Little Debbie Cosmic Brownies, the nostalgic prepackaged baked good we all grew up on. I don’t care how sophisticated your palate is, you’re lying if you say you don’t like these. Even I would be lying if I said so, and if you know me, you know I HATE mass produced, prepackaged baked goods. There’s just something about these fudgy, chocolatey, sweet squares of brownies that bring back the best childhood memories.
If you know me at all, you know I love to recreate “classics” into scratch made, elevated versions. Enter my Copycat Cosmic Brownie recipe, which in my opinion, is 10x better than the original. After all, homemade is always better. That’s just a fact. Also a fact (as portrayed in these pictures), brownie batter is the most delicious type of batter out there.
I tried to make this recipe as simple as possible, while staying true to my roots and using high quality ingredients. You all know my love for high quality semi-sweet chocolate and my hate for milk chocolate. You’ll almost never see milk chocolate in my recipes. I hope you’ll stay true to the recipe and use semi-sweet but I understand, and guess we can still be friends, if you use milk chocolate in this recipe instead. But I will judge you for it. (I’m only partially kidding)
I hope you enjoy this recipe a much as I do! And I have to give a shout out to my friend Liz Christensen from Liz Ruth Photography for her amazing photography skills and for taking these pictures of me. Check her out if you are in Southern Idaho/Northern Utah. She is extremely talented.
Tips & Tricks:
- Use a high quality chocolate for this recipe. Please don’t use Great Value or Kroger. I prefer Ghiradellis or Guittard. If you are not a semi-sweet chocolate fan, you can use milk chocolate, although the end result will be a lot sweeter and in my humble opinion, not as good.
- If you can’t find the rainbow crunch chips, you can use any kind of sprinkles, nuts, chopped Oreos, coconut, the options really are endless. I actually love this recipe with fresh raspberries on top too!
- I like to let the brownies set up in the fridge for 20-30 minutes before slicing. I find it makes them a lot easier to slice.
For the brownies:
- 2 sticks salted butter
- 8 oz chopped semi-sweet chocolate
- 1 3/4 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup cocoa powder
- 1 tbsp vanilla extract
- 1 tsp salt
- 1 1/4 cups all purpose flour
- 3 whole eggs
- 2 egg yolks
For the glaze:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 1/3-1/2 cup rainbow crunch chips
- Preheat the oven to 350 degrees and spray a 9×13 pan with cooking spray and then line the bottom with parchment paper so the side are hanging up and over the edge of the pan then spray again.
- In a small saucepan, add 8 oz of chopped chocolate, cocoa powder and butter. Heat over medium heat, stirring often until chocolate is completely melted and the mixture is smooth.
- In a medium sized bowl combine flour and salt.
- In a separate medium sized bowl add sugars and vanilla.
- Once chocolate mixture is smooth and melted, add it to the bowl with the sugars. Stir to combine and allow to cool for 5-10 minutes.
- Once your chocolate mixture has cooled slightly, add your eggs and egg yolks and stir until smooth.
- Add wet mixture to flour mixture and fold it together until no flour streaks remain.
- Spread into greased 9×13 pan and bake for 30-35 minutes or until a toothpick entered in the center comes out clean or with a few moist crumbs on it.
- Remove and allow to cool completely while you make the frosting.
- For the frosting: Add chocolate chips to a medium sized bowl.
- Heat the cream in the microwave for 45-60 seconds or until hot.
- Pour hot cream over chocolate and allow it to sit for 5 minutes.
- After 5 minutes stir the mixture gently until it is completely smooth and the cream is fully mixed in and the chocolate is fully melted.
- Once the brownies have cooled, spread the chocolate ganache frosting evenly over top of the brownies and immediately sprinkle your chocolate crunch sprinkles evenly over the top.
- Allow to cool and set up for 20-30 minutes in the fridge. Remove and cut into squares. Serve and store at room temperature.