These homemade cosmic brownies are better than the store-bought version. Rich, fudgy brownies are finished with a silky chocolate ganache and topped with colorful candy-coated chocolate chips. They’re simple to make from scratch and perfect for lunchboxes, parties, or an everyday treat.
Many of us recall cosmic brownies as a beloved lunchbox treat: a chewy chocolate brownie covered in fudge icing and dotted with rainbow candy-coated chocolate pieces. They were a prized snack, rarely traded away.
Over time I found the packaged version didn’t always match my memory. The idea is timeless, though, so I developed a homemade copycat cosmic brownies recipe that improves on the classic: deeper chocolate flavor, fudgier texture, and a creamy ganache that sets just right.
What is a Cosmic Brownie?
Originally sold as a bakery snack, cosmic brownies are essentially a dense, chewy brownie layer topped with a glossy chocolate frosting and sprinkled with colorful candy-coated chocolate pieces. The contrast of fudgy chocolate and crunchy candy makes them especially appealing to kids and adults alike.
Making them at home lets you control the ingredients and texture, so you’ll end up with a fresher, richer result than most mass-produced versions.
Cosmic Brownies Recipe
This recipe doesn’t skimp on quality. Use the best ingredients you can for the chocolate components to achieve a creamy ganache and intense brownie flavor.
For the brownies you will need:
- Butter
- Granulated sugar
- Vanilla extract
- Eggs
- Unsweetened cocoa powder (dark cocoa like Hershey’s Special Dark works well)
- All-purpose flour
- Baking powder
- Salt
The ganache icing is a simple two-ingredient mix:
- Semi-sweet chocolate chips (use a high-quality brand)
- Heavy cream
Good chocolate matters for a smooth, stable ganache. If you prefer, substitute chopped chocolate bars of equivalent weight instead of chips.
Pro tip: Store these brownies in the refrigerator, especially in warm weather. The ganache can soften at room temperature on hot days.
Where to Get Rainbow Chips
The finishing touch is:
- Rainbow-colored candy-coated chocolate chips
These are usually sold in the baking aisle near sprinkles. Mini M&M’s can work if needed, but choose candy-coated morsels to preserve the classic crunch and colorful look. Sprinkle them only after the ganache has started to set so they don’t sink.
What Makes Brownies Fudgy vs. Cakey?
Fudgy brownies are dense and moist, close to fudge in texture. Cakey brownies are lighter and more airy. To get fudgy brownies, this recipe uses more fat, less flour, and minimal leavening. The batter begins with melted butter rather than creamed butter and sugar, which helps produce a rich, dense crumb.
Baking and Storage:
- How to tell when brownies are done: Insert a toothpick into the center. When it comes out with a few moist crumbs clinging to it, the brownies are finished. If it’s wet with batter, bake a little longer; if it comes out completely clean, they may be overbaked.
- How long do they last? Because of the ganache, store brownies covered in the refrigerator for up to 5 days. Serve chilled or let sit at room temperature 10–15 minutes to soften slightly before serving.
More Great Lunchbox Treats
- Homemade Oatmeal Cream Pies
- Baked Peanut Butter Bars
- Chewy Rice Krispie Treats
- Homemade Oreo Cookies
- M&M Cookies
- S’mores Rice Krispie Treats
- Raspberry Crumble Bars
- Chocolate Snickerdoodle Cookies
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Cosmic Brownies
Ingredients
Brownies:
- 1 cup (226 g) unsalted butter, (2 sticks)
- 2 cups (400 g) granulated sugar
- 2 tsp vanilla extract
- 4 large eggs
- ¾ cup (60 g) unsweetened cocoa powder, (I use Hershey’s Special Dark)
- 1 cup (125 g) all-purpose flour, (stir, spoon & level)
- ½ tsp baking powder
- ½ tsp salt
Ganache Icing:
- 12 oz (340 g) semi-sweet chocolate chips, (use high quality brand) about 2 cups
- ¾ cup (177 g) heavy cream
- 2 Tbsp candy coated chocolate chips
Equipment
-
Mixing bowls
-
Icing spatula or offset spatula
-
13×9-inch baking pan
Instructions
-
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
-
In a large microwave-safe bowl, melt the butter. Whisk in the granulated sugar and vanilla. Add eggs one at a time, whisking well after each addition. Stir in the cocoa powder until fully combined. Add the flour, baking powder, and salt and mix until smooth. Pour the batter into the prepared pan and spread evenly.
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Bake at 350°F for 25–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the edges begin to pull away from the pan. Allow the brownies to cool completely.
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For the ganache: place the chocolate chips in a heatproof bowl. Heat the heavy cream in a small saucepan over medium-low until it just begins to simmer. Pour the hot cream over the chocolate and stir vigorously until the mixture is smooth and glossy. Immediately pour the ganache over the cooled brownies and spread evenly.
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Chill the pan in the refrigerator for 15–20 minutes until the ganache is nearly set. Sprinkle the candy-coated chocolate chips over the ganache, then return to the fridge until the ganache has fully set. Cut into squares and serve.
Notes
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- Pan and elevation: If the edges rise higher than the center, press the hot edges down with a spatula immediately after removing from the oven so the surface is even while cooling.
- Storage: Store covered in the refrigerator for up to 5 days. Let sit at room temperature 10–15 minutes before serving if you prefer them less chilled.
- Firmer ganache: Use slightly less cream (about 10 tablespoons) if you want a ganache that stays firmer at room temperature.
Nutrition
Disclaimer: Nutritional values are estimates calculated with a third-party tool.
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