Cosmic Brownies
Cosmic Brownies are a nostalgic bite from 90s childhood that we all yearn for! This copycat recipe is perfectly fudgy and rich, just the way we remember them to be—except they’re WAY better than Little Debbie’s version, skipping corn syrup and giving a dye-free candy option!
This Recipe Is Better Than Little Debbie Cosmic Brownies
Cosmic Brownies were a highlight of everyone’s childhood in the 90s! Those chewy brownies were a special treat for after school or a highly sought after lunch box trade at the cold lunch table with classmates.
That plastic-packaged colorful snack delivered an all-out chocolate experience with a surprise crunch in every bite! The rush of nostalgia from just thinking of them in my childhood grew a desire in me to make a homemade version so that my own kids could experience the fun of them!
Why homemade? Because then I could make them from scratch without any corn syrup or unnecessary ingredients. Plus, this also allowed me to use dye-free candy, another win!
To bring my sweet vision to the little hands of my kids, I first started with a slight variation of my well-loved Homemade Chocolate Fudge Brownie Recipe. I then covered it in my decadent Easy Chocolate Ganache and sprinkled it with colorful-coated chips.
And this resulted in a recipe that is WAY better than Little Debbie Cosmic Brownies!
Rebecca’s Recipe Review
Taste: Ultra rich and decadent thanks to the fudge brownie base and luscious ganache topping.
Texture: Dense and soft.
Ease: 6/10
Pros: Better ingredients than store-bought, makes a large batch, super delicious!
Cons: It can be a bit expensive due to the extra chocolate and candy-coated chips for the topping.
Would I Make This Again? Yes! These hit such a nostalgic spot for me and are a fun addition to parties – a great birthday brownie!
Homemade Cosmic Brownies Ingredients
Think that making Copycat Cosmic Brownies will be too in-depth? Think twice! This classic chocolate treat is simply made with pantry staples such as granulated sugar, all-purpose flour, unsweetened cocoa powder, and salt.
The dry ingredients are then mixed with salted butter, canola oil, vanilla extract, and large eggs. Once the brownie batter is made the finishing touch is to fold mini semi-sweet chocolate chips into it.
After the brownies have been baked and cooled, they’re covered in a 3-ingredient chocolate ganache made with semi-sweet chocolate chips, heavy cream, and powdered sugar. Lastly, the sprinkling of rainbow-colored chocolate candies completes this cosmic brownie recipe!
How To Make Cosmic Brownies From Scratch
- Preheat the oven, line a cake pan with parchment paper, and spray it lightly with non-stick cooking spray.
- Melt butter over low heat and then stir in granulated sugar until smooth. Remove from the stovetop once the mixture has started to emulsify with no butter separated from the sugar. Stir the mixture as it cools to help release more heat.
- Beat canola oil and vanilla extract into the butter and sugar until thoroughly combined.
- Add in the eggs one at a time, beating the mixture after each addition.
- Sift all-purpose flour, unsweetened cocoa powder, and salt into the melted butter mixture. Stir the brownie batter altogether until almost all of the dry streaks are gone.
- Fold mini semi-sweet chocolate chips into the batter.
- Pour the cosmic brownie batter into the prepared baking pan and slide it into the oven to bake.
- Cool the brownies before making the chocolate ganache topping.
- Prepare the chocolate topping by melting semi-sweet chocolate chips, heavy cream, and powdered sugar in the microwave until smooth. Stop and stir the ganache every 45 seconds to avoid seizing the chocolate.
- Pour the ganache over the cooled brownies. Use a rubber spatula to spread it evenly across the entire pan of brownies.
- Sprinkle the colored candy chocolate pieces on top of the ganache. Then, let the pan of cosmic brownies set to allow the ganache to set.
- Remove the brownies from the pan to slice and serve. Enjoy!
Dye Free Candy Topping – My family is dye-free so we like to use these Naturally Colored Candy-Coated Chocolate Chips that I order from Amazon.
Candy Chips Options – For those who aren’t concerned about dyes, these Bakers Choice Rainbow Candy Chips are a great option. You can also use mini M&M’s or another colorful coated chocolate option.
Nuts – If you prefer your Little Debbie Cosmic Brownies covered in nuts rather than chocolate candies, then go ahead and sprinkle this copycat recipe with crushed walnuts instead of candy.
Cool Before Icing – It’s important to cool the brownies completely before covering them in the delicious fudge icing. If the ganache is added to a pan of warm brownies, it could cause the brownies to sink or the smooth ganache topping to crack.
