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Cosmic Brownies
Relive your childhood by having a copycat Little Debbies treat. These Cosmic Brownies are fun and easy to make.
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These Cosmic Brownies are perfectly reminiscent of Little Debbie snacks. Minus the crinkly packaging, these homemade brownies with fudgy ganache and rainbow chips are dead ringers for the cult classic. Relive childhood with a square, or two.
Serve up a plate of childhood nostalgia with homemade cosmic brownies. A whole pan full of these otherworldly brownies would be a dream come true for the young and young at heart. Fudgy, tender, chocolate brownies are topped with smooth ganache and crunchy chocolate candy-coated pieces.
Enjoy even more of these intergalactic brownies without the high fructose corn syrup, additives, and preservatives. Those little packages can pack a lot of calories. With this homemade recipe, don’t fret because you'll know exactly what is in each chocolatey bite! No artificial flavors here!
Cosmic Brownies Ingredients
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Cocoa powder
- Salt
- Milk
- Cooking spray
- Semisweet chocolate
- Milk chocolate
- Heavy cream
- Rainbow chip sprinkles
The key to Cosmic Brownies is a fudgy consistency and soft bite. The smooth chocolate ganache spread over the top, dotted with brightly colored rainbow chips, is sure to take you back to your lunchbox days when you sink your teeth in. The candy-coated pieces are absolutely key to the magic of a Cosmic Brownie. If you're having a hard time finding the right candy, you can usually find them at craft stores!
Packaged Cosmic Brownies don’t have nuts, but there is a nut-topped Little Debbie brownie variety. Why not combine the two types and make your own hybrid nutty-Cosmic Brownie? You make the rules: nuts or no nuts, these brownies are mouthwatering.
How to Make Cosmic Brownies
FIRST STEP: Preheat the oven to 350 degrees F. Line a 9" x 9" square pan with a piece of parchment paper, leaving an overhang on both sides. Coat the pan with cooking spray.
SECOND STEP: Add the sugar and butter to a large mixing bowl and a hand mixer to beat together until light and fluffy, about 1 minute.
THIRD STEP: Add the eggs and vanilla to the bowl; then beat for another 2-3 minutes until the mixture is pale yellow and thick.
FOURTH STEP: Add the flour, cocoa powder and salt. Mix on low speed until ingredients are just incorporated. Pour in the milk and beat until smooth.
FIFTH STEP: Pour the batter into the prepared pan, and spread it into an even layer.
SIXTH STEP: Bake for 20-25 minutes until a toothpick inserted into the center of the pan comes out clean or with just a few crumbs attached to it.
SEVENTH STEP: Let the brownies cool.
EIGHTH STEP: Place the heavy cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
NINTH STEP: Add the chopped chocolates to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter and vanilla extract until melted.
TENTH STEP: Pour the chocolate over the top of the brownies. Use a spatula to spread the chocolate into an even layer. Add the sprinkles on top of the chocolate.
ELEVENTH STEP: Chill the brownies until set, about 1- 2 hours. Use the parchment to lift the brownies out of the pan. Cut into squares and serve
Cooking Tips
Use high-quality cocoa powder to achieve the characteristic rich, chocolatey flavor.
Don’t overmix the batter. Overmixing would render the brownies tough, not tender. Get a delicate crumb by mixing until just combined.
Wait for the ganache to set up some before sprinkling with the rainbow chips. The chips should stick on top, not sink in.
Storing this Recipe
Store brownies in an airtight container. Brownies are best eaten within 1-2 days. They will keep in the freezer for up to 3 months.
Cosmic Brownies
Relive your childhood by having a copycat Little Debbies treat. These Cosmic Brownies are fun and easy to make.
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
Brownies
- 6 tbsp unsalted butter (softened)
- 1 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ½ cup cocoa powder
- ¼ tsp salt
- 2 tbsp milk
- cooking spray
Frosting
- ½ cup semi-sweet chocolate (chopped )
- ½ cup milk chocolate (chopped )
- ½ cup heavy cream
- ½ tsp vanilla extract
- 1 tbsp butter (cut into 4 pieces)
- ½ cup rainbow chip sprinkles
DIRECTIONS
- Preheat the oven to 350 degrees F. Line a 9" x 9" square pan with a piece of parchment paper, leaving an overhang on both sides. Coat the pan with cooking spray.
- Add the sugar and butter to a large mixing bowl and a hand mixer to beat together until light and fluffy, about 1 minute.
- Add the eggs and vanilla to the bowl. Then beat for another 2 to 3 minutes until the mixture is pale yellow and thick.
- Add the flour, cocoa powder, and salt. Mix on low speed until ingredients are just incorporated. Pour in the milk and beat until smooth.
- Pour the batter into the prepared pan, and spread it into an even layer.
- Bake for 20 to 25 minutes until a toothpick inserted into the center of the pan comes out clean or with just a few crumbs attached to it.
- Let the brownies cool.
- Place the heavy cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
- Add the chopped chocolates to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter and vanilla extract until melted.
- Pour the chocolate over the top of the brownies. Use a spatula to spread the chocolate into an even layer. Add the sprinkles on top of the chocolate.
- Chill the brownies until they set, about 2 hours to overnight. Use the parchment to lift the brownies out of the pan.
- Cut into squares and serve.
Nutrition
Calories: 310kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 76mg | Potassium: 148mg | Fiber: 2g | Sugar: 29g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
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