Introduction

These Gourmet Cosmic Brownies are rich, fudgy, and topped with a smooth chocolate ganache adorned with colorful rainbow candy chips. Perfect for a special treat, they combine deep cocoa flavor with a fun, festive twist.

This image shows thick, rectangular chocolate brownies stacked in two layers, each brownie topped with a smooth, shiny dark chocolate glaze. The glaze is decorated with small, colorful candy pieces in bright shades of red, pink, blue, orange, yellow, and green scattered evenly on top. One brownie at the front has a bite taken out of the corner, revealing the dense and moist texture inside. In the background, part of a white bowl filled with the same colorful candies is visible, sitting on a white marbled surface with some candies scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter
¾ cup granulated sugar
¼ cup brown sugar
½ cup Dutch-process cocoa powder
¼ tsp salt
1 tsp vanilla extract
2 large eggs (room temperature)
½ cup all-purpose flour
1 tbsp cornstarch
¼ cup heavy cream
4 oz semisweet chocolate (chopped)
Pinch of salt
2–3 tbsp rainbow candy-coated chocolate chips (Wilton rainbow chips or similar)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
Step 2: In a medium saucepan, melt the butter over low heat. Stir in granulated sugar, brown sugar, cocoa powder, and ¼ teaspoon salt until the mixture is smooth and well combined.
Step 3: Transfer the mixture to a large bowl and whisk in vanilla extract. Add the eggs one at a time, beating well after each addition until the batter becomes thick and shiny.
Step 4: Gently fold in the all-purpose flour and cornstarch until just combined—do not overmix.
Step 5: Spread the batter evenly in the prepared pan. Bake for 20 to 22 minutes, or until the edges are set and the center has a slight jiggle. Let the brownies cool completely in the pan.
Step 6: Once cool, flip the brownies out of the pan and peel off the parchment paper to create a flat surface for the ganache.
Step 7: To make the ganache, heat the heavy cream in the microwave for 30 seconds. Pour it over the chopped semisweet chocolate and let sit for one minute. Add a pinch of salt and stir until the mixture is smooth and glossy.
Step 8: Spread the ganache evenly over the cooled brownies while still on the flat surface.
Step 9: Sprinkle the rainbow candy-coated chocolate chips on top of the ganache before it sets.
Step 10: Chill the brownies in the refrigerator for 1 to 2 hours to set the ganache. For clean slices, wipe your knife between cuts.

Tips & Variations

Use room temperature eggs to help achieve a smooth, glossy batter.
For extra fudginess, slightly underbake the brownies—center should have a gentle jiggle.
Substitute rainbow chips with chopped nuts or white chocolate chips for a different texture and flavor.
Make ganache ahead of time and reheat gently before spreading if needed.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving to preserve the fudgy texture. For longer storage, freeze the brownies wrapped tightly for up to 2 months; thaw in the refrigerator before enjoying.

How to Serve

Two square chocolate brownies stacked on each other are placed on a white marbled surface, with the top brownie showing a bite taken from one corner. Each brownie has a thick, glossy dark chocolate layer on top, decorated with small, colorful candy pieces in pink, orange, blue, green, yellow, and red, scattered unevenly across the surface. Around the brownies, there are more candy pieces scattered on the white marbled surface. In the background, there is a white bowl filled with the same colorful candy pieces, partially visible on the right side of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, but Dutch-process cocoa powder has a smoother, less acidic taste which enhances the brownie’s flavor. If using regular cocoa powder, the flavor might be a bit more robust and slightly different.

How do I prevent the ganache from cracking when slicing?

Make sure to chill the ganache fully before cutting and use a warm, clean knife for slicing. Wiping the knife clean between each cut helps maintain smooth edges and prevents cracking.