Our copycat cosmic brownies are LEGIT. Fudgy brownies, loaded with chocolate flavor, ridiculously moist, and topped with the same ganache glaze and sprinkles that we all know and love from this classic treat. These brownies stay soft and moist for days! A special treat, for sure!
You might also like some of our other favorite dessert recipes: cosmic brownie cookies, Texas sheet cake cookies, or copycat Hostess cupcake recipe.
Watch our step by step video!
Copycat Cosmic Brownies
What makes these brownies so delicious? Just like Little Debbie’s Cosmic Brownie treats, they are moist and fudgy, not cake-like at all. This gives them a smooth texture and soft bite. We start with a brownie base. They are extra rich because I use Hershey’s Special Dark cocoa powder. I highly recommend using this darker powder, but you can use whatever cocoa powder you’d like.
Chocolate ganache glaze is poured over the brownies, for the delicious fudge icing, then the brownies are sprinkled with the classic cosmic brownie sprinkles. This glaze is not to be confused with frosting. It sets up so that you can pick up the brownies without your fingers getting sticky. It’s just like the glaze from the classic treat!
You might think that the brownies are ready to eat, but don’t eat them yet! Your patience will pay off, I promise. These brownies need to chill in the refrigerator for an hour or two. This step is CRITICAL to create the fudge brownie base and to allow the top to set up properly.
Once upon a time, Chick-fil-A sold brownies similar to these and they were amazing! Their current brownies simply don’t compare, but no worries, now you can make this classic chocolate treat at home.
COSMIC RAINBOW SPRINKLES
The fun sprinkles are what set these cookies apart. The cosmic sprinkles rainbow candies are candy-coated chocolate chips. Kind of like mini M&M candies, but in a chocolate chip shape! You can sometimes find them in stock at Walmart or Hobby Lobby, or Wilton, but I ordered mine on Amazon. You only need a few tablespoons for this recipe so the bag that I have is kind of an overkill, but they won’t go to waste! I keep them in the pantry and add them to the top of Texas sheet cake or our Texas sheet cake cookies for a surprise crunch!
Copycat Cosmic Brownies Ingredients
(scroll down for a printable recipe card)
Brownies
- 1/2 cup butter, melted (unsalted butter or salted butter)
- 1 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup all-purpose flour
- 1/3 cup cocoa powder (I prefer Hershey’s Special Dark)
- 1 teaspoon salt
Glaze
- 12 oz. bag of semi-sweet chocolate chips
- 4 Tbsp. butter
- 2 Tbsp. honey (or light corn syrup)
- 2 Tbsp. milk or heavy cream
Topping
How to Make Homemade Cosmic Brownies
Preheat the oven to 350 degrees.
Prepare a 9″x13″ baking dish with parchment paper and spray with nonstick cooking spray.
Note: You’ll want to leave an inch or two of parchment paper over the edge on each end so that you can lift the brownies out of the pan later on.
In a large mixing bowl mix melted butter, sugar, and brown sugar. Stir until creamed and smooth. This can be done by hand (with a Danish dough hook) or with an electric mixer on low speed until just combined.
Add eggs and vanilla. Mix.
Whisk dry ingredients together (flour, cocoa powder, and salt) then add to wet ingredients.
Pour brownie batter into the prepared pan. Spread with a rubber spatula.
Bake brownies for 20-22 minutes. Brownies may seem undercooked, but that is fine. They will continue to bake in the pan while it cools.
Let brownies cool for 20 minutes (they’ll still be warm). While they sit, make the ganache.
Combine ganache ingredients and melt on the stovetop over med-low heat OR in the microwave in 15-20 second intervals, stirring in between each interval until melted and smooth.
Pour ganache mixture over warm brownies and spread until smooth. Then add a sprinkling of rainbow-colored candies.
Let brownies sit for 1 hour at room temperature then chill in the fridge for 1-2 hours.
Lift the brownies from the pan, while chilled, and set them on a cutting board. Use a sharp knife to trim the edges and slice them into rectangles.
How yummy would these brownies be with a big scoop of ice cream? Store these childhood treats in an airtight container, or cover the pan with a piece of plastic wrap. They stay soft and taste great for days!
Copycat Cosmic Brownies Recipe
Copycat Cosmic Brownies
Ingredients
Brownies
- 1/2 cup butter melted
- 1 cup sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2/3 cup flour
- 1/3 cup cocoa powder I prefer Hershey's Special Dark
- 1 teaspoon salt
Glaze
- 12 oz. bag of semi-sweet chocolate chips
- 4 Tbsp. butter
- 2 Tbsp. honey or light corn syrup
- 2 Tbsp. milk
Topping
- 1/4 cup rainbow chip sprinkles
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9"x13" baking dish with parchment paper and spray with nonstick cooking spray.Note: You'll want to leave an inch or two of parchment paper over the edge on each end so that you can lift the brownies out of the pan later on.
- In a large mixing bowl mix melted butter, sugar, and brown sugar. Mix until creamed and smooth. This can be done by hand (with a Danish dough hook) or with an electric mixer on low speed until just combined.
- Add eggs and vanilla. Mix.
- Add flour, cocoa powder, and salt. Mix.
- Pour brownie batter into the prepared baking dish. Spread with a rubber spatula.
- Bake brownies for 20-22 minutes. Brownies may seem undercooked, but that is fine. They will continue to bake in the pan while it cools.
- Let brownies cool for 20 minutes (they'll still be warm). While they sit, make the ganache.
- Combine ganache ingredients and melt on the stovetop over med-low heat OR in the microwave in 15-20 second intervals, stirring in between each interval until melted and smooth.
- Pour ganache over warm brownies and spread until smooth. Sprinkle with rainbow chip sprinkles.
- Let brownies sit for 1 hour at room temperature then chill for 1-2 hours in the refrigerator.
- Lift the brownies from the pan (using the parchment paper), while chilled, and set them on a cutting board. Use a sharp knife to trim the edges and slice them into rectangles.
Notes
Nutrition
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