Homemade Cosmic Brownies
Homemade cosmic brownies are better than store bought! Chewy brownies, topped with fudgy chocolate ganache, and candied chocolate chips.
This copycat cosmic brownies recipe is also easy to make! A delicious and nostalgic treat, that I’m sure you’ll love!
WHY YOU’LL LOVE THEM
Perfect texture. These brownies have the perfect chewy texture and topped with a thick layer of chocolate ganache.
Tastes better than the store bought version. I know it’s sometimes hard to make a good treat better, but these homemade cosmic brownies really do taste better!
Easy. This recipe is done by hand and requires no fancy equipment.
HOW TO MAKE Copycat Cosmic BROWNIES
Preheat oven to 350F and line a 8×8 square baking pan with parchment paper. Lining the pan with parchment paper allows you to easily remove the brownies from the pan.
BROWNIE BATTER
Chop the bakers chocolate and place in a microwave safe bowl. Melt in the microwave by stopping and stirring the chocolate in 20 second increments. Set aside.
In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.
Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.
Pour in the melted chocolate and whisk until mixture is well combined.
Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.
Using a rubber spatula fold in the chocolate chips.
Pour batter into the lined pan and spread evenly.
Bake for 28 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before icing.
CHOCOLATE GANACHE
In a bowl add the chocolate chips, set aside.
In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).
Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together. If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
Pour the ganache over top of the brownies and spread evenly. Sprinkle on the mini candy covered chocolate chips.
Place the brownies in the fridge for about 2 hours to set the ganache. Once set, slice and serve.
Frequently Asked Questions
STORING THE BROWNIES
These brownies can be stored in an airtight container at room temperature for 3 days or in the fridge for 1 week.
SERVING THE BROWNIES
These brownies are best served at room temperature. It’s best to slice them after the chocolate ganache has set in the fridge. After slicing bring them to room temperature before serving.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.
DO I NEED TO USE ROOM TEMPERATURE EGGS?
Yes, you do. Room temperature eggs allows the eggs to break down easier in the batter, giving you chewy brownies.
If you make these homemade cosmic brownies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Cheesecake Swirl Brownies
- Mint Chocolate Brownies
- Oreo Brownies
- Chewy Caramel Turtle Brownies
- Red Velvet Brownies
- Brownie Cookies
- Chewy Brownie Bites
Homemade Cosmic Brownies
Equipment
- 8×8 square baking pan
- sifter
Ingredients
Brownie Batter
- 4 oz semi sweet bakers chocolate melted
- 1/2 C salted butter melted
- 1 C white sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
- 3/4 C all purpose flour spooned and levelled*
- 1/4 C unsweetened cocoa powder
- 1/4 tsp salt
- 1 C semi sweet chocolate chips
Chocolate Ganache
- 1 C semi sweet chocolate chips
- 6 tbsp heavy cream
- 1/8 C mini candy covered chocolate chips
Instructions
- Preheat oven to 350F and line a 8×8 inch square baking pan with parchment paper.
Brownie Batter
- Chop and melt the bakers chocolate in the microwave. Do this by microwaving in 20 second increments and stirring in between. Set aside.4 oz semi sweet bakers chocolate
- In a large mixing bowl combine melted butter and sugar and whisk by hand until smooth.1/2 C salted butter, 1 C white sugar
- Add in the eggs and vanilla. Vigorously whisk until mixture is light and colour and has volume. This usually takes a good 5 minutes.2 tsp vanilla extract, 2 large eggs
- Pour in the melted chocolate and whisk until mixture is well combined.4 oz semi sweet bakers chocolate
- Sift in the flour, cocoa powder, and salt. Using a rubber spatula mix the dry ingredients into the wet ingredients until combined. Do not over mix.3/4 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/4 tsp salt
- Fold in the chocolate chips.1 C semi sweet chocolate chips
- Pour batter into the lined pan and spread evenly.
- Bake for 28 minutes or until edges are stiff and middle is set. Allow brownies to fully cool to room temperature in the pan before icing.
Chocolate Ganache
- In a bowl add the chocolate chips, set aside.1 C semi sweet chocolate chips
- In another microwave safe bowl add the heavy cream and heat till just before boiling, (about 45 seconds).6 tbsp heavy cream
- Pour the heated cream over the chocolate chips and let sit for a minute. Mix chocolate and cream together.If there are still chunks of chocolate in the microwave for a few seconds and stir again. The ganache should be completely smooth.
- Pour the ganache over top of the brownies and spread evenly.
- Sprinkle on the mini candy covered chocolate chips.1/8 C mini candy covered chocolate chips
- Place the brownies in the fridge for about 2 hours to set the ganache. Once set, slice and serve.