Vegan Cosmic Brownies

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Get ready to indulge in these delightful Vegan Cosmic Brownies! With simple and wholesome ingredients, these Little Debbie copy-cats are a treat for your taste buds. In just about 30 minutes, you’ll have perfectly sweet, fudgy brownies bursting with rich chocolate flavor.

Why You’ll Adore This Recipe:

  • These Vegan Cosmic Brownies are light, fudgy, and irresistibly delicious.
  • Despite their indulgent taste, they’re secretly healthy!
  • This recipe is vegan, dairy-free, plant-based, gluten-free, and grain-free.
  • Enjoy the authentic taste of Cosmic Brownies without the guilt.
  • Free from refined sugars, these brownies are a guilt-free pleasure.
  • Topped with creamy and smooth coconut cream frosting.
  • Perfect for using up any almond flour you have on hand.
  • Whip up a batch in just about 30 minutes.
  • Freeze them for a sweet treat that lasts all month long.

Helpful Tips and Tricks:

  • Opt for all-natural, runny almond or nut butter without palm oil.
  • For non-vegans, you can use regular eggs instead of flax eggs.
  • Create a flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water.
  • Use coconut cream, not coconut milk, for the frosting.
  • Only use the solid part of the coconut cream; refrigerate it if needed to solidify.
  • If your sprinkles sink, chill the brownies in the freezer for 10 minutes before adding them.

Commonly Asked Questions:

  • Can I use regular eggs instead of flax eggs?
    Yes, you can substitute 2 regular eggs for flax eggs.
  • What is a flax egg?
    A flax egg is made by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Let it sit for 10 minutes to thicken.
  • Can I use regular flour instead of almond flour?
    While it’s not tested, you can try using all-purpose flour, but results may vary.

Vegan Cosmic Brownies

Course Dessert
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 45 minutes
Servings 12

Ingredients

Brownie Base

  • 2 flax eggs 2 tablespoons ground flax mixed with 6 tablespoons water, let sit for 10 minutes
  • 1/2 cup coconut sugar
  • 1/2 cup almond butter
  • 1/4 cup room temperature coconut oil
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 1/3 cup vegan chocolate chips

Frosting

  • 1 15- ounce can of full-fat coconut cream solid part only
  • 1/2 cup vegan dark chocolate chips
  • Sprinkles of choice

Instructions

  • Preheat the oven to 350°F and line an 8×8 pan with parchment paper, lightly coated with non-stick spray.
  • Prepare flax eggs and let them sit for 10 minutes.
  • In a large bowl, mix coconut sugar, almond butter, coconut oil, vanilla, and flax eggs until well combined.
  • In another bowl, combine almond flour, cocoa powder, sea salt, and baking powder. Add dry ingredients to wet ingredients and mix until a thick batter forms.
  • Fold in vegan chocolate chips, then pour batter into the prepared pan. Bake for 17 minutes.
  • Let the brownies cool for 30-45 minutes.
  • For the frosting, melt coconut cream and chocolate chips in a saucepan over low heat until smooth. Pour over the brownies and spread evenly. Top with sprinkles.
  • Freeze the brownies for 1.5 hours until the frosting is firm.
  • Cut into squares and enjoy! Store leftovers in the fridge for up to 5-6 days.

Notes

  • Opt for all-natural, runny almond or nut butter without palm oil.
  • For non-vegans, you can use regular eggs instead of flax eggs.
  • Create a flax egg by mixing 1 tablespoon of ground flax with 3 tablespoons of water. Let it sit for 10 minutes to thicken.
  • Use coconut cream, not coconut milk, for the frosting.
  • Only use the solid part of the coconut cream; refrigerate it if needed to solidify.
  • If your sprinkles sink, chill the brownies in the freezer for 10 minutes before adding them.

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