Dense and moist brownies topped with a thick chocolate glaze with chocolate covered candies on top. It’s an unforgettable snack. But my homemade version is so much better, it has the perfect amount of sweetness, its chewy, fudgy and moist without all the added preservatives.
If you’re born from the 1990’s these might be a little bit more familiar to you.
Remember going to the grocery store and passing by the Little Debbie’s aisle. Which one was your favorite? For my family it was usually oatmeal creme pies and cosmic brownies.
Since kids have gone back to school, it inspired me to do some back-to-school snacks from when I was younger starting off with cosmic brownies.
Tips to making copycat cosmic brownies
Measure: Correctly measure dry ingredients or the brownies will not be the right consistency. These brownies should be moist and dense.
Making the glaze: make sure not to overheat the chocolate and the heavy cream. If it breaks, you’ll notice it separating, it should be shiny and smooth. If your ganache does break, I would recommend starting over again.
Spreading the glaze: If your glaze has solidified reheat in the microwave for another couple of seconds and it should make the glaze thinner. Pour the glaze over the baked brownies after it’s cooled and just tilt the pan slightly from each corner to the next. This will allow you to have a shiny and smooth top.
Storage:
Store them in the fridge for 4 to 5 days.
Freeze friendly?
Yes, put them into a container and freeze. You can thaw one out whenever you want one.
Can I double the recipe?
Yes, use an 8×8 pan
I can’t find the chocolate candies can I put something else?
Yes! Mini m&ms would work great, nuts, sprinkles!
Copycat comic brownies
Ingredients
- 4 tbsp butter
- 4 tbsp granulated sugar
- 4 tbsp brown sugar
- 1 egg
- 1/3 cup all purpose flour
- 5 tbsp cocoa powder
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 2 tsp cornstarch
Glaze
- 1/4 cup chocolate use preference, I used dark
- 1/2 cup heavy cream
- 1/4 cup candy chips topping of choice
Instructions
- Preheat oven to 350
- In a medium sized microwave proof bowl melt the butter and add both sugars, and cocoa powder and mix until it’s combined.
- Add the egg and vanilla. Measure the remaining dry ingredients and add it into the butter mixture just until thoroughly mixed.
- Line a bread loaf pan with parchment paper and pour the batter making sure to spread it evenly.
- Bake for 15 to 18 mins. The brownies won’t look ready but make sure to stick a clean toothpick in to make sure it’s ready. If the toothpick is still wet add a couple more minutes.
- When the brownies are done allow them to cool on the counter completely while making the glaze.
- Place the chocolate chips in a heat safe bowl and heat up the heavy cream in the microwave until it’s hot. Pour the heavy cream over the chocolate and place a plastic film over the bowl. This will allow the heat from the heavy cream to stay inside the bowl. Check back in 15 mins and mix the ganache. The ganache should be nice and smooth.
- Once the brownies are cooled pour the ganache over the brownies. Tilt the pan corner to corner to allow the ganache to spread by itself over the brownies. This will create a nice clean topping. Sprinkle the glaze with topping of choice.
- Refrigerate the brownies in the fridge until it sets. Once set you can cut them up and enjoy them.
If you baked these brownies, please leave a comment below and tag me on Instagram!
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