This Homemade Cosmic Brownie Recipe Destroys The Original

Ingredients

• 1/2 cup Unsalted Butter (melted)
• 2 tbsp Vegetable Oil
• 1 cup Granulated Sugar
• 1/3 cup Brown Sugar (packed)
• 2/3 cup Cocoa Powder (unsweetened)
• 2 large Eggs
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 1/2 cup All-Purpose Flour
• 1/2 cup Heavy Whipping Cream
• 1.5 cup Chocolate Chips (semi‑sweet or dark)
• 2 tbsp Rainbow Sprinkles (for topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Melt Butter and Combine with Oil

   In a small saucepan or microwave‑safe bowl, melt the unsalted butter until just liquid, then stir in the vegetable oil.

   Time: PT3M

3. Mix Wet Ingredients

   In a large mixing bowl, combine the melted butter‑oil mixture, granulated sugar, brown sugar, cocoa powder, eggs, vanilla extract, and salt. Whisk until smooth and glossy.

   Time: PT5M

4. Add Flour

   Sift the all‑purpose flour over the batter and gently fold it in with a spatula until just combined. Do not overmix.

   Time: PT2M

5. Prepare Baking Pan

   Line the 9x9 inch baking pan with parchment paper (or grease it lightly). This helps with removal later.

   Time: PT2M

6. Transfer Batter to Pan

   Pour the batter into the prepared pan and smooth the top with the spatula.

   Time: PT2M

7. Bake Brownies

   Place the pan in the center of the oven and bake for 20‑25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

   Time: PT25M

   Temperature: 350°F

8. Make Chocolate Ganache

   While the brownies bake, heat the heavy whipping cream in a saucepan over medium heat until it just begins to simmer. Remove from heat, add the chocolate chips, and whisk until smooth and glossy.

   Time: PT5M

9. Cool Brownies Slightly

   When the brownies are done, remove the pan from the oven and let them cool in the pan for about 10 minutes.

   Time: PT10M

10. Add Ganache and Sprinkles

    Pour the warm chocolate ganache over the top of the brownies, spreading it evenly. Sprinkle rainbow sprinkles over the ganache while it is still soft.

    Time: PT5M

11. Final Cool and Serve

    Allow the brownies to cool completely (about 30 minutes) before lifting them out using the parchment overhang and cutting into squares.

    Time: PT30M

Nutrition Facts

Calories

250

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

2g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil (melted)
• Instead of Vegetable Oil: Canola oil, Melted butter
• Instead of Granulated Sugar: Coconut sugar, Caster sugar
• Instead of Brown Sugar: Granulated sugar + 1 tsp molasses
• Instead of Cocoa Powder: Dutch-processed cocoa powder
• Instead of Eggs: Egg replacer, Flax egg (2 tbsp ground flax + 6 tbsp water)
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract (less)
• Instead of Salt: Sea salt, Kosher salt (use slightly less)
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend (may affect texture)
• Instead of Heavy Whipping Cream: Half‑and‑half (thinner ganache)
• Instead of Chocolate Chips: Chopped chocolate bar, Milk chocolate chips
• Instead of Rainbow Sprinkles: Colored nonpareils, Edible glitter

Equipment Needed

• Mixing Bowl
• Whisk
• Spatula
• 9x9 Baking Pan
• Parchment Paper (optional)
• Saucepan
• Measuring Cups and Spoons
• Oven
• Oven Mitts
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Do not overmix after adding flour.
• Check brownies with a toothpick at 20 minutes; they should be moist but not wet.
• Ganache must be smooth; whisk vigorously while the chocolate is still warm.
• Spread ganache and add sprinkles before the ganache sets.

Chef Tips from the Video

• Use high‑quality unsweetened cocoa powder for deeper chocolate flavor.
• Melt butter slowly over low heat to avoid browning.
• Line the pan with parchment paper for effortless removal and cleaner edges.
• For extra shine, brush a thin layer of melted chocolate over the ganache once it has set.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day if covered.

Make-Ahead Tips

• Ganache can be prepared up to 2 hours ahead; keep it warm or gently re‑heat before spreading.
• Brownies can be baked a day ahead and stored in the fridge; add fresh ganache just before serving.

Frequently Asked Questions