Rich and fudgy take on a whole new meaning with this homemade cosmic brownies recipe! These sweet treats begin with a chewy brownie base that’s topped with silky chocolate ganache and rainbow chip sprinkles.
Why this recipe works
Cosmic brownies have been an iconic grab-and-go snack since 1999, born into this world and popularized by Little Debbie. The rainbow sprinkles and chewy chocolate brownie caught us all by the hook.
However, we’re big on the whole “homemade is better than store-bought” saying around here (take our homemade Pop Tarts for example), and we can say with confidence that these brownies beat the store-bought variety by a long shot. They’re not as cloyingly sweet, but rather rich and fudgy like a good brownie should be, plus, there are no preservatives.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
GANACHE – For an extra shiny ganache you can add 1/2 tablespoon of corn syrup along with the chocolate chips and heavy whipping cream.
SPRINKLES – Rainbow chip sprinkles are the kind of sprinkles you’ll want to grab to recreate the iconic look. You may also find them by the name rainbow candy coated chocolate chips.
How to Make Cosmic Brownies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides for easy removal.
- Whisk together the flour, cocoa powder, and salt in a medium bowl.
- Use a handheld electric mixer to beat together the granulated sugar, brown sugar, oil, butter, and vanilla in a large bowl until it thickens slightly, and looks like fluffy wet sand.
- Add the eggs and egg yolk, and beat until the mixture is thick, fluffy, and turns paler (about 6 to 8 minutes using a handheld electric mixer).
- Add the dry ingredients and beat just to combine, being careful not to over-mix.
- Pour the batter into the prepared pan, and spread it out evenly.
- Bake until the brownies are set along the outside and the top starts to crackle, about 20 to 25 minutes, being careful not to over-bake. Cool completely.
EXPERT TIP – It’s important to let the brownies fully cool before frosting them. Then, allow the ganache to fully set before slicing into them.
- Once the brownies are cooled, make the ganache. Add the chocolate chips and cream to a large bowl, microwave for 45 seconds, let it sit for 30 seconds, and then gently stir. Microwave in additional 10-second intervals until the chocolate is fully melted, stirring gently between each interval. Alternatively, you can use a double boiler instead of the microwave.
- Once the brownies are fully cooled, spread the ganache on top, and then add the rainbow chip sprinkles.
- Let the ganache set before cutting and serving.
Frequently Asked Questions & Expert Tips
To keep the texture of the ganache closest to that of a cosmic brownie, it’s recommended to keep them stored in the refrigerator. Store the homemade cosmic brownies covered tightly with plastic wrap or in an air-tight container kept in the refrigerator for up to 6 days.
Yes, you can freeze them, ganache topping and all. To do so, flash-freeze the brownies on a baking sheet until firm to the touch. Then, individually wrap the brownies in plastic wrap and place them in a large ziptop bag or air-tight container in the freezer for up to 2 months. Unwrap and thaw at room temperature or overnight in the refrigerator.
The toothpick test doesn’t work great here because brownies will still be a touch gooey when they’re finished (they will set as they cool). And they’re actually a bit overcooked if the toothpick comes out clean! Instead, you can tell when the brownies are finished because they’ll be set along the outside, crackled on top, and puffed (the puff will go down as they cool).
Serving Suggestions
Feel free to switch up the sprinkles to your liking, you could even use mini M&M’s if desired. Serve with a glass of milk. These cosmic brownies are the perfect treat to wrap and send to school in lunch boxes or to bring along to work for a sweet treat. Enjoy!
More Related Recipes
- Brownie In A Mug
- Chocolate Mint Brownies
- Peanut Butter Brownies
- Oreo Cheesecake Brownies
- Chocolate Cheesecake Brownies
- S’mores Brownies
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Cosmic Brownies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Brownies
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup granulated sugar
- â…“ cup light brown sugar lightly packed
- 6 Tablespoons vegetable oil
- 6 Tablespoons unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 large egg yolk
Ganache
- 1 ½ cups semi-sweet chocolate chips
- ½ cup heavy whipping cream
Garnish
- 3 Tablespoons rainbow chip sprinkles
Things You’ll Need
Before You Begin
- For an extra shiny ganache, add 1/2 tablespoon corn syrup along with the chocolate chips and heavy whipping cream.
- ***For best results, make sure to let the brownies cool completely before you spread on the ganache, and then let the ganache set fully before cutting.
- The toothpick test doesn’t work great to test for doneness because brownies will still be a touch gooey when they’re finished (they will set as they cool). And they’re actually a bit overcooked if the toothpick comes out clean! Instead, you can tell when the brownies are finished because they’ll be set along the outside, crackled on top, and puffed (the puff will go down as they cool).
- For Slicing – To create clean slices, run your knife under hot water and wipe off the fudgy bits (then run under hot water again) before each slice.Â
- Storage – To keep the texture of the ganache closest to that of a cosmic brownie, it’s recommended to keep them stored in the refrigerator. Store the homemade cosmic brownies covered tightly with plastic wrap or in an air-tight container kept in the refrigerator for up to 6 days.
- To Freeze – First, flash freeze the brownies on a baking sheet until firm to the touch. Then, individually wrap the brownies in plastic wrap and place them in a large ziptop bag or air-tight container in the freezer for up to 2 months. Unwrap and thaw at room temperature or overnight in the refrigerator.
Instructions
To Make the Brownies
- Preheat the oven to 350F. Line an 8 by 8-inch baking pan with 2 pieces of parchment paper so it hangs over all 4 sides for easy removal.
- Whisk together the flour, cocoa powder, and salt in a medium bowl.
- Use a handheld electric mixer to beat together the granulated sugar, brown sugar, oil, butter, and vanilla in a large bowl until it thickens slightly, and looks like fluffy wet sand. Add the eggs and egg yolk, and beat until the mixture is thick, fluffy, and turns paler (about 6 to 8 minutes using a handheld electric mixer).
- Add the dry ingredients and beat just to combine, being careful not to over-mix.
- Pour the batter into the prepared pan, and spread it out evenly.
- Bake until the brownies are set along the outside and the top starts to crackle, about 20 to 25 minutes, being careful not to over-bake. Cool completely.
Making the Ganache
- Once the brownies are cooled, make the ganache. Add the chocolate chips and cream to a large bowl, microwave for 45 seconds, let it sit for 30 seconds, and then gently stir. Microwave in additional 10-second intervals until the chocolate is fully melted, stirring gently between each interval. Alternatively, you can use a double boiler instead of the microwave.
Assembling the Brownies
- Once the brownies are fully cooled, spread the ganache on top, and then add the rainbow chip sprinkles.
- Let the ganache set before cutting and serving.
Nutrition
Lindsay Formaro
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CJ says
Actually 100 stars!!!!! Best brownies I’ve ever eaten in my 663/4 years of life! The fudgiest and with that ganache blow your mind!!!