Cosmic Brownies

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My copycat Cosmic brownies are thick, fudgy, and topped with a silky smooth chocolate ganache. This easy 30 minute recipe disappears in minutes!

Remember ripping the cellophane off cosmic brownies after school as a kid? These taste like that only better! They're made with butter, chocolate and M&Ms instead of unidentified candy bits. Love brownies? Try our praline brownies, cherry brownies, Nutella Brownies or mug brownies next. These are great for school lunch, potlucks, and picnics alike. Wash it down with a class of ice cold milk or a big scoop of vanilla bean ice cream.

Why This Recipe Works: A Sprinkle of Food Science

1. Blooming Cocoa: Melted butter blooms the cocoa for a deep chocolate flavor and aroma.
2. Butter Not Oil: We also like butter vs. oil as it gives a fudgier melt in your mouth texture. This is because unlike oil butter is not a liquid at room temperature.
3. High Cocoa Powder To Flour Ratio: This keeps our brownies fudgy not cakey.

Ingredient Notes and Shopping Tips

1. Cocoa Powder: Because we're not using a leavening agent like baking soda you can use regular or Dutch process cocoa powder. I like the darker color and deeper fudgier flavor of Dutch process.
2. Flour: Measure your flour by scooping it into the measuring cup, and then leveling off with a table knife. Never dip your measuring cup into the flour, as this will give you too much.
3. Brown Sugar: This retains more moisture than white and helps keep our brownies soft for days. Pack it in the cup when you measure it.
4. Egg: Bring to room temperature to help everything come together smoothly.
5. M&MS: I'm not a big fan of the candies on top of store-bought cosmic brownies so I used rainbow M&Ms. However, if you want an authentic look, Wilton sells Rainbow Crunch Chips that look very similar. 
6. Chocolate Chips: Use good quality chocolate chips for a smooth melt. I like Ghirardelli.

How To Make Cosmic Brownies

1. Mix Batter: Combine butter, eggs, sugars, and vanilla. Then add in cocoa powder and flour.
2. Bake: Pour batter into pan and bake for 25-30 minutes.
3. Ganache: Heat oven cream. Stir in chocolate chips.  Pour over brownies.

Krystle's Tips: Steal My Culinary School Secrets

1. Bake in a pan lined with foil or parchment paper for easy cleanup.
2. Cool Butter: Cool butter slightly so you don't accidentally scramble your eggs.
3. Don't overmix: Overmixing can lead to tough dense brownies. Mix until the flour is just combined and the white streaks disappear.
4. Mom Hack: My Mom taught me always cut brownies with a plastic knife since they are naturally nonstick. Wipe the knife down in between cuts for best results.
5. Don't Overbake: Insert a toothpick in the center. If the toothpick comes out with a few crumbs, your brownies are done. If you still see raw batter on the toothpick bake for 2-3 more minutes at a time.
   

More Copycat Desserts I Love

Thin Mint Recipe

Taco Bell Cinnabon Delights

Cracker Barrel Chocolate Coca Cola Cake

Copycat Maple Butter Applebees Blondie

Choco Taco

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