Dessert

Homemade Cosmic Brownies Recipe

ByOlivia Monroe November 6, 2025November 6, 2025

Introduction

Homemade Cosmic Brownies bring a rich, fudgy chocolate experience topped with a glossy ganache and colorful sprinkles. These decadent treats are perfect for celebrations or whenever you crave a fun twist on classic brownies.

The image shows a close-up of several square chocolate brownies with a smooth, shiny dark chocolate layer on top. Each brownie is decorated with small, round, colorful sprinkles scattered evenly across the top layer. The brownies have two visible layers: a dense, moist chocolate base at the bottom and a glossy chocolate icing on top. The brownies are cut cleanly and arranged closely together on a white marbled surface, filling the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tbsp unsalted butter
4 oz semisweet chocolate, chopped
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (95g) all purpose flour
1/4 cup (20g) unsweetened cocoa powder
1/4 tsp salt
3/4 cup (120g) semisweet chocolate chips
1/4 cup (60ml) heavy whipping cream
Rainbow coated chocolate sprinkles

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease an 8×8-inch square baking dish. Line it with parchment paper, letting the edges hang over for easy removal.
Step 2: In a heat-safe bowl, melt the butter and chopped semisweet chocolate in the microwave in 30-second intervals, stirring between each, until smooth (about 90 seconds).
Step 3: In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until pale and creamy, about 1–2 minutes. Stir in the vanilla extract.
Step 4: Gradually pour the melted chocolate mixture into the egg mixture while whisking continuously until fully combined.
Step 5: Use a rubber spatula to fold in the flour, cocoa powder, and salt gently, being careful not to overmix.
Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 20–25 minutes.
Step 7: Cool the brownies in the pan for 30 minutes, then refrigerate for 1–2 hours until completely chilled.
Step 8: For the ganache, place the chocolate chips in a small bowl and heat the heavy cream in the microwave until bubbling, about 1 minute.
Step 9: Pour the hot cream over the chocolate chips, let sit for 30 seconds, then whisk until smooth.
Step 10: Spread the ganache evenly over the chilled brownies. Sprinkle with rainbow coated chocolate sprinkles.
Step 11: Refrigerate again for 30 minutes to 1 hour until the ganache is set. Lift out the brownies using the parchment edges, slice, and enjoy.

Tips & Variations

Use high-quality chocolate for a richer flavor.
Substitute rainbow sprinkles with chopped nuts or shredded coconut for a different topping texture.
Don’t overbake the brownies; they should be fudgy in the center.
For a dairy-free option, use vegan butter and coconut cream.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving or enjoy chilled. To reheat, warm individual slices briefly in the microwave for 10–15 seconds.

How to Serve

The image shows several square chocolate brownies laid out in a group on a white marbled surface. Each brownie has two distinct layers: a thick, dark chocolate base layer with a soft, slightly crumbly texture, topped with a smooth, shiny layer of chocolate icing. The icing layer is decorated with small, colorful round sprinkles scattered evenly across the surface, adding bright pops of red, blue, yellow, and green. The edges of the brownies are clean and sharp, showing they were neatly cut. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size pan?

An 8×8-inch pan is ideal for this recipe to achieve the right thickness. Using a larger pan will make the brownies thinner, while a smaller pan will make them thicker and may require longer baking time.

Can I freeze these brownies?

Yes, you can freeze the baked and fully chilled brownies without ganache for up to 3 months. Wrap them tightly in plastic wrap and foil. Thaw in the refrigerator overnight and add ganache before serving.