The Best Homemade Cosmic Brownies: Rich & Chewy
If you grew up eating Cosmic Brownies, those chewy little chocolate squares topped with rainbow candy-coated chips, then you already know they were basically lunchbox royalty.
Servings: 12
Calories: 480kcal
Ingredients
Brownie Base
- 1½ cups 340g unsalted butter, partially melted
- 5 large eggs
- 1½ cups 300g light brown sugar
- ½ cup 100g granulated sugar
- 2 tbsp golden syrup or honey
- 1 tbsp pure vanilla extract
- 1¼ cups 100g Dutch process cocoa powder
- 1 tbsp cornstarch
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
Frosting & Topping
- ½ cup salted butter softened
- 3 oz cream cheese room temp
- ¾ cup Dutch cocoa powder
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 2 –3 tbsp milk as needed
- Rainbow chocolate chips or mini M&M’s for topping
Instructions
- Heat your oven to 350°F and line a 9x13 baking pan with parchment paper to make sure your brownies come out flawlessly!
- Start by creaming the unsalted butter, light brown sugar, and granulated sugar in your stand mixer (or use a hand mixer if you want to get those muscles working).
- Mix on high for roughly 5 minutes, until the texture becomes light, fluffy, and a soft, pale hue. This forms the foundation for that irresistible chewy texture we can’t get enough of.
- Next, add in the eggs, golden syrup (or honey), and vanilla extract. Increase the speed to high and mix for another 5 minutes.
- In a separate bowl, whisk together the flour, Dutch cocoa powder, cornstarch, baking soda, and salt until well combined.
- Gently fold the dry ingredients into the wet mixture, blending them carefully. Be careful not to over-mix, keep it thick and fudgy for the best results.
- Pour the batter into your prepared pan and spread it out evenly, making sure it reaches every corner. Bake for 25-30 minutes at 350°F.
- You’ll see the brownies rise and crack at the edges. You'll know they're done when a toothpick poked into the center comes out with a few soft crumbs sticking to it.
- While the brownies cool, prepare the frosting. Whip the salted butter and cream cheese until velvety smooth, then mix in the Dutch cocoa powder. If the mixture feels too thick, just add a splash of milk to smooth it out.
- Mix on low to keep it smooth and creamy. Slowly add powdered sugar, adding more milk as needed to achieve a thick, glossy frosting.
- Add in the vanilla extract and give it a stir to boost the flavor.
- Scoop the frosting onto your slightly cooled brownies. The heat will help it spread smoothly. Pop the brownies back in the turned-off oven for a few minutes to get that beautiful, glossy finish.
- Now, sprinkle your rainbow chocolate chips (or mini-M&M’s) on top while the frosting is still warm for that irresistible Cosmic touch.
- Let the brownies cool completely in the pan. Once cool, slice them into squares and enjoy a bite of pure brownie bliss!
Notes
- For ultra-fudgy brownies, hold back on overmixing, gentle stirring is key! A little folding is all it needs to keep that dense, chewy texture.
- Want even more flavor? Toss in a pinch of espresso powder to deepen and intensify that rich chocolate flavor. It’s like a secret ingredient!
- If you’re baking in a different pan size, keep an eye on the brownies. Smaller pans might take a bit longer, while larger ones could bake up quicker, use the toothpick test to be sure they’re just right!