Cosmic Brownies

These cosmic brownies are rich, chewy, and topped with a smooth chocolate frosting and colorful candy-coated chocolate chips. With simple ingredients and an easy-to-follow recipe, they bring a nostalgic treat right to your kitchen in under an hour.

Jump to Recipe

Prep Time10 minutes mins

Cook Time18 minutes mins

Total Time58 minutes mins

Servings12

This cosmic brownies recipe takes the nostalgic treat to a whole new level, delivering the dense, fudgy texture you remember, but with an added richness that makes these brownies truly unforgettable. Made with unsweetened cocoa powder, semi-sweet chocolate chips, and a smooth layer of chocolate frosting, this homemade version combines everything you love about the original with a satisfying, homemade twist.

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What You Need To Know

• MAIN INGREDIENTS: all-purpose flour, unsweetened dutch-processed cocoa powder, cornstarch, salt, unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, semi-sweet chocolate chips, heavy cream, light corn syrup, rainbow candy-coated mini chocolate chips
• QUICK STEPS: Preheat oven and prepare baking pan, mix dry ingredients, combine melted butter and sugars, add eggs and vanilla, fold in dry ingredients, bake and cool, prepare chocolate frosting layer, spread frosting over brownies and garnish, chill to set
• TOTAL TIME AND YIELD: 1 hour 12 minutes, yields 12 servings

Why This Recipe

• Our recipe uses a blend of granulated sugar and light brown sugar for the ideal chewy texture and rich, caramel-like flavor. This combination, tested by our team, creates a denser, fudgier brownie base that’s hard to beat.
• Unlike other recipes, our frosting incorporates heavy cream and a hint of light corn syrup to achieve that smooth, glossy finish that sticks perfectly to the brownies without cracking. This step creates a thick layer of chocolatey goodness, just like the iconic version.
• We added a sprinkling of rainbow-colored chocolate chips for that classic cosmic look and a satisfying pop of color and crunch. It’s a simple detail, but it’s what makes these brownies stand out as the true homemade cosmic brownies that look and taste like the real deal.

Cosmic Brownies Ingredients 

There’s something special about making cosmic brownies from scratch that just can’t be matched. With a few carefully selected ingredients, this recipe brings out the rich chocolatey flavor and fudgy texture we all love in the classic cosmic brownies—but even better.

Cosmic Brownies Substitutions And Additions

Cornstarch: If you don’t have cornstarch on hand, using an equal amount of all-purpose flour in its place is workable. However, while this won’t affect the texture significantly but may make the brownies slightly denser.

Semi-Sweet Chocolate Chips: Swap with dark chocolate chips for a more intense chocolate flavor or milk chocolate chips if you prefer a sweeter frosting. You can also use chopped chocolate pieces if chocolate chips aren’t available.

Rainbow Candy-Coated Mini Chocolate Chips: If you can’t find these, use mini M&M’s or any other colorful rainbow sprinkles for the same fun, colorful look. For a nutty crunch, try adding chopped walnuts or pecans instead, though this will give a different texture.

How To Make This Copycat Cosmic Brownies Recipe 

STEP ONE: Preheat your oven to 350°F. This ensures that the brownies bake evenly throughout. Prepare a 9×13 straight-sided metal baking pan by spraying it with non-stick cooking spray.

Next, line it with parchment paper, leaving enough overhang on the sides to lift the brownies out easily once they’re cooled. This step helps with removing and cutting the brownies later.

STEP TWO: In a medium bowl, sift together one cup of all-purpose flour, ¾ cup unsweetened dutch-processed cocoa powder, one tablespoon cornstarch, and ½ teaspoon salt. Sifting helps break up any clumps, ensuring a smooth batter.

STEP THREE: In a large mixing bowl, whisk together ¾ cup melted unsalted butter, ¾ cup granulated sugar, and ½ cup packed light brown sugar until fully combined and smooth. The melted butter blends easily, giving the brownies their chewy texture, while the brown sugar adds moisture and a hint of caramel flavor.

STEP FOUR: Add two large eggs, one at a time, to the butter and sugar mixture. Be sure to whisk well between each addition, fully incorporating each egg before adding the next. This step helps create the fudgy texture.

Then, add 1 ½ teaspoons vanilla extract and whisk again until smooth.

STEP FIVE: Add the sifted dry ingredients to the bowl of wet ingredients. Using a spatula, gently fold everything together just until there are no dry streaks left in the batter. The batter will be thick, so be careful not to overmix; this ensures the brownies stay dense and fudgy.

