HOMEMADE COSMIC BROWNIES: The Copycat Recipe You Need to Try!

Ingredients

• 10 tablespoons Unsalted Butter (melted; use unsalted to control salt level)
• 1 cup Dark Brown Sugar (packed; adds chewiness)
• 0.5 cup Granulated Sugar (white sugar)
• 2 pieces Large Egg (room temperature)
• 1 piece Egg Yolk (adds extra richness)
• 2 teaspoons Vanilla Extract (pure vanilla for best flavor)
• 1 tablespoon Light Corn Syrup (creates extra chew and gooey texture)
• 0.5 cup Dark Cocoa Powder (extra‑dark for deep chocolate flavor)
• 0.66 cup All-Purpose Flour (2/3 cup; provides structure without drying out)
• 0.25 teaspoon Fine Table Salt (enhances flavor; fine texture mixes evenly)
• 1.5 cups Semi‑Sweet Chocolate Chips (for ganache; high quality for smooth texture)
• 0.5 cup Heavy Cream (full‑fat for glossy ganache)
• 0.5 cup Candy‑Coated Chocolate Chips (cosmic chips for topping; optional)

Instructions

1. Combine Butter and Sugars

   Melt the unsalted butter, then whisk in the dark brown sugar and granulated sugar until fully combined and smooth.

   Time: PT5M

2. Add Eggs, Yolk, Vanilla, and Corn Syrup

   Add the two room‑temperature eggs, one extra yolk, vanilla extract, and light corn syrup to the butter‑sugar mixture. Whisk quickly until smooth.

   Time: PT3M

3. Incorporate Dry Ingredients

   Sift together dark cocoa powder, all‑purpose flour, and fine table salt. Gently fold the dry mixture into the wet batter until just combined; avoid over‑mixing.

   Time: PT4M

4. Prepare the Baking Pan

   Spray the 8 × 8 inch pan with nonstick cooking spray, line it with parchment paper that is about an inch larger than the pan, cut slits on each corner so the paper tucks in neatly, and spray the parchment lightly.

   Time: PT5M

5. Transfer and Spread Batter

   Pour the batter into the prepared pan and use the offset spatula to spread it evenly to the corners.

   Time: PT2M

6. Bake the Brownies

   Place the pan in a preheated oven at 325°F (convection) or 350°F (regular). Bake for 15 minutes, then check; continue baking until 20‑22 minutes total, or until the top looks set, less shiny, and the edges are slightly cracked.

   Time: PT22M

   Temperature: 325°F

7. Cool to Room Temperature

   Remove the pan from the oven and let the brownies cool in the pan until they reach room temperature (about 60‑90 minutes).

   Time: PT90M

8. Prepare Chocolate Ganache

   Microwave the heavy cream for 1 minute until piping hot. Pour the hot cream over the semi‑sweet chocolate chips in a bowl, let sit 1 minute, then stir until smooth and glossy.

   Time: PT5M

9. Top Brownies with Ganache and Cosmic Chips

   Pour the ganache over the cooled brownies, spreading it into an even layer. Sprinkle the candy‑coated chocolate chips over the ganache as desired.

   Time: PT5M

10. Set Ganache

    Place the pan in the refrigerator for 30‑40 minutes, or until the ganache is firm to the touch.

    Time: PT35M

11. Cut and Serve

    Lift the brownies out using the parchment overhang, place on a cutting board, and cut into 12 even squares. Serve at room temperature or slightly chilled.

    Time: PT5M

Nutrition Facts

Calories

280

Protein

3 g

Carbohydrates

35 g

Fat

15 g

Fiber

2 g