These cosmic brownies are a rich, fudgy, and decadent treat that taste even better than the kind you buy at the store! Chewy brownies are topped with homemade chocolate frosting (and, of course, sprinkles) for a nostalgic dessert that will take you back to your childhood. Each bite is so delicious that these brownies are hard to resist!
2tablespoonrainbow candy-coated chocolate chips(or Wilton's rainbow chip crunch sprinkles, decorating sprinkles, mini M&Ms, or other colorful mini candy)
To begin, preheat your oven to 350°F (175°C) and lightly grease an 8x8 baking dish (or line it with parchment paper).
Add your butter to a large mixing bowl and melt it in the microwave. Stir in the sugar, brown sugar, and cocoa powder. (If still hot, allow the mixture to cool slightly before continuing).
10 tablespoon butter, 1 cup sugar, ⅓ cup light brown sugar, ¾ cup unsweetened cocoa powder
Next, add in the vanilla, eggs, cornstarch, corn syrup, and salt. Mix until well combined. Add in the egg yolk and mix until thoroughly combined.
Then, add in your flour and stir until just combined, do not over-mix. Your batter will be thick.
⅔ cup all-purpose flour
Pour the batter into your prepared pan and bake it in the oven at 350°F (175°C) for 30 minutes, or until a toothpick inserted into the center of the brownies comes out clean. *There is usually some fudgy cling on a toothpick, you just don't want wet batter.
Remove the baked brownies from the oven and allow them to cool completely in the pan.
Make the Frosting
Place your chocolate chips into a medium-sized mixing bowl.
1½ cups semi-sweet chocolate chips
In a microwave-safe measuring cup (like Pyrex), heat your cream for 1 minute. Pour the hot cream over the chocolate chips and allow them to sit for 3 minutes before stirring until smooth.
½ cup heavy cream
Pour the chocolate over the cooled brownies and use a spoon or silicone spatula to smooth out the top. Sprinkle your decorating sprinkles (or other mini, colorful candy) over the top of the brownies.
2 tablespoon rainbow candy-coated chocolate chips
Place the pan into the refrigerator for 1-2 hours, or until the frosting has set before slicing and serving.
Notes
Different brands of cocoa powder may produce slightly different results. I recommend using Hershey's unsweetened cocoa powder, but feel free to use your favorite brand.
The brand of chocolate chips you use will affect how firm your frosting is (but all brands will taste the same). Nestle Toll House will produce the firmest frosting.
Using heavy cream (as opposed to milk) is what will make your frosting remain firm at room temperature.
To store: Keep your brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.
To freeze: Place your brownies onto a parchment paper lined baking sheet and freeze them for 2 hours before transferring them to an airtight container (this keeps the frosting from smudging). Enjoy them thawed or straight from the freezer within 2 months.