Fudgy Cosmic Brownies Copycat made with butter, cocoa powder, eggs, sugar, chocolate chips, and heavy cream.
Table of Contents
There are desserts you like, and then there are desserts that feel weirdly personal. Cosmic Brownies Copycat fall into that second category for me. They’re not fancy. They’re not elegant. They’re square, dark, unapologetically chocolatey… and somehow tied to childhood in a way I can’t fully explain without sounding dramatic. But here we are.
If you grew up grabbing snacks from a school cafeteria, a gas station, or a friend’s backpack (don’t lie), you know exactly what I’m talking about. That thick brownie. The shiny frosting. The rainbow chips that made it feel special, even though it was literally just chocolate on chocolate. Sound familiar?
I didn’t set out to recreate Cosmic Brownies on purpose. It kind of… happened. I was craving brownies, but not just brownies. I wanted that dense, chewy, almost-underbaked-in-the-middle situation. The kind that sticks to your teeth just a little. The kind that tastes better cold. The kind that makes you pause mid-bite and think, oh wow, this takes me back.
I remember buying Cosmic Brownies after school and feeling like I’d made a very adult financial decision with my pocket money. They were a treat. A reward. Sometimes even a bargaining chip. And honestly, I missed that feeling more than the actual brownie itself.
So this Cosmic Brownies Copycat recipe came out of nostalgia, curiosity, and maybe a little stubbornness. I wanted the same vibe—but better chocolate, no preservatives, and a texture that made me close my eyes for a second. Did I nail it perfectly on the first try? Nope. Second? Closer. Third? Yeah… that was it.
Why you’ll Love this Cosmic Brownies Copycat?
Here’s where I get a little opinionated—but not in a “this is the only way” way. Just… my take.
A lot of brownies are either too cakey or trying way too hard to be gooey. This Cosmic Brownies Copycat lands somewhere in the middle—but leans fudgy. Dense, chewy, rich, but not so heavy that you feel regret immediately. The frosting isn’t just sweet for the sake of it. It’s smooth, almost ganache-like, and once it sets in the fridge? Oh man.
And the rainbow chips? Look, you could skip them. But then are they really Cosmic Brownies? I’m not convinced.
Ingredient Notes
This Cosmic Brownies Copycat recipe doesn’t rely on tricks—it relies on balance. Every ingredient has a reason for being here, even the ones people side-eye at first.
- Unsalted Butter: Melted butter gives richness and keeps things dense. No mixer, no creaming, no drama.
- Granulated Sugar + Brown Sugar: This combo is non-negotiable for me. White sugar gives structure, brown sugar adds chew and depth. Together, they just work.
- Cocoa Powder: This is where the chocolate flavor really lives. I sift it… sometimes. Other times I forget. It’s fine either way.
- Eggs + Extra Yolk: The extra yolk adds richness and that slightly fudgy pull in the center. Subtle, but important.
- Corn Syrup: I know. But it helps recreate that classic texture and sheen. You won’t taste it, I promise.
- Cornstarch: Just a little keeps the brownies soft instead of crumbly. It’s quiet support.
- Heavy Cream + Chocolate Chips: This is the frosting magic. Smooth, rich, not overly sweet, and way better chilled.
How to Make Cosmic Brownies Copycat?
This recipe looks longer than it feels. It’s very much a “trust the process” situation.
- You melt the butter, then stir in the sugars and cocoa powder. At first it looks weird. Thick. Grainy. Almost like it’s judging you. Let it cool a bit before adding the eggs unless you enjoy chocolate scrambled eggs (I do not). Once the eggs, extra yolk, vanilla, and corn syrup go in, the batter turns glossy and smooth. That’s your cue—you’re on the right track.
- The dry ingredients get stirred in just until combined. Don’t overthink it. The batter will be thick. Like, really thick. Spread it into the pan, bake until the top looks set but the center still feels soft, and then—this part matters—let it cool completely.
- The frosting is simple: warm cream, chocolate chips, a little patience. Stir until smooth, pour it on, sprinkle the rainbow chips, and refrigerate. Waiting is the hardest part. I won’t sugarcoat that.
Storage Options
These Cosmic Brownies Copycat store beautifully. Room temp for about 3 days, fridge for up to a week. And listen to me on this—they are better cold. The frosting firms up, the brownies get extra fudgy, and the whole thing tastes closer to the original… but richer.
You can freeze them too. Cut first, wrap well, freeze up to 2 months. Not that they usually last that long.
Variations & Substitutions
Once you make these Cosmic Brownies Copycat, ideas start popping up. Totally normal.
- Dark chocolate chips instead of semisweet if you like things less sweet
- Mini M&M’s, sprinkles, or chopped candy bars on top
- Skip the corn syrup if you must—the texture changes slightly, but they’ll still be good
- A pinch of espresso powder for deeper chocolate flavor (no coffee taste, I swear)
I’ve thought about making them thicker. I haven’t decided if that’s brave or reckless yet.
What to Serve With Cosmic Brownies Copycat?
These brownies don’t need anything, but they’re friendly.
- Cold milk (obviously)
- Vanilla ice cream
- Coffee, espresso, or whatever’s in your mug
- Or just… another brownie. No judgment.
FAQ
Do these actually taste like Cosmic Brownies?
Yes—but richer, less artificial, and more “homemade in the best way.”
Why do they need to chill before cutting?
The frosting sets and the brownies firm up just enough to slice cleanly. It’s annoying. It’s worth it.
Can I double the recipe?
Yep. Use a 9×13 pan and watch the bake time.
If you’ve ever loved Cosmic Brownies—even secretly—this Cosmic Brownies Copycat might hit you right in the feelings. Make them. Chill them. Hide a few. And tell me… fridge-cold or room temp? I feel like that answer says more about us than it should.
Cosmic Brownies Copycat
Ingredients
For the Brownies
- 10 Tbsp 142 g unsalted butter
- 1 c 200 g granulated sugar
- ⅓ c 67 g packed light brown sugar
- ¾ c plus 2 Tbsp 88 g unsweetened cocoa powder sifted
- ½ tsp vanilla extract
- 2 large eggs
- 1 large egg yolk
- 1 Tbsp corn syrup
- ⅔ c 85 g all-purpose flour
- 1 Tbsp cornstarch
- ¼ tsp fine sea salt
For the Frosting
- ½ c heavy cream
- 1½ c 255 g semisweet chocolate chips
- Rainbow candy-coated chocolate chips mini M&M’s, or sprinkles, for topping
Instructions
Prepare the Brownies
- Preheat the oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper or foil and lightly coat with cooking spray.
- In a large microwave-safe bowl, melt the butter on high power for approximately 90 seconds.
- Stir the granulated sugar, brown sugar, and cocoa powder into the melted butter until fully combined. Allow the mixture to cool slightly if very warm.
- Add the vanilla extract, eggs, egg yolk, and corn syrup, stirring until smooth and glossy.
- Add the flour, cornstarch, and salt, stirring just until combined. Do not overmix. The batter will be thick.
- Spread the batter evenly into the prepared pan. Bake for 25 minutes, or until the top is set and the center is slightly soft.
- Allow the brownies to cool completely in the pan before frosting.
Prepare the Frosting
- Place the heavy cream in a microwave-safe bowl and heat on high for 1 minute.
- Add the chocolate chips to the hot cream and allow the mixture to stand for 3 minutes.
- Stir until smooth and fully combined.
- Pour the frosting over the cooled brownies and spread evenly.
- Sprinkle with candy-coated chocolate chips or desired topping.
- Refrigerate for 1 to 2 hours, or until the frosting is fully set, before slicing.
Notes
