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Homemade Cosmic Brownies

These Homemade Cosmic Brownies are sure to take you back to your school days. Rich fudgy brownies, topped with a decadent chocolate ganache and candy coated mini chocolate chips, I mean what more can you ask for? Once I saw this recipe for Jyoti’s Cosmic Brownies I had to get in the kitchen and make my own version of this classic treat.

Homemade Cosmic Brownies

Brownies

I recommend using a kitchen scale for this recipe. The amount of dry ingredients is very small and the best way to measure them is using a kitchen scale. Plus, as I’ve baked over the years, I have found it to be much easier and more precise. I currently weigh all my dry ingredients with a kitchen scale these days. And clean up is a breeze.

Homemade Cosmic Brownies

How To Make Ganache

  • Place chopped chocolate in a heatproof bowl.
  • In a small saucepan, bring the heavy cream to a gentle boil, then pour it over the chocolate and let sit for 2 minutes.
  • Whisk the heavy cream and chocolate together until combined.
  • Pour the ganache over the cooled brownies, spreading it out to the edges in an even layer. Sprinkle candy coated mini chocolate chips over the top and refrigerate brownies for 2 hours.
Homemade Cosmic Brownies

Plan It Out

These brownies are super simple to make, but there’s a bit of cooling and chilling time involved.

  1. Once the brownies have baked, they need to sit in the pan until cool, about 2 hours, before moving on to the next step, which is adding the ganache topping.
  2. After the ganache has been added and candy coated chips have been sprinkled on, the brownies need to chill in the refrigerator for 2 more hours.
Homemade Cosmic Brownies

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Homemade Cosmic Brownies

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Homemade Cosmic Brownies
Homemade Cosmic Brownies

Homemade Cosmic Brownies

Yield: 16
Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

Fudgy Homemade Cosmic Brownies with rich ganache topping will spark up nostalgia.

Ingredients

SPECIAL TOOLS

  • 8”x 8” baking pan
  • Foil
  • Nonstick baking spray
  • Large mixing bowl
  • Kitchen scale
  • Electric hand mixer

BROWNIES

  • 6 tablespoons unsalted butter, melted
  • 6.5 ounces granulated sugar
  • 2 large eggs
  • 2.3 ounces all-purpose flour
  • 1.5 ounces (1/2 cup) unsweetened cocoa powder
  • 1/8 teaspoon salt
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

GANACHE

  • 7 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup candy coated mini chocolate chips

Instructions

BROWNIES

  1. Adjust an oven rack to the center position and heat oven to 325 degrees. Line an 8 x 8-inch baking pan with two sheets of foil. Being sure to leave excess foil on the sides to create handles to help pull the brownies out of the pan. Lay one sheet horizontally and the second sheet vertically. Spray the foil with nonstick baking spray and set aside.
  2. In a large mixing bowl, add the melted butter and sugar and mix with the whisk attachment of an electric hand mixer until combined and light in color, about 1 minute.
  3. Add the eggs and continue to mix until the mixture is pale and light.
  4. Add the flour, cocoa and salt, mixing until just combined. Add milk and vanilla extract and mix until combined.
  5. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Remove from the oven and let brownies cool in the pan until cool, about 2 hours.

GANACHE

  1. Place chopped chocolate in a heatproof bowl.
  2. In a small saucepan, bring the heavy cream to a gentle boil, then pour it over the chocolate and let sit for 2 minutes. Whisk the heavy cream and chocolate together until combined.
  3. Pour the ganache over the cooled brownies, spreading it out to the edges in an even layer. Sprinkle candy coated mini chocolate chips over the top and refrigerate brownies for 2 hours.
  4. Pull the brownies out of the pan using foil handles. Use a warm knife to cut the brownies, cleaning the knife with each cut. Serve.

Notes

Store brownies in an airtight container in the refrigerator for 3 days.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 43mgSodium: 33mgCarbohydrates: 34gFiber: 2gSugar: 27gProtein: 3g

*Nutrition information is an estimate and will vary.*

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elizabeth

Wednesday 2nd of March 2022

Looks wonderful!

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