Giant Brownie Snack Cake

We super-sized the classic Cosmic Brownies by Little Debbie! This version has a rich fudgy brownie base and is topped with semisweet-chocolate ganache topping -- and of course the quintessential candy-coated chocolate chips.
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  • Level: Easy
  • Total: 1 hr 50 min
  • Active: 30 min
  • Yield: 10 to 12 servings
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Ingredients

Brownie Cake:

Nonstick cooking spray, for the pan

2 cups semisweet chocolate chips 

1 stick (8 tablespoons) unsalted butter 

3/4 cup packed light brown sugar 

3/4 cup granulated sugar 

4 large eggs 

1 teaspoon pure vanilla extract 

1 cup all-purpose flour (see Cook's Note) 

1/2 teaspoon kosher salt 

Chocolate Ganache and Decorating:

1 cup semisweet chocolate chips

1/2 cup heavy cream 

1/4 cup rainbow candy-coated chocolate chips, such as Wilton Rainbow Chip Crunch Sprinkles 

Directions

Special equipment:
a 10-inch springform cake pan
  1. For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
  2. Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).  
  3. Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.  
  4. For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes. 
  5. Remove the outer ring to unmold the cake. Cut into slices and serve.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)