Simple Homemade Fudgy Cosmic-Style Brownies
I wanted homemade brownies with that dense, fudgy Cosmic Brownie texture. I did not want to buy brown sugar, chop a chocolate bar, or make a separate ganache unless it actually improved them.
So I simplified the recipe I started with and reduced the sugar from 1 1/4 cups to 1 cup. The final batch was still absolutely a brownie—rich, chocolatey, and perfectly fudgy—but it did not need the extra sweetness or the extra steps.
The plain brownies are the main recipe here. If you want the colorful, frosted Cosmic Brownie treatment, I included those options too.
Why This Brownie Recipe Is Easier
You only need regular granulated sugar—no brown sugar.
Semisweet chocolate chips melt right into the butter, so there is no chocolate to chop.
The batter comes together in the same saucepan.
Ganache is completely optional.
The brownies baked for exactly 23 minutes in my 9.5 x 7.5-inch pan.
Ingredients
3/4 cup (1 1/2 sticks) salted butter
1/2 cup semisweet chocolate chips
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1 tablespoon cornstarch
The salted butter is intentional; do not add more salt. This version was also tested with Dutch-process cocoa and ordinary semisweet chocolate chips. You do not need light brown sugar or a chocolate bar.
How to Make Them
Preheat the oven to 350°F.
Line a 9.5 x 7.5-inch baking dish with parchment paper, leaving enough overhang to lift out the brownies later. The overhang lets you move the cooled brownie slab to a cutting board instead of cutting directly inside your pan.
Melt the salted butter and semisweet chocolate chips in a small saucepan over low heat. Stir until smooth, then remove the pan from the heat.
Stir the granulated sugar into the warm chocolate mixture.
Let the mixture cool for 3–5 minutes. It should still be warm, but not piping hot, before you add the eggs.
Add the 2 eggs, extra egg yolk, and vanilla. Whisk vigorously for 30–60 seconds, until the batter is smooth and glossy.
Add the flour, Dutch-process cocoa, and cornstarch. Fold or stir just until combined. Do not overmix.
Spread the batter evenly in the prepared pan.
Bake at 350°F for 23 minutes.
Remove the brownies from the oven even if a fork or toothpick does not come out completely clean. Leave them in the pan to cool for at least 45–60 minutes. Then use the parchment overhang to lift out the whole slab and cut it into small, approximately 1-inch squares on a cutting board.
How to Tell When Fudgy Brownies Are Done
I almost kept baking these because the tester did not come out clean. I am glad I stopped.
At 23 minutes, the edges should look set and the center should no longer look like liquid batter. A fork or toothpick may come out with thick, moist chocolate crumbs or fudgy residue. That is what you want. Wet, flowing batter means they need more time; a completely clean tester usually means you are moving away from a fudgy center.
The 23-minute timing is what worked in my oven with a 9.5 x 7.5-inch pan. Ovens and pan sizes vary, so use the texture cues if yours is different.
Then let them cool. The brownies continue setting in the pan and firm up substantially over the next 45–60 minutes. Cutting them sooner makes it much harder to judge the final texture—and much harder to get clean squares.
Easy Substitutions & Tips
Salted or unsalted butter: Salted butter worked perfectly in this recipe, with no additional salt. If you use unsalted butter, add 1/2 teaspoon salt with the dry ingredients.
Cocoa powder: I tested these with Dutch-process cocoa. Natural cocoa has different acidity and flavor, so that swap is untested; use Dutch-process cocoa if you want the result described here.
Pan size: The 23-minute bake time is specific to a 9.5 x 7.5-inch pan. A different pan changes the depth of the batter and may change the baking time, so watch the edges, center, and tester rather than relying only on the clock.
Sugar: Regular granulated sugar works on its own. I did not need the light brown sugar from the recipe I started with.
For an even less-sweet version: I honestly think you could reduce the granulated sugar to 3/4 cup if you prefer less sweetness. I have not tested that amount yet, so keep in mind that 1 cup is the version I know works.
Chocolate: Semisweet chocolate chips melt smoothly with the butter. There is no benefit here to giving yourself a chocolate-chopping job.
Parchment paper: Leave enough hanging over the sides to act as handles. Once the brownies are completely cool, you can lift out the whole slab and cut it on a board without scraping a knife across your pan.
Want the Cosmic Brownie Version?
The brownies do not need a topping, but there are two easy ways to give them more of the classic Cosmic Brownie look.