Lining The Pan – When lining the pan with parchment paper, be sure that some of the parchment is over the edge of the pan for easy removal. That way you can remove the entire pan of brownies and then slice them up into perfect little squares.
Clean Slicing – I’ve found that using a hot metal knife makes for the cleanest cut when slicing brownies. I also recommend sliding the knife outward rather than lifting it up so that it doesn’t disturb the ganache and chocolate candy topping.
How To Store Homemade Cosmic Brownies
Store Homemade Cosmic Brownies in an airtight container in the fridge for up to 5 days. I’ve found that storing them in the fridge keeps them fudgy and chewy, which is the iconic texture of those little Debbie treats!
Cosmic Brownie Shelf Life
If preferred, you can keep these Cosmic Brownie Copycats at room temperature for a day or two. After that, I’d transfer them into the fridge to store for an additional 2 to 3 days.
More Brownie Recipes
- No Bake Cookie Brownies – Two favorite desserts combine into one with these No Bake Cookie Brownies!
- Coffee Brownies – The best of both worlds, coffee AND chocolate!
- Buckeye Brownies – Chewy homemade brownies topped with a soft salty peanut butter layer and then ganache!
- Twix Caramel Brownies – Baked with Twix candy bars then finished off with a caramel drizzle and Twix candy crumbles!
- Peanut Butter Crunch Brownies – Homemade brownies topped with chocolate fudge and a peanut butter crunch topping, a gourmet treat!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Copycat Cosmic Brownies
Ingredients
Brownies
- 1 cup salted butter 227g, I use Kerrygold
- 2½ cups granulated sugar 500g, I use Domino
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 5 large eggs I use Vital Farms
- 1 cup all-purpose flour 130g, I use King Arthur
- ¾ cup + 1 tablespoon unsweetened cocoa powder 80g, I use Ghirardelli
- ¾ teaspoon salt
- ½ cup mini semi-sweet chocolate chips or 4oz. chopped baking chocolate
Topping
- 12 ounces semi-sweet chocolate chips
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- Candy Coated Chocolate Chips
Instructions
Brownies
- Preheat oven to 350°F and line a metal 9×13-inch cake pan with parchment paper and spray lightly with cooking spray. Make sure some of the parchment is over the edge of the pan for easy removal. This may require two sheets, one going in each direction – make sure the one that goes across the shorter distance is under the one that goes along the full length of the pan.
- Melt 1 cup salted butter in a heavy-bottomed saucepan over low heat. Add 2½ cups granulated sugar and stir until smooth, the butter and sugar have started emulsifying, and no butter is separated from the sugar. Remove from heat and let the mixture cool for 5 minutes, stirring often to release heat.
- Add 2 tablespoons canola oil and 1 tablespoon vanilla extract to the butter and sugar and beat them in with a rubber spatula until fully combined and there's no separation between the ingredients (no oil resting on top).
- Beat in 5 large eggs one at a time, beating with the spatula or a fork after each one. Mix until fully incorporated.
- Sift the 1 cup all-purpose flour, ¾ cup + 1 tablespoon unsweetened cocoa powder, and ¾ teaspoon salt into the butter and sugar mixture, stirring gently with a rubber spatula just until almost all the dry streaks are gone.
- Fold in the ½ cup mini semi-sweet chocolate chips.
- Pour the brownie batter into the prepared baking pan and bake for 25 to 30 minutes.
- Allow the brownies to cool for about 45 to 60 minutes before making and topping.
Topping
- Add 12 ounces semi-sweet chocolate chips, ¾ cup heavy cream, and 2 tablespoons powdered sugar to a large microwave-safe bowl and stir. Microwave for 45 seconds, remove, and stir. Microwave for an additional 45 seconds, then stir until a smooth chocolate ganache forms. If there are still little pieces of chocolate, microwave for an additional 10 seconds.
- Pour the ganache over the top of the brownies and spread out evenly with a rubber spatula.
- Sprinkle with Candy Coated Chocolate Chips and let cool until the ganache has set. If it's warm, place in the refrigerator for 30 minutes to encourage setting.
- Remove from the pan once cooled and slice using a hot metal knife for the cleanest cuts. Slide the knife outward as opposed to lifting it up so it doesn't pull the ganache off the top.
Video
Notes
- Unsalted butter may also be used.
Nutrition
Did You Make This Recipe?
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These brownies sure hit the spot, and I love how flavorful they are; the ganache topping is such a treat, and my kids love how fun the sprinkles make them!