When I was younger, like most kids, I played t-ball and softball for the community team in the summer. I don’t remember much about the games, but what I do remember is the snacks afterwards! My favorite being the Little Debbie Cosmic Brownies!! I loved those things! I haven’t had one in years though:( We never had them around the house, so the only time I ever got to eat them was at softball games! While on Pinterest, I discovered some copycat recipes! For our Father’s Day celebration at my grandparents, I had the opportunity to make a dessert! I wanted it to go nicely with the Grasshopper Ice Cream treats my aunt made, so my mind immediately went to chocolate. I went through all of my recipes searching for the perfect recipe and I came across these! PERFECT!!
So I made these, and that’s whats in my belly today!
They were especially popular with my uncle, who took home most of what was left! There were 11 people at the party and everyone had at least one!! The recipe only made a 9 by 9 pan, so there were not many left. I cut the pan into 30 bars, and I suggest you do the same! They are supremely rich and filling!! I couldn’t imagine eating the large pieces the recipe says it makes! 1/12 of a 9 by 9 pan of these brownies is kind of extreme!
I didn’t change the recipe much. I didn’t add the optional coffee and espresso. I really don’t like coffee and adding that makes me a little nervous…It would probably be okay, but I just can’t bring myself to do it! I was also nervous about the lack of baking soda and baking powder in the recipe…but I think keeping those out is what made these so dense and fudgy! I also only made HALF of the ganache topping…if you look at the first picture you will clearly see that there was still PLENTY of chocolate coating! I couldn’t imagine putting twice that amount on the brownies!
They don’t really taste like the Little Debbie Cosmic Brownies, but they have the same texture. They have a much darker chocolatey flavor than the packaged ones! I don’t think it is really possible to replicate the flavor in Little Debbies…probably because it’s a chemical or something weird like that!! But hey, if I want a one, I’d eat it chemicals and all! But until the opportunity arises, I’ll stick with these delicious homemade ones!!
The recipe come from averiecooks.com (I LOVE her!!!!!<3)
Homemade Little Debbie Cosmic Brownies
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 (I used Hershey’s Special Dark)
1 teaspoon instant espresso granules (make sure it’s instant so it dissolves), optional but recommended
3/4 cup all-purpose flour
For the Ganache
1 1/2 cups semi-sweet chocolate chips
1/2 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)
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. I highly recommend storing them in the refrigerator because having a slight chill to brownies this rich and fudgy is almost imperative.