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
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.