Copycat Cosmic Brownies Are Ultra Rich, Fudgy, And Chewy Just Like The Kind You Buy At The Store From Little Debbie … Recipe

I couldn’t resist sharing my take on Homemade Cosmic Brownies. I combined melted unsalted butter with a rich cocoa base and a touch of vanilla, rounding it off with granulated sugar, eggs, and a sprinkle of rainbow sprinkles. Each bite promises a burst of fudgy delight that keeps you coming back for more.

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I’ve been messing around in my kitchen lately and stumbled upon a recipe that totally blew my mind. I whipped up these Copycat Cosmic Brownies that are ultra rich, fudgy, and chewy — just like the ones you see at the store, but way better since there are no preservatives.

I started off by melting 6 tbsp unsalted butter and mixing it with 1 cup granulated sugar, 2 large eggs plus an extra egg white, and 1 tsp vanilla extract. Then I added 3/4 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, along with a bit of salt and 1/4 tsp baking powder.

Once that was all combined, I spread on an icing made from 3 tbsp softened unsalted butter, 1 cup powdered sugar, 1-2 tsp milk, and 1/2 tsp vanilla extract. To finish it all off, I sprinkled about 1/2 cup of rainbow sprinkles on top.

This cosmic brownie recipe is a neat twist on the classics youll love trying at home.

Why I Like this Recipe

I love this recipe because it always gives me that perfect fudgy and chewy texture that reminds me of real homemade brownies, not that box mix stuff. I also really dig how the icing melts just right into the warm brownies, making each bite extra rich and decadent. The cosmic topping with rainbow sprinkles makes the whole thing look fun and playful which always puts me in a good mood. Lastly, I appreciate that it’s made entirely from scratch with no weird preservatives, which makes it feel so genuine and even sweeter knowing i made it myself.

Ingredients

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Melted unsalted butter gives a rich texture and enhances flavor, contributin essential fats for that fudgy bite.
Granulated sugar adds sweetness and is mostly carbohydrates, though it dont add any fiber.
Eggs provide a good amount of protein, helping the structure while making the brownies chewy and dense.
Cocoa powder delivers a deep chocolate flavor with antioxidants, giving brownies their dark, intense look.
All-purpose flour supplies structure with carbohydrates, ensuring a perfectly chewy texture throughout.
Milk in the icing adjusts consistency and softens the buttery, sweet flavor just right.
Rainbow sprinkles add playful crunch and vibrant taste, enhancing the brownies’ cosmic appeal.
Vanilla extract adds a warm, sweet note that melds with all the other flavors beautifully.

Ingredient Quantities

For the Brownies:
- 6 tbsp unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs plus 1 extra egg white
- 1 tsp vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder

For the Icing:
- 3 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1-2 tsp milk (adjust for the right consistency)
- 1/2 tsp vanilla extract

For the Cosmic Topping:
- About 1/2 cup rainbow sprinkles

How to Make this

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1. preheat your oven to 350°F and line an 8×8 inch pan with parchment paper

2. in a medium bowl, mix the melted butter with the sugar then add the 2 eggs plus an extra egg white and the vanilla extract, whisking it until smooth

3. sift together your cocoa powder, flour, salt and baking powder then slowly fold it into your butter mixture until just combined

4. pour the batter into your prepared pan making sure it’s spread out evenly

5. bake your brownies for 20-25 minutes until the edges are set but the center still looks fudgy

6. while the brownies are baking, prepare your icing by creaming the softened butter with the powdered sugar, the vanilla, and start with 1 tsp of milk

7. beat the icing until it becomes smooth and creamy and add a little more milk if its too thick

8. once your brownies come out of the oven, let them cool in the pan for about 10 minutes

9. spread the icing evenly over the warm brownies so it melts slightly into the top

10. sprinkle in about 1/2 cup of rainbow sprinkles on top, let the icing set, then cut into squares and enjoy your ultra rich, fudgy, and chewy cosmic brownies!

Equipment Needed

1. Oven (preheated to 350°F)
2. 8×8 inch baking pan with parchment paper
3. Medium mixing bowl
4. Whisk
5. Sifter (or fine mesh sieve)
6. Rubber spatula
7. Electric mixer or hand whisk for the icing
8. Measuring cups and spoons
9. Knife for cutting the brownies
10. Cooling rack (or just let the pan cool on a level surface)

FAQ

Q: How can I make my brownies extra fudgy? A: Just be careful not to overbake them and mix the ingredients until they are just combined, overmixing might make them cakey.

