Vegan Cosmic Brownies
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
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.
