Cosmic Brownies

5 from 5 votes

What do you say we enjoy these melt-in-your-mouth Homemade Cosmic Brownies together? Made with my classic fudge brownie recipe, a rich chocolate frosting, and lots of rainbow coated candies, these nostalgically delicious brownies are perfect for parents and kiddos alike!

Prep Time20

Cook Time30

Cooling Time2

Total Time2 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 523kcal

Author: Jocelyn Delk Adams

Ingredients

For the Fudge Brownies

1/2 cup unsalted butter melted
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs room temperature
1 tbsp neutral oil like a vegetable oil
2 tsp pure vanilla extract
3/4 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking soda optional
1/2 tsp kosher salt

For the Frosting

1/2 cup heavy whipping cream
4 oz semisweet chocolate chopped
4 oz milk chocolate chopped
1 tbsp salted butter
1/2 cup rainbow chocolate chip sprinkles

Instructions

For the Fudge Brownies

Preheat the oven to 350 degrees. Grease an 8x8 nonstick baking pan and line it with parchment paper, leaving at least 2 inches of paper hanging over the sides.
In a medium sized bowl, add melted butter, granulated sugar and brown sugar and mix with your hand mixer on medium speed.
Add eggs one at a time, mixing after each addition to incorporate. Mix well! (see notes below)
Mix in oil and vanilla extract.
Combine flour, cocoa powder, baking soda if using and salt in a bowl. Reduce the speed of the mixer.
In intervals, add flour mixture to wet mixture until all ingredients are incorporated.
Add brownie batter to the prepared baking pan. Bake for 30 minutes, or until a toothpick inserted into the center comes out just barely clean.
Allow the brownies to cool in the pan for about an hour, or until as close to room temperature as possible.

For the Frosting

Place the heavy cream in a medium-sized microwave-safe bowl. Microwave in 15 second increments until cream is very hot (not boiling). Stir in between increments.
Add the chopped chocolates to the cream. Let sit for a minute, then whisk until a smooth chocolate mixture forms. Stir in the butter until melted.
Pour the chocolate ganache over the top of the brownies. Use a flat spatula to spread the chocolate into an even layer. Cool for 5 minutes. Sprinkle the rainbow chocolate chips on top.
Cover and chill the brownies until set, about 1 hour. Use the parchment to lift the brownies out of the pan. Cut into squares and serve.

Notes

Although you could store these brownies at room temperature, it’s best to keep them in an airtight container in the refrigerator for up to 5 days. Warm temperatures won’t allow the frosting to remain cool and stable, leaving you with a melted, goopy mess.

Let the brownies sit at room temperature for 10 minutes after removing them from the fridge.

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