My fiance's favorite little debbie is the cosmic brown so when I saw this recipe I was in complete joy and was super excited to make this for him. They turned out perfect! They are dense, fudgie, ganashe topping and full of flavor and taste just like a cosmic brownie! This is an amazing copycat recipe you will have to try.
I mean who doesn't like a little debbie?
Ingredients:
-1 cup granulated sugar
-2/3 cup brown sugar
-1 1/2 sticks butter, melted (3/4 cup)
-2 tbsp water
-2 large eggs
-2 tsp vanilla
-1 1/3 cups all-purpose flour
-3/4 cup unsweetened cocoa
-1/2 tsp baking powder
-1/4 tsp salt
for the ganache-
-1/2 cup heavy cream
-7 oz. bittersweet chocolate, chopped (or use chocolate chips)
-pinch of salt
-sprinkles, for decorating
Directions:
1. Preheat oven to 350F. Line a 9 x 13-inch pan with aluminum foil and grease. Set aside.
2. Whisk together sugars, butter, and water in a large bowl. Stir in eggs and vanilla.
3. In a separate bowl, combine the flour, cocoa, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Use a spatula to spread the batter into the prepared pan. Bake for 18 minutes--do not over bake!
4. Remove from oven and allow to cool to room temperature. While brownies are cooling, make the ganache. Place the chocolate in a bowl. Heat the heavy cream in a small saucepan, just until simmering. Remove from heat and pour over the chocolate. Sprinkle with salt and allow to sit for 1-2 full minutes. Use a spatula to stir until smooth. Allow to cool slightly.
5. Once brownies are mostly cool, pour ganache over the brownies and spread evenly. Top with sprinkles. Refrigerate until set.
-1 cup granulated sugar
-2/3 cup brown sugar
-1 1/2 sticks butter, melted (3/4 cup)
-2 tbsp water
-2 large eggs
-2 tsp vanilla
-1 1/3 cups all-purpose flour
-3/4 cup unsweetened cocoa
-1/2 tsp baking powder
-1/4 tsp salt
for the ganache-
-1/2 cup heavy cream
-7 oz. bittersweet chocolate, chopped (or use chocolate chips)
-pinch of salt
-sprinkles, for decorating
Directions:
1. Preheat oven to 350F. Line a 9 x 13-inch pan with aluminum foil and grease. Set aside.
2. Whisk together sugars, butter, and water in a large bowl. Stir in eggs and vanilla.
3. In a separate bowl, combine the flour, cocoa, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir to combine. Use a spatula to spread the batter into the prepared pan. Bake for 18 minutes--do not over bake!
4. Remove from oven and allow to cool to room temperature. While brownies are cooling, make the ganache. Place the chocolate in a bowl. Heat the heavy cream in a small saucepan, just until simmering. Remove from heat and pour over the chocolate. Sprinkle with salt and allow to sit for 1-2 full minutes. Use a spatula to stir until smooth. Allow to cool slightly.
5. Once brownies are mostly cool, pour ganache over the brownies and spread evenly. Top with sprinkles. Refrigerate until set.
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