Cosmic Brownies Copycat Recipe

Cosmic Brownies Copycat Recipe

This Cosmic Brownies Copycat Recipe gives you thick, chewy, fudgy chocolate brownies with silky brownie ganache frosting and colorful rainbow candy sprinkles—just like the boxed treats, only richer, fresher, and even more fun.

If you grew up eating Little Debbie snacks from a lunchbox or gas station stop (same here), these homemade cosmic brownies will feel like a warm, nostalgic hug. They’re dense, super fudgy chocolate brownie bars, topped with a glossy layer of chocolate ganache and sprinkled with bright candy bits. And yes, they slice into those perfect little rectangles we all remember.

Full Recipe Introduction

Let me explain what we’re making here. This Cosmic Brownies Copycat Recipe is my from scratch brownies version of the classic copycat Little Debbie brownies. We’re going for:

• A brownie that’s more dense than cake, but not raw in the middle
• Deep cocoa flavor (think “rich chocolate dessert,” not just sweet)
• A thick, smooth brownie ganache frosting that firms up enough to slice cleanly
• A colorful topping of rainbow candy sprinkles or rainbow chips

I like to bake a pan of these when the house is full—school breaks, game nights, movie marathons, or anytime I know we’ll have a mix of kids and adults around. They pack well in lunchboxes, and they’re one of those “everyone recognizes these” desserts that always spark a story.

Are they health food? No, let’s be honest. But they are made with real butter, cocoa, and cream—no mystery ingredients you can’t pronounce. You can also tweak the sugar a bit, choose higher quality chocolate, and control the portion size much more than you can with store-bought snack cakes.

And if you’re a serious brownie lover, this recipe lands right between bakery style brownies and nostalgic snack cake. It has that dense chew you get from packaged brownies, but with the fresh, intense chocolate flavor of homemade cosmic brownies.

Why You’ll Love This Cosmic Brownies Copycat Recipe

• True nostalgia payoff – It tastes like your favorite copycat Little Debbie brownies, only with deeper chocolate flavor and better texture.
• Extra fudgy texture – Cornstarch and melted butter give you fudgy chocolate brownies that slice cleanly, without being cakey or dry.
• Smooth, shiny ganache – The brownie ganache frosting sets into a soft, sliceable layer that feels like a fancy bakery treat.
• Kid-approved and grown-up-worthy – Rainbow candy sprinkles on top for the kids; rich cocoa notes and sea salt for the adults.
• No mixer needed – You just need a couple of bowls, a whisk, and a spatula. Less equipment, less cleanup.
• Perfect for sharing – One 9×13 pan makes about 24 chewy chocolate brownie bars, so it’s great for parties and potlucks.
• Freezer-friendly – These brownies keep beautifully; you can stash them for future cravings or make them ahead for events.
• Customizable – Easy to make gluten-free, nutty, or extra dark and intense with just a few changes.

Ingredients for Homemade Cosmic Brownies

You’ll be surprised how simple the ingredient list is. Most of this is pantry basics, but I’ll share a few small tweaks that make these from scratch brownies taste bakery-level.

Brownie Layer

• 1 cup (2 sticks / 226 g) unsalted butter, melted and slightly cooled
  Real butter gives that classic rich flavor and chewy texture. If you only have salted butter, just reduce the added salt slightly.

• 1 1/4 cups (250 g) granulated sugar
  This gives structure and sweetness.

• 1 cup (200 g) packed light brown sugar
  Brown sugar adds moisture and a hint of caramel flavor—key for a dense, fudgy brownie.

• 3 large eggs + 1 egg yolk, room temperature
  That extra yolk adds richness and chew. Room temperature eggs mix more smoothly.

• 2 teaspoons pure vanilla extract
  Don’t skip it; it rounds out the cocoa flavor.

• 1 cup (120 g) unsweetened cocoa powder (Dutch-process recommended)
  Dutch-process cocoa gives a deep, smooth chocolate flavor and that signature dark color. Natural cocoa works too, but the flavor will be a little sharper and lighter.

• 1 cup (125 g) all-purpose flour, spooned and leveled
  Measuring the flour lightly keeps the brownies from turning cakey.

