These Cosmic Brownies are cocoa brownies topped off with a rich chocolate fudge topping and rainbow sprinkles. A copycat of the Little Debbie classic that tastes even better than the original version!
For the brownies
all purpose flour
For the frosting
cut into 4 pieces
rainbow chip sprinkles
Preheat the oven to 350 degrees F. Line a 9" x 9" square pan with a piece of parchment paper, leaving an overhang on both sides. Coat the pan with cooking spray.
Place the butter in a large microwave safe bowl. Microwave in 30 second increments until melted.
Add the sugar to the melted butter and whisk to combine.
Place the sugar and butter mixture in the bowl of a mixer. Beat on medium speed for 2-3 minutes.
Add the eggs and vanilla to the bowl; then beat for another 2-3 minutes until mixture is pale yellow and thick.
Add the flour, cocoa powder and salt. Mix on low speed until ingredients are just incorporated. Stir in the milk and mix until smooth.
Pour the batter into the prepared pan, and spread it into an even layer.
Bake for 20-25 minutes until a toothpick inserted into the center of the pan comes out clean or with just a few crumbs attached to it.
Let the brownies cool.
Place the heavy cream in a medium bowl. Microwave in 20 second increments until cream is very hot but not boiling.
Add the chopped chocolates to the cream. Let sit for a minute, then stir until a smooth chocolate mixture forms. Stir in the butter until melted.
Pour the chocolate over the top of the brownies. Use a spatula to spread the chocolate into an even layer. Add the sprinkles on top of the chocolate.
Chill the brownies until set, about 1-2 hours. Use the parchment to lift the brownies out of the pan. Cut into squares and serve.
Adapted from Love & Olive Oil.