Go Back
–+ servings
Print Recipe
No ratings yet

Copycat Cosmic Brownies

Step into a time machine and treat yourself to the rich, fudgy goodness of Copycat Cosmic Brownies, inspired by the beloved childhood snack. This homemade version is decadent, packed with chocolate, and topped with colorful candy-coated chocolate pieces—just like the ones you remember!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Fudgy
Servings: 12 servings

Equipment

  • Baking Pan
  • Microwave-safe Bowl
  • Saucepan
  • Whisk
  • Spatula

Ingredients

Brownie Base

  • 1 can Baking spray For greasing the pan
  • 14 oz Bittersweet chocolate (60% cacao), coarsely chopped
  • 1.5 cups Unsalted butter
  • ⅔ cup Unsweetened cocoa powder
  • 6 tbsp Canola oil
  • 2 tbsp Vanilla extract
  • 2.33 cups Granulated sugar
  • 1 cup Light brown sugar, packed
  • 6 large Eggs
  • 1 cup All-purpose flour
  • 2 tbsp Cornstarch
  • 1.5 tsp Kosher salt
  • 0.5 tsp Baking powder

Ganache Topping

  • 7 oz Semisweet chocolate (56% cacao), coarsely chopped
  • ¾ cup Heavy cream
  • 1 tbsp Unsalted butter
  • ⅛ tsp Kosher salt
  • ¼ cup Rainbow candy-coated chocolate pieces For topping

Instructions

  • Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, leaving some overhang on the sides for easy removal. Spray the foil with baking spray to prevent sticking.
  • In a microwave-safe bowl, melt the bittersweet chocolate and unsalted butter together in short intervals, stirring until smooth.
  • Whisk in the cocoa powder, canola oil, and vanilla extract until fully combined. Then, stir in the granulated sugar and light brown sugar until the mixture is smooth.
  • Add the eggs, one at a time, mixing after each addition.
  • Fold in the all-purpose flour, cornstarch, kosher salt, and baking powder until just combined (be careful not to overmix).
  • Pour the brownie batter into the prepared pan and smooth the top with a spatula.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  • Once baked, let the brownies cool to room temperature, then place them in the refrigerator to chill for about 1 hour.
  • In a small saucepan, heat the heavy cream over medium heat until just simmering (don’t let it boil).
  • Pour the hot cream over the semisweet chocolate and let it sit for a minute to soften the chocolate.
  • Add the unsalted butter and kosher salt, then stir until the ganache is smooth and shiny.
  • Spread the ganache evenly over the chilled brownies.
  • Sprinkle the rainbow candy-coated chocolate pieces over the ganache, pressing them gently into the surface to ensure they stick.
  • Place the brownies back in the refrigerator for 30 minutes to let the ganache set.
  • Once the ganache is firm, use the foil overhang to lift the brownies out of the pan. Cut into evenly sized squares and make a light indentation on top of each brownie with a knife.

Notes

Don’t overbake the brownies. Refrigerating them before adding the ganache ensures they are firm enough for a smooth layer. You can use mini M&Ms or sprinkles if you can’t find candy-coated chocolate pieces.