Those colorful rainbow chips can mean only one thing: cosmic brownies. If that memory doesn’t instantly pop for you, consider this your reminder. We decided these nostalgic brownies deserved a breakfast upgrade, so we turned them into Cosmic Brownie Pop Tarts—with a brownie-batter filling for extra indulgence. Ready to join in? Let’s bake!
Brownie Batter Filling
1/4 cup unsweetened cocoa powder
1/2 cup packed brown sugar
1/2 cup cream
7 ounces semi-sweet chocolate chips
2 tablespoons butter
1 teaspoon vanilla
1/4 cup boxed brownie mix (optional)
Pop Tart Dough
3 1/2 cups all-purpose flour
4 tablespoons unsweetened cocoa powder
2 tablespoons sugar
1/4 teaspoon salt
1 3/4 sticks cold unsalted butter
1/2 cup ice-cold water
Chocolate Royal Icing
2 cups powdered sugar
1 egg white (or substitute meringue powder)
3 tablespoons cocoa powder
4 ounces dark chocolate, melted
1. Make the filling: In a small saucepan combine the cocoa powder, brown sugar, cream, chocolate chips, and butter. Cover and warm over low heat for about 10 minutes, or until the chocolate melts. Whisk until smooth, remove from heat, stir in the vanilla and optional boxed brownie mix, then cool completely.
2. Preheat the oven to 400°F (200°C).
3. For the dough: In a food processor, pulse together the flour, cocoa powder, sugar, and salt until combined.
4. Cut the cold butter into cubes and add to the processor. Pulse about 15 times until the mixture is crumbly. Add the ice-cold water and pulse just until the dough comes together.
5. Turn the dough onto a lightly floured surface and roll to about 1/8 inch thickness.
6. Cut an even number of equal-sized rectangles. Spoon a heaping tablespoon of the cooled brownie filling onto half of the rectangles. Brush the edges with a little water, then top with the remaining rectangles. Crimp the edges with a fork to seal and poke a few holes in the top of each to vent.
7. Arrange the pop tarts on a parchment-lined baking sheet and bake for 10 to 12 minutes. Let them cool completely before icing.
8. Make the icing: In a mixer, whisk the powdered sugar, egg white (or meringue powder), cocoa powder, melted dark chocolate, and 5–7 tablespoons of water until smooth. Transfer to a piping bag fitted with a small round tip and pipe a rectangle of icing on each pop tart. Finish by sprinkling rainbow chocolate chips on top.
Photos by Jeff Mindell | Recipe by Theresa Rountree | Styling & Creative Direction by Kelly Mindell
Of all the recipes we’ve shared, these might be my favorite. They are seriously delicious—brownies for breakfast, anyone? Give them a try and enjoy!