This cosmic brownie cake is a rich, fudgy tribute to your favorite lunchbox treat, topped with silky ganache and vibrant rainbow candy-coated chips. It’s a nostalgic dessert made for modern cravings—easy to prepare, fun to serve, and impossible to forget.
For the Brownie Cake:
2 cups semisweet chocolate chips
1 stick (8 Tbsp) unsalted butter
¾ cup packed light brown sugar
¾ cup granulated sugar
4 large eggs
1 tsp pure vanilla extract
1 cup all-purpose flour
½ tsp kosher salt
For the Ganache & Topping:
1 cup semisweet chocolate chips
½ cup heavy cream
¼ cup rainbow candy-coated chips
1. Preheat your oven to 350°F and grease a 10-inch springform pan with nonstick spray.
2. In a medium saucepan, melt the chocolate chips with the butter over low heat, stirring until smooth.
3. Remove from heat and whisk in both sugars until combined. Let cool slightly.
4. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
5. Gently mix in flour and salt until just incorporated.
6. Pour batter into prepared pan and smooth the top.
7. Bake for about 50 minutes or until a toothpick shows moist crumbs.
8. Cool completely in the pan on a wire rack.
9. Prepare ganache by melting chocolate chips and heavy cream together in a heatproof bowl over simmering water, stirring until smooth.
10. Pour ganache over the cooled cake and spread evenly.
11. Top immediately with rainbow candy-coated chips and refrigerate for 30 minutes before slicing.
Use boxed cake mix and brownie mix for a quick version.
For gluten-free, use a 1:1 gluten-free flour and certified gluten-free chocolate.
Dairy-free? Use vegan butter and coconut cream along with dairy-free chocolate chips.
Find it online: https://www.simplefamilydishes.com/cosmic-brownie-cake/