I loved Little Debbie Cosmic Brownies (and Oatmeal Cream pies, too) growing up. With the brownies, I always thought the topping was magical, so delicious. I’m not sure how I would like the cosmic brownies now (processed foods have not been my thing for a long time), so I present to you homemade version. These have cornstarch in them to make them softer. I err on taking them out a little earlier (about 20 minutes) than too late because a dry brownie is a grave sin.
Remember to spoon your flour and baking cocoa from your flour bag and cocoa container into your measuring cups so you get the right amount. Pouring directly into the measuring cup would pack in the flour, and that makes for a dry treat. I also preheated my oven to 350 degrees for 20 minutes before baking so it cycles to the right temp.
- 3/4 cup butter, melted then cooled for 5 to 10 minutes
- 2/3 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 1/4 cups flour (spooned from your flour bag into your measuring cups)
- 3/4 cup unsweetened baking cocoa
- 1 tbs cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
Directions – preheat oven to 350 degrees for 20 minutes before baking. Spray a 9×13 pan with baking spray and set aside. In a bowl, combine melted butter, brown sugar and sugar. Blend in eggs. Fold in dry ingredients. Mixture will be thick. Evenly press into prepared pan. Bake 18 to 22 minutes (a toothpick inserted in the center will come out with a few moist crumbs). Cool completely.
- Ganache ingredients
- 1 1/2 cups chocolate chips (I combined semisweet and milk chocolate)
- 1/2 cup heavy cream
In a microwave safe bowl, microwave chips and milk in 1 minute increments until you can stir smooth. Stir for a few minutes to thicken up. Spread over cooled brownies. Sprinkle with mini m&ms. Let ganache set. Cut and store in covered container. I put mine in the fridge to help with the ganache setting.
Thanks so much for stopping by! If you try these, let me know how you like them. Have a wonderful day and remember to be kind!