Chocolate Ganache Brownies
If you’ve ever bitten into a Little Debbie Cosmic Brownie and wished you could recreate that fudgy, chocolate-packed magic at home, these Chocolate Ganache Brownies are for you. They’re rich and chewy with that signature dense texture, finished off with a smooth layer of glossy chocolate ganache and a playful sprinkle of candy-coated pieces on top.
With the holidays right around the corner, these Cosmic Brownies make the sweetest addition to cookie trays, homemade gift boxes, or festive dessert spreads. They’re easy to cut into neat squares, travel well, and bring a pop of fun to any assortment of cookies. They also bring a little nostalgia to your holiday table, reminding you of those beloved brownies from your childhood, only this time, they’re homemade!
Building your cookie boxes for the holidays? Don’t miss out on my No Spread Sugar Cookies, Best Kitchen Sink Christmas Cookies, and Gingerbread Latte Cookies.
Why You’ll Love These Chocolate Ganache Brownies
- Incredibly rich and fudgy texture- Each bite literally melts in your mouth with a dense, chewy center that’s perfectly indulgent.
- Nostalgic and comforting- Inspired by Little Debbie Cosmic Brownies, these brownies instantly bring back memories of childhood lunchboxes and after-school snacks.
- Make-ahead friendly- You can bake them in advance without losing their fudgy texture, making holiday prep stress-free.
- Simple to make- No need for boxed mixes or complicated steps. You can whip these brownies up from scratch with basic ingredients you already have in your pantry.
Ingredients For Copycat Cosmic Brownies
- Butter- I like to use unsalted butter when baking so I can control the saltiness. If you only have salted butter, just leave out the added salt or reduce it slightly.
- Granulated sugar and brown sugar- Granulated sugar helps the brownies rise slightly and gives structure, while brown sugar adds moisture and a subtle caramel flavor, keeping the brownies chewy and fudgy.
- Cocoa powder- Unsweetened, preferably natural or Dutch-processed cocoa powder. I prefer Dutch-processed cocoa because it has a smooth, rich chocolate flavor and darker color, without the natural acidity of regular cocoa.
- All-purpose flour- For best results, use the spoon and level method to avoid dry brownies. More on this in the tip section below.
- Eggs- I use 3 whole eggs. For best results, let the eggs sit at room temperature for about 2 hours before baking.
- Vanilla- I use vanilla bean paste but you can also use pure vanilla extract.
- Semi-sweet chocolate- I recommend chopping the chocolate bars rather than using chips, as this gives a smoother ganache. Chocolate chips contain stabilizers that can affect the texture, while chopped chocolate melts more smooth.
- Heavy cream- Gives the ganache that silky, smooth consistency.
- Rainbow candy coated chips- Adds the classic Cosmic Brownie look. You can find them at Walmart or Amazon.
How To Make Perfectly Fudgy Brownies
STEP 1: Prep your pan. Begin by preheating your oven to 350℉. Grease your 9×9-inch baking pan lightly with nonstick spray, then line it with parchment paper, leaving some overhang for easy removal later.
STEP 2: Melt the butter. In a medium saucepan over low heat, melt the butter completely. Once melted, remove from heat and let it cool slightly for a minute or two.
STEP 3: Combine butter and sugars. In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar. Mix until fully combined and smooth.
STEP 4: Mix in the eggs and vanilla. Beat in the eggs, one at a time, followed by the vanilla bean paste. Whisk until fully incorporated.
STEP 5: Incorporate the dry ingredients. Sift in the cocoa powder, flour, and salt into the egg mixture. Fold gently until just combined.
STEP 6: Transfer batter to pan. Pour the batter into the prepared pan and spread it evenly with a spatula. Smooth the top for even baking.
STEP 7: Bake the brownies. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely.
Chocolate Ganache and Decorating
STEP 1: Prepare the ganache. Heat the heavy cream in a small saucepan until it begins to simmer. Then, pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
STEP 2: Add the ganache. Once the brownies have cooled completely, pour the ganache over the top, spreading evenly. Immediately sprinkle the rainbow candy-coated sprinkles over the ganache. Then, place the brownies in the refrigerator for 1-2 hours until the ganache is set.
