Get the Recipe:
Cosmic Brownies
These fudgy, chewy brownies are a homemade take on the nostalgic lunchbox treat! Topped with smooth ganache and rainbow candy chips, they’re fun, easy, and seriously chocolatey.
Ingredients
For the Brownies:
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 1/4 cups (250 g) granulated sugar
- 3/4 cup (150 g) firmly packed light brown sugar
- 3/4 cup (64 g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 4 large eggs
- 1 cup (120 g) all-purpose flour
- 2 tablespoons cornstarch, for chewiness
For the Topping:
- 1 cup (170 g) semisweet chocolate, chopped
- 1/2 cup (120 ml) heavy cream
- rainbow candy-coated chocolate chips
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Instructions
To make the brownies:
- Preheat to 350°F (175°C). Line a 9x13-inch pan with parchment paper, leaving a bit of overhang. Lightly grease any exposed parts of the pan.
- In a large bowl, whisk together the melted butter, both sugars, cocoa powder, salt, and vanilla. Add the eggs one at a time, mixing well after each.
- Stir in the flour and cornstarch until just combined.
- Spread the batter evenly in the pan. Bake 22–26 minutes, or until a toothpick comes out with a few moist crumbs. Cool completely in the pan.
To make the topping:
- Heat the cream on the stovetop or in the microwave until just simmering, then pour over the chopped chocolate. Let sit 2 minutes, then stir until smooth. Cool slightly, then spread over the cooled brownies.
- Sprinkle the rainbow chips over the ganache while it’s still soft. Chill briefly to set the topping (30 minutes to 1 hour), then slice and serve.
Notes
- Rainbow chip topping: For the signature look, use candy-coated rainbow chips like the ones pictured here from nuts.com. Wilton also makes a version often sold as "rainbow chip crunch" in the baking aisle or online. Can’t find them? Try mini M&Ms, colorful sprinkles, or chopped chocolate candies for a similar pop of color and texture. Chopped nuts or toffee bits are a tasty option, too.
- Cocoa powder: Natural unsweetened cocoa is best here for a classic brownie flavor. Dutch-process will work, too. It just gives a slightly deeper color and milder flavor.
- Ganache topping: Use good-quality semisweet chocolate for the best texture and flavor. I recommend avoiding chocolate chips, as they often have stabilizers that make them more difficult to melt. If you'd like a thicker topping, slightly reduce the cream to 6 tablespoons.
- Don’t skip the parchment. These brownies are soft and fudgy, so lining the pan helps with easy removal and cleaner slicing.
- Storage tip: For the neatest slices, chill the brownies before cutting. They’re easiest to portion when cold but taste best at room temperature. Store at room temperature up to 3 days, in the refrigerator up to 5 days, or in the freezer up to 2 months.
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