- 1 tsp each onion & garlic powder (Note 1)
- 1 tbsp each cumin powder, paprika and dried oregano
- 1/2 – 1 tsp cayenne pepper (optional, spiciness)
- 2 tbsp olive oil
- 3 tbsp flour , plain/all purpose
- 2 cups chicken stock / broth , low sodium
- 1 1/2 cups tomato passata (Note 2)
- 1/4 tsp each salt and pepper
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1 onion , finely chopped (~1 cup)
- 1 lb / 500g ground beef (mince)
- 400g / 14oz refried beans (1 can, I use Old El Paso)
- 400g / 14oz black beans, drained (1 can, Note 3)
- 8 tortillas (or burrito wraps)
- 1.5 cups (150g) grated melting cheese, or more (I like Monterey Jack, tasty or cheddar cheese)
- Cilantro/coriander leaves , roughly chopped (optional garnish)
Mix together Spice Mix ingredients. Set aside.
- Preheat oven to 180C/350F.
- Heat oil in a skillet over high heat. Add garlic and onion, cook for 2 minutes.
- Add beef and cook for 2 minutes, breaking it up as you go. Add remaining Spice Mix. Cook for a further 2 minutes or until completely brown.
- Add refried beans, black beans, about 1/4 cup of Enchilada Sauce + salt & pepper. Mix (Note 4) and cook for 2 minutes then remove from stove
- Smear a bit of Sauce on the bottom of a baking dish (stops sliding).
- Place filling on the lower third of a tortilla. Roll up then place in the baking dish, seam side down. Repeat with remaining Filling & Tortillas.
- Pour Sauce over the Enchiladas, top with cheese, bake for 10 minutes covered (Note 5) then 10 minutes uncovered. Serve hot!
Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bar recipe I’ve ever tried in almost 40 years of baking.
FOR THE PASTRY BASE
- 1 cup cold butter, cut in small pieces
- 1/2 cup sugar
- 2 cups flour
FOR THE LEMON LAYER
- 1 1/2 cups sugar
- 1/4 cup flour
- 4 eggs
- zest of two lemons, very finely chopped
- juice of 2 lemons, about 2/3 to 3/4 cup juice
TO MAKE THE PASTRY BASE
- Using a pastry cutter or in a food processor blend together the butter sugar and flour.
- Press evenly into the bottom of a greased and parchment paper lined 9×13 inch baking pan.
- Bake for 20 to minutes at 350 degrees F ( 325 degrees F if you are using glass bake-ware) The bottom should just be beginning to brown slightly at the top edges.
FOR THE LEMON TOPPING
- Simply whisk together the sugar flour, eggs, zest and lemon juice until the sugar is dissolved.
- Allow the topping to sit for about 10 minutes before whisking together well again and pouring over the baked shortbread base.
- Bake at 350 degrees F for about another 20- 25 minutes or until the top is slightly browned and the custard appears to be set. Cool completely. Sprinkle with icing sugar when cool or try adding a meringue topping.
These Cosmic Brownies are cocoa brownies topped off with a rich chocolate fudge topping and rainbow sprinkles. A copycat of the Little Debbie classic that tastes even better than the original version!
When I’m looking for a fun treat for the kids, I make cake balls, fruit pizza or these bright and colorful Cosmic Brownies. But let’s be real – the adults love these brownies just as much as the kids do.
When I was in elementary school I was always jealous of the kids who had store bought treats in their lunches. Especially Little Debbie Cosmic Brownies. I mean how can a kid resist thick and chewy brownies covered in fudge and topped with bright crunchy candies? They can’t. Sometimes I traded parts of my lunch just to get a half of one. Sad, but true. Shhh…don’t tell my mom 😉 Anyway, since Stephen is always begging me to make brownies (and only brownies) I decided I’d do something different. He’s always going on about how I should make things and cover them in a fudgy ganache, so these brownies seemed perfect.homemade cosmic brownies 1To get things started, you’ll need to line a 9×13 inch pan with aluminum foil and lightly spray it with baking spray.
The size of the pan will help create the perfect thickness and the sprayed foil will prevent the brownies from sticking- plus it makes getting them out of the pan so easy, just lift and remove, cut and serve! Once the pan is prepped it’s on to the brownie. Using a combination of both regular sugar and brown sugar will help keep these brownies extra moist. Beat the sugars along with the butter and vanilla until light and fluffy. This not only helps the sugar to dissolve but also helps create a soft and chewy texture. The addition of two eggs also keeps these brownies nice and dense. And if you’re like me, dense brownies are the best brownies!
HOW DO YOU MAKE COSMIC BROWNIES?
This recipe starts with a homemade brownie base which is flavored with butter, sugar and cocoa powder. The brownies go into the oven to bake, and then are topped with a rich chocolate ganache frosting. The finishing touch is a generous sprinkling of rainbow candy coated chocolate pieces. After the brownies have cooled, it’s time to cut them into squares and enjoy!
FOR THE BROWNIES
- 3/4 Cup Unsalted Butter, 1 1/2 Sticks Melted
- 2 Eggs
- 1 Cup Granulated Sugar
- 2/3 Cup Light Brown Sugar, Tightly Packed
- 2 Tablespoons Milk
- 2 Teaspoons Vanilla Extract
- 3/4 cup Un-Sweetened Natural Cocoa Powder
- 3/4 cup all-purpose flour
FOR THE TOPPING
- 1 1/2 Cups Semi Sweet Chocolate Chips
- 1/2 Cup Heavy Cream
- 1 Cup M&M Minis
FOR THE BROWNIES
- Preheat oven to 350 degrees F. Line a 9×9 inch pan with foil. Spray with non stick spray.
- In a large bowl, melt butter in the microwave for 1-2 minutes.
- Whisk in sugars, eggs, milk, and vanilla. Then whisk in cocoa powder until smooth.
- Add flour gradually, until combined.
- Spread batter in prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
FOR THE GANACHE
- Heat heavy cream in a medium sauce pan. Add chocolate chips. Stir occasionally until smooth.
- Pour ganache over brownies. Smooth with an offset spatula.
- Sprinkle with M&Ms. Refrigerate until the ganache has set.