Cosmic Brownies

Yield: 16 brownies

Prep Time: 15 minutes

Cook: 1 hour 15 minutes

This copycat recipe for Cosmic Brownies is ultra rich, fudgy, and chewy just like the kind you buy at the store but oh so much better with no preservatives!

Tessa's Recipe Rundown...

Taste: These homemade Cosmic Brownies have a much better chocolate flavor than the store-bought ones! No weird artificial flavors here.
Texture: Ultra rich, fudgy, and chewy. So good.
Ease: Very easy!! Have a batch of these made in just over an hour.
Appearance: I think they look pretty darn similar to the store-bought version, if not more mouthwatering.
Pros: Super fun copycat recipe that’s so much better when homemade.
Cons: Although these are not laden with hydrogenated oils and preservatives like the purchased kind, they still aren’t exactly health food.
Would I make this again? Absolutely!

35 Responses to “Cosmic Brownies”

  1. #
    Liz S. — August 15, 2014 at 3:35 am

    LOVE that you revamped this classic baked good! I think almost everyone has had a Cosmic Brownie at least once in life, haha.

  2. #
    sally @ sallys baking addiction — August 15, 2014 at 6:34 am

    OBSESSED. Absolutely must try Tessa!! xo

  3. #
    Gaby — August 15, 2014 at 7:04 am

    Totally fun dessert! I love it!

  4. #
    Chelsea @chelseasmessyapron — August 15, 2014 at 8:01 am

    I am so obsessed with cosmic brownies – I always had them growing up and they were my favorite. I can not wait to try this version!! Pinned 🙂

  5. #
    Susan — August 15, 2014 at 8:34 am

    These sound yummy. In looking at the ‘cons’ for this recipe, I realized that you probably meant to say that these brownies are NOT laden with hydrogenated

    • #
      Tessa — August 15, 2014 at 8:39 am

      Haha oops! Thanks for catching that 🙂

  6. #
    Beth @ bethcakes — August 15, 2014 at 9:44 am

    Omg! These look absolutely perfect. I was obsessed with all the different little debbie snacks when I was younger, but I feel like cosmic brownies were always everyone’s favorites. Love that you found the little candies on top too! 🙂

  7. #
    Margaret Anne @ Natural Chow — August 15, 2014 at 3:16 pm

    Oh I love these things! I’m so going to be making these soon. Love in my belly.

  8. #
    Meriem @ Culinary Couture — August 16, 2014 at 9:17 pm

    These were my favorite growing up! I cant wait to make them!

  9. #
    Katie @ The Perfect Brownie — August 18, 2014 at 7:23 am

    This reminds of one of my recent brownie experiments- I tried baking the famous “Baked” brownie with a little bit of corn syrup in it just to see what happened. The day after they were baked, they developed a very homogenous, firm, “shelf-stable” kind of texture and taste. Reminded me of commercial packaged brownies (not in a bad way, just a definite resemblance). Does the corn syrup seem to function the same way in this recipe?

    • #
      Tessa — August 18, 2014 at 11:49 am

      Yes it does in a way! It gives the brownies more of a chewy, fudgy texture that remains for days that is very similar to the packaged brownies.

  10. #
    Katie @ The Perfect Brownie — August 18, 2014 at 5:52 pm

    Interesting! It’s always neat to see how a particular ingredient functions in a recipe. I guess I’m kind of a science geek that way.

    PS- Started Following on Twitter! 🙂

  11. #
    ashley - baker by nature — August 19, 2014 at 12:47 pm

    Tessa!!! These are amazing!!! And those photos! <3 <3 <3

  12. #
    Samira — November 13, 2014 at 11:29 pm

    your photos are like a professional amazing

  13. #
    Samira — November 13, 2014 at 11:30 pm
  14. #
    Joe — November 16, 2014 at 9:08 pm

    Tessa can I use light corn syrup instead of corn syrup? 🙂

    • #
      Tessa — November 17, 2014 at 7:54 pm

      That’s what is meant to be used in the recipe!

  15. #
    FWN — January 25, 2015 at 7:00 pm

    Loved Little Debbie growing up but rarely eat them anymore…. But will definitely eat these! I bought a box of Cosmic Brownies just to compare, and your recipe was much more flavorful and “real” tasting. I used a smaller pan, so it took longer and the edges were a little over baked but the middle had that perfect dense, fudgy, chewy texture. I had used Hershey’s cocoa and it was a darker tasting brownie but will experiment with other brands. Thanks for listing weight measurements, very helpful. Will file this as a go-to-recipe, thanks for posting!

  16. #
    Ally — April 6, 2015 at 11:26 pm

    I made these brownies tonight but found that using an 8×8 pan resulted in brownies that are approximately 2 miles thick. I think next time I’ll bump it up to 9×12 so I can fit it in my mouth.

  17. #
    Diane Weiss @ Pick My Roaster Oven — May 13, 2015 at 6:41 am

    My oh my, watching this cosmic brownies could kill all sweet tooth out there, including me. This is irresistible!

  18. #
    Mazz — July 19, 2015 at 4:02 pm

    Do you have a suggestion as to what to switch the corn syrup for? I don’t think I’ve ever seen it in the supermarkets. These look awesome btw!

  19. #
    Thalia @ butter and brioche — August 5, 2015 at 8:43 pm

    Craving many of these brownies to devour right now! They are just so wicked & delicious.. and how I like my brownies – rich, chocolat-y and fudgy.

  20. #
    Betsy — February 2, 2016 at 9:51 pm

    Oh my, these are spot on! They are like the way richer and cooler cousin that you really want to enjoy.

  21. #
    Basg — March 14, 2016 at 12:20 am

    HI. I really try to avoid using butter or shortening. How bad is it if I make these with oil?

    • #
      Tessa — March 14, 2016 at 2:00 pm

      I specifically tested this recipe with butter to get the best taste and texture, so I can’t recommend anything else with confidence.

  22. #
    Yaa Bema Tutu — May 12, 2016 at 7:35 am

    Hi! Would it be possible to double the recipie and use a 9×13 pan? I’m trying to make a lot for a bake sale

  23. #
    Arianna — May 21, 2016 at 6:37 pm

    Oh my gosh i made these and loved them! I shared them on my blog–I just started a month ago and it’s a lot of fun! Thank you for inspiring me. I tweaked it slightly and made these in a 9 by 13 pan which made them a little thinner. Though thick brownies are always the best!

  24. #
    Elvie Murillo — August 29, 2016 at 1:11 am

    Can I use any oil instead of corn oil?

    • #
      Tessa — August 30, 2016 at 4:29 pm

      Corn oil?

  25. #
    Dipali — December 2, 2016 at 9:28 am

    What can I use instead of eggs ? Pls suggest.

  26. #
    Kalsum — April 11, 2017 at 5:46 am

    Having bake sale this wkend don’t mind me using yr recipe ya! Thanks

  27. #
    Analiz De JesĂșs LĂłpez — July 5, 2017 at 7:51 am

    Can I use vegetable or olive oil instead of corn syrup? Also, can I substitute the cornstarch for All purpose flour?

  28. #
    Erika Adams — August 10, 2017 at 5:17 pm

    what would you think about using apple sauce instead of corn syrup?

    • #
      Tessa — August 12, 2017 at 10:29 am

      That would make for very cakey brownies.

  29. #
    Maddi — January 18, 2018 at 2:32 pm

    how do you make them?

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