These Copycat Cosmic Brownies Might Be Even Better Than the Original

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Cosmic brownies remind many people of the excitement of finding one in their school lunchbox when they were little. They taste good, they’re chocolatey, and they’re soft. But what if you could make your own? The recipe we’ll share today is a perfect cosmic brownie copycat recipe. Try it out, and rest assured that these will be the best brownies you have ever tasted.

Why Make Copycat Cosmic Brownies?

The best thing about making this dessert is that it is extra thick and fudgy. The richness of the ganache and the crunch of the candy pieces make the best brownie ever.

You probably have most of the needed ingredients at home. Gather everything, and make the brownies that everyone will fall in love with!

How to Make Them

Ingredients:

  • baking spray
  • 14 ounces (60% cacao) bittersweet chocolate bar, coarsely chopped
  • 1 1/2 cups unsalted butter
  • 2/3 cup unsweetened cocoa
  • 6 tablespoons canola oil
  • 2 tablespoons vanilla extract
  • 2 1/3 cups granulated sugar
  • 1 cup packed light brown sugar
  • 6 large eggs
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • 7 ounces (56% cacao) semisweet chocolate bar, coarsely chopped
  • 3/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon kosher salt
  • 1/4 cup rainbow candy-coated chocolate pieces
Image by Freepik

Directions:

  1. Preheat the oven to 350°F. Line a baking pan with aluminum foil and leave a 2-inch overhang on short sides. Then, coat the surface with baking spray.
  2. Melt the chocolate and butter together in the microwave, stirring occasionally. Add the cocoa, canola oil, and vanilla and combine well.
  3. Add sugar and brown sugar to the chocolate mixture and whisk to combine. Add the eggs, one at a time, and whisk until smooth. Fold in flour, cornstarch, salt, and baking powder gently, and make sure not to overmix the batter. Transfer to the baking pan.
  4. Bake for about 55-60 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs. Leave the pan to cool down on a wire rack for about an hour. Then, cover and place in refrigerator for one more hour.
  5. Now it’s time to make the ganache. Put the chocolate in a mixing bowl and set aside. Let the heavy cream simmer over medium-high while stirring from time to time. Pour it over the chocolate and mix until fully melted. Then, add butter and salt and combine until you get a smooth texture.
  6. Place the brownie on a cutting board and remove the aluminum foil. Trim the outer edges and spread the ganache evenly. Sprinkle some candy-coated chocolates on top and let it chill for about five minutes.
  7. Cut into 12 even pieces and enjoy!