Cosmic Brownies

5 from 2 reviews

These cosmic brownies are a copycat of the Little Debbie's version! They are fudgy, rich chocolate brownies, topped with chocolate ganache and rainbow candy coated chocolates.

Prep Time30

Cook Time35

Chilling Time30

Total Time1 35

Servings: slices

Calories: 322kcal

Author: Stephanie Rutherford

Ingredients

Chocolate Brownies

1 1/2 cups White granulated sugar
1/2 cup Powdered sugar
3 Large eggs room temperature
1 Egg yolk room temperature
1/2 cup Unsalted butter melted
1/2 cup Oil canola or vegetable
1 tsp Pure vanilla extract
3.5 oz Semi-sweet chocolate bar melted. I used Lindt 78% chocolate
1 cup All-purpose flour
1 cup Unsweetened cocoa powder
1 TBSP Cornstarch
1 tsp Salt

Chocolate Ganache

1 cup Semi-sweet chocolate chips
1/2 cup Heavy cream
Rainbow candy coated chocolates

US - Metric

Instructions

Chocolate Brownies

Preheat the oven to 350℉. Spray a 9X9 inch baking pan with baking nonstick spray. Line the bottoms and two of the sides of the pan with parchment paper. Spray again.
In a medium bowl, mix the flour, cocoa powder, cornstarch, and salt. Set aside. Melt the chocolate bar in the microwave for 20 second intervals until melted.
3.5 oz Semi-sweet chocolate bar, 1 cup All-purpose flour, 1 cup Unsweetened cocoa powder, 1 TBSP Cornstarch, 1 tsp Salt
Using a mixer, beat the sugar, powdered sugar, eggs, and egg yolk on high speed for 3 minutes. It will become pale and fluffy.
1 1/2 cups White granulated sugar, 1/2 cup Powdered sugar, 3 Large eggs, 1 Egg yolk
Add in the melted butter, oil, vanilla, and melted chocolate. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined.
1/2 cup Unsalted butter, 1/2 cup Oil, 1 tsp Pure vanilla extract
Take the bowl off the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Pour the brownie batter into the prepared pan.
Bake for 33-37 minutes. Bake until a toothpick inserted comes out with moist crumbs. You want to underbake these, so it finishes baking as it cools.
Cool completely in the pan before removing and decorating.

Chocolate Ganache

Pour the chocolate chips into a bowl. Add the heavy cream to a small saucepan. Heat on medium-low heat until hot and steaming.
1 cup Semi-sweet chocolate chips, 1/2 cup Heavy cream
Pour hot cream over the chocolate chips and let it sit for 2 minutes. Use a rubber spatula to mix until combined and smooth.
Pour the ganache over the brownies. Use an offset spatula to gently spread to the edges. Pour the rainbow candy coated chocolates on top. I like a lot of them, so I used 3/4 cup.
Rainbow candy coated chocolates
Place the brownies in the freezer for 10 minutes if serving immediately to set the ganache. If serving later, place the brownies in the fridge for at least 30 minutes before cutting into bars.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the brownies and cause them to be cakey.

High altitude baking- Add an extra 1 TBSP of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition