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Plate of copycat cosmic brownies with shiny chocolate ganache and colorful candy sprinkles, made with brown butter andespresso powder for deep flavor.

Copycat Cosmic Brownies

Rebecca Blumer
Copycat cosmic brownies with a dense, fudgy center, brown-butter depth, and a glossy chocolate ganache topped with rainbow crunch chips.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 Pieces
Calories 420 kcal

Equipment

  • 8x8 or 9x9 inch square baking pan
  • Foil
  • Cooking spray
  • Medium saucepan
  • Microwaveable medium bowl
  • Whisk

Ingredients
 

Brownies

  • 1/2 cup (1 stick) unsalted butter
  • 4 ounces semi-sweet chocolate (such as a Baker's chocolate bar roughly chopped)
  • 1 cup granulated white sugar
  • 2 large eggs
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 Tablespoon cornstarch
  • 1/4 cup cocoa powder (I recommend Dutch process)
  • 1/2 teaspoon espresso powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt

FOR THE FROSTING

  • 1 1/2 cups semi-sweet chocolate chips
  • 1/2 cup heavy whipping cream
  • 1/4-1/3 cup Wilton rainbow crunch chips or you can use rainbow sprinkles, miniature M&M's candies, or even chopped walnuts

Instructions
 

Prep the Pan

  • Preheat oven to 350 degrees F. Line a 8x8 or 9x9 inch square baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil liberally with cooking spray; set aside.

Build the Brownie Batter

  • In a medium saucepan over medium-low heat, brown the butter until it smells nutty and you see golden bits, then add the chopped chocolate bar and stir constantly until melted and smooth, about 5 minutes.
  • Remove from the heat and cool for about 5 minutes, then whisk in the granulated sugar and mix well.
  • Beat in the eggs, one at a time, followed by the egg yolk and vanilla.
  • Add the cornstarch, cocoa powder (whisk the 1/2 teaspoon espresso powder into it first), flour, and salt, and mix well.
  • Spread the batter into the prepared pan in an even layer.

Bake and Cool

  • Bake for 25-30 minutes, or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.
  • Cool completely in the pan.

Ganache, Topping, and Chill

  • Add the heavy cream to a microwaveable medium bowl and microwave for about 60 seconds.
  • Add the chocolate chips to the hot heavy cream and let set undisturbed in the microwave for about 3 minutes to allow the chocolate chips to soften and melt.
  • Whisk the ganache until smooth and glossy, then spread it evenly over the brownies in the pan. Sprinkle liberally with the rainbow chips.
  • Refrigerate the brownies for at least 1-2 hours before cutting, or until the frosting has set.

Notes

For the most authentic shape, cut into 12 long rectangles (4 columns by 3 rows). Chill until the ganache is set, then cut with a plastic knife for clean edges.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 420kcalCarbohydrates: 46gProtein: 5gFat: 26gSaturated Fat: 15gCholesterol: 85mgSodium: 120mgPotassium: 220mgFiber: 3gSugar: 34gVitamin A: 450IUCalcium: 60mgIron: 2.4mg
Keyword brown butter, copycat cosmic brownies, espresso powder, fudgy brownies, ganache
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