These heavenly cosmic brownies are rich, fudgy, and out of this world, so say goodbye to the store-bought ones because this homemade version is even better and easy to make!

Homemade cosmic brownies scattered on a light blue-grey surface.

What is a cosmic brownie?

Cosmic brownies, introduced by the Little Debbie brand in the late 1990s, are beloved snack cakes featuring dense, fudgy brownies topped with chocolate icing and colorful, candy-coated chocolate chips. These brownies quickly gained popularity for their rich chocolate flavor and eye-catching appearance, becoming a favorite among both children and adults.

Widely available in grocery and convenience stores throughout the United States and Canada, cosmic brownies are a whimsical and tasty treat, perfect for lunchboxes, snacks, or satisfying sweet cravings.

homemade cosmic brownies scattered on a blue-grey surface with a bite taken out of one of them

Why you’ll love this recipe:

  • Made with better ingredients and no preservatives – These homemade cosmic brownies are made with real dark chocolate, butter, and sugar. No high-fructose corn syrup or palm oils. There are no extra fillers or preservatives.
  • Easy to make – With just a few basic steps, even novice bakers can create these decadent brownies that rival store-bought versions.
  • Tastes like the real deal (but better!) – These brownies are rich, fudgy, and dense like the original. The icing is thick, smooth, and chocolaty. Adding dark chocolate versus just using cocoa powder takes these brownies to a whole other level from a packaged snack to an indulgent treat.

Ingredients you’ll need:

  • dark chocolate
  • unsalted butter
  • unsweetened cocoa powder
  • eggs
  • granulated sugar & brown sugar
  • vanilla extract
  • AP flour
  • powdered sugar
  • mini rainbow chocolate chips (or rainbow sprinkles)

How to make cosmic brownies

(The ingredient amounts are listed in the printable recipe card further below.)

a picture collage of how to make cosmic brownies
  1. Melt the chocolate and butter over a double-boiler or in a microwave until completely melted. Whisk in the cocoa powder and set aside.
  2. Beat the eggs and sugars for 2-3 minutes until light and fluffy.
  3. Mix in the chocolate mixture, vanilla, and salt.
  4. Stir in the flour until just combined. Transfer the batter to a 9×13″ pan line with parchment paper. Bake at 350F for 18-20 minutes. Let cool for 5 minutes.
  5. While the brownies are cooling, prepare the frosting by melting the butter in the microwave. Whisk in the cocoa powder until smooth.
  6. Add the powdered sugar and 1 tablespoon of hot water at a time until the icing is smooth and pourable.
  7. Pour the icing over the warm brownies and spread out the icing using an offset spatula or by tilting the pan. Let stand for 1-2 minutes.
  8. Sprinkle the rainbow chips or sprinkles on top and put the brownies in the fridge for about 2 hours to completely cool and for the icing to set before slicing and serving.
a picture collage of how to make glaze and ice cosmic brownies

Expert tip:

Slice the brownies into bars or squares using a long, sharp chef’s knife. Run the knife under hot water and wipe dry. The warm knife will help cut smoothly through the icing. Cut straight down and do not drag the knife. Rinse the knife under hot water after every cut or every few cuts. I cut the brownies into 4 columns and 5 rows, lengthwise.

A stack of homemade cosmic brownies with a bite taken out of the top one

FAQ:

How many calories are in a cosmic brownie?

The store-bought ones range from 270-290 calories per brownie, while homemade ones can vary depending on the recipe and serving size.

How to store cosmic brownies:

Store the brownies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate the brownies for up to a week. Allow the brownies to come to room temperature before serving.

How to freeze cosmic brownies:

Allow the brownies to cool completely, then cut them into individual servings or leave them whole. Wrap each brownie tightly in plastic wrap or aluminum foil, or place them in a single layer in a freezer-safe container, separating the layers with parchment paper to prevent sticking. Label, date, and store in the freezer for up to 3 months.

You might also like:

Did you make this recipe? Please kindly leave a comment with your star rating below.

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Homemade Cosmic Brownies (better than store-bought!)

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  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 minutes
  • Yield: about 20 servings
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These heavenly cosmic brownies are rich, fudgy, and out of this world, so say goodbye to the store-bought ones because this homemade version is even better and easy to make!

Ingredients

Brownie

  • 200g dark chocolate, coarsely chopped
  • 180g (3/4 cup plus 2 tsp) unsalted butter
  • 15g (3 tbsp) unsweetened cocoa powder
  • 3 large eggs, at room temperature
  • 200g (1 cup) granulated sugar
  • 100g (1/2 cup lightly packed) light or dark brown sugar
  • ½ tsp salt 
  • ½ tsp vanilla extract
  • 100g (1 cup minus 2 tbsp) all-purpose flour

Chocolate Icing

  • 60g (1/4 cup plus 1 tsp) unsalted butter
  • 25g (5 tbsp) unsweetened cocoa powder 
  • pinch of salt
  • 250g (2 cups) powdered sugar, sifted
  • 3–4 tbsp hot water

Instructions

  1. Preheat oven to 350F. Butter and line a 9×13″ pan with parchment paper with overhanging sides for easy removal.
  2. Melt the chocolate and butter over a double-boiler or microwave (in 30 second increments, stirring in between) until completely melted and smooth. Whisk in the cocoa powder and set aside.
  3. Beat the eggs and sugars for 2-3 minutes until the color is pale and the volume has increased. Mix in the chocolate mixture, then vanilla and salt until smooth.
  4. Stir in the flour until just combined. Transfer the batter into the prepared pan and evenly spread out using an offset spatula.
  5. Bake for 18-20 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. (Note: it’s better to slightly under bake than over bake) Let cool for 5 minutes.
  6. While the brownies are cooling, prepare the frosting by melting the butter in the microwave. Whisk in the cocoa powder and salt until smooth.
  7. Add the powdered sugar and 1 tablespoon of hot water at a time until the icing is smooth and pourable.
  8. Pour the icing over the warm brownies and spread out the icing using an offset spatula or by tilting the pan. Let stand for 1-2 minutes.
  9. Sprinkle the rainbow chips or sprinkles on top. Cover and place in the fridge for about 2 hours for the brownies to completely cool and for icing to set before slicing and serving.

Notes

Leftovers can be stored at room temperature in an airtight container for up to 3 days.

Recipe slightly adapted from Cloudy Kitchen