• 2 tablespoons cornstarch
  This is a small trick that helps mimic that snack-cake chew and keeps the crumb tender.

• 1/2 teaspoon baking powder
  Just enough lift so the brownies don’t feel dense like fudge.

• 1/2 teaspoon fine sea salt
  You can bump this to 3/4 teaspoon if you like a stronger sweet-salty contrast.

• 2 tablespoons whole milk or heavy cream
  A splash of dairy softens the batter and keeps the brownies moist.

Ganache Frosting

This brownie ganache frosting is what makes these feel like true cosmic brownies copycat bars.

• 1 1/2 cups (9 oz / 255 g) semi-sweet chocolate chips
  You can also use chopped baking chocolate (55–60% cocoa) for a slightly more grown-up flavor.

• 3/4 cup (180 ml) heavy cream
  Real heavy cream gives you that smooth, luxurious texture.

• 2 tablespoons unsalted butter, room temperature
  This adds shine and softness to the ganache.

• 1 teaspoon light corn syrup (optional, for extra gloss)
  This is optional, but it helps the ganache set with a pretty sheen, like bakery style brownies.

• Pinch of fine sea salt
  Just a pinch makes the chocolate taste richer.

Topping

• 1/3–1/2 cup rainbow candy sprinkles or rainbow chocolate chips
  Little Debbie uses tiny rainbow chocolate chips; I use either those, or regular rainbow sprinkles, or a mix. Look for “rainbow candy sprinkles” or “rainbow chips” near the baking aisle.

A Quick Look at the Finished Pan

You should end up with a smooth, dark brownie base, a thick layer of glossy ganache, and a full scatter of bright little dots across the top.

Step-by-Step Directions

1. Prepare your pan and oven

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch metal baking pan with parchment paper, leaving some overhang on the long sides. This makes it easy to lift out the brownies for clean slicing.
3. Lightly grease the parchment and sides with a bit of butter or nonstick spray.

Tip: A metal pan works better than glass here. It heats evenly and helps your brownies bake through without overbrowning the edges.

2. Mix the wet ingredients

4. In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture looks thick and glossy, about 1 minute.
5. Add the eggs and extra yolk, one at a time, whisking well after each.
6. Whisk in the vanilla and milk (or cream).

You don’t need a mixer for this—just a good whisk and a little arm work. The batter should look smooth and a bit shiny.

3. Whisk the dry ingredients

7. In a separate medium bowl, sift or whisk together the cocoa powder, flour, cornstarch, baking powder, and salt.
8. Break up any cocoa lumps with your whisk. Cocoa loves to clump, and getting it smooth now will give you that even, fudgy texture later.

4. Combine wet and dry

9. Sprinkle the dry ingredients over the wet mixture.
10. Switch to a rubber spatula or wooden spoon and gently fold the dry mix into the wet. Use broad, sweeping motions, scraping the bottom and sides as you go.
11. Stop as soon as you don’t see dry streaks of flour or cocoa.

The batter will be thick—almost like a soft chocolate paste. That’s what you want for chewy chocolate brownie bars.

5. Bake the brownies

12. Spread the batter evenly into your prepared 9×13 pan. Use an offset spatula to smooth the top; it should reach into the corners.
13. Bake for 18–24 minutes, depending on your oven.

You’re looking for:

• Set edges that look slightly pulled away from the sides
• A center that looks set but still a bit soft
• A toothpick inserted 2 inches from the edge comes out with a few moist crumbs, not wet batter

Tip: Try not to overbake. Slightly underbaked brownies firm up as they cool and stay moist, which is what we want for this cosmic brownies copycat.

6. Cool completely

14. Let the brownies cool in the pan on a wire rack for at least 1 hour, or until completely cool to the touch.
15. For the cleanest layers, you can even chill them in the fridge for 30 minutes after they reach room temperature.

If you pour ganache over warm brownies, it can soak in and lose that pretty layer effect, so be patient with this step.

