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5.0 from 57 votes

Cosmic Brownies

These Cosmic Brownies are cocoa brownies topped off with a rich chocolate fudge topping and rainbow sprinkles. A copycat of the Little Debbie classic that tastes even better than the original version!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 12
Calories: 300 kcal
Course: Dessert
Cuisine: American

Ingredients

For the brownies
  • 6 tablespoons unsalted butter
  • 1 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • cooking spray
For the frosting
  • 4 ounces semisweet chocolate chopped
  • 4 ounces milk chocolate chopped
  • 1/2 cup heavy cream
  • 1 tablespoon butter cut into 4 pieces
  • 1/2 cup rainbow chip sprinkles

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a 9" x 9" square pan with a piece of parchment paper, leaving an overhang on both sides. Coat the pan with cooking spray.
  2. Place the butter in a large microwave safe bowl. Microwave in 30 second increments until melted.
  3. Add the sugar to the melted butter and whisk to combine.
  4. Place the sugar and butter mixture in the bowl of a mixer. Beat on medium speed for 2-3 minutes.
  5. Add the eggs and vanilla to the bowl; then beat for another 2-3 minutes until mixture is pale yellow and thick.
  6. Add the flour, cocoa powder and salt. Mix on low speed until ingredients are just incorporated. Stir in the milk and mix until smooth.
  7. Pour the batter into the prepared pan, and spread it into an even layer.
  8. Bake for 20-25 minutes until a toothpick inserted into the center of the pan comes out clean or with just a few crumbs attached to it.
  9. Let the brownies cool.
  10. Place the heavy cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
  11. Add the chopped chocolates to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter until melted.
  12. Pour the chocolate over the top of the brownies. Use a spatula to spread the chocolate into an even layer. Add the sprinkles on top of the chocolate.
  13. Chill the brownies until set, about 1-2 hours. Use the parchment to lift the brownies out of the pan. Cut into squares and serve.

Notes

  • The candy coated chocolate pieces can be purchased online, at grocery stores, or at craft stores. I used Wilton’s Rainbow Chip Crunch which I purchased in the cake decorating aisle of my local craft store. 
  • It’s best to use chopped bars of chocolate instead of chocolate chips for the fudge topping. Chocolate chips often contain stabilizers and will not melt as smoothly as chopped chocolate. I used Ghirardelli brand chocolate bars which I found in the baking area near the chocolate chips.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 33g (11%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 11g (55%) Cholesterol 59mg (20%) Sodium 76mg (3%) Potassium 162mg (5%) Fiber 2g (8%) Sugar 25g (50%) Vitamin A 395IU (8%) Calcium 28mg (3%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 300

% Daily Value*

Calories 300kcal 15%
Carbohydrates 33g 11%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 11g 55%
Cholesterol 59mg 20%
Sodium 76mg 3%
Potassium 162mg 3%
Fiber 2g 8%
Sugar 25g 50%
Vitamin A 395IU 8%
Calcium 28mg 3%
Iron 1.7mg 9%

* Percent Daily Values are based on a 2,000 calorie diet.