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.

  • Preparation Time30 mins
  • Cooking Time50 mins
  • Serves12
  • DifficultyEasy

Brownie Cake:

Nonstick cooking spray, for the pan
340g semisweet chocolate chips
1 stick (8 tablespoons) unsalted butter
130g packed light brown sugar
150g granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
120g all-purpose flour (see Cook's Note)
1/2 teaspoon kosher salt

Chocolate Ganache and Decorating:

170g semisweet chocolate chips
Rainbow candy-coated chocolate chips, such as Wilton Rainbow Chip Crunch Sprinkles
120ml heavy cream
  1.  For the brownie cake: Preheat the oven to 180 degrees C. 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.)