Name: Homemade Cosmic Brownies
Prep time: 20 min
Cook time: 28 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: Nonstick cooking spray; ½ cup (113 g) unsalted butter; ¼ cup (28 g) Dutch-process cocoa powder; 2 tablespoons neutral oil (canola or vegetable); 5 ounces (142 g) bittersweet chocolate, finely chopped; ⅔ cup (145 g) granulated sugar; ⅓ cup (72 g) packed light brown sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; ¼ cup (32 g) all-purpose flour; ½ teaspoon baking powder; ½ teaspoon kosher salt; 3 ounces (85 g) bittersweet chocolate, finely chopped (for ganache); Pinch kosher salt (for ganache); 6 tablespoons heavy cream; Candy-coated chocolate chip sprinkles, to taste

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Short Description

These homemade Cosmic Brownies are a nostalgic, fudgy treat topped with rich chocolate ganache and candy-coated chocolate sprinkles. With a dense, chewy base and smooth, glossy finish, they bring all the charm of the store-bought favorite—made from scratch and even more delicious.

Why You’ll Love This Recipe

Rich, dense brownies with a soft, chewy texture
Silky ganache topping adds indulgence
Fun candy-coated chocolate sprinkles recreate the classic Cosmic Brownie look
Made with simple pantry staples
A p erfect treat for kids and adults alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownies:

Nonstick cooking spray
½ cup (113 g) unsalted butter
¼ cup (28 g) Dutch-process cocoa powder
2 tablespoons neutral oil (canola or vegetable)
5 ounces (142 g) bittersweet chocolate, finely chopped
⅔ cup (145 g) granulated sugar
⅓ cup (72 g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
¼ cup (32 g) all-purpose flour
½ teaspoon baking powder
½ teaspoon kosher salt

For the Ganache and Topping:

3 ounces (85 g) bittersweet chocolate, finely chopped
Pinch kosher salt
6 tablespoons heavy cream
Candy-coated chocolate chip sprinkles, to taste

Directions

Prepare the Pan and Preheat Oven

Preheat oven to 350°F (175°C).
Lightly spray an 8×8-inch baking pan with nonstick spray and line with parchment paper, allowing some overhang for easy lifting. Spray the parchment and pan sides again.

Make the Chocolate Mixture

In a small saucepan, melt the butter over medium heat until just melted.
Remove from heat and whisk in cocoa powder and oil until combined.
Add chopped chocolate and whisk until melted and smooth. Set aside to cool slightly.

Mix the Egg Mixture

In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until light and well-combined, about 2 minutes.
Add the cooled chocolate mixture and whisk until smooth.

Combine Dry Ingredients

In a small bowl, whisk flour, baking powder, and salt.
Add to the chocolate mixture and mix until just combined. Use a rubber spatula to ensure all flour is incorporated.

Bake the Brownies

Spread the thick batter evenly in the prepared pan.
Bake on the middle rack for 25–28 minutes, or until a toothpick inserted comes out with moist crumbs (not wet batter).
Let cool in the pan on a wire rack for about 1 hour.

Make the Ganache

Combine chopped chocolate and a pinch of salt in a bowl.
In a small saucepan, heat cream until simmering. Pour over the chocolate and let sit for 1 minute, then stir until smooth.

Top the Brownies

Lift cooled brownies from the pan and place on a cutting board.
Pour ganache over the top and spread evenly. Sprinkle with candy-coated chocolate sprinkles.
Refrigerate for 30 minutes until ganache is set.

Slice and Serve

For the classic Cosmic Brownie look, cut into 8 bars and gently score the top center with a spatula or butter knife. Or cut into 16 squares.
Clean your knife between cuts for neat edges.

Servings And Timing

Servings: 8 bars or 16 squares
Prep time: 20 minutes
Bake time: 25–28 minutes
Cooling/chill time: 1.5 hours
Total time: ~2 hours 15 minutes

Variations

Use semisweet or milk chocolate for a sweeter profile
Add a dash of espresso powder for deeper chocolate flavor
Try flavored extracts (almond, peppermint) in place of vanilla
Swap sprinkles for crushed nuts, mini marshmallows, or drizzle with caramel

Storage/Reheating

Store in a single layer in an airtight container
Keeps at room temperature for 2 days or refrigerated for up to 1 week
Best enjoyed at room temperature; no reheating needed

FAQs

Can I double the recipe?

Yes, use a 9×13-inch pan and adjust baking time as needed.

Can I freeze these brownies?

Yes, freeze in a single layer or between parchment for up to 2 months. Thaw in the fridge or at room temperature.

What type of chocolate is best for ganache?

Use a quality bittersweet chocolate for a smooth, rich ganache.

Can I skip the ganache?

You can, but the ganache is a signature element. A dusting of powdered sugar could work in a pinch.

Are these brownies very sweet?

They’re balanced—not overly sweet thanks to the bittersweet chocolate and a touch of salt.

What makes them “cosmic”?

The ganache and colorful candy-coated chocolate sprinkles replicate the classic Cosmic Brownie snack look.

Can I use natural cocoa powder?

Dutch-process is preferred for its smooth flavor and dark color, but natural cocoa can be used if needed.

Do I need an electric mixer?

No, this recipe is mixed by hand with a whisk and spatula.

How do I get clean brownie cuts?

Use a hot knife, wipe between each cut, and refrigerate to firm the ganache before slicing.

What if I don’t have parchment paper?

You can butter and flour the pan thoroughly, but parchment makes lifting and slicing easier.

Conclusion

Homemade Cosmic Brownies are a nostalgic treat brought to life with rich, fudgy layers and a glossy ganache topping. With fun sprinkles and deep chocolate flavor, they’re the perfect blend of indulgence and whimsy—ideal for parties, lunchboxes, or satisfying your inner kid at any age.

Homemade Cosmic Brownies

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Author: Maggie
Total Time: 2 hours 15 minutes
Yield: 8 bars or 16 squares
Diet: Vegetarian

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Description

These homemade Cosmic Brownies are a rich, chewy chocolate treat topped with glossy ganache and colorful candy sprinkles. They’re a nostalgic favorite made even better from scratch.

Instructions

Preheat oven to 350°F (175°C). Spray an 8×8-inch baking pan with nonstick spray and line with parchment paper, allowing overhang. Spray again.
Melt butter in a saucepan over medium heat. Remove from heat and whisk in cocoa powder and oil. Stir in chopped chocolate until smooth. Cool slightly.
In a large bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla for about 2 minutes until well-combined. Stir in the cooled chocolate mixture.
In a small bowl, whisk together flour, baking powder, and salt. Add to the chocolate mixture and fold until just combined.
Spread batter into prepared pan and smooth top. Bake 25–28 minutes until a toothpick comes out with moist crumbs. Cool in pan on wire rack for 1 hour.
To make ganache: combine chopped chocolate and pinch of salt in a bowl. Heat cream until simmering and pour over chocolate. Let sit 1 minute, then stir until smooth.
Lift cooled brownies from pan and place on a cutting board. Spread ganache evenly over top and sprinkle with candy-coated sprinkles. Chill for 30 minutes to set ganache.
Cut into 8 bars or 16 squares. For classic look, lightly score center of each bar. Clean knife between cuts for neat edges.