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–+ servings
Cosmic brownies on a white plate, one with bite taken out.

Cosmic Brownies (Little Debbie Copycat)

Alexandra Horan
Rich, fudgy, and topped with colorful candy-coated chips, my homemade Cosmic Brownies bring back the nostalgic taste of your favorite lunchbox treat, only better!
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Course Dessert
Cuisine American
Servings 16
Calories 398 kcal

Equipment

  • 9x13 baking pan
  • Parchment paper

Ingredients
  

Brownies

  • 1 cup unsalted butter -melted
  • 1 ¾ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs -room temp
  • 1 large egg yolk -room temp
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • ½ teaspoon salt

Ganache

  • 8 oz semi sweet chocolate -finely chopped
  • 1 tablespoon light corn syrup
  • ½ cup heavy cream

Topping

  • ¼ cup rainbow candy coated chocolate chips

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Instructions
 

Brownies

  • Preheat the oven to 350 degrees.
  • Line baking pan with parchment paper, leaving some hanging over the sides to make removing the brownies easy.
  • Add the melted butter, granulated sugar, and brown sugar to a large bowl. Whisk until well combined.
  • Add the room temperature eggs, egg yolk, and vanilla extract into the butter-sugar mixture. Whisk to combine.
  • Add the salt, cocoa powder, and all-purpose flour to the mixture. Stir to combine.
  • Pour the batter into the prepared dish. Use a rubber spatula to spread the batter into an even layer.
  • Place the pan on the center rack of the preheated oven, and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the pan from the oven, and place it on a wire rack until the brownies have cooled completely. This is important as the brownies need to be cooled for the ganache to set properly.

Ganache:

  • Chop the semi-sweet chocolate into small pieces, and place them into a large bowl.
  • Add the corn syrup to the chopped chocolate and set aside until needed.
  • Add the heavy cream to a medium saucepan over medium heat and bring to a simmer. Do not let it boil.
  • Add the chopped chocolate to the heated heavy cream and let sit for about 3 minutes.
  • Mix the ingredients until smooth and all of the chocolate has melted.
    If there are lumps, transfer the mixture to a heat-safe bowl and microwave for 15-second increments.
  • Pour the ganache over the cooled brownies. Use a spatula to smooth it into an even layer.
  • Sprinkle the rainbow candy-coated chocolate chips over the top.
  • Refrigerate for 2 hours to allow ganache to set.
  • Cut into squares and serve.

Notes

Can I Make Adjustments to the Recipe?
There aren’t any adjustments you can make directly to the recipe. But you can use a variety of toppings for the brownies. Sprinkles, M&Ms, crushed up peanut butter cups, or chopped nuts will all make excellent pairings for the chewy, moist brownie and ganache.
As for add-ins, you can add any of your favorite baking chips to the batter. Peanut butter chips, white chocolate chips, or toffee bits are some of my favorites.
How to Store 
Cosmic Brownies can be stored in a single layer in an airtight container at room temperature, or up to one week in the refrigerator (as if they would ever last that long).
They can be stored frozen, double wrapped with plastic wrap, as a whole pan, or as individual slices for up to three months. Defrost overnight in the fridge, or pop the individual slices in the microwave for a quick and delicious chocolate fix.
Do I need to use semi-sweet chocolate?
You can use dark chocolate to make the ganache, but I would advise against using milk chocolate as it will make the ganache overly sweet.
Can I make this gluten-free?
Absolutely. Replace the all-purpose flour with a cup-for-cup gluten-free flour blend. Be aware that GF flour can make them a little chewier, so the texture may be different.
How can I get clean cuts with the ganache?
Chilling the ganache for at least 2 hours, giving it time to set, before attempting to cut it will help. They are much easier to cut while they are cold. You can also warm your knife slightly under hot water (and then dry it) before cutting. This will help the blade glide through more easily.

Nutrition

Calories: 398kcalCarbohydrates: 49gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 87mgSodium: 98mgPotassium: 205mgFiber: 3gSugar: 37gVitamin A: 544IUVitamin C: 0.1mgCalcium: 42mgIron: 2mg
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