Ingredients
Scale
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs plus 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tablespoon cornstarch (the secret for chewiness)
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1/3 cup candy-coated chocolate chips (rainbow chips)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides so you can easily lift the brownies out later. Lightly grease the parchment with cooking spray. In a medium bowl, whisk together the flour, cocoa powder, cornstarch, and salt until no large lumps remain.
- In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk vigorously for about a minute until the mixture looks well combined. Add the eggs, egg yolk, and vanilla extract. Whisk again until the batter is smooth and slightly pale. Gently fold in the dry ingredients using a spatula just until combined. Do not overmix, as this can make the brownies tough instead of fudgy.
- Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 22 to 25 minutes. To ensure that signature Little Debbie texture, do not overbake. A toothpick inserted into the center should come out with a few moist crumbs attached, not clean. Remove from the oven and let the brownies cool completely in the pan.
- Place the semi-sweet chocolate chips in a heat-proof bowl. In a small saucepan or microwave-safe container, heat the heavy cream until it just begins to simmer (do not let it reach a rolling boil). Pour the hot cream over the chocolate chips and let it sit undisturbed for 5 minutes. Gently stir the mixture starting from the center until it becomes a smooth, glossy chocolate ganache.
- Pour the warm ganache over the cooled brownies, spreading it evenly to the edges. Immediately sprinkle the rainbow candy-coated chocolate chips over the top. Place the pan in the refrigerator for at least 1 to 2 hours. Chilling is essential to set the ganache and achieve the dense texture required for a true Cosmic Brownie. Once set, lift the brownies out using the parchment paper and cut into squares.
- Cook Time: 40 minutes