So we’re moving. Did I tell you that? Not just moving houses – moving across the country. Like, soon. And I have this huge problem. Chocolate. I have so much stinkin’ chocolate in my cabinets right now and chocolate won’t be making the cut for what’s traveling with us. So what’s a girl to do? Make brownies. Then eat those brownies so she has to make more. Because there’s still more chocolate that has to be used!
These brownies are supposed to be like the Little Debbie Cosmic Brownies which, if you’ve never had them, are amazing. They’re so much more dense than any other brownie and then they’re covered in a rich ganache before being topped with little candy pieces. This recipe is so close to the original! I do recommend actual candy pieces (even something like m&ms) because the sprinkles, while cute, just didn’t give that crunch that the original has.
Time to get back to using that chocolate! Leave me any recipes you think I should try in the comments!
Heat oven to 350F. Line a 13 x 9 pan with parchment paper or aluminum foil, then lightly grease. Set aside.
In a large bowl, combine the sugars, butter and water with a whisk. Stir in the eggs and vanilla. In a medium bowl, combine the flour, cocoa, baking powder and salt. Stir the dry mix into the wet stuff and stir to combine. With a rubber spatula, spread the batter into the prepared pan. Bake for 18 minutes. Don’t over bake!
Set aside on a rack to cool.
While the brownies are baking, prepare the ganache: Place the chocolate in a bowl and set aside. In a small saucepan, heat the cream just to a simmer. Donâ€™t boil it, just wait till you see little bubbles starting to form around the edges. Remove from the heat and pour over the chocolate. Sprinkle with the salt and let it all sit for a minute or so. Gently stir with a rubber spatula until all of the chocolate is melted. Whisking the heck out of it will just add air bubbles and we don’t want those. Set that aside to cool a bit.
When the brownies are mostly cool, pour the ganache over and spread it evenly over the top. Sprinkle as many or as few of the candies/sprinkles over the top as you like. I cooled mine in the fridge until the ganache was set. When you’re ready to cut them into squares, lift them out with the foil and cut into the size or shape you like.