Cosmic Brownies

5 from 5 votes

Bringing back your favorite childhood treat! Cosmic brownies are a fudgy chocolate brownie with chocolate frosting and rainbow candy sprinkles on top. These Little Debbie copycats are amazing!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: cosmic brownies

Servings: brownies

Author: Chelsea Lords

Cost: $13.26

Equipment

9 x 13-inch baking pan metal
Parchment paper

Ingredients

18 ounces semi-sweet chocolate chips about 3 completely full cups or 1 and 1/2 (12-ounce) bags; I don’t recommend a different type of chocolate.
9 tablespoons unsalted butter cut into cubes
1 cup + 2 tablespoons granulated sugar
1/2 tablespoon vanilla extract
4 large eggs
1 large egg yolk
6 tablespoons Dutch process cocoa powder Hershey’s dark cocoa powder is dutch process
1/2 cup cornstarch
3/4 teaspoon salt
1-1/2 cups chocolate chips milk, semi-sweet, or dark, whatever you prefer; I like milk best

For the frosting

1-1/2 cups semi-sweet chocolate chips
1/2 cup heavy cream
Wilton rainbow chip crunch or mini M&M’s (or sprinkles or mini chocolate chips)

US - Metric

Instructions

Line a light-colored metal 9x13 pan with parchment paper, leaving an overhang to easily remove bars. Don’t skip this step. Preheat oven to 350°F.
In a very large microwave-safe bowl, combine the semi-sweet chocolate chips and cubes of butter. Microwave in bursts of 15 seconds, stirring between each burst, until completely melted and smooth. Don’t microwave too long at risk of burning chocolate. Remove from microwave and immediately stir in the sugar. Add the vanilla and 1 egg. Stir until completely incorporated. Add the remaining eggs and egg yolk, one at a time, stirring with a wooden spoon after each addition is completely integrated. It’s thick, but avoid hand/stand mixers as these will beat in too much air.
In a separate bowl, stir together the cocoa powder, cornstarch, and salt. Add to the brownies along with the 1 and 1/2 cups chocolate chips. Stir until smooth. Transfer to prepared baking pan.
Bake for 27–33 minutes, watching very carefully near the end. As soon as a toothpick comes out with moist crumbs (make sure it doesn’t hit a melted chocolate chip!) these brownies are done. This is almost always 29–30 minutes in my oven (calibrated). Differences will occur based on individual ovens, humidity, etc. Remove and allow brownies to fully cool at room temperature before topping.
Add chocolate chips to a large, heat-safe bowl. Place the cream in a small, microwave-safe bowl and microwave on high for 1 minute. Pour over the chocolate chips. Cover bowl with the bottom of a cookie sheet or pan lid (something to keep heat in). Let stand for 4 minutes before stirring until smooth. (If chocolate won’t melt completely, place in microwave for 15 seconds and stir again). Once smooth, pour over the completely cooled brownies and smooth until even. Sprinkle bars evenly with the rainbow chips, sprinkles, or mini M&M’s.
Place in the fridge, covered, for 1–2 hours, or until the frosting is completely set. To cut: remove brownies from pan using parchment-paper overhang. Cut with a sharp knife. For clean cuts, run knife under hot water, dry, and make a cut. Repeat until all bars are cut out. Return leftovers to an airtight container in the fridge. Brownies are best served chilled.

Video

Notes

Gluten free: brownies are naturally gluten free—confirm with all packaging that products are processed in gluten-free environment. Replace rainbow crunch sprinkles with miniature chocolate chips for gluten free.

Storage: Store Cosmic Brownies in an airtight container at room temperature for 3 days or in the fridge for 1 week (watch for hardening). To freeze, wrap each brownie individually and freeze for up to 3 months. Thaw at room temperature.

Nutrition