A fudgy brownie base under a layer of creamy chocolate ganached topped with rainbow chocolate chips. These brownies are the upgraded version of little debbies’ cosmic brownies.
I remeber in elementary school, sometimes people would bring cosmic brownies to school on birthdays. I used to think they were the most incredible, but that’s changed because I now know how to make my own brownies and also since I’ve discovered two bite brownies.
The one reason it took me so long to recreate these brownies was because I couldn’t find the chocolate sprinkles. I found them randomly when I went to my local bulk barn to buy cake boards and just picked some up. You can also find them online here. Obviously omitting the chocolate chips will still give you a deliciously fudgy brownie so don’t fret if you can’t get your hands on the chocolate chips.
- 1 stick (1/2 cup) of unsalted butter
- 95 g (3.3 oz) semisweet chocolate
- 1/4 cup cocoa powder
- 3/4 cup white sugar
- 1/4 cup lightly packed brown sugar
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 eggs
- 1/3 cup all purpose flour
- 2 tbsp cocoa powder
- 130 g (4.6 oz) semisweet chocolate
- 1/4 cup + 2 tbsp heavy whipping cream
- colourful chocolate chips
- Preheat your oven to 350 F or 175 C and line a 8 x 8 pan with parchement paper both ways making sure to leave to extra on the edge..
- In a heat safe bowl, melt the butterm chocolate, and 1/4 cup of cocoa powder, mix until combined then set aside.
- In a large bowl, whip mix the sugars, vanilla extract, salt, and eggs until it lightens in colour. Sift in the flour and cocoa powder, then fold until combined.
- Pour the batter into the prepared pan and bake for 35 minutes.
- When the brownies are almost done baking, in another heat safe bowl, melt and mix the chocolate and heavy whipping cream together for the ganache.
- Once the bownies come out of the oven, pour over the ganache and let the brownies cool down a bit before sprinkling on the colourful chocolate bits.
- Once completely cooled, remove the brownies from the pan by pulling on the overhang of parchment paper. Slice and serve
*store unfinished brownies in an air-tight container for up to a week