). Grab an 8×8-inch baking pan and line it with parchment paper. Leave a bit of an overhang on the sides – this is a neat trick to lift the brownies out easily later on.
Now, let’s mix! In a large bowl, whisk together the melted butter and sugar until it’s nice and smooth. Next, crack in the eggs and pour in the vanilla extract, mixing until everything’s well incorporated.
Sifting time! Gently sift the cocoa powder, flour, salt, and baking powder into the same bowl with the wet ingredients. Fold these in, but remember to just mix until they’re combined.
Pour your batter into the prepared pan, smoothing it into an even layer. Pop it into the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick comes out with a few moist crumbs on it. Let them cool off in the pan.
While the brownies are cooling, make your ganache. Heat the heavy cream until it’s just steaming. Then, pour it over the chocolate chips and let it sit for a minute. Stir until it’s smooth and glossy.
Once your brownies have cooled, it’s time for the grand finale. Pour that beautiful ganache over the top, spreading it evenly. Sprinkle on the candy-coated chocolate pieces, adding that cosmic sparkle.
Last step – chill the brownies in the refrigerator for about 2 hours. This helps the ganache set perfectly. Then, lift them out using the parchment paper, cut into squares, and enjoy your cosmic creation!
Frequently Asked Questions
What are Cosmic Brownies?
Cosmic Brownies are a homemade version of the classic store-bought treat many of us remember from childhood. They are rich, fudgy brownies topped with a smooth, chocolate ganache and sprinkled with colorful candy-coated chocolate pieces. They’re named ‘cosmic’ because of their fun, vibrant appearance that resembles a starry night sky.
How do I know when the brownies are perfectly baked?
The best way to check is to insert a toothpick into the center of the brownies. If it comes out with a few moist crumbs, they’re done. If it’s completely clean, they might be overbaked, and if it’s gooey, they need a bit more time.
Can I make these brownies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a 1:1 baking blend to ensure the texture remains similar to traditional brownies.
Expert Tips
- Use Room Temperature Eggs: For a smoother batter, ensure your eggs are at room temperature before mixing. This helps them blend more seamlessly into the batter.
- Don’t Overmix: After adding your dry ingredients to the wet, mix just until combined. Overmixing can lead to tough brownies.
- Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. Even a small variance can affect the texture of your brownies.
- Let Ganache Set Properly: Be patient with the ganache setting process. Let it sit for a few minutes before pouring over the brownies for a thicker, more luxurious layer.
- Cut with a Hot Knife: For clean, perfect squares, dip your knife in hot water and wipe it dry before each cut. This trick slices through the ganache neatly.
Storage
These brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If you want to keep them longer, they freeze well for up to 3 months. Just thaw at room temperature before serving.
More Delicious Treats
- Brownie Recipe
- Guinness Brownies
- Pumpkin Cheesecake Brownies
- Halloween Candy Brownies
- Peanut Butter Brownies
- Brookies (Brownie Cookies)
- Triple Layer Rice Krispie Brownies
- Chocolate Brownie Cookies
- Snickers Bites
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Cosmic Brownies
Ingredients
For The Brownies
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For The Chocolate Ganache
- ½ cup heavy cream
- 1½ cups semi-sweet chocolate chips
For The Topping
- ⅓ cup candy-coated chocolate pieces (like mini M&M's)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
Make the Brownies:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides (this will help you lift the brownies out later).
- In a large mixing bowl, whisk together melted butter and sugar until smooth. Add the eggs and vanilla, mixing until incorporated.
- Sift in the cocoa powder, flour, salt, and baking powder. Fold the dry ingredients into the wet ingredients just until combined.
- Pour the batter into the prepared baking pan and spread it out evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool in the pan.
Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to steam but not boiling. Remove from heat and pour over the chocolate chips in a bowl. Let it sit for a minute, then stir until the chocolate is fully melted and the mixture is smooth.
Assemble:
- Once the brownies are cooled, pour the chocolate ganache over the top, spreading it out into an even layer.
- Sprinkle the candy-coated chocolate pieces over the top of the ganache while it's still wet.
- Place the brownies in the refrigerator for at least 2 hours to allow the ganache to set.
- Using the parchment paper overhangs, lift the brownies out of the pan. Place on a cutting board and cut into squares using a sharp knife.
Notes
- Pan Size Matters: Stick to an 8×8-inch pan for the perfect thickness and even baking.
- Customize Your Toppings: Feel free to get creative with the candy toppings – mix and match your favorites.
- Store Properly: Keep the brownies in an airtight container to maintain their freshness. They’re great at room temperature or chilled.
- Slicing Tip: For clean cuts, use a sharp knife and clean it between slices, especially through the ganache layer.
- Freeze for Later: These brownies freeze well. Just wrap them tightly and they’ll be ready for a quick treat anytime.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
