Cosmic Brownies | Gluten Free Copycat Recipe
Craving a nostalgic treat without the gluten? Look no further! This one-bowl gluten-free copycat recipe for Little Debbie’s Cosmic Brownies will take you straight back to your childhood—but with an upgrade. These brownies are even better than the original, featuring a perfectly dense, fudgy texture that melts in your mouth. Topped with a silky ganache and a sprinkle of colorful confetti chips, these homemade cosmic brownies are not only a feast for your taste buds but also a delight to make. Quick, easy, and irresistibly decadent, they’ll become your new favorite gluten-free indulgence!
A video demonstration of this recipe is available on Celiac Kitchen’s YouTube channel.
Ingredients
Brownies:
10 tablespoons (142 grams) butter, melted
1 cup (200 grams) granulated sugar
1/3 cup lightly packed (64 grams) brown sugar
3/4 cup (60 grams) cocoa powder
1/2 teaspoon (2 ½ ml) vanilla
1 tablespoon (21 grams) honey
2 eggs + 1 egg yolk
1/2 teaspoon salt
1 tablespoon (8 grams) corn starch
2/3 cup (82 grams) 1:1 gluten free flour (we used King Arthur Gluten Free Measure for Measure Flour)
1/8 teaspoon baking soda
Ganache Topping:
1¼ cups (225 grams) semi-sweet chocolate chips
1/2 cup (125 grams) heavy cream
About 1 tablespoon Confetti Chips be sure they’re labeled gluten free
Directions
Brownies
Melt butter on stove top or at 30 second intervals in microwave .
In large mixing bow, combine:
Melted butter
Granulated sugar
Brown sugar
Once butter mixture has cooled to room temperature, stir in:
Cocoa powder
Vanilla
Honey
Salt
Eggs
Mix in:
Corn starch
1:1 gluten free flour (we used King Arthur Gluten Free Measure for Measure Flour)
Baking soda
Bake:
Pour batter into greased parchment lined 8” x 8” baking pan
Let batter rest for 20 minutes
Bake at 350°F for 25 – 30 minutes
Let cool completely
Ganache Topping:
Pour chocolate chips into small mixing bowl
Heat milk to a gentle simmer where is steam coming off it – but NOT boiling
Gently pour the heated heavy cream over chocolate chips; let sit about 5 minutes while cocoa solids melt
Stir to blend
Let ganache cool for about 5 minutes, until it’s still a little warm and thick but spreadable
Pour ganache on top of brownies; smooth evenly
Refrigerating for at least a few hours ideally overnight for best texture and flavor
Notes:
Batter will be thick
We recommend using weight measurements for best results
To avoid overfilling the measuring cup with flour, spoon flour into measuring cup then use a straight edge to level it.
If using a spray oil to grease baking pan, be sure it is NOT a baking spray as those contain flour. We used a light spray of avocado oil.
Brownies will sink a little when they come out of the oven because they’re nice and fudgy.
For extra fudgy brownies, gently tap the pan on the counter top when they first come out of the oven.
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