Optional UNREAL Gems
Scatter UNREAL Gems over the batter before baking. I choose them because, in my opinion, they are a healthier alternative to M&M's. They are still candy, and adding them does not turn these into healthy brownies, but they are the option I prefer when I want the colorful candy-topped look.
I have made the brownies this way and they worked well. The Gems are fun for kids, but they also make the brownies sweeter. I intentionally left them off my latest batch because I preferred it without the additional sweetness.
Optional Chocolate Ganache
For a frosted version, you will need:
1 cup semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon honey, optional
Place the chocolate chips in a heat-safe bowl.
Heat the cream until it is steaming and tiny bubbles appear around the edges. Do not let it boil.
Pour the hot cream over the chocolate chips and leave it untouched for 2–3 minutes.
Stir until the ganache is smooth and glossy, then stir in the honey if you are using it.
Spread the ganache over completely cooled brownies.
If you want Gems too, add them while the ganache is still soft.
Refrigerate the brownies for approximately 30–45 minutes to let the ganache set before slicing.
You can use the Gems, the ganache, or both. Using both makes the finished brownies considerably sweeter than the base recipe.
Storage
Store the plain brownies in an airtight container at room temperature for 3–4 days. You can refrigerate them for up to one week, although the texture will be firmer when cold. Let a brownie sit at room temperature for a few minutes if you want the center to soften again.
Brownies topped with the cream-based ganache should be kept in an airtight container in the refrigerator and eaten within 4 days.
To freeze the brownies, wrap individual pieces well and place them in a freezer-safe container for up to 3 months. Thaw them in the refrigerator or at room temperature. For the neatest storage and thawing, I would freeze the brownies without the optional toppings.
Recipe Card
Easy Fudgy Cosmic-Style Brownies
Rich, fudgy homemade brownies made with salted butter, semisweet chocolate chips, and one kind of sugar. The ganache and colorful candy topping are optional.
Prep time: 10 minutes
Cook time: 23 minutes
Cooling time: 1 hour
Total time: 1 hour 33 minutes
Yield: About 60 bite-size brownies, approximately 1 inch each
Pan: 9.5 x 7.5-inch baking dish
Ingredients
3/4 cup (1 1/2 sticks) salted butter
1/2 cup semisweet chocolate chips
1 cup granulated sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1 tablespoon cornstarch
Instructions
Preheat the oven to 350°F. Line a 9.5 x 7.5-inch baking dish with parchment paper, leaving enough overhang to lift out the cooled brownie slab.
In a small saucepan over low heat, melt the salted butter and semisweet chocolate chips together. Stir until smooth, then remove from the heat.
Stir the granulated sugar into the warm chocolate mixture. Let it cool for 3–5 minutes, until warm but not piping hot.
Add the eggs, extra yolk, and vanilla. Whisk vigorously for 30–60 seconds, until smooth and glossy.
Add the flour, Dutch-process cocoa, and cornstarch. Fold or stir just until combined; do not overmix.
Spread the batter evenly in the prepared pan.
Bake for 23 minutes. The edges should be set, the center should not look liquid, and a tester may have thick, moist crumbs or fudgy residue.
Cool in the pan for at least 45–60 minutes. Use the parchment overhang to lift the whole slab onto a cutting board, then cut it into small, approximately 1-inch squares.
Notes
Do not add extra salt when using salted butter. If using unsalted butter, add 1/2 teaspoon salt with the dry ingredients.
The 23-minute bake time was tested in a 9.5 x 7.5-inch pan. Adjust as needed for a different pan or oven.
Do not wait for a completely clean toothpick; the brownies continue to set as they cool.
This recipe was tested with Dutch-process cocoa. A natural cocoa substitution is untested.
The final recipe uses 1 cup of granulated sugar and does not require brown sugar.
For a less-sweet brownie, I think the sugar could be reduced to 3/4 cup, but that amount is untested. The tested recipe uses 1 cup.
Optional Candy Topping
Scatter UNREAL Gems over the batter before baking, as desired. I choose them because I consider them a healthier alternative to M&M's, although they are still candy and add sweetness.
Optional Chocolate Ganache
1 cup semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon honey, optional
Place the chips in a heat-safe bowl. Heat the cream until steaming but not boiling, pour it over the chips, and let it stand untouched for 2–3 minutes. Stir until smooth and glossy, then add the honey if desired. Spread over completely cooled brownies. Add UNREAL Gems while the ganache is soft, if desired, and refrigerate for 30–45 minutes before slicing.
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