HOMEMADE COSMIC BROWNIES — These copycat Cosmic Brownies are rich, chewy, and loaded with super fudgy chocolate goodness! Just like the real thing, only so much better!
If you’re my age, then this recipe for Homemade Cosmic Brownies is going to be a delicious, decadent, chocolatey blast from the past. And this recipe is even better than the original!
If you’ve never had a cosmic brownie, trust me, you’re missing out. They have to be the chewiest, fudgiest brownies on the planet. Or maybe in the universe–hence the name “cosmic” brownies.
The secret to the fudge-like texture of these brownies is the corn syrup. Not the healthiest thing in the world, but this brownie isn’t pretending to be healthy, so whatever you do, don’t skip the corn syrup.
These rich, decadent brownies are topped with an even richer, more decadent chocolate ganache frosting. And then, for a splash of color, they’re topped off with rainbow sprinkles.
Which is what make this recipe a favorite of kids, adults, and chocolate lovers everywhere.
I used regular rainbow sprinkles in this recipe, but if you want to be super authentic, you can use Rainbow Candy Coated Chocolate Chips, which is what gets sprinkled on the store-bought version of Cosmic Brownies.
I guess you could leave the sprinkles off all together, which would make these brownies kind of fancy. Which is okay, but these particular brownies are supposed to be fun.
So I say go for the sprinkles! Use as many as you like!
My son took these to a party and didn’t bring any home. Which is the same thing that happens when I take this dessert anywhere. So be prepared to ask for the recipe if you share these copycat brownies with friends.
You really can’t go wrong making these amazing Homemade Cosmic Brownies. Everyone loves them, and everyone will love you when you share them!
Be sure to save this recipe for Homemade Cosmic Brownies to your favorite Pinterest board for later.
Here’s what you’ll need to make Homemade Cosmic Brownies
- Granulated sugar
- Brown sugar
- Cocoa powder
- Corn syrup
- Heavy cream
- Chocolate chips
- Rainbow sprinkles
For the brownies
- 1 1/2 cups butter
- 2 cups granulated sugar
- 2/3 cup brown sugar
- 1 3/4 cups cocoa powdered
- 2 teaspoons vanilla
- 5 eggs
- 2 tablespoons corn syrup
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 1/3 cups flour
For the topping
- 1 cup heavy cream
- 3 cups semi-sweet chocolate chips or chopped chocolate
- Rainbow sprinkles
- Preheat of to 350 degrees. Line a 9x13 baking pan with parchment paper. Spray with non-stick cooking spray.
- In a large, microwave-safe bowl, melt the butter. Stir in both sugars and the cocoa powder until well-combined. Stir in the vanilla.
- Quickly whisk in the eggs, one at a time. Stir in the corn syrup, corn starch and salt and mix well. Gradually stir in the flour until combined. The batter will be thick.
- Spread batter evenly in the prepared pan. Bake for 25-30 minutes until the center is set. Cool completely in the pan.
- Meanwhile, make the ganache topping. Heat the cream in a large saucepan over medium-low heat until bubbles start to form around the edges. Do not let cream boil.
- Remove from heat and add chocolate chips. Let stand for 1-2 minutes, then whisk until the mixture is shiny and smooth. Pour over the cooled brownies and smooth evenly. Sprinkle with rainbow chips.
- Refrigerate brownies for 1-2 hours, or until frosting is set, before cutting into bars. Store in an airtight container for up to 1 week in the refrigerator.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 599Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 121mgSodium: 238mgCarbohydrates: 71gFiber: 4gSugar: 53gProtein: 7g
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Who Dished It Up First: Adapted from Handle the Heat