Homemade Little Debbie Cosmic Brownies
User Reviews
4.7
51 reviews
Excellent
Homemade Little Debbie Cosmic Brownies
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These homemade Cosmic Brownies are dark, dense, and rich. The edges are just a bit chewy, with a moist and ultra-fudgy interior.
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Ingredients
For the Brownies
- ¾ cup unsalted butter 1 1/2 sticks, melted
- 2 large eggs
- 1 cup granulated sugar
- ⅔ cup light brown sugar packed
- 2 tablespoons coffee or water coffee leftover from the morning brew is fine
- 2 teaspoons vanilla extract
- ¾ cup unsweetened natural cocoa powder or dark cocoa powder I used Hershey’s Special Dark
- 1 teaspoon instant espresso granules make sure it’s instant so it dissolves, optional but recommended
- ¾ cup all-purpose flour
For the Ganache
- 1 ½ cups semi-sweet chocolate chips
- ½ cup half-and-half or cream I used half-and-half
- 1 cup M&M minis they’re sold in small tubes and I used 1 1/2 tubes; regular size M&Ms may be substituted
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Instructions
- Make the Brownies
- Preheat 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.
- Make 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.
Notes
- 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. I highly recommend storing them in the refrigerator because having a slight chill to brownies this rich and fudgy is almost imperative.
Nutrition Information
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Serving
1
Calories
640kcal
(32%)
Carbohydrates
84g
(28%)
Protein
7g
(14%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
11g
Cholesterol
94mg
(31%)
Sodium
50mg
(2%)
Fiber
4g
(16%)
Sugar
67g
(134%)
Nutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 640kcal | 32% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 11g | 65% |
| Cholesterol | 94mg | 31% |
| Sodium | 50mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 67g | 134% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
51 reviews
Excellent
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