Name: Cosmic Brownies Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; ¾ cup unsweetened Dutch-processed cocoa powder; 1 tablespoon cornstarch; ½ teaspoon salt; ¾ cup unsalted butter, melted; ¾ cup granulated sugar; ½ cup light brown sugar, packed; 2 large eggs, room temperature; 1 ½ teaspoons vanilla extract; 1 cup semi-sweet chocolate chips; ⅓ cup heavy cream; 1 tablespoon light clear corn syrup; 1 ½ tablespoons rainbow candy-coated mini chocolate chips

Ingredients

1 cup all-purpose flour

¾ cup unsweetened dutch-processed cocoa powder

1 tablespoon cornstarch

½ teaspoon salt

¾ cup unsalted butter, melted

¾ cup granulated sugar

½ cup light brown sugar, packed

2 large eggs, room temperature

1 ½ teaspoons vanilla extract

1 cup semi-sweet chocolate chips

⅓ cup heavy cream

1 tablespoon light clear corn syrup

1 ½ tablespoons rainbow candy coated mini chocolate chips

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch straight-sided metal baking pan with non-stick baker’s spray and line with parchment paper, leaving excess to hang over the sides for easy removal later.

Step 2: In a medium bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.

Step 3: In a large bowl, whisk the melted butter with granulated sugar and light brown sugar until smooth and well combined.

Step 4: Add the eggs one at a time, whisking thoroughly after each addition to fully incorporate them. Stir in the vanilla extract.

Step 5: Gently fold the dry ingredients into the wet ingredients just until combined and no dry streaks remain; the batter will be thick.

Step 6: Spread the batter evenly in the prepared pan. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Let the brownies cool completely at room temperature before adding the frosting.

Step 8: For the frosting, place the semi-sweet chocolate chips in a medium bowl and pour the heavy cream evenly over them.

Step 9: Microwave the chocolate and cream mixture on high for 1 minute.

Step 10: Add the light corn syrup and stir until smooth. If some chips remain unmelted, heat for an additional 20-30 seconds and stir until fully melted and glossy.

Step 11: Pour the frosting over the cooled brownies and spread into a smooth, even layer.

Step 12: Sprinkle the rainbow candy coated mini chocolate chips evenly over the chocolate frosting.

Step 13: Refrigerate the brownies for 30 minutes to 1 hour until the frosting firms up for clean slicing.

Step 14: Once chilled, gently lift the brownies out of the pan using the parchment paper and place on a cutting board.

Step 15: Using a sharp knife, make 5 lengthwise cuts along the long edge to create 6 rows about 2 inches wide each. Measure for even spacing if desired.

Step 16: Rotate and cut once down the center of the short side to form 2 rows approximately 4½ inches wide, yielding 12 rectangular servings.

Step 17: For the classic cosmic brownie look, use the back end of a wooden skewer to gently press an indent in the center of each serving without cutting through the frosting. Optionally, cut into 24 smaller pieces.

Tips & Variations

Use room temperature eggs to help create a smooth, uniform batter.

For extra fudgy brownies, slightly underbake and allow to cool completely before frosting.

Substitute rainbow sprinkles for the mini candy chips for a different colorful finish.

Microwaving the frosting in short bursts prevents overheating and keeps it silky smooth.

FAQs

Can I use regular cocoa powder instead of dutch-processed?

Yes, but dutch-processed cocoa gives a smoother, less acidic flavor. If using natural cocoa powder, the brownies may taste slightly different and might affect the texture.

How do I know when the brownies are done baking?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs but no wet batter. The edges will look set, but the center should remain fudgy.