Copycat Cosmic Brownies
Copycat cosmic brownies with a dense, fudgy center, brown-butter depth, and a glossy chocolate ganache topped with rainbow crunch chips.
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.