Introduction

These Gourmet Cosmic Brownies are a delightful twist on classic brownies, featuring a rich chocolate ganache topped with colorful rainbow candy chips. Perfectly fudgy with a glossy topping, they make any occasion feel special.

The image shows several rectangular chocolate brownies arranged on white parchment paper over a white marbled surface. Each brownie has two layers; the bottom layer is a dense, dark brown chocolate cake with a rough texture, and the top layer is a glossy, smooth dark chocolate ganache. The ganache is decorated with small, round, colorful candy sprinkles in bright colors like red, yellow, blue, green, orange, and pink, scattered unevenly on each piece. Some brownies are cut into two smaller rectangles, and some sprinkles have fallen onto the parchment paper. In the bottom right corner, there is a white bowl filled with the same colorful round sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
½ cup Dutch-process cocoa powder
¼ tsp salt
1 tsp vanilla extract
2 large eggs (room temperature)
½ cup all-purpose flour
1 tbsp cornstarch
¼ cup heavy cream
4 oz semisweet chocolate (chopped)
Pinch of salt
2–3 tbsp rainbow candy-coated chocolate chips (Wilton rainbow chips or similar)

Instructions

Step 1: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper.
Step 2: In a medium saucepan, melt the butter over medium heat. Stir in the granulated sugar, brown sugar, cocoa powder, and ¼ teaspoon salt until smooth and well combined.
Step 3: Transfer the mixture to a large bowl. Whisk in the vanilla extract, then add the eggs one at a time, beating after each addition until the batter is thick and shiny.
Step 4: Gently fold in the all-purpose flour and cornstarch until just combined, being careful not to overmix.
Step 5: Pour the batter into the prepared pan, spreading it evenly. Bake for 20–22 minutes, or until the edges are set and the center has a slight jiggle. Allow brownies to cool completely.
Step 6: Once cooled, carefully lift the brownies out of the pan using the parchment paper and flip them. Remove the parchment paper from the top to create a smooth surface for the ganache.
Step 7: For the ganache, heat the heavy cream in the microwave for about 30 seconds. Pour it over the chopped semisweet chocolate and let sit for 1 minute. Add a pinch of salt, then stir until smooth and glossy.
Step 8: Spread the ganache evenly over the cooled brownies.
Step 9: While the ganache is still soft, sprinkle the rainbow candy-coated chocolate chips on top.
Step 10: Chill the brownies for 1–2 hours before slicing. For clean slices, wipe your knife between cuts.

Tips & Variations

Use room-temperature eggs for a smoother batter and better texture.
Substitute rainbow candy chips with crushed nuts or sprinkles for different textures and flavors.
Ensure not to overbake; a slight jiggle in the center ensures fudgy brownies.

Storage

Store brownies in an airtight container in the refrigerator for up to 4 days to keep the ganache firm. Let them come to room temperature before serving. For longer storage, freeze the brownies wrapped tightly for up to 2 months; thaw in the refrigerator before serving.

How to Serve

The image shows a close-up of a rectangular chocolate brownie with two layers. The bottom layer is thick, dark brown, and moist with a dense texture. The top layer is a smooth, dark chocolate ganache covering the entire surface. On top of the ganache are small, colorful round candy sprinkles in red, blue, yellow, orange, green, and pink scattered evenly. The brownie is positioned on white parchment paper over a white marbled surface. In the background, more brownies with the same decoration are slightly blurred, and a white bowl filled with the same colorful candies is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but the flavor will be slightly different. Dutch-process cocoa is less acidic and results in a smoother, chocolatey taste, while regular cocoa powder is more acidic and can make the brownies a bit tangier.

What can I substitute for cornstarch?

You can use an equal amount of all-purpose flour instead, but cornstarch helps create a tender, soft texture by lightening the flour’s effect.

Gourmet Cosmic Brownies Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

These Gourmet Cosmic Brownies feature a rich, fudgy chocolate base topped with a smooth chocolate ganache and colorful rainbow candy-coated chocolate chips for a fun and decadent treat. Baked to perfection with a slight jiggle in the center and finished with a creamy ganache, these brownies are perfect for celebrations or anytime you crave a cosmic chocolate delight.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 2 hours 37 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Brownie Base

½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
½ cup Dutch-process cocoa powder
¼ tsp salt
1 tsp vanilla extract
2 large eggs (room temperature)
½ cup all-purpose flour
1 tbsp cornstarch

Chocolate Ganache

¼ cup heavy cream
4 oz semisweet chocolate (chopped)
Pinch of salt

Topping

2–3 tbsp rainbow candy-coated chocolate chips (Wilton rainbow chips or similar)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to ensure easy removal of the brownies later.
Make Brownie Batter: In a medium saucepan over the stove, melt the unsalted butter. Once melted, stir in the granulated sugar, brown sugar, Dutch-process cocoa powder, and ¼ teaspoon of salt until the mixture is smooth and well blended.
Incorporate Vanilla and Eggs: Transfer the butter and cocoa mixture to a large bowl. Whisk in the vanilla extract, then add the eggs one at a time, beating well after each addition until the batter becomes thick and shiny.
Add Dry Ingredients: Gently fold in the all-purpose flour and cornstarch until just combined, being careful not to overmix the batter.
Bake the Brownies: Spread the batter evenly into the prepared pan. Bake for 20-22 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and allow to cool completely in the pan.
Prepare the Ganache: Once the brownies are cooled, microwave the heavy cream for about 30 seconds until hot but not boiling. Pour the hot cream over the chopped semisweet chocolate and let sit for 1 minute. Add a pinch of salt and stir until the ganache is smooth and glossy.
Apply Ganache: Flip the cooled brownies out of the pan to remove the parchment paper, achieving a smooth flat surface. Spread the prepared ganache evenly over the top of the brownies.
Add Rainbow Topping: While the ganache is still soft, sprinkle 2–3 tablespoons of rainbow candy-coated chocolate chips on top to create a colorful cosmic effect.
Chill and Set: Place the brownies in the refrigerator and chill for 1 to 2 hours until the ganache is set and firm.
Slice and Serve: Before slicing, wipe your knife clean between cuts for neat brownie slices. Serve and enjoy these indulgent cosmic brownies!

Notes

Room temperature eggs help the batter to emulsify better, resulting in a smoother texture.
Do not overbake the brownies; the center should still have a slight jiggle when done to maintain fudginess.
For a cleaner look, flipping the brownies before adding ganache creates a flat surface for the topping.
Use high-quality Dutch-process cocoa powder for a rich chocolate flavor.
Store chilled brownies covered in an airtight container for up to 4 days.

Keywords: cosmic brownies, fudge brownies, chocolate ganache brownies, rainbow brownies, dessert recipe, chocolate dessert