An easy, made-from-scratch Cosmic Brownie recipe! These chewy, chocolate-frosted and colorfully sprinkled treats are much better than store-bought and made without all of the preservatives. These fun family treats are a breeze to make!
So, more brownies today. You’re not tired of them yet, are you?
I never really had Cosmic Brownies as a kid (we were a Fudge Round kinda family) and didn’t actually taste one until I was much older. They weren’t bad, but I knew that if we could eliminate some of the processed taste, they could be so much better.
Copycat Cosmic Brownies
I found the candy coated chips for the topping in my local grocery store (they were actually the inspiration for these copycat Cosmic Brownies); you should be able to find them in the cake decorating aisle where the other sprinkles are stored, but you can also buy them on Amazon (affiliate).
I found those chips and starting developing these Cosmic Brownies right around the same time that I made approximately 653 batches of brownies developing my favorite homemade brownie recipe.
This recipe is a little different, though.
I didn’t want to use either my best ever brownies or my easier from-scratch recipe, because while those brownies are amazingly ridiculously good as stand-alone, I thought they might be too much for this cosmic brownie recipe. Too rich and chocolaty for the chewy store-bought brownie I was trying to mimic.
Also, the other recipes had a nice crinkly top that just flaked up too much when I tried to pour/spread frosting over it.
This recipe mimics those easy from-scratch brownies and my brownie cookies, just toned down a few notches to better align with the taste of their packaged counterparts.
The smooth chocolate frosting is a fudgier chocolate ganache, made of a combination of both semisweet and milk chocolate chips (to keep it from being overly sweet or rich) and takes only a few minutes to melt together.
More Recipes To Try:
- 12 Tablespoons butter cut into Tablespoon-sized pieces (170g)
- ¾ cup natural cocoa powder (75g)
- 1 cup granulated sugar (200g)
- ½ cup brown sugar (100g)
- 1 teaspoon vanilla extract (5ml)
- 2 large eggs + 1 large egg yolk lightly beaten
- 1 ¼ cup all-purpose four (145g)
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup semisweet chips (175g)
- ½ cup milk chocolate chips (88g)
- ⅓ cup heavy cream (79ml)
- 1 teaspoon vanilla extract (5ml)
- ⅛ teaspoon salt
- ¼ cup candy coated chips
- Prepare a 13x9 pan by lightly greasing and flouring, or line with parchment paper. Preheat oven to 350F.
- Place butter in a large, microwave-safe bowl, and microwave until completely melted.
- Stir in cocoa powder.
- Add sugars, and stir well.
- Add eggs, one at a time, stirring well after each addition.
- Stir in vanilla extract. Set aside.
- In a separate, medium-sized bowl, whisk together flour, cornstarch (cornflour for UK), and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Evenly spread into prepared pan and bake on 350F (177C) and bake for 16-18 minutes. Allow to cool completely before frosting.
- Combine chocolate chips and heavy cream in a medium-sized saucepan over medium-low heat. Stir well until chocolate is completely melted and mixture is smooth.
- Remove from heat and stir in vanilla extract and salt. Allow to cool 5-10 minutes before proceeding.
- Evenly pour frosting over brownies, using a spatula to spread evenly.
- Immediately sprinkle candy chips over top. Allow frosting to harden (about 1 hour) before cutting and eating (this can be sped up if you place the brownies in the refrigerator for about 15 minutes).
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