There’s something magical about sinking your teeth into a rich, fudgy brownie topped with a glossy chocolate glaze and colorful candy-coated gems. This Copycat Cosmic Brownies recipe brings back nostalgic flavors with a homemade twist, delivering a perfect balance of chewy texture and decadent sweetness. Ready in just over an hour, it’s a treat that’s as fun to make as it is to eat.
With 15 minutes of prep and a quick bake, these brownies are ideal for satisfying sudden cravings or impressing guests. The velvety chocolate base pairs beautifully with the smooth ganache, while the playful candies add a delightful crunch. Every bite is a celebration of indulgent flavors and joyful memories.
Ingredients for Copycat Cosmic Brownies
- Brownies
- 8 Tablespoons butter, melted (unsalted recommended)
- 2 Tablespoons vegetable oil (can substitute with coconut oil)
- ⅔ cup granulated sugar
- ⅔ cup brown sugar (light or dark, packed)
- ¾ cup unsweetened cocoa powder (use high-quality for best flavor)
- 1 teaspoon vanilla extract (pure extract preferred)
- 1 whole egg
- 3 egg yolks (save the whites for another recipe!)
- 1½ Tablespoons corn syrup (helps create a fudgy texture)
- ⅔ cup all-purpose flour (spoon and level for accurate measurement)
- 1 Tablespoon cornstarch (for a tender crumb)
- Pinch of salt (enhances flavor)
- Ganache
- ½ cup heavy cream (whipping cream works too)
- 1½ cups semi-sweet chocolate chips (high-quality chips melt better)
- 1 Tablespoon light corn syrup (adds shine to the ganache)
- ½ cup rainbow sprinkles (use jimmies style for best results)
Step-by-Step Instructions
- Prep. Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Make the brownie batter. In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar, brown sugar, cocoa powder, vanilla extract, whole egg, egg yolks, and corn syrup until smooth. Add the flour, cornstarch, and salt, whisking until the batter is fully combined and glossy.
- Bake. Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). Avoid overbaking for fudgy brownies.
- Cool. Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This takes about 30 minutes.
- Make the ganache. While the brownies cool, heat the heavy cream in a small saucepan until it’s almost boiling. Pour it over the chocolate chips in a heatproof bowl and let it sit for 2 minutes to soften the chocolate. Whisk until smooth, then stir in the corn syrup for a shiny finish.
- Frost the brownies. Use the parchment paper overhang to lift the cooled brownies out of the pan. Spread the ganache evenly over the top, then immediately sprinkle with rainbow sprinkles. Allow the ganache to set for about 15 minutes before slicing and serving.
Storage and Reheating Tips for Perfect Brownies
Store your Cosmic Brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop a brownie in the microwave for 10-15 seconds to restore that gooey texture.
Fun Topping and Sauce Ideas
While rainbow sprinkles are classic, try swapping them for crushed nuts, mini chocolate chips, or even a drizzle of caramel sauce. For a richer twist, add a layer of peanut butter or Nutella under the ganache before topping with sprinkles.
Time-Saving Hacks for Busy Bakers
Prep your ingredients in advance by measuring everything out the night before. Use a microwave to melt the butter and heat the cream for the ganache to save time. If you’re in a rush, skip the cooling step and frost the brownies while warm—just know the ganache will spread more thinly.
Equipment Tips for Brownie Success
Use a light-colored metal pan for even baking, and don’t skip the parchment paper—it makes lifting the brownies out a breeze. A silicone whisk is great for mixing the ganache without scratching your bowls, and a bench scraper helps spread the ganache smoothly.
Common Questions Answered
Can I use all eggs instead of egg yolks? Yes, but the yolks add richness, so the texture might be slightly less fudgy. What if I don’t have corn syrup? Substitute with honey or golden syrup, but note the flavor and texture may vary slightly.
Copycat Cosmic Brownies Recipe
Ingredients
Brownies
- 8 Tablespoons butter, melted
- 2 Tablespoons vegetable oil
- ⅔ cup granulated sugar
- ⅔ cup brown sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 egg
- 3 egg yolks
- 1½ Tablespoons corn syrup
- ⅔ cup all-purpose flour
- 1 Tablespoon cornstarch
- pinch of salt
Ganache
- ½ cup heavy cream
- 1½ cups semi sweet chocolate chips
- 1 Tablespoon light corn syrup
- ½ cup rainbow sprinkles
Instructions
- Prep. Preheat the oven to 350°F and line an 8X8-inch baking pan with parchment paper. Make sure to leave a bit of parchment paper hanging over the sides of the pan.
- Make the brownie batter. Whisk together the butter, vegetable oil, sugars, cocoa powder, vanilla, egg, egg yolks, and corn syrup until smooth. Whisk in the flour, cornstarch, and salt until smooth.
- Bake. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool. Remove the brownies from the oven and allow them to cool completely in the pan.
- Make the ganache. While the brownies are cooling, heat the heavy cream until it’s almost boiling and pour it over the chocolate chips. Let the mixture sit for a couple of minutes before whisking it until smooth. Whisk in the corn syrup.
- Frost the brownies. Use the parchment paper to lift the fully cooled brownies from the pan. Spread the ganache over the brownies and top with rainbow sprinkles.