We’ve all seen them, and we’ve all begged our parents to buy them for us. I mean, they are the ultimate fudgy brownie. That thick ganache frosting with those cute iconic candy-coated chips. These brownies are just like the cosmic brownies you love so much, only better!
There is no better feeling than opening up your lunch box and finding one of these cosmic brownies tucked away inside. Mom was always good at sneaking one inside my lunch; it would totally make my day! That chewy, dense brownie with the chocolatey ganache topping always hit the spot, and it still does!
I knew that a recipe could be made to emulate these iconic treats, but what I didn’t realize was that these brownies would end up being richer and fudgier than the original! What makes these brownies so damn tasty? Is it the dense, moist brownie base, the thick, fudgy ganache frosting, or the super fun and colorful candy-coated chocolate? Who cares... Let’s just enjoy the cosmic moment!
- I like to line my pan with parchment or aluminum foil (leaving some to overhang)—it helps to get the brownies out of the pan easier.
- Bring your eggs to room temperature; they will mix into the batter easier!
- Using corn syrup in the ganache gives it a nice glossy shine!
- Allow your brownies to cool completely before frosting! Very important.
prep time: 30 minutes; cook time: 30 minutes; chill time: 2 hours; total time: 3 hours; Serves: 24
- 2 sticks of melted unsalted butter (1 cup)
- 1 3/4 C sugar
- 1/2 c. brown sugar (packed)
- 3 room-temperature large eggs
- 1 room-temperature egg yolk
- 1 tsp. vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup flour
- 1/2 tsp salt
For the Ganache:
- 8 oz. semisweet chocolate, finely chopped
- 1 tbsp light corn syrup (adds that shine factor!)
- 1/2 c heavy whipping cream
FOR THE TOPPING: Colorful candy-coated chocolate chips
First the chewy brownies:
- Set your oven to 350°Fahrenheit. Grab a 9x13-inch baking pan and line it with aluminum foil or parchment paper (leave some overhang). If you are using aluminum foil, spray it with nonstick cooking spray. Once done, set it aside.
- Using a stand mixer, whisk together your melted butter, sugar, and brown sugar until well combined.
- Next, add in your eggs, egg yolk, and pure vanilla extract. Whisk until fully combined.
- Now for your dry ingredients: Sift your flour, cocoa powder, and salt into your wet ingredients. Whisk until combined.
- Pour your batter into your prepared baking pan and bake for 28 to 34 minutes. Check doneness with a toothpick (insert the toothpick into the center; you are looking for it to come out clean with a few moist crumbs).
- Once done, remove from oven and allow to completely cool.
Second, the thick, fudgy ganache:
- In a medium-sized heatproof bowl, finely chop your chocolate and add it to the bowl with your corn syrup. Set to the side.
- Using a medium-sized sauce pan, warm your heavy cream and bring it to a simmer (just before boiling). Once your heavy cream is hot, pour over your chopped chocolate and corn syrup. Let the mixture sit for 3–4 minutes.
- Using a rubber spatula, combine until the mixture is smooth. If clumps of chocolate remain, pop your bowl in the microwave for 15–20 second intervals until melted.
- Make sure your brownies have cooled, then pour ganache over the top and spread it out evenly using a spatula. Toss on your rainbow candy-coated chocolate.
- Place in the fridge for 2 hours prior to cutting. This will allow the ganache to fully set. Cut into squares, and devour!
- Enjoy Friends! ❤️