Copycat Snacks: Little Debbie Cosmic Brownies
A replica recipe of the Little Debbie cosmic brownies, more aimed at the old-school flavors and not the newer, less rich recipes.
Equipment
- Baking Dish I used 9"x13
- Mixing Bowls
- Sauce Pan or Dutch Oven
- Rubber Spatula
- Parchment Paper
- Stand Mixer Optional but helpful
Ingredients
For the Brownies
- 1½ Sticks Butter Melted
- 1 Cup White Sugar
- ⅔ Cup Brown Sugar
- 1 Egg
- 1 Egg Yolk
- ¼ Cup Whole Milk
- 1 Tsp Vanilla Extract
- 1¼ Cup Flour
- 1 Tbsp Corn Starch
- ¼ Tsp Baking Soda
- ¾ Cup Cocoa Powder
For the Ganache
- 1½ Cups Milk Chocolate Chips
- ½ Cup Heavy Cream
Instructions
- Preheat your oven to 350℉. Grease your baking dish and optionally line it with parchment paper to make the brownies easier to remove.
- In a mixing bowl, combine your flour, cocoa powder, corn starch, and baking soda. Set aside.
- In your stand mixer, cream together the butter and sugars until the mixture is light and fluffy.
- Add in your one full egg and vanilla, and mix more.
- Continue to mix on low, and add in ⅓ of the dry mix. Mix, then add in half the milk. Mix, then add in another ⅓ of the flour, then the remaining milk, then the remaining flour. Try not to over-mix this at the end, you don't want to whip air into the batter because you're trying to keep it dense and fudgy.
- Pour your batter into your baking sheet. Spread it evenly with your spatula if need be.
- Bake 20-22 minutes. It will look undercooked, but will set as it cools. Let it fully cool in the pan.
- Make your ganache. This is super easy. Heat up some water in your sauce pan or dutch oven. In a mixing bowl on top of this sauce pan, add your heavy cream and chocolate. Stir it and let the heat gradually melt the chocolate, until it's all combined.
- Spread this ganache over your cooled brownies, and decorate with any sprinkles you desire.
- Chill in the fridge and serve once cold, to keep it nicely set.