Homemade Cosmic Brownies
Indulge in these heavenly homemade cosmic brownies, featuring a rich chocolate base that’s oh-so-fudgy! Topped with a luscious chocolate ganache and a sprinkle of vibrant candy-coated chocolate chips, these treats are sure to delight your taste buds. Perfect for sharing—or keeping all to yourself!
Prep
15
min
Cook
25
min
Serves
16
people
Level
beginner
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- ⅔ cup butter (152 g)
- 2 eggs, room temperature
- ⅔ cup heavy whipping cream (161 ml)
🫙Pantry Staples(8)
- Candy-coated chocolate chips, for toppingoptionaluse M&M minis if unavailable
- ½ cup dark chocolate (120 ml)
- ¾ cup milk chocolate (180 ml)
- ¾ cup semi-sweet chocolate chips (180 ml)
- ⅓ cup all-purpose flour (41.2 g)
- ¾ cup granulated sugar (150 g)
- ¼ cup brown sugar (50 g)
- 1½ teaspoons vanilla extract (7.5 ml)
🧂Spices & Seasonings(1)
- ½ teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
Melt the butter and semi-sweet chocolate chips together in the microwave for 45 seconds to 1 minute. Stir until smooth and set aside.
- 3
In a separate bowl, mix the eggs, granulated sugar, brown sugar and vanilla for about 1 minute, until light and slightly fluffy.
- 4
Slowly add the melted chocolate mixture and mix until fully combined.
- 5
Add the flour and salt. Mix just until combined. Do not overmix.
- 6
Line an 8x8-inch baking pan with parchment paper and lightly spray with nonstick spray. Pour in the batter and spread evenly.
- 7
Bake for 20–25 minutes. Do not overbake; the brownies should remain fudgy.
- 8
Let the brownies cool completely, about 1 hour.
- 9
To make the ganache, heat the heavy whipping cream until very hot. Pour over the dark and milk chocolate. Let sit for 5–10 minutes, then stir until smooth and glossy.
- 10
Pour the ganache over the cooled brownies and spread evenly.
- 11
Immediately sprinkle the candy-coated chocolate chips over the top.
- 12
Refrigerate for at least 2 hours, or until the chocolate topping is completely set.
- 13
Slice and enjoy!
💡 Pro Tips
- ✓Melt the butter and chocolate in 15-20 second microwave bursts, stirring between each, rather than one continuous 45-60 second cycle, because chocolate scorches above 130°F and seizes when overheated cocoa solids clump.technique130°F threshold
- ✓Whip the eggs and sugars for a full 60 seconds until the mixture lightens in color and ribbons off the whisk, since this mechanically incorporates air and dissolves sugar crystals that create the shiny, crackly brownie top.technique60 seconds
- ✓Fold in the flour with no more than 10-15 strokes because overmixing develops gluten networks that make brownies cakey and tough instead of dense and fudgy.technique10-15 strokes
- ✓Pull the brownies at 20 minutes when a toothpick shows moist crumbs rather than coming out clean, since carryover cooking in the 8x8 pan will continue setting the center for several minutes after removal from the oven.timing20-25 minutes
- ✓Let brownies cool completely for the full 60 minutes before cutting because the starch and fat structure needs this time to fully set, preventing a gummy texture and allowing clean slices.timing60 minutes
Share this recipe
Prep
15
min
Cook
25
min
Serves
16
people
Level
beginner
Share this recipe
Homemade Cosmic Brownies
Indulge in these heavenly homemade cosmic brownies, featuring a rich chocolate base that’s oh-so-fudgy! Topped with a luscious chocolate ganache and a sprinkle of vibrant candy-coated chocolate chips, these treats are sure to delight your taste buds. Perfect for sharing—or keeping all to yourself!
📝 Ingredients
Serves 16🥛Dairy & Eggs(3)
- ⅔ cup butter (152 g)
- 2 eggs, room temperature
- ⅔ cup heavy whipping cream (161 ml)
🫙Pantry Staples(8)
- Candy-coated chocolate chips, for toppingoptionaluse M&M minis if unavailable
- ½ cup dark chocolate (120 ml)
- ¾ cup milk chocolate (180 ml)
- ¾ cup semi-sweet chocolate chips (180 ml)
- ⅓ cup all-purpose flour (41.2 g)
- ¾ cup granulated sugar (150 g)
- ¼ cup brown sugar (50 g)
- 1½ teaspoons vanilla extract (7.5 ml)
🧂Spices & Seasonings(1)
- ½ teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Preheat oven to 350°F.
- 2
Melt the butter and semi-sweet chocolate chips together in the microwave for 45 seconds to 1 minute. Stir until smooth and set aside.
- 3
In a separate bowl, mix the eggs, granulated sugar, brown sugar and vanilla for about 1 minute, until light and slightly fluffy.
- 4
Slowly add the melted chocolate mixture and mix until fully combined.
- 5
Add the flour and salt. Mix just until combined. Do not overmix.
- 6
Line an 8x8-inch baking pan with parchment paper and lightly spray with nonstick spray. Pour in the batter and spread evenly.
- 7
Bake for 20–25 minutes. Do not overbake; the brownies should remain fudgy.
- 8
Let the brownies cool completely, about 1 hour.
- 9
To make the ganache, heat the heavy whipping cream until very hot. Pour over the dark and milk chocolate. Let sit for 5–10 minutes, then stir until smooth and glossy.
- 10
Pour the ganache over the cooled brownies and spread evenly.
- 11
Immediately sprinkle the candy-coated chocolate chips over the top.
- 12
Refrigerate for at least 2 hours, or until the chocolate topping is completely set.
- 13
Slice and enjoy!
💡 Pro Tips
- ✓Melt the butter and chocolate in 15-20 second microwave bursts, stirring between each, rather than one continuous 45-60 second cycle, because chocolate scorches above 130°F and seizes when overheated cocoa solids clump.technique130°F threshold
- ✓Whip the eggs and sugars for a full 60 seconds until the mixture lightens in color and ribbons off the whisk, since this mechanically incorporates air and dissolves sugar crystals that create the shiny, crackly brownie top.technique60 seconds
- ✓Fold in the flour with no more than 10-15 strokes because overmixing develops gluten networks that make brownies cakey and tough instead of dense and fudgy.technique10-15 strokes
- ✓Pull the brownies at 20 minutes when a toothpick shows moist crumbs rather than coming out clean, since carryover cooking in the 8x8 pan will continue setting the center for several minutes after removal from the oven.timing20-25 minutes
- ✓Let brownies cool completely for the full 60 minutes before cutting because the starch and fat structure needs this time to fully set, preventing a gummy texture and allowing clean slices.timing60 minutes