STEP SIX: Transfer the brownie batter into the prepared baking pan. Use the spatula to spread it evenly, making sure it reaches all the corners for a uniform thickness. Smooth the top to ensure even baking.

STEP SEVEN: Bake in the preheated oven for 18-22 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. Avoid overbaking, as it can make the brownies dry instead of chewy.

STEP EIGHT: Remove the brownies from the oven and allow them to cool completely in the pan at room temperature before adding the frosting. Cooling fully is key to keeping the frosting layer intact when spread on top.

STEP NINE: In a medium, microwave-safe bowl, add one cup semi-sweet chocolate chips and ⅓ cup heavy cream. Microwave on high for one minute, then add one tablespoon light corn syrup and stir until the frosting is smooth.

If the chocolate hasn’t fully melted, microwave for an additional 20-30 seconds, just until it’s warm enough to stir into a smooth consistency.

STEP TEN: Pour the chocolate frosting over the cooled brownies, using a spatula to spread it into an even layer.

While the frosting is still soft, sprinkle 1 ½ tablespoons rainbow candy-coated mini chocolate chips evenly across the top for that classic cosmic look.

Refrigerate the brownies for 30 minutes to one hour or until the frosting has set enough for easy slicing.

STEP ELEVEN: Once the cosmic brownies have chilled, and the frosting is set, gently lift the brownies out of the pan using the overhanging parchment paper. Place the brownies onto a large cutting board.

STEP TWELVE: Using a sharp knife, make five cuts (giving you six, two inch wide rows) lengthwise down the long edge of the pan. It is best to use a ruler to measure straight and even lines.

STEP THIRTEEN: Rotate the pan and make one cut down the center of the brownies (giving you two, 4 ½ inch wide rows) down the short side of the pan. This will yield 12 rectangle servings.

STEP FOURTEEN: To give your serving the classic look of the original cosmic brownies, you can use the back end of a wooden skewer to gently press into the chocolate frosting to divide each individual serving in the center. This will not separate the single sliced serving, only make an indent into the frosting. You can cut the brownies into 24 smaller servings if desired.

How To Serve These Brownies With Sprinkles

These chewy brownies will delight your kiddos when they show up in their lunch box.

From a tall, cold glass of milk or a warm mug of hot chocolate, the options are endless.

You could also use them to make an extra special treat for dessert by topping them with a big scoop of ice cream and whipped cream.

MORE BROWNIE RECIPES

Dessert Bars

Nutella Brownies

Dessert Bars

Coconut Brownies

Check out these other delicious, unique, and fun brownie recipes! Both Dr. Pepper brownies and peanut butter brownies are different from just your regular old brownies. They have their own unique flavors and ingredients, just like this recipe. 

Storing This Cosmic Brownie Recipe

Whether you’re making them ahead of time or planning to enjoy them over the course of a few days, here are some handy tips on storing your cosmic brownies.

MAKE AHEAD: If you’re looking to prepare these cosmic brownies ahead of time, you’re in luck! This recipe can be made a day or two in advance and stored appropriately.

Once completely cooled, place the brownies in an airtight container or wrap them tightly with plastic wrap. Keep them at room temperature until you’re ready to serve, and they’ll maintain their scrumptious texture and flavor.

IN THE FRIDGE: You can store your cut brownies in an airtight container on the counter at room temperature or in the fridge. They are best if eaten within two to three days. 

IN THE FREEZER: If you prefer to freeze this classic chocolate treat, let them cool completely, then simply wrap them tightly in plastic wrap and then in aluminum foil. Place them in the freezer for up to three months.

Who knew that making one of the best Little Debbie treats of all time could be so simple to do at home? This recipe makes it fun and easy to make Cosmic Brownies. They are a classic dessert that all can enjoy, at any age!

These cosmic brownies bring a rich, fudgy texture and that iconic rainbow sprinkle finish, making them a treat that’s fun to make and even more fun to enjoy. Perfect for any occasion, this recipe is a crowd-pleaser that’s sure to bring smiles all around.

Cosmic Brownies

5 from 1 vote

These cosmic brownies are rich, chewy, and topped with a smooth chocolate frosting and colorful candy-coated chocolate chips. With simple ingredients and an easy-to-follow recipe, they bring a nostalgic treat right to your kitchen in under an hour.

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 58 minutes minutes

Servings 12

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Ingredients

  

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Brownie layer

• 1 cup all-purpose flour
• ¾ cup unsweetened dutch-processed cocoa powder
• 1 tablespoon cornstarch
• ½ teaspoon salt
• ¾ cup unsalted butter, melted
• ¾ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs, room temperature
• 1 ½ teaspoons vanilla extract

Chocolate Frosting layer

• 1 cup semi-sweet chocolate chips
• ⅓ cup heavy cream
• 1 tablespoon light clear corn syrup

Garnish

• 1 ½ tablespoons rainbow candy coated mini chocolate chips

Instructions

 

• Preheat the oven to 350° F. Spray a 9×13 straight sided metal baking pan with non-stick baker’s spray and line with parchment paper, allowing excess to hang over sides for easy lifting once the brownies have cooled.
• Sift together, in a medium bowl, the all-purpose flour, unsweetened dutch-processed cocoa powder, cornstarch and salt. Set aside.
• In a large bowl, whisk together the melted unsalted butter, granulated sugar and light brown sugar until smooth and fully combined.
• Add the eggs, one at a time, followed by the vanilla extract. Be sure to whisk thoroughly between each addition to ensure the eggs are fully incorporated before the next addition.
• Add the dry ingredients to the bowl of wet ingredients and gently stir just until all the ingredients are fully combined and no dry streaks remain. The brownie batter will be thick.
• Spread the brownie batter into an even layer in the prepared baking pan. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Allow the brownies to cool completely at room temperature before adding the frosting layer.

Chocolate Frosting layer

• Add the semi-sweet chocolate chips to a medium bowl. Pour the heavy cream evenly over the chocolate chips
• Microwave the chocolate chips and heavy cream on high for 1 minute.
• Add the light corn syrup to the bowl and stir until smooth. If you still have a few remaining chocolate chips that did not melt, you can heat the mixture for an additional 20-30 seconds or just until warm enough to stir to a smooth consistency.
• Pour the chocolate frosting over the cooled brownies and spread to a very smooth layer.
• Sprinkle the rainbow candy coated mini chocolate chips evenly over the surface of the chocolate frosting.
• Refrigerate the cosmic brownies for 30 minutes – 1 hour or until the chocolate frosting has firmed up enough to cut the brownies into clean slices.

Cutting the Cosmic Brownies

• Once the cosmic brownies have chilled, and the frosting is set, gently lift the brownies out of the pan using the overhanging parchment paper. Place the brownies onto a large cutting board.
• Using a sharp knife, make 5 cuts (giving you 6 – 2 inch wide rows) lengthwise down the long edge of the pan. It is best to use a ruler to measure straight and even lines.
• Rotate the pan and make 1 cut down the center of the brownies (giving you 2 –
• 4 ½ inch wide rows) down the short side of the pan. This will yield 12 rectangle servings.
• To give your serving the classic look of the original cosmic brownies, you can use the back end of a wooden skewer to gently press into the chocolate frosting to divide each individual serving in the center. This will not separate the single sliced serving, only make an indent into the frosting. You can cut the brownies into 24 smaller servings if desired.

Notes

• To achieve the classic rich, dark color and flavor, choose a good quality dark dutch processed unsweetened cocoa powder for the brownie layer. Some easy to find options in most grocery stores are Hershey’s Dark and Ghirardelli brands. Choose your favorite brand for this recipe.
• Do not substitute dark cocoa powder mix for hot chocolate. This will have added sugars, and other ingredients, that will alter the final texture and flavor of the brownies.
• Be sure to use good quality semi-sweet chocolate chips, such as Ghirardelli or Nestle brands, as they will melt more smoothly and are less likely to seize up when heated with the heavy cream.
• A 1000 watt microwave was used to develop this recipe. Be sure to adjust your heat time accordingly, for your brand of microwave, when melting the chocolate chips.
• Be sure to mix the melted unsalted butter and sugars while the butter is still very warm. This will ensure the sugar dissolves completely before proceeding with adding the rest of the ingredients.
• There are many brands of rainbow candy coated mini chocolate chips available for sale online. Be sure to choose a brand with colors as similar as possible to the original Little Debbie Cosmic Brownies.

Nutrition

Calories: 375kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 70mg | Sodium: 120mg | Potassium: 212mg | Fiber: 4g | Sugar: 30g | Vitamin A: 508IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 2mg

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