7. Make the brownie ganache frosting

16. Place the chocolate chips in a medium heat-safe bowl.
17. In a small saucepan, heat the heavy cream over medium-low heat just until it barely starts to simmer. You should see small bubbles around the edges, not a full boil.
18. Pour the hot cream over the chocolate chips, making sure all the chocolate is covered. Let it sit for 2–3 minutes without stirring.
19. Add the butter, corn syrup (if using), and pinch of salt.
20. Stir gently from the center outward until the mixture is smooth, shiny, and fully melted.

If you see a few small pieces of chocolate left, microwave the bowl for 5–10 seconds and stir again.

8. Frost and decorate

21. Pour the warm ganache over the cooled brownie layer. Use a spatula to spread it into an even layer, nudging it into the corners.
22. Let the ganache sit for about 5–10 minutes, just until it thickens slightly but is still soft.
23. Sprinkle your rainbow candy sprinkles or rainbow chocolate chips evenly over the top. Press them very gently with your palm so they stick without sinking in.

If you sprinkle too early, the sprinkles can slide; too late, and they don’t stick. Somewhere in that five- to ten-minute window is your sweet spot.

9. Chill and slice

24. Chill the pan in the refrigerator for 1–2 hours, or until the ganache is set and firm to the touch.
25. Use the parchment overhang to lift the entire slab of brownies onto a cutting board.
26. With a long, sharp knife, slice into 24 small bars (or 12 larger ones). Wipe the knife clean with a warm, damp cloth between cuts for sharp edges.

Now you’ve got your tray of homemade cosmic brownies, ready for lunchboxes, bake sales, or a quiet evening with a cup of coffee.

Servings & Timing

• Yield: About 24 small brownie bars (or 12–18 larger pieces)
• Prep Time: 20–25 minutes
• Bake Time: 18–24 minutes
• Cooling + Chilling Time: 2–3 hours (for best layers and clean slices)
• Total Time: About 3–4 hours, mostly inactive

Honestly, the hands-on time is pretty short. Most of the “time” is just waiting for everything to cool and set.

Fun Variations on These Chewy Chocolate Brownie Bars

You know what? Once you’ve made this recipe once, it’s fun to play. Here are some easy twists:

• Peanut Butter Swirl Cosmic Brownies – Drop spoonfuls of warmed peanut butter on top of the brownie batter and swirl before baking.
• Extra Dark Cosmic Brownies – Use dark chocolate chips (60–70%) in the ganache and Dutch-process cocoa for a bolder, grown-up flavor.
• Gluten-Free Version – Swap the all-purpose flour for a 1:1 gluten-free baking blend and keep everything else the same.
• Mint Chocolate Cosmic Brownies – Add 1/2 teaspoon peppermint extract to the ganache and use green and white sprinkles on top.
• Nutty Brownie Bars – Stir 1 cup of chopped toasted walnuts or pecans into the batter before baking.
• Salted Cosmic Brownies – Sprinkle a pinch of flaky sea salt over the ganache right before you add the rainbow candy sprinkles.

Storage, Freezing & Make-Ahead Tips

One reason I love this rich chocolate dessert: it stores beautifully.

• Room Temperature:
  Store sliced brownies in an airtight container at cool room temperature for 2–3 days. If your kitchen runs warm, I’d move them to the fridge.

• Refrigerator:
  Keep in a covered container for up to 5 days. Let them sit out for 10–15 minutes before serving so the ganache softens slightly.

• Freezer:
  Freeze sliced brownies on a baking sheet until solid, then place them in a freezer bag or airtight container (with parchment between layers). They keep well for up to 2 months.

• Thawing:
  Thaw at room temperature for 30–45 minutes, or in the fridge for a few hours. The texture holds up very well after freezing.

• Make-Ahead:
  You can bake the brownie base one day, cover and chill it overnight, then add the ganache and sprinkles the next day. This works nicely for parties or holidays when you’re juggling a bunch of dishes.

