Recipe Details
Recipe provided by AllRecipes.com
Copycat Cosmic Brownies
Watch out Little Debbie-this copycat recipe for Cosmic Brownies is a dead ringer for the original treat. The brownies are chewy and fudgy and topped with a melt-in-your-mouth ganache that will transport you back to childhood.
Makes:12 servings
Ingredients
- Brownie
- Baking spray
- 14 oz. (60% cacao) bittersweet chocolate bar, coarsely chopped (about 3 cups)
- 1 1/2 cups (12 oz.) unsalted butter
- 2/3 cup (2 1/2 oz.) unsweetened cocoa
- 6 Tbsp. canola oil
- 2 Tbsp. vanilla extract
- 2 1/3 cups granulated sugar
- 1 cup packed light brown sugar
- 6 large eggs
- 1 cup (about 4 1/4 oz.) all-purpose flour
- 2 Tbsp. cornstarch
- 1 1/2 tsp. kosher salt
- 1/2 tsp. baking powder
- Ganache
- 7 oz. (56% cacao) semisweet chocolate bar, coarsely chopped (about 1 1/2 cups)
- 3/4 cup heavy cream
- 1 Tbsp. unsalted butter
- 1/8 tsp. kosher salt
- 1/4 cup rainbow candy-coated chocolate pieces
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Directions
Prep:30 mCook:65 mReady:3 h 35 m
- Gather all ingredients.
- Prepare the Brownies: Preheat the oven to 350 degrees F (175 degrees C). Line a 13- x 9-inch baking pan with aluminum foil, leaving a 2-inch overhang on short sides. Coat foil and sides of pan with baking spray; set aside.
- Microwave chocolate and butter in a large microwavable bowl on HIGH, stirring in 30 second intervals, until fully melted and smooth, about 2 minutes total. Whisk in cocoa, canola oil, and vanilla until fully combined.
- Whisk sugar and brown sugar into chocolate mixture until combined. Add eggs, 1 at a time, whisking until smooth and combined after each addition, about 2 minutes total. Gently fold in flour, cornstarch, salt, and baking powder until just combined, making sure not to overmix the batter, about 45 seconds.
- Transfer to the prepared baking pan.
- Bake in preheated oven until set and a wooden pick inserted in the center comes out with a few moist crumbs, 55 to 60 minutes. Remove from the oven and let rest in pan on a wire rack until room temperature, about 1 hour. Once at room temperature, cover, and place in refrigerator; chill completely, at least 1 more hour.
- When brownie has chilled, prepare the Ganache: Place chocolate in a medium mixing bowl; set aside. Bring heavy cream to a simmer in a small saucepan over medium-high, stirring occasionally. Pour heavy cream over chopped chocolate; whisk until chocolate is fully melted, about 45 seconds. Whisk in butter and salt until smooth and shiny; set aside.
- Invert cooled Brownie onto a large cutting board and discard aluminum foil. Using a serrated knife, trim and discard outer edges, about 1/4-inch on all sides. Using an offset spatula, spread Ganache in an even layer over top of brownie. Sprinkle evenly with rainbow candy-coated chocolates. Chill Brownie, uncovered, until Ganache is mostly set, about 5 minutes.
- Cut Brownie into 12 even (4- x 2-inch) pieces. Using the back of the knife, make an indent going crosswise along center of each brownie.