Copycat Cosmic Brownies (Better than the Original!) Recipe
These Copycat Cosmic Brownies deliver a rich, fudgy chocolate experience with a glossy ganache topping sprinkled with colorful candy-coated chocolates, reminiscent of the beloved classic but even better. Perfectly soft with a slightly chewy center, these brownies bake in a 9x13 pan and are finished with a luscious chocolate ganache that sets beautifully with a rainbow of candy for a fun, festive look.
- Prep Time: 20 minutes
- Cook Time: 26 minutes
- Total Time: 1 hour 37 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Batter
- 1 cup melted unsalted butter (2 sticks)
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar (packed)
- 3 large eggs
- 3 tablespoons milk
- 1 ½ tablespoons corn syrup
- 1 tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Ganache Topping
- ¾ cup heavy cream
- 1 tablespoon unsalted butter
- Rainbow candy-coated chocolate chips (or mini M&Ms or sprinkles as alternatives)
Instructions
- Preheat the oven: Set your oven to 350° F (175° C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides to help remove the brownies easily after baking.
- Make the batter: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, light brown sugar, eggs, milk, corn syrup, and vanilla extract until the mixture is smooth and fully combined.
- Add dry ingredients: Gently stir in the unsweetened cocoa powder, all-purpose flour, and salt until just combined. Be careful to avoid overmixing to ensure tender brownies.
- Bake: Pour the batter evenly into the prepared pan and spread it out. Bake in the preheated oven for 22 to 26 minutes, or until the center is set but still moist and a toothpick inserted comes out with a few moist crumbs.
- Cool the brownies: Remove the pan from the oven and let the brownies cool completely on a wire rack before adding the ganache.
- Make the ganache: Heat the heavy cream until it is just steaming, but not boiling. Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 to 3 minutes to melt the chocolate. Then add the tablespoon of unsalted butter and stir the mixture until smooth, glossy, and well combined.
- Top the brownies: Pour the ganache evenly over the cooled brownies and spread gently with a spatula. Immediately sprinkle the top with rainbow candy-coated chocolate chips (or your choice of mini M&Ms or sprinkles) for a colorful finish.
- Chill to set: Place the brownies in the refrigerator and chill for at least 1 hour to allow the ganache to fully set before slicing and serving.
Notes
- Be careful not to overbake the brownies to keep them fudgy and moist.
- For easier removal, use parchment paper with an overhang to lift brownies out of the pan.
- Substitute corn syrup with honey or light maple syrup if unavailable.
- Use good-quality chocolate chips for the ganache for the best flavor and smooth texture.
- Store leftovers covered at room temperature for up to 3 days or in the refrigerator for up to 5 days.