STEP 3: Slice the brownies. Before lifting the brownies out, use a sharp pairing knife dipped in hot water to gently run around the perimeter of the pan. Then, use the parchment overhang to lift the brownies out of the pan. For cutting the squares, dip the knife in hot water, wipe it clean, and slice. Repeat dipping and wiping between cuts for smooth, clean edges. Lastly, sprinkle the brownies with the rainbow candy-coated chocolate pieces and gently press into the ganache.
Helpful Tips For Sucess
- Measure the flour properly. To avoid packing in too much flour (which can make the brownies dry), spoon the flour into your measuring cup, then level it off with a straight edge, like the back of a knife. This ensures you measure the exact amount needed.
- Line the pan for easy removal. Lining the pan with parchment paper makes it easy to lift the brownies out without sticking.
- Don’t over mix the batter. Once you add the flour, fold gently until just combined. Over mixing can develop too much gluten, leading to tougher, cakier brownies instead of denser, fudgy ones.
- Don’t over bake. Brownies continue to cook slightly even after you take them out of the oven, so pulling them out at the right time is crucial. If you leave them in too long, the residual heat will keep baking them, which can dry out the center and ruin that dense, fudgy texture. Aim for a toothpick with a few moist crumbs, not fully clean.
- Don’t skip chilling the brownies. Let the brownies set fully and allow the ganache to firm up. Cutting too soon can cause the ganache to smear and the brownies to crumble, making it hard to get clean, neat squares.
FAQs
Normal Cosmic Brownies don’t have mix-ins, but you can customize these homemade brownies by folding in mini chocolate chips or finely chopped nuts. I recommend adding about 1/2 to 3/4 cup if you choose to include them.
A grainy ganache usually happens when the cream gets too hot. Heat the cream just until it’s steaming or lightly simmering, but not boiling. Pouring overly hot cream over the chocolate can cause it to seize, giving a gritty texture.
Store these Chocolate Ganache Brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate for up to a week. If stacking, place parchment paper between layers to prevent sticking.
Yes! You can freeze the brownies before or after adding the ganache. Wrap them tightly in plastic wrap and place them in an airtight container or freezer bag. Freeze for up to 1 month. Thaw at room temperature before serving.
No worries! You can use mini M&M’s, rainbow jimmies, or rainbow sprinkles. Or skip the topping entirely, the brownies will still be delicious without any toppings.
More Indulgent Chocolate Recipes
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Chocolate Ganache Brownies
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups white granulated sugar
- 1/2 cup brown sugar
- 3 large eggs, room temperature
- 1 tsp vanilla bean paste
- 3/4 cup Dutch-processed cocoa powder , sifted
- 1/2 tsp salt
- 1 cup all-purpose flour, spooned and leveled, sifted
- 6 oz semi-sweet chocolate
- 1/2 cup heavy cream
- 1/2 cup rainbow candy-coated chocolate pieces
Instructions
Brownie Batter
- Begin by preheating your oven to 350℉. Grease your 9×9-inch baking pan lightly with nonstick spray, then line it with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan over low heat, melt the butter completely. Once melted, remove from heat and let it cool slightly for a minute or two.
- In a large mixing bowl, add the melted butter, granulated sugar, and brown sugar. Mix until fully combined and smooth.
- Beat in the eggs, one at a time, followed by the vanilla bean paste. Whisk until fully incorporated.
- Sift in the cocoa powder, flour, and salt into the egg mixture. Fold gently until just combined.
- Pour the batter into the prepared pan and spread it evenly with a spatula. Smooth the top for even baking.
- Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and allow to cool completely.
Chocolate Ganache
- Heat the heavy cream in a small saucepan until it begins to simmer. Then, pour the hot cream over the chopped semi-sweet chocolate in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy.
- Once the brownies have cooled completely, pour the ganache over the top, spreading evenly. Then, place the brownies in the refrigerator for 1-2 hours until the ganache is set.
- Before lifting the brownies out, use a sharp pairing knife dipped in hot water to gently run around the perimeter of the pan. Then, use the parchment overhang to lift the brownies out of the pan. For cutting the squares, dip the knife in hot water, wipe it clean, and slice. Repeat dipping and wiping between cuts for smooth, clean edges. Lastly, sprinkle the brownies with the rainbow candy-coated chocolate pieces and gently press into the ganache.