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Gourmet cosmic brownies in 9x13-inch pan with ultra-fudgy brownie base of one cup melted butter two cups granulated sugar half cup brown sugar three eggs one egg yolk one teaspoon vanilla one cup cocoa powder one cup flour half teaspoon salt baked 27-33 minutes at 350°F until toothpick clean few moist crumbs - topped with silky ganache of one and a half cups chocolate chips half cup heavy cream and half cup mini rainbow chips pressed into set frosting

Gourmet Cosmic Brownies Recipe

Ultra-fudgy homemade brownies topped with smooth chocolate ganache and rainbow candy chips. A from-scratch take on the classic Little Debbie cosmic brownie with deeper chocolate flavor and the perfect chewy texture.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 2 hours 44 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter 1 stick
  • 1 cup granulated sugar
  • 2 large eggs plus 1 egg yolk
  • 1 tsp vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 2 oz semi-sweet chocolate, melted and cooled
  • 4 oz semi-sweet or dark chocolate, finely chopped for ganache
  • 1/3 cup heavy cream for ganache
  • 1 tbsp light corn syrup for ganache shine
  • 1/3 cup rainbow chip candies

Equipment

  • 8x8 Baking Pan
  • Parchment Paper
  • Mixing bowls
  • Small Saucepan
  • Offset Spatula

Method
 

  1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
  2. Melt butter and stir in sugar. Whisk in eggs, egg yolk, and vanilla. Stir in melted chocolate.
  3. Fold in sifted flour, cocoa, salt, and baking powder until just combined. Do not overmix.
  4. Bake 20 to 24 minutes until center is just set with moist crumbs on the toothpick. Cool 30 minutes.
  5. Make ganache by pouring hot cream over chopped chocolate and corn syrup. Rest 2 minutes then stir smooth.
  6. Pour ganache over cooled brownies, spread to edges, and scatter rainbow chips on top. Refrigerate 2 hours before cutting.

Notes

  • Extra egg yolk is key to the fudgy texture - do not skip it.
  • Pull brownies slightly underbaked - they firm up as they cool.
  • Wipe knife clean between cuts for neat slices.
  • Freeze brownie base without ganache for up to 2 months and add topping fresh.