Dessert

Homemade Cosmic Brownies Recipe

ByVictor Layne November 9, 2025November 9, 2025

Introduction

These Homemade Cosmic Brownies are rich, fudgy, and topped with a glossy chocolate ganache and colorful sprinkles that make them as fun as they are delicious. Perfect for satisfying your chocolate cravings with a festive twist.

The image shows several square chocolate brownies arranged closely together on a white marbled surface. Each brownie has two layers: a thick, moist-looking dark brown cake base and a smooth, dark glossy chocolate topping. The top layer is decorated with small, round, colorful sprinkles scattered evenly across every piece. The edges of the brownies are sharp and clean, emphasizing their neat cut. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 tbsp unsalted butter
4 oz semisweet chocolate, chopped
3/4 cup (150g) light brown sugar, packed
1/2 cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 cup (95g) all purpose flour
1/4 cup (20g) unsweetened cocoa powder
1/4 tsp salt
3/4 cup (120g) semisweet chocolate chips
1/4 cup (60ml) heavy whipping cream
Rainbow coated chocolate sprinkles

Instructions

Step 1: Preheat the oven to 350°F and grease and line an 8×8 inch square baking dish with parchment paper, letting the paper hang over the edges for easy removal.
Step 2: In a heat-safe bowl, melt the butter and chopped semisweet chocolate in the microwave in 30-second intervals, stirring between each until smooth, about 90 seconds total.
Step 3: In a large mixing bowl, whisk together the brown sugar, granulated sugar, and eggs vigorously for 1-2 minutes until pale and creamy. Stir in the vanilla extract.
Step 4: Slowly add the melted chocolate mixture while continuing to whisk until fully combined.
Step 5: Using a rubber spatula, fold in the flour, cocoa powder, and salt just until combined. Avoid overmixing.
Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes, then allow the brownies to cool in the pan for 30 minutes.
Step 7: Transfer the brownies to the refrigerator and chill for 1-2 hours until completely set.
Step 8: For the ganache, place the chocolate chips in a small bowl and heat the heavy cream in the microwave until bubbling, about 1 minute.
Step 9: Pour the hot cream over the chocolate chips, let sit for 30 seconds, then whisk until smooth and glossy.
Step 10: Pour the ganache over the chilled brownies and spread evenly. Sprinkle with rainbow coated chocolate sprinkles.
Step 11: Refrigerate the brownies again for 30 minutes to 1 hour until the ganache is set. Use the parchment paper overhang to lift the brownies from the pan, slice, and enjoy.

Tips & Variations

For extra fudginess, slightly underbake the brownies by a couple of minutes.
Swap rainbow sprinkles for chopped nuts or mini marshmallows for a different topping texture.
Use dark chocolate chips in the ganache for a richer flavor.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature or warm slightly before serving for the best texture. You can also freeze to extend their shelf life; thaw overnight in the fridge before eating.

How to Serve

The image shows several square pieces of chocolate cake with a smooth, dark chocolate layer on top, decorated with small, colorful round sprinkles scattered evenly across the surface. The top layer is shiny and glossy, contrasting with the matte, rich brown chocolate cake base beneath it. Each piece is cut sharply, showing two clear layers: a thick chocolate cake base at the bottom and a thin, smooth chocolate frosting layer on top. The cake is placed on a white marbled surface, giving a clean and bright background that highlights the dark chocolate cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to prevent the brownies from tasting too salty.

How do I know when the brownies are done?

Look for a slightly firm top with a few moist crumbs in the center when testing with a toothpick. They should not be completely dry to keep them fudgy.