Q: Why does this recipe use an extra egg white? A: The extra egg white helps to give the brownies a chewier and richer texture, which is key to that Little Debbie feel.

Q: Can I swap ingredients if im missing something? A: Yup, you can, but be aware that changes like using salted butter or a different cocoa powder might alter the flavor a bit.

Q: Do i have to use rainbow sprinkles for the cosmic topping? A: Not really, you can experiment with different sprinkles but the rainbow ones give it that classic cosmic look we all love.

Q: My icing seems too runny, what should i do? A: Try adding a little more powdered sugar until it’s the consistency you like best. If it gets too thick, a tiny splash of milk should fix it.

Copycat Cosmic Brownies Are Ultra Rich, Fudgy, And Chewy Just Like The Kind You Buy At The Store From Little Debbie … Recipe Substitutions and Variations

Unsalted butter: You could try using an equal amount of melted coconut oil or margarine if you don’t have butter handy
Granulated sugar: Swap with light brown sugar (packed) for a bit more moisture and a deeper flavor
Eggs: If you’re short on eggs, you might mix 1 tablespoon ground flaxseed with 3 tablespoons water for each egg needed
All-purpose flour: Use a gluten-free all-purpose flour blend in the same amount if you’re avoiding gluten
Powdered sugar (for icing): If you dont have powdered sugar around, blend granulated sugar until it’s super fine before mixing it in

Pro Tips

1. Try not to overbake your brownies even if the timer goes off early, cause that fudgy center is what makes em awesome. Let them cool in the pan a bit longer if they feel too moist.
2. When mixing in the dry ingredients, fold them in just until they disappear so your batter doesn’t turn cakey. Overmixing can ruin that rich, fudgy texture that you really want.
3. Watch the temperature of your melted butter – don’t let it get too hot or it could end up cooking the eggs. A slightly warm butter is perfect for a smoother mix.
4. Adjust the milk in your icing slowly. Adding it little bit-by-little helps you avoid a runny mess, leaving you with a creamy spread that’s just right for topping off your brownies.

Copycat Cosmic Brownies Are Ultra Rich, Fudgy, And Chewy Just Like The Kind You Buy At The Store From Little Debbie … Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

310

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 8×8 inch baking pan with parchment paper
3. Medium mixing bowl
4. Whisk
5. Sifter (or fine mesh sieve)
6. Rubber spatula
7. Electric mixer or hand whisk for the icing
8. Measuring cups and spoons
9. Knife for cutting the brownies
10. Cooling rack (or just let the pan cool on a level surface)

Ingredients

For the Brownies:
6 tbsp unsalted butter, melted
1 cup granulated sugar
2 large eggs plus 1 extra egg white
1 tsp vanilla extract
3/4 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
For the Icing:
3 tbsp unsalted butter, softened
1 cup powdered sugar
1-2 tsp milk (adjust for the right consistency)
1/2 tsp vanilla extract
For the Cosmic Topping:
About 1/2 cup rainbow sprinkles

Directions

preheat your oven to 350°F and line an 8×8 inch pan with parchment paper
in a medium bowl, mix the melted butter with the sugar then add the 2 eggs plus an extra egg white and the vanilla extract, whisking it until smooth
sift together your cocoa powder, flour, salt and baking powder then slowly fold it into your butter mixture until just combined
pour the batter into your prepared pan making sure it's spread out evenly
bake your brownies for 20-25 minutes until the edges are set but the center still looks fudgy
while the brownies are baking, prepare your icing by creaming the softened butter with the powdered sugar, the vanilla, and start with 1 tsp of milk
beat the icing until it becomes smooth and creamy and add a little more milk if its too thick
once your brownies come out of the oven, let them cool in the pan for about 10 minutes
spread the icing evenly over the warm brownies so it melts slightly into the top
sprinkle in about 1/2 cup of rainbow sprinkles on top, let the icing set, then cut into squares and enjoy your ultra rich, fudgy, and chewy cosmic brownies!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.