Looking for a nostalgic treat that’s quick and easy to make and guaranteed to please a crowd? Sheet Pan Cosmic Brownies are the way to go! These are ultra-fudgy and come together in just 25 minutes thanks to a simple boxed brownie mix. Top these babies with rich chocolate frosting and colorful mini M&Ms for that signature ‘cosmic’ look.
If you love chocolatey dessert recipes, be sure to check out my Rich Rhubarb Brownies and my Rich Fudge Cake with Cream Cheese Frosting
My friend Dale shared this fun, easy, large-batch recipe for brownies made in a sheet pan. The minute Hannah and I tasted these, we realized they tasted just like our favorite Little Debbie Cosmic Brownies. We added mini M&Ms on top to make them even more like our favorite treat. Freezing them intensifies the fudgy texture – I recommend trying it for at least part of the pan. Feel free to change it up with different brownie mixes and frosting flavors!
Why You’ll Love This Recipe
- Easy: We use a boxed brownie mix here for convenience.
- Perfect for parties: Topped with colorful mini M&Ms, they’re the perfect treat for parties,
- Feeds a Crowd: Baked in a sheet pan, this recipe makes 24 generous servings.
Ingredients Needed
- Brownie Mix: Use a brownie mix that makes a 9 x 12 pan of brownies (2 packages).
- Eggs: Use free-range, size L.
- Oil: Any neutral-tasting oil, like sunflower. It keeps the brownies moist. Melted butter can be used for a richer flavor.
- Water: Replace with coffee to intensify the chocolate flavor.
- Chocolate Frosting: Any chocolate frosting will work, but I like Betty Crocker’s regular chocolate frosting. Of course, homemade chocolate ganache works too.
- Mini M&Ms: Swap with chocolate chips or colorful sprinkles
How to Make Sheet Pan Cosmic Brownies
These sheet-pan cosmic brownies couldn’t be easier to make! For the full printable recipe, check out the recipe card at the end of this post.
- Preheat oven to 350F. Spray a half-size sheet pan with cooking spray and set aside.
- Stir together brownie mix, eggs, oil and water until just mixed. Spread evenly in prepared sheet pan.
- Bake for 20 minutes or until a cake tester inserted has some moist crumbs. Do not overbake – you want these fudgy.
- Remove from oven and drop spoon-fuls of frosting onto hot brownies. Let sit for a couple of minutes for the frosting to start to melt. Spread softened frosting evenly over warm brownies.
- Sprinkle mini-MMs over frosting. Cool completely before slicing.
- For a really fudgy brownie – transfer to the freezer and let sit overnight. Brownies can be stored in the freezer also. The brownies will not freeze solid but will be the consistency of fudge.
Useful Tips:
- Don’t Overbake: The key to fudgey brownies is removing them when they still have some moist crumbs on the tester.
- Use Parchment Paper: Trust me, nothing is worse than perfectly fudgey brownies stuck to the pan. So line the sheet pan with parchment paper!
- Enhance the Flavor: You can swap water for brewed coffee or dissolve a teaspoon of espresso powder in the water for extra depth.
Storage Information
- Room Temperature: You can store them in an airtight container for up to 4 days.
- Refrigerator: They keep for up to a week in an airtight container.
- Freezer: Brownies can be frozen for up to 3 months.
Serving Suggestions
- With the topping and all, these are actually rich enough as they are so we love having them with a cup of coffee.
- Some fresh strawberries would be nice as well.
- If you want to go all out, serve them with some only lightly sweetened whipped cream, vanilla ice cream or froyo.
Variations
- Rocky Road Brownies: Top with chopped walnuts or pecans and mini marshmallows for a rocky road twist.
- Cookies & Cream Brownies: Sprinkle with crushed Oreos.
- Nutty Brownies : Stir chopped walnuts, pecans, hazelnuts, or almonds into the brownie batter for added crunch.
Frequently Asked Questions
First off, chill the brownies so that the frosting sets. For cutting, use a sharp knife and wipe it clean between cuts for perfect squares. I like to run my knife under hot water, then wipe it dry before starting to cut.
Simply bake them for a couple of minutes less and chill them in the freezer overnight for an ultra-fudgy texture.
Start checking 2 minutes before the baking time is up. If a toothpick inserted into the center of your brownies. comes out with moist crumbs but not raw batter, they’re done.
More Easy Dessert Recipes
Sheetpan Brownies
24
servings5
minutes20
minutes325
kcal25
minutesSheet Pan Cosmic Brownies are ultra-fudgy and come together in just 25 minutes thanks to a simple boxed brownie mix.
Keep the screen of your device on
Ingredients
2 pkgs brownie mix
4 large eggs
1 1/3 cup oil
6 tbsp water
1 can chocolate frosting
1/2 cup mini MMs
Directions
- Preheat oven to 350F. Spray a half-size sheet pan with cooking spray and set aside.
- Stir together brownie mix, eggs, oil and water until just mixed. Spread evenly in prepared sheet pan.
- Bake for 20 minutes or until a cake tester inserted has some moist crumbs. Do not overbake - you want these fudgy.
- Remove from oven and drop spoon-fuls of frosting onto hot brownies. Let sit for a couple of minutes for the frosting to start to melt. Spread softened frosting evenly over warm brownies.
- Sprinkle mini-MMs over frosting. Cool completely before slicing.
- For a really fudgy brownie - transfer to the freezer and let sit overnight. Brownies can be stored in the freezer also. The brownies will not freeze solid but will be the consistency of fudge.
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