Description

These homemade Cosmic Brownies capture all the nostalgia of the classic Little Debbie treat, with ultra-fudgy, dense brownies, a smooth chocolate ganache topping, and a sprinkle of colorful candy-coated chips. Perfect for lunchboxes, parties, or late-night cravings, this recipe delivers a chewy, chocolaty square that brings back childhood memories—but with fresher flavor and simple ingredients you can control.

Ingredients

For the Brownies:

3/4 cup (170g) unsalted butter, melted
1 cup (200g) granulated sugar
1/2 cup (100g) brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
3/4 cup (95g) all-purpose flour
1/2 cup (43g) unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon fine salt

For the Ganache:

1 cup (170g) semi-sweet chocolate chips
1/2 cup (120ml) heavy cream

For Topping:

2–3 tablespoons rainbow candy-coated chocolate chips or rainbow sprinkles

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Instructions

Prep the Pan & Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Brownie Batter: In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Beat in the eggs and vanilla until glossy and smooth. Sift in flour, cocoa powder, baking powder, and salt. Gently fold together using a spatula—don’t overmix.
Bake the Brownies: Spread the batter evenly in your prepared pan. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, but not wet batter. Let brownies cool completely in the pan on a wire rack.
Prepare the Chocolate Ganache: While brownies cool, place chocolate chips in a heat-proof bowl. Heat heavy cream in a small saucepan or microwave until just simmering—not boiling. Pour hot cream over chocolate chips. Wait 1–2 minutes, then stir gently until smooth and glossy.
Assemble & Decorate: Pour the ganache over the cooled brownies and spread into an even layer. Immediately sprinkle with rainbow candy-coated chips or sprinkles.
Chill & Slice: Refrigerate brownies for 1–2 hours for the ganache to set. Use the parchment overhang to lift brownies out, then slice into 12 neat squares. Serve chilled or at room temperature for best texture.

Notes

For the chewiest brownies, avoid overbaking—look for moist crumbs on your tester.
You can substitute semi-sweet chocolate with milk or dark chocolate to adjust sweetness.
Store brownies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Let brownies come to room temperature for a softer bite, or enjoy straight from the fridge for a dense, fudgy texture.