Notes from My Kitchen

• Don’t skip the cornstarch. That tiny amount does a lot. It helps keep the crumb soft and chewy, closer to the texture of packaged snack cakes.
• Use good cocoa. Since this is a cocoa-based brownie, the cocoa you choose really shows up in the flavor. Ghirardelli, Hershey’s Special Dark, or any Dutch-process cocoa work well.
• Watch the bake time. Every oven runs a little different. Start checking at 18 minutes. It’s better to take them out a little early than too late.
• Cool before ganache, chill after. If the brownies are warm, the ganache sinks in. If you don’t chill after frosting, the bars don’t slice as cleanly. Those two steps make a big difference in presentation.
• Sprinkles vs. rainbow chips. If you can find “rainbow chips” (tiny candy-coated chocolate pieces), they’re closest to the original. Regular rainbow jimmies or confetti sprinkles still look cute and taste great, though.
• Smaller pieces hit that “snack cake” vibe. Cutting the pan into 24 pieces gives you that Little Debbie size, which is great for portion control and lunchboxes.

FAQs about Cosmic Brownies Copycat Recipes

1. Can I use oil instead of butter in this recipe?
You can use a neutral oil (like canola or vegetable), but butter gives better flavor and structure. If you must, swap half the butter for oil to keep some of that richness.

2. My brownies came out cakey—what went wrong?
Cakey brownies usually mean too much flour or overbaking. Make sure you measure flour by spooning it into the cup and leveling it, and pull the brownies when a toothpick shows moist crumbs.

3. Do I have to use heavy cream for the ganache?
For the classic smooth ganache, yes. You can use half-and-half in a pinch, but the frosting will be slightly thinner and may not set as firmly.

4. Can I make these as thicker brownies in an 8×8 or 9×9 pan?
You can, but you’ll need to extend the baking time and the centers may be much softer. For the classic cosmic brownie style, a 9×13 pan is best.

5. How do I keep my ganache from splitting or looking grainy?
Heat the cream gently, don’t boil it, and let it sit on the chocolate for a couple of minutes before stirring. Stir slowly and patiently from the center out—if needed, a few seconds in the microwave can bring it back together.

6. Can I make these without the ganache for a simpler brownie?
Yes, the base alone makes solid fudgy chocolate brownies. You can dust them with powdered sugar instead, but you’ll miss that iconic cosmic brownie look.

7. Are these too sweet if I already like darker desserts?
They’re sweet, like a snack cake, but you can use darker chocolate in the ganache and reduce the granulated sugar by 1/4 cup for a slightly less sweet version.

8. How can I make these brownies more “bakery style”?
Use high-quality cocoa, a pinch more sea salt, and chop a bar of good chocolate for the ganache instead of using chips. Chilling overnight before slicing also helps the texture settle and firm up, like something from a high-end bakery case.

Final Thoughts

These homemade cosmic brownies bring together the best of both worlds: the familiar, snacky charm of the boxed treats and the deep, rich flavor of a from scratch brownies recipe. They’re dense, fudgy, topped with silky brownie ganache frosting, and finished with cheerful rainbow candy sprinkles that make everyone smile.

If you try this Cosmic Brownies Copycat Recipe, I’d love to hear how it went—tell me how you served them, what tweaks you made, or which variation you tried first. Then, when you’re ready for more rich chocolate dessert ideas, go explore other brownie and bar recipes and build yourself a little “bakery” right in your own kitchen.

Cosmic Brownies Copycat Recipe

Thick, chewy, fudgy chocolate brownies topped with a silky chocolate ganache and colorful rainbow sprinkles, inspired by classic Little Debbie Cosmic Brownies but richer and fresher.

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Prep Time 25 minutes mins

Cook Time 24 minutes mins

Total Time 4 hours hrs

Course Dessert

Cuisine American

Servings 24 bars

Ingredients

  

1x2x3x

• 1 cup unsalted butter 2 sticks / 226 g, melted and slightly cooled
• 1 1/4 cups granulated sugar 250 g
• 1 cup light brown sugar 200 g, packed
• 3 large eggs room temperature
• 1 egg yolk room temperature
• 2 teaspoons pure vanilla extract
• 1 cup unsweetened cocoa powder 120 g, Dutch-process recommended
• 1 cup all-purpose flour 125 g, spooned and leveled
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt or up to 3/4 teaspoon for a stronger sweet-salty contrast
• 2 tablespoons whole milk or heavy cream
• 1 1/2 cups semi-sweet chocolate chips 9 oz / 255 g; or chopped baking chocolate (55–60% cocoa)
• 3/4 cup heavy cream for ganache
• 2 tablespoons unsalted butter room temperature, for ganache
• 1 teaspoon light corn syrup optional, for extra gloss in ganache
• 1 pinch fine sea salt for ganache
• 1/3–1/2 cup rainbow candy sprinkles or rainbow chocolate chips for topping

