Homemade Cosmic Brownies
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I’ve tested and retested this recipe for Cosmic Brownies until they came out perfectly chewy, fudgy, and full of chocolate flavor. They look just like the classic Little Debbie version, but they taste so much better. Even my 6-year-old niece, who I’ve named my official taste tester, gives them an 11 out of 10, saying they “aren’t too sweet.”
My main goal with this recipe was that I didn’t want just copycat on the original, but improved on it. By testing and tweaking, I ended up with the perfect brownie with a deeper chocolate flavor, a fudgier bite, and ganache that sets perfectly every time.
Copycat Cosmic Brownie Recipe
Cosmic Brownies are the ultimate throwback treat, so I wanted to create a homemade version that nails everything you remember, but with richer flavor and better texture. These brownies bake up chewy and chocolatey with a smooth layer of ganache. Once you sprinkle on those rainbow candy-coated chips, they look exactly like the ones you grew up with.
Why My Cosmic Brownie Recipe is the Best
- Unlike some recipes that turn out dry or cakey, mine have a delicious chewy, fudgy texture.
- My ganache sets smooth and firm so you get bakery-style slices every time.
- Too much sweetness ruins so many homemade brownies. I fine-tuned the sweetness so it’s just right.
What You Need To Make Homemade Cosmic Brownies
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- Unsalted butter – Melted butter makes the brownies rich and fudgy.
- Granulated sugar – Balances the cocoa and adds structure.
- Light brown sugar – Adds moisture and a slight caramel flavor.
- Eggs – Bind the batter and give chewy texture.
- Milk – Keeps the batter smooth.
- Corn syrup – Adds shine and chewiness, just like the original.
- Vanilla extract – Rounds out the chocolate flavor.
- Unsweetened cocoa powder – Provides deep chocolate taste.
- All-purpose flour – The base that holds everything together.
- Salt – Balances the sweetness.
- Semi-sweet chocolate chips – Melt into a creamy ganache.
- Heavy cream – Smooths the ganache and makes it silky.
- Unsalted butter – Adds shine and richness to the ganache.
- Rainbow candy-coated chocolate chips – The signature topping that makes them look just like Cosmic Brownies.
Substitutions or Variations
- You can use mini M&Ms or sprinkles if you can’t find the rainbow chips.
- Use cookie cutters to cut out fun shapes for parties or holidays.
- Add a pinch of espresso powder to the batter to enhance the chocolate flavor.
- For extra chew, mix in ½ cup mini chocolate chips to the brownie batter.
Instructions to Make the Best Cosmic Brownies
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
- Preheat the oven to 350° F. Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, milk, corn syrup, and vanilla until smooth and combined.
- Gently stir in the cocoa powder, flour, and salt just until no streaks remain. Do not overmix.
- Spread the batter evenly into the prepared pan. Bake for 22-26 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- Place the pan on a wire rack and let the brownies cool fully before adding ganache.
- Warm the heavy cream until steaming, then pour it over the chocolate chips. Let it sit for 2-3 minutes, add the butter, and stir until smooth and glossy.
- Pour the ganache over the cooled brownies, spreading evenly with a spatula. Immediately sprinkle the rainbow candy-coated chocolate chips over the top.
- Refrigerate for at least 1 hour so the ganache can set before slicing into squares or rectangles.
- If you don’t have parchment paper, lightly grease the pan and dust it with cocoa powder instead of flour to avoid a white residue on the brownies.
- If your ganache looks too thin, stir in a few extra chocolate chips while it’s still warm to thicken it up.
- For the neatest presentation, chill the brownies overnight before slicing. This makes the ganache extra firm and easy to cut.
- Store brownies in a single layer when possible so the ganache topping stays smooth and the rainbow chips don’t get pressed into the frosting.
FAQs
The edges look set, the center looks slightly glossy, and a toothpick shows moist crumbs.
Yes. I tested with regular cocoa, but Dutch process gives a deeper color and smoother flavor.
Yes. Warm it gently and whisk. A teaspoon of warm cream can smooth it out
Cut a three by four grid for 12 rectangles. You can use a ruler for even slices.
You can but remember the ganache will begin to melt if it gets too warm. You can pack the in a single layer with a cold pack to help keep them cool.
Storage Instructions
- Room Temperature – Store brownies in an airtight container at room temperature for up to 3 days.
- Refrigerate – Keep in the refrigerator for up to 1 week. Let them sit out for 15 minutes before serving for the best texture.
- Freeze – Wrap slices individually in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight.
More Chocolate Dessert Recipes
- Chocolate Lasagna
- Fudgy Mocha Brownies with Frosting
- Chocolate Cherry Dump Cake
- Hot Chocolate Lush
- Chocolate Cherry Cheesecake
- Chocolate Depression Cake
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Copycat Cosmic Brownies (Better than the Original!)
Ingredients
For the Brownies:
- 1 cup melted unsalted butter 2 sticks
- 1 ¼ cups granulated sugar
- ¾ cup light brown sugar packed
- 3 large eggs
- 3 Tablespoons milk
- 1 ½ Tablespoons corn syrup
- 1 Tablespoon vanilla extract
- 1 cup unsweetened cocoa powder
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
For the Ganache:
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup heavy cream
- 1 Tablespoon unsalted butter
For the Topping:
- rainbow candy-coated chocolate chips or mini M&Ms or sprinkles as alternatives – use https://amzn.to/4m5UAS2
Instructions
- Preheat the oven to 350° F. Line a 9 x 13-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
Make the Batter:
- In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, milk, corn syrup, and vanilla until smooth.1 cup melted unsalted butter, 1 ¼ cups granulated sugar, ¾ cup light brown sugar, 3 large eggs, 3 Tablespoons milk, 1 ½ Tablespoons corn syrup, 1 Tablespoon vanilla extract
- Add dry ingredients: Stir in cocoa powder, flour, and salt until just combined. Avoid overmixing.1 cup unsweetened cocoa powder, 1 ½ cups all-purpose flour, ¾ teaspoon salt
Bake:
- Spread the batter evenly in the pan. Bake for 22–26 minutes, or until the center is just set and a toothpick comes out with moist crumbs.
- Cool completely in the pan on a wire rack before adding ganache.
Make Ganache:
- Heat cream until just steaming, then pour over chocolate chips. Let sit for 2–3 minutes, add butter, then stir until smooth and glossy.1 ½ cups semi-sweet chocolate chips, ¾ cup heavy cream, 1 Tablespoon unsalted butter
Top Brownies:
- Pour ganache over the cooled brownies and spread evenly. Immediately sprinkle with rainbow candy-coated chocolate chips.rainbow candy-coated chocolate chips
- Chill for at least 1 hour to let the ganache set fully before slicing.
Nutrition
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