Cosmic Brownies // Gluten Free & Vegan
One fine afternoon my friend Natalie from the blog Feasting on Fruit and I were discussing what treasures we would make next. Our obsession with pumpkin for the season had yet to begin so we began to brainstorm what to make until then.
When we come up with recipes they have to be Daniel approved because if we can make a baking traditionalist happy with something baked that’s gluten-free and vegan, we can make anyone happy! We also take every opportunity to make recipes that give us some glam drizzle shots!
We landed on something nostalgic, chocolaty, and irresistibly good! You probably guessed from the title of course, but we landed on making Cosmic Brownies, and we were determined to make them even better than the original. I know that’s saying a lot especially when we are making them without flour, butter, or eggs…
Well, folks, this one here is a winner if I have ever seen (or eaten) one! The fudgy brownie and decadent chocolate ganache will without a doubt bring up your dessert game while simultaneously bring you back to your childhood days, eating Little Debbie snacks on the back porch with your friends.
We made this recipe simple so that everyone can have a chance to make and enjoy them! We also kept in mind to make these vegan, gluten-free, & paleo so that more than just one group of people can enjoy them! Let us know how you enjoy the brownies, and in the meantime don’t forget to check out Daniel Peacocke on YouTube and Natalie on her website Feasting on Fruit!
Now without any further delay here is the recipe!
Brownies
2 flax eggs (2 tbsp ground flax + 6 tbsp warm water)
3/4 cup (185g) runny nut/seed butter
1/4 cup (50g) coconut oil*
1/2 cup (75g) coconut sugar
1 tsp vanilla extract
3/4 cup (70g) cacao powder
1/2 tsp baking soda
1/4 tsp salt
Ganache
1 cup (160g) chocolate chips
1/3 cup coconut milk
Colorful sprinkles for topping**
Instructions
Preheat the oven to 350F
Whisk together the nut/seed butter, coconut sugar, prepared flax eggs, and vanilla.
Stir in the cacao powder, baking soda, and salt to form a thick batter. If batter seems too dry add 1/4 cup coconut oil or nondairy milk.
Spread into a greased loaf pan. Bake for 20-25 minutes at 350ºF.
Cool completely (or chill to speed it up) before frosting
For the ganache, melt the chocolate chips with the coconut milk. Stir until smooth pour/spread on top of cooled brownies.
Top with sprinkles. Chill until the ganache is set.
Slice and enjoy!!
Notes
*You can use non-dairy milk instead of coconut oil for an oil-free option, but the brownies will be drier.
** For an all-natural revision check out Feasting on Fruit for a homemade sprinkles recipe!
