These homemade cosmic brownies are a wonderful copycat recipe of the favorite Little Debbie brownies! Made with fudgy chocolate flavor with the iconic candy-coated chocolate on top, we think these easy brownies are so much better than the store-bought version!
Copycat Little Debbie Brownies
I’ve had many out-of-this-world tasting brownie recipe before. One of my all time favorites are these loaded buckeye brownies!
When I decided to make a homemade version of these nostalgic brownies, I went in trying to replicate the appearance, complete with rainbow chips and a layer of chocolate ganache by simply using two kinds of chocolate and real baking staples. I might just say, they taste better than the original!
If you’re a fellow brownie head like me, you’re going to love these. Even more so, if you loved Cosmic brownies as a kid, you really need to make these chewy brownies! They’re perfect for dessert, a treat in a lunch box, or a midnight snack!
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Ingredients Notes
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.
- All-purpose flour: It’s important not to overuse the flour, so measuring it correctly will help to avoid dry, dense brownies. You can substitute a 1:1 ratio of gluten-free flour.
- Unsweetened cocoa powder: A good-quality cocoa powder is recommended. You can’t go wrong with Ghirardelli.
- Baking soda
- Salt: We’re using unsalted butter to control the amount of salt we add. It’s needed to bring out the flavors and balance the sweetness from the sugars.
- Unsalted melted butter: If you use salted butter, just leave out the salt.
- Sugars: I like to use white granulated sugar as well as packed brown sugar for the best texture and flavor.
- Large eggs: Bring these out to room temperature. Starting with room temperature ingredients will help the brownies bake evenly. Add an extra egg yolk for even fudgier texture.
- Vanilla extract
- Semi-sweet chocolate chips and heavy cream: To make the ganache topping.
- Rainbow candy coated chocolate chips: You can find them in bulk at some stores or on Amazon. If you can’t find rainbow chocolate chips, swap them for rainbow sprinkles or even mini M&Ms.
Variations & Tips
1. Add ½ cup of chocolate chips into the batter before baking.
2. Add ½ cup of chopped walnuts or pecans.
3. You could make a batch (or use store-bought) of your favorite chocolate frosting instead of the ganache.
4. If you choose to line your pan with parchment paper, leave a little hanging over the sides, so you can use it to lift the batch out of the pan.
5. This recipe doesn’t require any electric mixer, but feel free to use one if you wish. Just be sure not to over mix the batter.
How to Make this Cosmic Brownie Recipe
This easy recipe will come together in just a few steps, then the oven does the rest. Your house is about to smell amazing!
Step 1: Preheat the oven to 350° F. Spray an 9 x 13 baking pan with cooking spray or oil. Sprinkle a tablespoon of cocoa powder into the pan and shake the pan to spread it out evenly.
Step 2: In a medium mixing bowl, whisk together the flour, baking soda, cocoa powder, and salt.
Step 3: In a separate large mixing bowl, mix the sugars and melted butter together until blended. Then, add the eggs and vanilla extract and stir until just combined.
Step 4: Gradually add the dry ingredients to the wet ingredients and again, stir until just barely combined. You don’t want to see flour streaks, but you don’t want to overmix either
Step 5: Pour the batter into the prepared pan and bake for 25-30 minutes. Insert a toothpick into the center to be sure it comes out clean.
Let the brownies cool completely in the pan before making the ganache.
Step 6: Heat the heavy cream in the microwave in a microwave safe bowl or measuring cup for 1 minute. Then, pour the hot cream over a small bowl of chocolate chips and let that sit for 5 minutes.
Step 7: Stir the chocolate mixture until smooth and creamy. Pour the ganache over cooled brownies and spread it evenly over the top with a spatula.
Step 8: Sprinkle the rainbow chocolate chips over the top, while the ganache is still warm, and then let that sit and set for about 30 minutes before slicing.
For clean edges, chill them in the refrigerator for about 15 minutes before you cut the brownies. Run your knife under hot water and wipe the knife clean with a paper towel after each. (or use a plastic knife and cut it into squares).
How to Store Leftovers
Refrigerate: Place cool brownies in an airtight container and store at room temperature for up to 3-4 days.
Freeze: To freeze them, wrap them individually in plastic wrap and place them in a freezer bag to keep frozen. Or you can stack them layered with parchment paper so they don’t stick together when frozen. Keep them frozen for up to 2 months and then bring them out to room temperature before serving.
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Easy Cosmic Brownies
Ingredients
- 1 cup all-purpose flour 150 grams
- 1 cup unsweetened cocoa powder 120 grams
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter melted, 225 grams
- 1 cup granulated sugar 180 grams
- 1 cup packed brown sugar 200 grams
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream 125 grams
- rainbow candy coated chocolate chips
Instructions
- Preheat your oven to 350° F and spray a 9 x 13 baking dish with non-stick cooking spray. Sprinkle a tablespoon of cocoa powder into the pan and shake the pan to spread it out evenly.
- In a medium mixing bowl, add the flour, cocoa powder, baking powder and salt and whisk together.1 cup all-purpose flour, 1 cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt
- In a large mixing bowl, add the melted butter and both sugars and mix until blended.1 cup unsalted butter, 1 cup granulated sugar, 1 cup packed brown sugar
- Add the eggs and vanilla extract and stir until just combined. (I mix mine by hand but you can use an electric mixer on low speed if you’d like).4 large eggs, 1 tablespoon vanilla extract
- Gradually add in the flour mixture and stir until just barely combined.
- Pour the batter into the prepared dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted is clean of batter.
- Remove from the oven and let them cool completely in the pan before making the ganache. If they are too warm, the ganache can be runny or melt into the brownies.
Make the ganache.
- Add the chocolate chips to a small bowl.1 cup semi-sweet chocolate chips
- Place the heavy cream in a microwave safe bowl or measuring cup and heat for 1 minute.½ cup heavy cream
- Then pour the hot cream over the chocolate chips and let it sit for 5 minutes.
- After 5 minutes, stir the chocolate until smooth and creamy. If it still has any chunks in it, place the bowl in the microwave at 50% power for 30 seconds then remove and whisk again. Be very careful not to overheat or it can seize and become very thick. The bowl will heat up and continue to heat the chocolate even after you remove it from the microwave.
- Pour the ganache over the cooled brownies and spread it our evenly.
- Sprinkle the rainbow chocolate chips over the ganache immediately while the chocolate still a little warm so they will settle into it and not roll off.rainbow candy coated chocolate chips
- Let the brownies sit again for 30 minutes before slicing so the frosting to set.
Notes
Freeze in a freezer bag with plastic wrap or parchment paper between layers for up to 2 months.
Thaw at room temperature when you are ready to serve. To get clean cuts, you can chill the brownies for 15 minutes in the refrigerator and also run a knife under hot water and dry with a paper towel just before slicing. Be sure to wipe the knife clean with a paper towel after each slice as well.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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