When you take your first bite of Homemade Little Debbie Cosmic Brownies, you’ll never settle for the store-bought version again. This recipe is a total game-changer!
For many of us, Little Debbie Cosmic Brownies are a cherished memory. Back when your mom packed it for lunch, or perhaps they got you through the college dorm days. Each bite was pure bliss, and before you knew it, you were surrounded by a pile of cellophane wrappers.
That’s why I was beyond THRILLED to find this recipe by Averie Cooks! Believe it or not, Homemade Little Debbie Cosmic Brownies taste even BETTER than the original.
Homemade Little Debbie Cosmic Brownies are dense but chewy. The moist and fudge interior is simply divine! The ganache is the PERFECT rich and luscious compliment to the super chocolaty brownies. Their texture and taste is out of this world — and that’s not even the best part!
So what’s the best part about Homemade Little Debbie Cosmic Brownies? They’re surprisingly easy to make. Anyone can satisfy their craving for the timeless classic from the comfort of their home now!
Here’s how to make Strawberry Pretzel Dessert:
Ingredients for the Brownies:
- 3/4 cup unsalted butter (1 1/2 sticks), melted
- 2 large eggs
- 1 cup granulated sugar
- 2/3 cup light brown sugar, packed
- 2 tablespoons coffee or water (coffee leftover from the morning brew is fine)
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened natural cocoa powder or dark cocoa powder
- 1 teaspoon instant espresso granules (make sure it’s instant so it dissolves), optional but recommended
- 3/4 cup all-purpose flour
Ingredients for the Ganache:
- For the Ganache
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup half-and-half or cream
- 1 cup M&M minis
- For the Brownies – Preaheat oven to 350F. Line a 9-by-9-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- In a large, microwave safe bowl, melt the butter, about 90 seconds on high power.
- Add the eggs, sugars, coffee, vanilla, and whisk to combine.
- Add the cocoa powder, instant espresso, and whisk until incorporated, free from lumps, and smooth. It could take a few minutes if your cocoa powder is lumpy.
- Add the flour and stir until it’s just incorporated; don’t overmix.
- Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for 25 to 29 minutes, or until top has just set, isn’t jiggly in the center, and a toothpick inserted in the center comes out clean or with a few fudgy moist crumbs, but no batter. I baked mine for 26 minutes. Allow brownies to cool completely in pan. While brownies cool, make the ganache.
- For the Ganache – Add chocolate chips to a medium, microwave-safe bowl and heat on high power for 1 minute to soften chips. They won’t be melted, this is okay. Don’t stir; set bowl aside.
- Heat cream in a glass measuring cup or microwave-safe bowl until it begins to bubble and show signs of just beginning to boiling, about 1 minute on high power.
- Pour cream over chocolate chips and let stand for 5 to 10 minutes.
- With a whisk, beat mixture until silky, smooth, and combined. If your mixture isn’t smoothing out, heat in 15-second bursts in the microwaves until it can be stirred smooth.
- Pour ganache over mostly cooled brownies (after about 30 minutes is fine; they don’t have to be completely cooled). Smooth ganache lightly with a spatula or offset knife.
- Evenly sprinkle with M&Ms. Cover pan with a sheet of foil to prevent fridge smells, and place pan in refrigerator until ganache sets up before slicing and serving, at least 2 hours. Do not slice into them until the ganache has set; feel free to make these in advance and store them in the fridge; they get better with time. Brownies will keep airtight for 1 week at room temperature, for 2 weeks in the refrigerator, and for up to 6 months in the freezer.
Recipe by Averie Cooks.