homemade cosmic brownie

These thick, fudgy homemade cosmic brownies are 10x better than storebought! Topped with a creamy homemade chocolate ganache (made without heavy cream!) and rainbow chip sprinkles, these brownies are truly out-of-this-world delicious.

Homemade Cosmic Brownies (TikTok Viral)

unsalted butter ((i.e 1.5 sticks; you will be melting this))

sugar

brown sugar

eggs egg yolk

vanilla extract

salt

baking soda

cornstarch

Hershey's cocoa powder (100% cacao natural unsweetened)

all-purpose flour

vegetable oil

chocolate chips

unsalted butter

milk

Rainbow chip sprinkles

Before you start, be sure to read through the tips &amp; tricks in the post above for ingredient notes, step-by-step photos, and FAQ&#39;s!

Preheat oven to 350° F.

In a large microwave-safe bowl, add butter, granulated sugar, and brown sugar. Microwave for 2 minutes, stir, then micowave for 30 more seconds. Carefully remove bowl from microwave and stir until smooth. Let cool for 2-3 minutes.

To the butter and sugar mixture, stir in the eggs, egg yolk, vanilla extract, salt, baking soda, and cornstarch. Once combined, mix in cocoa powder and flour until just combined (I recommend mixing by hand to prevent from overmixing). Stir in vegetable oil.

Spray a light metal 9x13 pan with nonstick cooking spray, then press on a piece of parchment paper to cover the bottom and long sides to create a parchment sling (photo in post above!). This will help you lift the brownies out of the pan so that you can cut them nicely. Spread brownie batter into the prepared pan until smooth.Note: baking these in glass or dark metal pans may cause them to overbake and become bitter. If that&#39;s the only pan you have, lining with parchment on all sides becomes more crucial. You will also likely need to bake them for less time to prevent overbaking.

Bake at 350° F for 24-26 minutes or until center looks set and no longer jiggles when you gently shake the pan (do not overbake). Let cool completely in pan (once the pan is no longer hot to the touch, you can speed up cooling by placing pan in refrigerator.

To Make Brownies:

Before you begin: Note that the ganache will not completley &quot;harden&quot; as a traditional ganache with heavy cream would. See notes section below for tips &amp; tricks, as well as an alternate recipe using heavy cream.

In a medium-sized bowl, place chocolate chips and chopped butter.

In a separate medium-sized bowl or large liquid measuring cup, heat milk in the microwave for 1 ½ - 2 minutes, or until it begins to bubble (it’s important that your measuring cup or bowl is at least 3x taller than the milk line, as it will expand when it’s heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.

Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips and butter (do not stir yet!). Allow to sit for about 3 minutes, then use a whisk to stir until smooth and creamy. It may take a minute or two for it to come together; it often looks separated at first. Allow to cool for about 30 minutes before pouring over cooled brownies.

To Make Easy Chocolate Ganache

Once brownies are cooled, re-stir the ganache and spread over brownies. Immediately top with rainbow chip sprinkles (or any other sprinkles you have!). Place in refrigerator for 1-2 hours to help the frosting harden (you can speed this up by putting in the freezer!).Use a large knife to slice bars ( I highly recommend that your bars are chilled or frozen before slicing to ensure a clean cut).

Storage: Refrigerate the frosted bars. You can also keep at room temperature for up to 1 day (just note the frosting will soften). They get even better &amp; fudgier on Day 2!

To Decorate:

Turn my viral cosmic brownie recipe into these adorable &amp; easy Christmas tree brownies, inspired by the Little Debbie version! Bake in a 9x13 pan and cut in triangles to make the perfect bite-sized brownies that are perfect for holiday dessert platters.

Cosmic Christmas Tree Brownies

unsalted butter ((i.e 1 ½ sticks; you will be melting this))

white chocolate chips (i.e 11

heavy cream

green food coloring

Rainbow chip sprinkles (see tips

In a large microwave-safe bowl, add unsalted butter (¾ cup, i.e. 1 ½ sticks), granulated sugar (1 ½ cups), and light brown sugar (½ cup). Microwave for 2 minutes, stir, then micowave for 30 more seconds. Carefully remove bowl from microwave and stir until smooth. Let cool for 2-3 minutes.

To the butter and sugar mixture, stir in the 3 whole eggs, 1 extra egg yolk, vanilla extract (1 tablespoon), salt (1 teaspoon), baking soda (¼ teaspoon), and cornstarch (2 tablespoons). Once combined, mix in cocoa powder (1 ½ cups) and all-purpose flour (1 cup) until just combined (I recommend mixing by hand to prevent overmixing). Stir in vegetable oil (¼ cup).

Spray a light metal 9x13 pan with nonstick cooking spray, then press on a piece of parchment paper to cover the bottom and long sides to create a parchment sling (photo in faq section above!). This will help you lift the brownies out of the pan so that you can cut them nicely. Spread brownie batter into the prepared pan until smooth.Note: baking these in glass or dark metal pans may cause them to overbake and become bitter. If that&#39;s the only pan you have, lining with parchment on all sides becomes more crucial. You will also likely need to bake them for less time to prevent overbaking.

In a medium-sized, heat-safe bowl, place white chocolate chips (2 cups; i.e. 11 or 12oz bag).

In a separate medium-sized bowl or large liquid measuring cup, heat heavy cream (⅓ cup + 2 tablespoons) in the microwave for 1 ½ minutes, or until it begins to bubble (it’s important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it’s heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.

Use a hot pad to carefully remove milk from the microwave and pour over the white chocolate chips (do not stir yet!). Use a fork to press down the chips so that they&#39;re fully covered with the cream.Allow to sit for about 1 minute, then use a fork to stir; it will be thick and will likely look like it&#39;s going to mix together but keep at it for at least 30 seconds. At this point, the mixture will likely be thick and look a little grainy. Microwave in 15-second increments on 50% power, stirring in between each until smooth and pourable (I did four rounds of this). Stir in green food coloring, then pour over cooled brownies and spread until smooth. Tap the pan on the counter to help smooth out any bumps.

Immediately top with rainbow chip sprinkles (or any other sprinkles you have!). Place in refrigerator for 1-2 hours to help the ganache harden (you can speed this up by putting in the freezer!).Use a large knife to slice bars into trees, as shown in the photo instructions in the blog post above. I highly recommend that your bars are chilled before slicing to ensure a clean cut.

Storage: I recommend refrigerate the frosted bars, as they get even better &amp; fudgier on Day 2! You can also keep them at room temperature for up to 2 days, if desired.

To Make White Chocolate Ganache:

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Top 2 homemade cosmic brownie recipes from across the web

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The most viewed homemade cosmic brownie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine