Cosmic Brownies Recipe
These homemade Cosmic Brownies are inspired by the Little Debbie Cosmic Brownies you may have grown up with, only better! This copycat recipe is sure to satisfy your chocolate cravings as these cosmic brownies are super fudgy and topped with smooth chocolate ganache & chocolatey rainbow crunch sprinkles. Once you try this cosmic brownie recipe you won't ever want to go back to the original cosmic brownies again!
Ingredients
For the Brownies
- 1 cup unsalted butter
- 1 ¼ cup chocolate chips
- 150 g flour gluten free or all purpose baking flour, sifted
- 50 g unsweetened cocoa powder sifted
- 1 teaspoon salt
- 1 teaspoon espresso powder
- 1 cup monk fruit sweetener or white sugar
- 1 cup coconut sugar or brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
For the Chocolate Ganache
- 1 ½ cups chocolate chips
- 6 tablespoon butter
- ½ cup whole milk
- Rainbow chips for garnish
Instructions
- Pre-heat oven and prepare the brownie pan. Pre-heat your oven to 350F. Grease an 8×8 brownie pan and then line it with parchment paper. I like to cut a sheet of parchment in half and line the pan as shown below.
- Mix dry ingredients. In a medium mixing bowl, combine sifted flour, sifted cocoa powder, espresso powder and salt. Mix together with a fork or whisk to fully incorporate.
- Heat butter & chocolate chips. In a small saucepan over medium low heat, melt butter + chocolate chips stirring gently with a silicone spatula. As the butter starts melting, turn the heat to low and continue to stir until the chocolate is melted, then transfer to a large mixing bowl. Be sure not to let the mixture boil or burn.
- Beat in vanilla, eggs & sugars. In the same large mixing bowl you just added the butter and chocolate mixture, add the vanilla extract, then the monk fruit sugar and the coconut sugar, whisking to combine. Then add each egg one by one, whisking lightly between each egg then whisking one last time a bit more vigorously once all eggs have been added to fully incorporate, about 30 more seconds.
- Mix the batter. Add flour mixture to wet ingredients, folding in gently using a rubber spatula until all dry ingredients are fully combined and no clumps or traces of flour remain.
- Bake the brownies & make the ganache. Bake the brownies at 350F for 40-45 minutes or until a toothpick comes out clean. Once the brownies are baked, allow them to cool and mix up the chocolate ganache. Add chocolate chips & additional butter cut into 1 tablespoon slices to a heat proof mixing bowl. Heat up the milk or heavy cream and pour over the chocolate & butter, whisking slowly until chocolate and butter are fully melted and no clumps remain.
- Top the brownies. Add ganache topping to the cooled brownies. Sprinkle with rainbow chips and refrigerate for at least one hour to set.
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