Perfectly chewy, ultra fudgy brownies, topped with a layer of fudge frosting and a sprinkling of candies, these brownies are a better-than-store-bought copycat of Little Debbie’s Cosmic Brownies!
The rave reviews of these brownies have been nonstop, my friends. I’ve made them a few times now to make sure the recipe is perfect and it truly is.
Side note: it turns out that these brownies are my kryptonite. I force myself to give away half the pan every time I make them because I can not stay away from them if they’re in the house.
I tested a few different fudgy brownie recipes (heaven knows that there are a LOT of brownies here to choose from) before I settled on this ultra-fudgy flourless brownie recipe. It’s easy as can be to make and the brownies turn out perfectly every time.
For those of you wondering, the recipe card is correct. These are flourless brownies and you are going to LOVE them. They fall in the category of “accidentally gluten free” and you will not miss the flour at all.
Cosmic Brownies
There are a couple of things to note about this particular brownie recipe. Served warm, room temperature, or cold, these cosmic brownies are pretty amazing.
If you’re planning to serve them warm, they’re going to be ooey-gooey chocolate awesomeness that requires a fork. However, if you can be patient and allow them to chill in the fridge overnight, you’ll be holding my favorite version of these brownies.
The frosting sets up into a rich, chocolate ganache and the texture of the fully cooled brownies is as fudgy as you can imagine. In my oh-so-humble opinion, these are best served cold.
Once cooled, they slice perfectly and people never fail to rave over them. I have to admit that when I first decided to make a copycat recipe for Little Debbie’s Cosmic Brownies, it was only because I wanted to make a batch of Cosmic Brownie Ice Cream and I wanted homemade brownies for it.
Little Debbie’s Cosmic Brownies
I bought a box of cosmic brownies to taste test side by side. I’ll admit that they’re a wonderfully nostalgic treat, but these brownies? Homemade cosmic brownies? They’re infinitely better.
Turns out that was a brilliant idea (quoting my friend here, I promise I’m not just patting myself on the back here) as these brownies are incredible on their own. With that perfectly fudgy texture, the frosting that is a perfect blend of icing and ganache, and those crunchy chocolate candies on top, these brownies are a solid kid and adult favorite.
Cosmic Brownie Recipe
You’ll need the following ingredients to make these brownies:
Brownie Ingredients
- butter
- semi-sweet chocolate chips
- light brown sugar
- cocoa powder
- kosher salt
- vanilla extract
- eggs
Frosting Ingredients
- heavy cream
- semi-sweet chocolate chips
- powdered sugar
- cocoa powder
- candy-coated chocolate chips or miniature M&Ms
Brownie Instructions
To make the brownies, start by melting the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted.
Remove from the heat, add the brown sugar, and stir until smooth. Add the cocoa powder and salt, and stir again.
Add the vanilla and then whisk in the eggs, one at a time. When the mixture is smooth and shiny, spread the mixture into the bottom of the prepared pan.
Bake for 24-26 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before frosting.
Frosting Instructions
To make the frosting, heat the cream on the stove-top over low heat until steaming.
Alternatively, you can warm the cream in a medium-sized glass bowl in the microwave until simmering. Remove from the heat.
Add the chocolate to the cream and let it sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
Add the sugar and cocoa powder and stir until completely smooth.
Refrigerate the frosting for about an hour and then spread it over the cooled brownies. Sprinkle the wet frosting with the candy-coated chocolate.
Refrigerate the frosted brownes for at least 1 hour, to allow the frosting to set, before slicing into bars.
Want a few more fun brownie recipes to try? Almond Joy Brownies are gooey fudgy brownies filled with plenty of chocolate, almonds, and coconut. Oreo Brownies are rich, chewy fudge brownies filled with generous handfuls of chopped Oreo cookies in each bite.
How about rich, dark chocolate brownies, filled with bites of fresh tart raspberries? Chocolate and raspberries are a spectacular pairing for any dessert. And these Chocolate Cherry Brownies are sure to please anyone who loves a Black Forest Cake as much as we do.
Fudgy Chocolate Mint Brownies with a creamy mint frosting topped with a rich, smooth chocolate ganache, what’s not to love? And these rich, chewy fudge brownies filled with melting Andes mints and plenty of chocolate chips are Andes Mint Brownie perfection.
Peanut Butter. Fudge. Brownies. I almost don’t need to say any more than those words to convince you how delicious these brownies are. If you love chocolate and peanut butter together, this Peanut Butter Fudge Brownie recipe should go right to the top of your to-do list.
Cosmic Brownies
Ingredients
Brownie Ingredients
- ½ cup butter
- 1 cup semi-sweet chocolate chips
- ½ cup light brown sugar
- ¼ cup cocoa powder
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 3 eggs
Frosting Ingredients
- ⅔ cup heavy cream
- ⅔ cup semi-sweet chocolate chips
- ¼ cup powdered sugar
- ¼ cup cocoa powder
- 2-3 tablespoons candy-coated chocolate chips or miniature M&Ms
Instructions
Brownie Instructions
- Preheat the oven to 325°F. Line an 8-inch pan with parchment paper and set aside.
- Melt the butter in a large saucepan, over medium heat. When the butter has melted, add the chocolate chips and stir with a wooden spoon until they have melted. Remove from the heat, add the brown sugar, and stir until smooth. Add the cocoa powder and salt, and stir again.
- Add the vanilla and then whisk in the eggs, one at a time. When the mixture is smooth and shiny, spread the mixture into the bottom of the prepared pan.
- Bake for 24-26 minutes, just until an inserted toothpick shows moist crumbs. Let the bars cool completely before frosting.
Frosting Instructions
- While the brownies are baking, heat the cream on the stove-top over low heat until steaming, or in a medium-sized glass bowl in the microwave until simmering. Remove from the heat.
- Add the chocolate to the cream and let it sit for a few minutes. Stir or whisk to combine, until the chocolate mixture is smooth and glossy.
- Add the sugar and cocoa powder and stir until completely smooth. Refrigerate the frosting for about an hour and then spread it over the cooled brownies. Sprinkle the wet frosting with the candy coated chocolate.
- Refrigerate for at least 1 hour, to allow the frosting to set, before slicing into bars.
Notes
Nutrition
Mr Crocker Betty's Hubby says
Is there no flour on this recipe, or am.i.missing something???
Mary Younkin says
There is no flour at all. Happy baking!
Jennifer says
I added the salt after the vanilla but I didn’t see it mentioned in the recipe when to add it.
Mary Younkin says
Whoops! Sorry about that. I corrected the recipe. I typically add the salt with the cocoa powder, but it will be fine with the vanilla. I hope you love the brownies too!
Jacquelyn Mullen says
Excellent easy to follow recipes can’t wait to try them 👏🏼🎂
Mary Younkin says
I hope you like the brownies as much as we do!