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Copycat Cosmic Brownies
Copycat Cosmic Brownies
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
215 minutes
Homemade Cosmic Brownies that taste just like the real deal - chewy, fudgy brownies topped with a decadent ganache. Childhood nostalgia in every bite!
Ingredients:
  • Brownie
  • Baking spray
  • 14 oz. (60% cacao) bittersweet chocolate bar, coarsely chopped (about 3 cups)
  • 1 1/2 cups (12 oz.) unsalted butter
  • 2/3 cup (2 1/2 oz.) unsweetened cocoa
  • 6 Tbsp. canola oil
  • 2 Tbsp. vanilla extract
  • 2 1/3 cups granulated sugar
  • 1 cup packed light brown sugar
  • 6 large eggs
  • 1 cup (about 4 1/4 oz.) all-purpose flour
  • 2 Tbsp. cornstarch
  • 1 1/2 tsp. kosher salt
  • 1/2 tsp. baking powder
  • Ganache
  • 7 oz. (56% cacao) semisweet chocolate bar, coarsely chopped (about 1 1/2 cups)
  • 3/4 cup heavy cream
  • 1 Tbsp. unsalted butter
  • 1/8 tsp. kosher salt
  • 1/4 cup rainbow candy-coated chocolate pieces
Instructions:
  • Assemble all ingredients.
  • To prepare the Brownies, preheat the oven to 350 degrees F (175 degrees C). Line a 13- x 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on short sides, and coat with baking spray.
  • In a large microwave-safe bowl, melt chocolate and butter in 30-second intervals on HIGH until smooth, about 2 minutes total. Stir in cocoa, canola oil, and vanilla until well combined.
  • Combine sugar and brown sugar with the chocolate mixture, whisk until well blended. Add eggs one by one, whisking until smooth after each addition, for about 2 minutes. Carefully fold in flour, cornstarch, salt, and baking powder until just combined, be cautious not to overmix for about 45 seconds.
  • Pour the mixture into the greased baking pan.
  • Bake in a preheated oven until the edges are set and a wooden pick inserted in the center has a few moist crumbs, which should take around 55 to 60 minutes. Remove from the oven and allow it to cool in the pan on a wire rack until it reaches room temperature, approximately 1 hour. Once cooled, cover and refrigerate until completely chilled, which will take at least another hour.
  • Once the brownie has chilled, make the Ganache: Place the chocolate in a medium mixing bowl and set aside. Simmer the heavy cream in a small saucepan over medium-high heat, stirring occasionally. Pour the hot cream over the chopped chocolate and whisk until the chocolate is completely melted, which should take about 45 seconds. Whisk in the butter and salt until the mixture is smooth and shiny, then set the Ganache aside.
  • Flip the cooled Brownie onto a big cutting board, remove the aluminum foil. Trim off and discard the outer edges about 1/4-inch on all sides with a serrated knife. Spread the Ganache evenly on top with an offset spatula. Sprinkle rainbow candy-coated chocolates all over. Chill the Brownie without a cover until the Ganache sets mostly, around 5 minutes.
  • Cut the Brownie into 12 even (4- x 2-inch) pieces, then use the back of a knife to create a crosswise indent along the center of each brownie.

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