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the parchment and pan sides with butter or nonstick spray.
• In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until thick and glossy, about 1 minute. Add the eggs and extra egg yolk one at a time, whisking well after each addition. Whisk in the vanilla extract and the milk or cream until smooth and slightly shiny.
• In a separate medium bowl, sift or whisk together the unsweetened cocoa powder, all-purpose flour, cornstarch, baking powder, and fine sea salt. Break up any lumps of cocoa with the whisk so the mixture is smooth and even.
• Sprinkle the dry mixture over the wet mixture. Switch to a rubber spatula or wooden spoon and gently fold the dry ingredients into the wet using broad, sweeping motions, scraping the bottom and sides of the bowl. Stop as soon as no dry streaks remain; the batter will be thick and fudgy.
• Spread the brownie batter evenly into the prepared 9×13 pan, smoothing the top and pushing it into the corners. Bake for 18–24 minutes, or until the edges are set and just starting to pull away from the sides, the center looks set but still soft, and a toothpick inserted about 2 inches from the edge comes out with a few moist crumbs (not wet batter). Do not overbake.
• Place the pan on a wire rack and let the brownies cool completely in the pan for at least 1 hour, until cool to the touch. For the cleanest ganache layer, chill the cooled brownies in the refrigerator for an additional 30 minutes before frosting.
• Place the semi-sweet chocolate chips (or chopped chocolate) in a medium heat-safe bowl. In a small saucepan over medium-low heat, warm the heavy cream just until it barely starts to simmer, with small bubbles around the edges but not a full boil. Pour the hot cream over the chocolate, ensuring all the chocolate is submerged, and let sit undisturbed for 2–3 minutes. Add the room-temperature butter, light corn syrup (if using), and a pinch of fine sea salt. Stir gently from the center outward until the mixture is smooth, glossy, and fully melted. If small bits of chocolate remain, microwave the bowl for 5–10 seconds and stir again.
• Pour the warm ganache over the fully cooled brownie layer and spread it into an even layer, nudging it into the corners with a spatula. Let the ganache sit at room temperature for 5–10 minutes until it thickens slightly but is still soft. Sprinkle rainbow candy sprinkles or rainbow chocolate chips evenly over the top and press them very gently so they adhere without sinking into the ganache.
• Chill the frosted brownies in the refrigerator for 1–2 hours, or until the ganache is set and firm to the touch. Use the parchment overhang to lift the entire slab of brownies out of the pan onto a cutting board. With a long, sharp knife, cut into 24 small bars (or 12–18 larger pieces), wiping the knife clean with a warm, damp cloth between cuts for sharp edges. Serve slightly chilled or at room temperature.

Notes

Variations:
- Peanut Butter Swirl: Drop spoonfuls of warmed peanut butter over the brownie batter and swirl before baking.
- Extra Dark: Use Dutch-process cocoa in the batter and dark chocolate (60–70%) in the ganache.
- Gluten-Free: Substitute a 1:1 gluten-free baking blend for the all-purpose flour.
- Mint: Add 1/2 teaspoon peppermint extract to the ganache and use green and white sprinkles.
- Nutty: Stir 1 cup chopped toasted walnuts or pecans into the batter before baking.
- Salted: Sprinkle a pinch of flaky sea salt over the ganache just before adding sprinkles.
Storage: Store at room temperature (cool environment) for 2–3 days, in the refrigerator for up to 5 days, or freeze for up to 2 months (separate layers with parchment). Thaw at room temperature or in the fridge. For best texture and clean layers, always cool the brownie base before adding ganache and chill after frosting before slicing.

Keyword Brownie Bars, Chocolate Dessert, Copycat Little Debbie, Cosmic Brownies, Fudgy Brownies

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