Copycat Cosmic Brownies

These copycat Little Debbie Cosmic Brownies are fudgy with a chocolate ganache topping and rainbow chocolate chips. These are perfect to pop in lunchboxes, or enjoy as a fun, nostalgic dessert!

Copycat Cosmic Brownies  cut into pieces

Recipe Notes:

  • Make cutting the brownies easier by lining your baking pan with foil, allowing some of the foil to hang over the edges, which will help you to lift them out of the pan once cooled for you to cut them on a large cutting board. Peel away the foil before cutting them. 
  • Use high-quality cocoa for the best results. 
  • Don’t over-mix the batter otherwise, the brownies will become dense. 
  • Be patient when making the ganache as you don’t want to burn the chocolate. 
  • Chill the brownies for 2 hours once the ganache has been added so it sets enough for the brownies to be cut into clean lines. 
What variations can I make to this recipe?

– You can use a fudge brownie mix for this recipe instead of making the brownie batter from scratch.  
– Chopped peanuts (raw or roasted) added to these brownies would also offer a delicious addition of crunch. 

– Use gluten-free flour in this recipe for any dietary needs. 

I used a 9×9 inch baking pan to keep these brownies thinner like a Little Debbie but you can make your brownies thicker by using an 8×8 inch pan instead. –

Can I freeze these brownies?

To freeze your brownies, ensure they have completely cooled down first, and then wrap them in plastic wrap or foil to be stored in an airtight container. I like cutting my brownies and then wrapping them individually, so I don’t have to defrost an entire tray just to eat a few. 


You can store these brownies in your freezer for 2-3 months. Defrost them overnight in the refrigerator and then add fresh ganache with rainbow chocolate chips before serving.

How should I store these brownies?

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Copycat cosmic brownies stacked on a plate

Copycat Cosmic Brownies

  1. Preheat your oven to 350 degrees and line a 9×9 metal pan with parchment paper. Set it aside. ingredients for copycat cosmic brownies
  2. In a large mixing bowl, sift together the flour, cocoa powder, cornstarch and salt. Set aside.flour, cocoa powder, cornstarch and salt in a mixing bowl
  3. In another bowl, whisk together the melted butter and granulated and brown sugar. Add your eggs, vanilla extract, and corn syrup. Whisk until it is all combined. butter and granulated and brown sugar added to bowl
  4. Stir in the dry ingredients (flour, cocoa powder, cornstarch and salt mixture) just until combined and there are no clumps that remain. brownie mixture in a bowl
  5. Pour the ingredients into your prepared pan and bake for 20 minutes or until a toothpick comes out mostly clean.  Allow your brownies to completely cool. brownie mixture in a pan
  6. While your brownies cool, make your ganache. If you have a double boiler you can use that or a pot with a glass bowl on top of the pot, melt your chocolate chips whisking constantly to make sure they do not burn. Slowly pour the cream, whisking constantly until smooth and combined. pouring cream in to bowl
  7. Pour it over the brownies and allow it to sit for at least 20 minutes then you can add sprinkles. pouring chocolate topping over brownieschocolate topping poured on top of brownies
  8. Refrigerate for 1-2 hours before cutting.sprinkles added to top of brownies
Copycat Cosmic Brownies cut into pieces
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Copycat Cosmic Brownies

These copycat Little Debbie Cosmic Brownies are fudgy with a chocolate ganache topping and rainbow chocolate chips.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients
 

  • 2/3 cup all purpose flour
  • 3/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs plus 1 egg yolk room temperature
  • 1/2 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon light brown corn syrup
  • 1 stick of unsalted butter

Ganache

  • 1/2 cup heavy whipping cream
  • 1 1/2 cup semisweet chocolate chips
  • Wilton Rainbow Chocolate Chips

Instructions

  • Preheat your oven to 350 degrees F and line a 9×9 metal pan with parchment paper. Set it aside.
  • In a large mixing bowl, sift together the flour, cocoa powder, cornstarch and salt.
  • In another bowl, whisk together the melted butter and granulated and brown sugar. Add your eggs, vanilla extract, and corn syrup. Whisk until it is all combined.
  • Stir in the dry ingredients just until combined and there are no clumps that remain.
  • Pour the ingredients into your prepared pan and bake for 20 minutes or until a toothpick comes out mostly clean. Allow your brownies to completely cool.
  • While your brownies cool, make your ganache. If you have a double boiler you can use that or a pot with a glass bowl on top of the pot, melt your chocolate chips whisking constantly to make sure they do not burn. Slowly pour the cream, whisking constantly until smooth and combined. Pour it over the brownies and allow it to sit for at least 20 minutes then you can add sprinkles. Refrigerate for 1-2 hours before cutting.

Nutrition

Calories: 415kcal | Carbohydrates: 64g | Protein: 6g | Fat: 20g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 96mg | Potassium: 336mg | Fiber: 5g | Sugar: 48g | Vitamin A: 576IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 4mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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