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Homemade Cosmic Brownies

Ultra-fudgy, dense chocolate brownies topped with a rich, glossy chocolate ganache and vibrant rainbow candy chips. Way better than store-bought!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 brownies
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Brownie Base
  • 0.75 cup unsalted butter melted
  • 2 tbsp neutral oil canola or vegetable
  • 1 cup granulated sugar
  • 0.75 cup brown sugar packed
  • 2 eggs large, room temperature
  • 1 tbsp vanilla extract
  • 0.75 cup Dutch-process cocoa powder sifted
  • 1 cup all-purpose flour
  • 0.5 tsp salt
Ganache Frosting & Topping
  • 1.5 cups semi-sweet chocolate chips
  • 0.5 cup heavy cream
  • 0.33 cup rainbow candy-coated chocolate chips or mini M&Ms

Equipment

  • 8x8 Baking Pan
  • Mixing bowls
  • Whisk
  • Offset spatula

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease.
  2. In a large bowl, vigorously whisk the melted butter, oil, granulated sugar, and brown sugar together for one minute.
  3. Whisk in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth.
  4. Sift in the cocoa powder, flour, and salt. Gently fold with a rubber spatula just until no dry flour streaks remain.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 20-25 minutes until a toothpick comes out with moist crumbs.
  6. Allow the brownies to cool completely in the pan on a wire rack.
  7. For the ganache, place chocolate chips in a bowl. Heat heavy cream until just simmering, then pour over the chips. Let sit for 5 minutes.
  8. Gently whisk the ganache until smooth and glossy. Pour over the cooled brownies and spread evenly.
  9. Immediately sprinkle the rainbow candies evenly over the top. Chill in the refrigerator for 1-2 hours to set before slicing.

Notes

Store in an airtight container in the refrigerator for up to 7 days, or freeze for up to 3 months. Use a hot knife for clean cuts.