{"id":48884,"date":"2026-04-21T13:08:26","date_gmt":"2026-04-21T07:38:26","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=48884"},"modified":"2026-04-21T13:08:26","modified_gmt":"2026-04-21T07:38:26","slug":"cosmic-brownies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/cosmic-brownies\/","title":{"rendered":"Cosmic Brownies"},"content":{"rendered":"\n

These fudgy, chewy homemade cosmic brownies<\/strong> are topped with a smooth, melt-in-your-mouth ganache and finished with colorful rainbow sprinkles. Rich, chocolatey, and easy to make, they are always a crowd favorite!<\/p>\n\n\n\n

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This copycat cosmic brownie recipe uses basic pantry ingredients to recreate the classic treat at home - full of nostalgia but without the preservatives. The result is soft, dense brownies with that signature chewy bite and a rich chocolate topping.<\/p>\n\n\n\n

If you love brownies, then you must try my vegan brownie in a mug<\/a>, chocolate raspberry brownie bites,<\/a> or even my fudgy miso brownies<\/a>!<\/a><\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 These homemade cosmic brownies have that soft, dense texture, with the perfect chewy bite - just like the classic.<\/p>\n\n\n\n

\u2728 Made with simple pantry ingredients, this easy cosmic brownie recipe comes together quickly with no complicated steps.<\/p>\n\n\n\n

\u2728 These brownies have all the nostalgic flavor you love, but richer, fresher, and without all the preservatives - so much better than the store-bought cosmic brownies.<\/p>\n\n\n\n

\u2728 The smooth, glossy ganache with the rainbow sprinkles makes these brownies extra indulgent and special!<\/p>\n\n\n\n

\u2728 These chocolate brownies are always a hit - great for lunchboxes, gatherings, or anytime the craving hits.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Butter<\/strong>: I prefer butter over oil here because it makes the brownies softer and much fudgier.<\/p>\n\n\n\n

Sugar<\/strong>: Use both granulated sugar and brown sugar. The combo brings a balance of sweetness, moisture, and a deeper, caramel-like flavor.<\/p>\n\n\n\n

Flour<\/strong>: All-purpose flour works the best.<\/p>\n\n\n\n

Cornstarch<\/strong> helps make the brownies fudgier and chewier. Don\u2019t skip it.<\/p>\n\n\n\n

Eggs<\/strong>: Use 2 large eggs plus an extra yolk. The extra yolk is the secret weapon to richer, fudgier brownies.<\/p>\n\n\n\n

Cocoa powder<\/strong>: These brownies are made with only cocoa powder. There is no melted chocolate here like in my easy gluten-free brownies<\/a>. Feel free to use Dutch-process or natural cocoa powder.<\/p>\n\n\n\n

Vanilla extract<\/strong>: For rounding out the flavors. Use good-quality store-bought or homemade vanilla extract<\/a>.<\/p>\n\n\n\n

Cream<\/strong>: I used 25% fat cream to make the ganache topping. You can use heavy cream if that's what is available to you.<\/p>\n\n\n\n

Chocolate<\/strong>: I like to use 55% dark chocolate. Feel free to use semi-sweet chocolate.<\/p>\n\n\n\n

Sprinkles<\/strong>: I couldn\u2019t find the candy-coated chocolate sprinkles used in the OG Little Debbie cosmic brownies. So, I used regular rainbow sprinkles. You can use rainbow chips, mini-M&M\u2019s, or any sprinkle you like.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Cosmic Brownies<\/h2>\n\n\n\n

Recipe Video<\/h3>\n\n\n\n\n
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Step-By-Step Instructions<\/h3>\n\n\n\n
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Step 1:<\/strong> In a large microwave-safe bowl, melt the butter. Then mix in granulated sugar, brown sugar, and cocoa powder. <\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> Allow the butter mixture to cool for a few minutes. Whisk in the eggs plus 1 egg yolk and vanilla extract. Mix very well.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Fold in the flour, cornstarch, and salt. Mix until just combined. This is a very thick batter.<\/p>\n<\/div>\n\n\n\n

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Step 4:<\/strong> Transfer the batter into the prepared pan and spread the batter evenly.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 5:<\/strong> Bake the brownies for 22-25 minutes at 180 C \/ 350 F. Cool the brownies completely in the pan.<\/p>\n<\/div>\n\n\n\n

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Step 6:<\/strong> While the brownies are cooling, make the frosting. Heat the cream in a microwave or a saucepan (on low heat), until it just comes to a simmer. Add the chocolate and let sit for 1-2 minutes. Then mix well until smooth and shiny.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 7:<\/strong> Spread the frosting evenly on the cooled brownie. Top the ganache with rainbow sprinkles.<\/p>\n<\/div>\n\n\n\n

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Step 8:<\/strong> Transfer the brownies to the refrigerator for 1 hour or until the frosting is set.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 9:<\/strong> Use a sharp knife to cut into 16 squares, then serve!<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n