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Cosmic Brownies

Earlier this week I saw a recipe (by What Megan’s Making) for some cosmic brownies that looked like they needed to be made in my kitchen… like ASAP.  So, I bookmarked the recipe, Facebooked about needing brownies in my life… and then seriously, made it happen.

Usually when I bookmark a recipe, it stays there for a few days until I muster up the energy to make them.  But… not these brownies.  Two bowls, no mixer and only 18 minutes in the oven.  Seriously, it only took 45 minutes before I was putting one in my mouth.

The original recipe called for mini M&M’s on top… but I didn’t have any.  So I used rainbow sprinkle jimmies.  I also tweaked the ganache recipe a bit too.

So uhm yeah… make these.

Cosmic Brownies

Yield: 12 brownies
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Thick, chewy brownies topped with a dark chocolate ganache... perfect Friday night treat for the family!



  • 1 cup sugar
  • 2/3 cup brown sugar, packed
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 2 Tbsp water
  • 2 large eggs
  • 2 tsp vanilla
  • 1 1/2 tsp espresso powder
  • 1 1/3 cups flour
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • 3/4 cup heavy cream
  • 7 oz 84% cocoa dark chocolate
  • 1 1/2 Tbsp butter
  • pinch of salt
  • Rainbow Sprinkles/Jimmies to sprinkle over the top



  1. Preheat oven to 350 F degrees. Grease bottom of 13x9in metal pan with butter then line with parchment paper and butter top of paper and sides of the pan. Set aside.
  2. In a large bowl, whisk together the sugars, melted butter, eggs, water, and vanilla until smooth.
  3. In another large bowl, whisk together the flour, cocoa, espresso powder, baking powder and salt.
  4. Add the flour to the wet mixture and whisk until combined, about 25 strokes. Do not over mix.
  5. Pour batter into greased pan and spread evenly with an spatula.
  6. Bake 17-19 minutes or until a toothpick comes out with crumbly brownie, no wet batter.
  7. Allow to cool on a wire rack for 10-15 minutes before frosting with ganache.


  1. While the brownies are baking, prepare the ganache.
  2. Chop the chocolate into very fine pieces and place in a medium glass bowl.
  3. In a small sauce pan, heat the cream until simmering. Do not boil.
  4. Pour the cream over the chocolate and stir until smooth. NOTE: If chocolate seems too thick and does not smooth out, add a few more tablespoons of heavy cream and mix in until it becomes smooth.
  5. Stir in the salt.
  6. Add the butter and mix until smooth.

To Assemble:

  1. Pour the ganache over the brownie while still in the pan. Use a spatula to spread.
  2. Top with Rainbow Jimmies.
  3. Put in the freezer for 20 minutes to allow the ganache to set up/harden or if you're more patient, just leave it out to cool completely and harden. (I'm not that patient!)
  4. Cut and EAT!

Did you make this recipe?

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Friday 16th of March 2012

I made these a few weeks ago for fun because I love all of your delicious photos, now I'm making them to take to family dinner on Saturday!! I even bought the same sprinkles you used because the first time I just used random ones. I think that because they are so rich, mini m&ms would be over doing it. I had never made ganache before and the way you instructed to do it worked perfectly!! I'm so glad too because sometimes (as a newbie baker) I get a bit discouraged. I should have taken a picture of my kitchen though because I used a lot more than two bowls...I will try to make less of a mess this time!! Thanks so much <3


Friday 16th of March 2012

Jessica! That's so awesome! I LOVED these brownies. And yes, you're right.... SO RICH I think the sprinkles were just perfect! xoxo

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