Watch out Little Debbie—this copycat recipe for Cosmic Brownies is a dead ringer for (if not better than) the original treat. Our recipe tester went as far as to call them "the most perfect brownie ever" thanks to the combination of a chewy and fudgy brownie, topped with a melt-in-your-mouth ganache, and crunchy sprinkles. This dessert will transport you back to childhood.
Ingredients
Brownie
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baking spray
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14 ounces (60% cacao) bittersweet chocolate bar, coarsely chopped
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1 1/2 cups unsalted butter
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2/3 cup unsweetened cocoa
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6 tablespoons canola oil
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2 tablespoons vanilla extract
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2 1/3 cups granulated sugar
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1 cup packed light brown sugar
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6 large eggs
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1 cup all-purpose flour
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2 tablespoons cornstarch
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1 1/2 teaspoons kosher salt
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1/2 teaspoon baking powder
Ganache
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7 ounces (56% cacao) semisweet chocolate bar, coarsely chopped
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3/4 cup heavy cream
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1 tablespoon unsalted butter
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1/8 teaspoon kosher salt
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1/4 cup rainbow candy-coated chocolate pieces
Directions
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Gather all ingredients.
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Prepare the Brownies: Preheat the oven to 350 degrees F (175 degrees C). Line a 13- x 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on short sides. Coat foil and sides of pan with baking spray; set aside.
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Microwave chocolate and butter in a large microwavable bowl on HIGH, stirring in 30 second intervals, until fully melted and smooth, about 2 minutes total. Whisk in cocoa, canola oil, and vanilla until fully combined.
Dotdash Meredith Food Studios
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Whisk sugar and brown sugar into chocolate mixture until combined. Add eggs, 1 at a time, whisking until smooth and combined after each addition, about 2 minutes total. Gently fold in flour, cornstarch, salt, and baking powder until just combined, making sure not to overmix the batter, about 45 seconds.
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Transfer to the prepared baking pan.
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Bake in preheated oven until set and a wooden pick inserted in the center comes out with a few moist crumbs, 55 to 60 minutes. Remove from the oven and let rest in pan on a wire rack until room temperature, about 1 hour. Once at room temperature, cover, and place in refrigerator; chill completely, at least 1 more hour.
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When brownie has chilled, prepare the Ganache: Place chocolate in a medium mixing bowl; set aside. Bring heavy cream to a simmer in a small saucepan over medium-high, stirring occasionally. Pour heavy cream over chopped chocolate; whisk until chocolate is fully melted, about 45 seconds. Whisk in butter and salt until smooth and shiny; set aside.
Dotdash Meredith Food Studios
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Invert cooled Brownie onto a large cutting board and discard aluminum foil. Using a serrated knife, trim and discard outer edges, about 1/4-inch on all sides. Using an offset spatula, spread Ganache in an even layer over top of brownie. Sprinkle evenly with rainbow candy-coated chocolates. Chill Brownie, uncovered, until Ganache is mostly set, about 5 minutes.
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Cut Brownie into 12 even (4- x 2-inch) pieces. Using the back of the knife, make an indent going crosswise along center of each brownie.
Dotdash Meredith Food Studios