This copycat recipe for Cosmic Brownies are rich, fudgy, and covered with bright little sprinkles. They taste just like the original.
6 tablespoons butter (unsalted)
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 teaspoon salt
2 tablespoons milk
For the frosting:
4 ounces semisweet chocolate (chopped)
4 ounces milk chocolate (chopped)
1/2 cup heavy cream
1 tablespoon butter (cut into 4 pieces)
1/2 cup rainbow chip sprinkles
Preheat the oven to 350 degrees F. Line a 9×9 inch baking pan with parchment paper and spray with cooking spray.
In a large microwave-safe bowl, microwave the butter in 30 second increments until melted.
Combine the melted butter with the sugar and whisk to combine.
Using an electric mixer (or stand mixer), beat together on medium speed for 2-3 minutes. Add the eggs and vanilla extract and beat for another 2-3 minutes. The mixture should be thick and a light yellow color.
Add the flour, cocoa powder, and salt and mix to combine. Add the milk and mix until everything is smooth.
Pour an even layer of your batter into the prepared pan. Bake for 20-25 minutes until a toothpick comes out mostly clean.
While your brownies bake, microwave the heavy cream in a medium bowl for 20 seconds. Continue microwaving in 20 second increments until the cream is very hot but not yet boiling.
Add the chopped semi-sweet chocolate and the chopped milk chocolate to the cream. Let the chocolate sit for a minute to melt and then stir until smooth and combined. Then stir in the butter until it is completely melted. It may help to cut the butter into smaller pieces.
Once the brownies have baked and cooled, pour your chocolate over the brownies and spread it around in an even layer. Add the sprinkles on top of the chocolate.
- Refrigerate for 1 to 2 hours until set. Once set, use the parchment paper to life the brownies out of the pan.
- Cut them into even squares, serve, and enjoy!