Copycat Cosmic Brownies Recipe

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

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings

• Brownie
• Baking spray
• 14 ounces (60% cacao) bittersweet chocolate bar, coarsely chopped
• 1 1/2 cups unsalted butter
• 2/3 cup unsweetened cocoa
• 6 tablespoons canola oil
• 2 tablespoons vanilla extract
• 2 1/3 cups granulated sugar
• 1 cup packed light brown sugar
• 6 large eggs
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking powder
• Ganache
• 7 ounces (56% cacao) semisweet chocolate bar, coarsely chopped
• 3/4 cup heavy cream
• 1 tablespoon unsalted butter
• 1/8 teaspoon kosher salt
• 1/4 cup rainbow candy-coated chocolate pieces

Directions

1. Prepare the Brownies: Preheat the oven to 350F (175C). Line a 13- x 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on the short sides. Coat both the foil and the sides of the pan with baking spray and set aside.
2. Microwave the chopped chocolate and butter in a large microwavable bowl on HIGH, stirring in 30-second intervals, until fully melted and smooth, about 2 minutes total.
3. Whisk in the cocoa powder, canola oil, and vanilla extract until fully combined.
4. Whisk in the granulated sugar and brown sugar until the mixture is smooth.
5. Add the eggs, one at a time, whisking until smooth after each addition. This should take about 2 minutes.
6. Gently fold in the flour, cornstarch, kosher salt, and baking powder until just combined. Avoid overmixing the batter, which should take around 45 seconds.
7. Transfer the batter to the prepared baking pan and spread it out evenly.
8. Bake in the preheated oven for 55 to 60 minutes, or until set and a wooden pick inserted in the center comes out with a few moist crumbs.
9. Remove from the oven and let it rest in the pan on a wire rack until it reaches room temperature, about 1 hour.
10. Once at room temperature, cover the pan and refrigerate the brownies for at least 1 more hour to chill completely.
11. Prepare the Ganache: Place the chopped semisweet chocolate in a medium mixing bowl and set it aside.
12. Bring the heavy cream to a simmer in a small saucepan over medium-high heat, stirring occasionally.
13. Pour the hot cream over the chopped chocolate and whisk until the chocolate is fully melted, about 45 seconds.
14. Whisk in the butter and salt until the ganache is smooth and shiny. Set aside.
15. Assemble the Brownies: Invert the chilled brownie onto a large cutting board and discard the aluminum foil. Using a serrated knife, trim and discard the outer 1/4-inch edges of the brownie.
16. Using an offset spatula, spread the ganache evenly over the top of the brownie.
17. Sprinkle the rainbow candy-coated chocolate pieces evenly over the ganache.
18. Chill the brownie, uncovered, for about 5 minutes or until the ganache is mostly set.
19. Cut the brownie into 12 even pieces (each 4 x 2 inches). Using the back of a knife, make a crosswise indent along the center of each brownie to mimic the iconic Cosmic Brownie look.