Name: Gourmet Cosmic Brownies Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 2 h 37 min
Cuisine: American
Ingredients: ½ cup unsalted butter; ¾ cup granulated sugar; ¼ cup brown sugar; ½ cup Dutch-process cocoa powder; ¼ tsp salt; 1 tsp vanilla extract; 2 large eggs (room temperature); ½ cup all-purpose flour; 1 tbsp cornstarch; ¼ cup heavy cream; 4 oz semisweet chocolate (chopped); Pinch of salt; 2–3 tbsp rainbow candy-coated chocolate chips (Wilton rainbow chips or similar)

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Introduction

These Gourmet Cosmic Brownies are a rich, fudgy treat topped with a silky chocolate ganache and colorful rainbow candy chips. Perfectly decadent and visually fun, they’re sure to brighten any dessert table or snack moment.

Seven rectangular, two-layered chocolate brownies lay on white parchment paper placed on a white marbled surface. Each brownie has a dark brown, soft-looking base layer topped with a thick, smooth, glossy layer of dark chocolate frosting. Brightly colored round sprinkles in pink, red, blue, yellow, green, and orange are scattered on top of the frosting, some spilling slightly onto the parchment paper. One brownie has a visible bite taken out of it, showing the chewy texture of the base. To the lower right side, a white bowl filled with the same colorful sprinkles sits on the white marbled surface. The lighting is natural, creating soft shadows and highlights on the brownies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
½ cup Dutch-process cocoa powder
¼ tsp salt
1 tsp vanilla extract
2 large eggs (room temperature)
½ cup all-purpose flour
1 tbsp cornstarch
¼ cup heavy cream
4 oz semisweet chocolate (chopped)
Pinch of salt
2–3 tbsp rainbow candy-coated chocolate chips (Wilton rainbow chips or similar)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, brown sugar, cocoa powder, and ¼ tsp salt until the mixture is smooth and well combined.
Step 3: Transfer this mixture to a large bowl and whisk in the vanilla extract.
Step 4: Add the eggs one at a time, beating well after each addition until the batter becomes thick and shiny.
Step 5: Gently fold in the flour and cornstarch just until combined; avoid overmixing.
Step 6: Spread the batter evenly in the prepared pan and bake for 20–22 minutes, or until the edges are set and the center has a slight jiggle. Let the brownies cool completely.
Step 7: Once cooled, flip the brownies out of the pan and remove the parchment paper. This will create a smooth flat surface for the ganache.
Step 8: To make the ganache, heat the heavy cream in the microwave for 30 seconds. Pour it over the chopped semisweet chocolate and let sit for 1 minute.
Step 9: Add a pinch of salt and stir the ganache until smooth and glossy, then spread it over the cooled brownies.
Step 10: Immediately sprinkle the rainbow candy-coated chocolate chips on top while the ganache is still soft.
Step 11: Chill the brownies in the refrigerator for 1–2 hours to set the ganache fully before slicing. For clean edges, wipe your knife between cuts.

Tips & Variations

Use room temperature eggs to help the batter become thick and glossy for the best texture.
For extra fudginess, underbake the brownies slightly; they continue to set as they cool.
Swap rainbow candy chips with your favorite nuts or sprinkles if preferred.
Try using dark chocolate instead of semisweet for a richer ganache flavor.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days to keep the ganache firm and fresh. Before serving, allow them to sit at room temperature for about 15 minutes for optimal flavor and texture. You can also freeze the brownies for up to 2 months, thawing overnight in the fridge before enjoying.

How to Serve

The image shows a stack of three rectangular chocolate brownies placed on a white marbled surface. Each brownie has two layers: a bottom thick layer of rich, dense, dark brown chocolate cake with a slightly crumbly texture, and a smooth, glossy dark chocolate frosting on top. The frosting is decorated with small, round, colorful candy sprinkles in bright shades of pink, blue, yellow, orange, green, and red, scattered unevenly across the surface. The top brownie has a bite taken from one corner, revealing the soft inside. Some candy sprinkles are scattered on the surface around the brownies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can substitute regular cocoa powder, but the flavor may be slightly less smooth and the color a bit lighter. Adjust baking soda or powder accordingly if your recipe calls for leavening.

How do I know when the brownies are done baking?

The edges should look set and slightly pulling away from the pan, while the center remains a little jiggly when you gently shake the pan. This ensures fudgy brownies that aren’t overbaked.