Easy Cosmic Brownies

A square slice of cosmic brownie topped with chocolate ganache and rainbow chocolate chips on a white plate.

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!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Cooling Time 20

Total Time 1 10

Servings brownies

Calories 234kcal

Author Sherri Hagymas

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

Find rainbow candy coated chocolate chips in bulk at some stores or here on amazon https://amzn.to/3Z7cMRz

Add a ½ cup of chocolate chips to the batter before baking.

Add ½ cup of chopped pecans or walnuts if you'd like.

Swap the candy coated chocolate chips with mini M&M's or any rainbow sprinkles.

Swap all purpose flour for a gluten free one-to-one flour if you'd like.

Store in an airtight container at room temperature for up to 3 days.
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.

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