I bake the brownies for 20–25 minutes, keeping a close eye toward the end. The surface should look set but not dry. When the pan comes out of the oven, the brownies look almost underbaked, but that’s exactly what you want—Cosmic Brownies are meant to be fudgy, not cakey. I let them cool completely before adding the ganache.
Pro Tips for Best Results
I tested this recipe several different ways—different cocoa powders, baking times, even different sugar amounts—and here’s what I learned the hard way. First, don’t overbake. Even one or two extra minutes can turn your brownies cakey. I once baked a batch for 28 minutes, and while they weren’t bad, they lost that iconic dense Cosmic texture. So start checking early, and pull them when the center still looks slightly soft.
Another thing I learned is that melting the butter, cocoa, and sugar together is what gives that shiny, crinkle-top look on brownies. When I skipped melting and mixed the ingredients cold, the brownies weren’t nearly as fudgy or glossy. That stovetop step really creates the signature texture.
When making the ganache, pour the hot cream over the chocolate chips and let it sit for a minute before stirring. I rushed this step once and the chocolate seized because I overheated it. Letting the cream gently melt the chips gives you a silky, perfect ganache. Also, let the brownies cool fully before adding the ganache—otherwise it will melt into the surface and create a gummy texture.
Lastly, chill the brownies after topping them. I know it’s hard to wait, but refrigerating them for at least two hours makes them slice perfectly clean, just like the Little Debbie originals.
Common Mistakes to Avoid
The first time I made these, I made the mistake of whisking the eggs too soon while the butter mixture was still hot. Of course, the eggs cooked slightly and created tiny lumps. Ever since then, I always let the mixture cool for a couple of minutes before adding the eggs. It makes a world of difference in texture.
Another mistake is overmixing the flour. Brownie batter is delicate—every stroke of the spatula develops a bit more gluten, and too much gluten results in dense but tough brownies. You want dense but soft. As soon as the flour dissolves, stop stirring. This is one of the times where “just enough” is absolutely the rule.
I also once tried baking them in a glass dish without parchment paper, thinking the butter in the recipe would prevent sticking. Big mistake. The brownies fused to the corners so tightly that I could barely get them out. Parchment paper saves you every time; don’t skip it.
Finally, don’t add the candy chips too early. If you sprinkle them on the ganache while it’s still warm, the colors bleed, melt, and sink into the chocolate. I let the ganache cool for about five minutes, then sprinkle the chips so they stay bright and crisp.(See the next page below to continue…)