How To Make Copycat Cosmic Brownies

Ingredients

• 85 g Unsalted Butter (melted; can use regular butter)
• 93 g Granulated White Sugar (fine granulated)
• 93 g Brown Sugar (light brown, packed)
• 2 large Eggs (room temperature)
• 65 g All-Purpose Flour (sifted)
• 50 g Unsweetened Cocoa Powder (Dutch‑processed preferred)
• 0.5 tsp Salt (fine sea salt)
• 3 tbsp Whole Milk
• 1 tsp Vanilla Extract (pure vanilla)
• 60 ml Heavy Cream (for ganache)
• 100 g Milk Chocolate (chopped; good quality)
• 100 g Candy‑Coated Chocolate Pieces (Happy Pill blend or M&M's; optional topping)

Instructions

1. Melt Butter

   Place the butter in a small saucepan over low heat and melt it completely, stirring occasionally.

   Time: PT2M

2. Combine Butter and Sugars

   Transfer the melted butter to a large mixing bowl. Add the white sugar and brown sugar, then whisk until the mixture is smooth and glossy.

   Time: PT2M

3. Add Eggs

   Crack the two eggs into the bowl and whisk again until fully incorporated.

   Time: PT1M

4. Sift Dry Ingredients

   In a separate bowl, sift together the flour, cocoa powder, and half a teaspoon of salt.

   Time: PT2M

5. Finish the Batter

   Add the sifted dry mixture to the wet ingredients, then pour in the milk and vanilla. Mix gently until just combined; the batter should look slightly streaky.

   Time: PT1M

6. Prepare the Pan

   Line the 12×7‑inch baking pan with parchment paper, allowing the paper to overhang the sides for easy removal.

   Time: PT2M

7. Transfer Batter to Pan

   Pour the batter into the prepared pan and spread it evenly with the spatula.

   Time: PT1M

8. Bake Brownies

   Place the pan in a pre‑heated oven and bake at 350°F for about 20 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT20M

   Temperature: 350°F

9. Cool the Brownies

   Remove the pan from the oven and let the brownies cool in the pan on a wire rack for 10 minutes.

   Time: PT10M

10. Make Chocolate Ganache

    While the brownies are cooling, heat the heavy cream in a small saucepan just until it begins to simmer. Remove from heat, add the chopped milk chocolate, let sit for a minute, then stir until smooth.

    Time: PT5M

11. Add Ganache

    Pour the warm ganache over the cooled brownies, spreading it into an even layer with the spatula.

    Time: PT2M

12. Add Candy Coating

    Scatter the candy‑coated chocolate pieces (Happy Pill blend or M&M's) over the ganache, pressing lightly so they adhere.

    Time: PT1M

13. Chill to Set

    Place the pan in the refrigerator for about 30 minutes, or until the ganache is firm.

    Time: PT30M

14. Cut and Serve

    Lift the brownies out of the pan using the parchment overhang, place on a cutting board, and cut into 12 equal bars.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

28 g

Fat

10 g

Fiber

2 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Granulated White Sugar: Cane sugar, Coconut sugar (same amount)
• Instead of Brown Sugar: Dark brown sugar, Coconut sugar
• Instead of Eggs: Egg replacer, Applesauce (¼ cup per egg)
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsweetened Cocoa Powder: Natural cocoa powder
• Instead of Whole Milk: 2% milk, Almond milk (slightly thinner)
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract (less intense)
• Instead of Heavy Cream: Half‑and‑half (will be thinner)
• Instead of Milk Chocolate: Dark chocolate (slightly less sweet)
• Instead of Candy‑Coated Chocolate Pieces: M&M's, Chocolate sprinkles

Equipment Needed

• Saucepan
• Mixing Bowl
• Whisk
• Fine Mesh Sieve
• Rubber Spatula
• 12×7‑inch Baking Pan
• Parchment Paper
• Oven
• Cooling Rack (optional)
• Refrigerator
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Melt butter completely without browning.
• Stop mixing the batter as soon as it comes together to keep it fudgy.
• Bake at the correct temperature and time; overbaking yields cakey brownies.
• Ganache must be smooth; avoid boiling the cream.
• Chill the finished brownies long enough for the ganache to set.

Chef Tips from the Video

• Use high‑quality cocoa powder for a richer chocolate flavor.
• For extra shine, brush the ganache with a thin layer of melted chocolate before adding the candy pieces.
• If you prefer a softer texture, reduce the butter by 10 % and add an extra tablespoon of milk.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

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

Room temperature: Not recommended due to ganache; if needed, keep no more than 1 day in a cool place.

Make-Ahead Tips

• Bake the brownies a day ahead and keep them covered; add ganache just before serving.
• Ganache can be prepared up to 24 hours in advance and reheated gently.
• Store cut bars in the refrigerator; they stay moist for several days.

Frequently Asked Questions