I opted for a fudgy chocolate ganache topping that delivers such a better burst of chocolate flavor than store-bought. They come individually wrapped and are super sweet and quite artificial tasting, so making them from scratch tastes SO much better. Cosmic brownies are ultra chewy with a rich fudgy frosting that’s dotted with rainbow crunch sprinkles. They’re an invention of Little Debbie that basically summarize a childhood in the 1990s in each bite. I got as close to the texture of the store-bought kind as I possibly could. These little brownies are ultra rich and fudgy, almost like candy. But these babies are SO much better! Real and satisfying chocolate taste with no crazy artificial ingredients. I think I managed to create this Homemade Cosmic Brownie recipe that will evoke all those childhood memories of snacking on those little plastic-wrapped store-bought brownies. I even managed to find the exact candies Little Debbie tops the brownies with, they’re Wilton Rainbow Chip Crunch and I found them at Michael’s and I’ve seen them at Joanne’s, but they’re also available by a different brand on Amazon. I got started making the most fudgy, chewy brownies I could, using everything I learned from my Ultimate Brownie Guide. I knew I had to make my own version from scratch. Never did I think I’d grow up to make a copycat cosmic brownie, ha! Candy > Nuts any day! I freakin’ loved those Cosmic Brownies. So you could imagine my excitement when I spotted Cosmic Brownies on the shelf at the store. In my child mind, nuts shouldn’t be part of any dessert. There’d usually be some other element in my lunch bag but I’d ALWAYS request my mom add in a Little Debbie brownie as my special treat.īefore Cosmic Brownies came into existence, it was just the Little Debbie brownies with the nuts on top. I always ate a peanut butter sandwich, I didn’t even like jelly necessarily. Slice into 25 brownies, or 10 larger two-brownie rectangles with a shallow knife cut in the center to mimic the real deal.When I was a kid in elementary school anytime I’d bring a sack lunch it was basically the same exact thing every time. Chill in the refrigerator for another 30 minutes or so, just to set the ganache. Decorate with candy-covered chocolate chips or sprinkles. Pour onto chilled brownies and spread with an offset spatula. Once smooth, add the salt and continue to mix. Leave alone for about 1 minute, then mix rapidly with the silicone spatula, beginning in the center and working toward the perimeter. Remove from heat and pour over the chocolate chips. Heat the cream, stirring with a silicone spatula, in a medium saucepan until it comes to a rolling simmer. Make the ganache: Place the chocolate chips in a heat-safe bowl. (Note: if you’re making the brownie layer far in advance, cool in the refrigerator, covered, for up to 3 days before removing and proceeding with the rest of the recipe.) Let the pan of brownies sit away from heat for about 5 minutes, then transfer it to the freezer to cool down while you make the toppings. A toothpick won’t come out clean, so don’t bother. Bake 22 to 26 minutes, until the top is shiny and set and the sides are very slightly puffed up, with the center quite soft to the touch. Transfer to the prepared baking pan and smooth the batter out as best you can with a silicone spatula. It will feel thick and tough, and if you’re having trouble moving the whisk through the batter, switch to a silicone spatula to finish. Once no streaks of egg remain, whisk in the flour, then whisk for another 30 seconds. Whisk in the eggs and egg yolk one at a time, mixing until fully combined after each addition. Whisk until the mixture is fully combined, then remove from heat and let rest a few minutes until you can press a finger to the bowl or top of the double boiler without wanting to pull it away. Once fully melted, add the sugar, cocoa powder, and salt.
In the top of a double boiler or a heatproof bowl set over a saucepan of water at a rolling simmer, combine the butter and chocolate chips. Line the bottom and sides of an 8-inch-square baking pan with two parchment slings, leaving some overhang for easy removal.
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