Copycat Cosmic Brownies
These Copycat Cosmic Brownies are rich, fudgy, and topped with a thick layer of silky chocolate ganache and colorful candy-coated chips. Inspired by the nostalgic Little Debbie favorite, this homemade version has an ultra-chocolatey, chewy brownie base and that classic smooth chocolate topping for the ultimate throwback treat!
Servings: 12 brownies
Ingredients
For the brownies:
- 1 cup salted butter melted
- 2 tbsp vegetable oil
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar packed
- 4 eggs room temperature
- 1 tsp vanilla extract
- ½ tsp kosher salt
- 1 cup all-purpose flour
- 1 cup natural cocoa powder
For the ganache:
- 8 ounces bittersweet chocolate chopped. Or you can use semi sweet if you prefer!
- ½ cup heavy cream
- ¼ cup rainbow chips
Instructions
For the brownies:
- Preheat oven to 350°F. Line an 8x8-inch or 9x9-inch metal baking pan with parchment paper and lightly grease. In a large bowl, whisk together the melted butter, vegetable oil, granulated sugar and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition. Stir in the vanilla. Fold in the flour, cocoa powder, and salt until just combined. Do not over mix.
- Spread the batter evenly into the prepared pan.Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs attached. Allow the brownies to cool completely in the pan.
For the ganache:
- Place the chopped chocolate into a heatproof bowl. Heat the heavy cream on the stove until it just begins to simmer around the edges. Pour the hot cream over the chocolate and let sit for 2-3 minutes.
- Stir gently until completely smooth and glossy. Let the ganache cool for 5-10 minutes, until slightly thickened but still pourable. Pour over the cooled brownies and spread into an even layer. Immediately top with the rainbow candy-coated chips. Allow the ganache to set at room temperature for 1-2 hours before slicing.