Description
These Vegan Cosmic Brownies are a deliciously fudgy and indulgent treat made with wholesome ingredients like almond butter, coconut oil, flax eggs, and rich cacao powder. Topped with a creamy coconut chocolate frosting and vibrant sprinkles, they replicate the beloved Little Debbie Cosmic Brownies in a healthier, plant-based version that's perfect for any occasion.
Ingredients
Scale
Brownie Batter
- 2 flax eggs (2 Tbsp ground flax mixed with 6 Tbsp water)
- 1/2 cup coconut sugar
- 1/2 cup almond butter
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup almond flour
- 1/2 cup cacao powder
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/3 cup vegan dark chocolate chips
Coconut Chocolate Frosting
- 1 15 oz can full fat coconut cream (solid part only)
- 1/2 cup vegan dark chocolate chips
- Sprinkles of choice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350F and line an 8×8 inch baking pan with parchment paper. Lightly coat the parchment with non-stick spray to prevent sticking on the edges.
- Make Flax Eggs: In a small bowl, combine 2 tablespoons ground flaxseed with 6 tablespoons water. Whisk well and let sit at room temperature or in the fridge for 8-10 minutes until thickened.
- Mix Wet Ingredients: In a large bowl, whisk together the coconut sugar, almond butter, melted coconut oil, vanilla extract, and flax eggs until fully combined and smooth.
- Mix Dry Ingredients: In another bowl, sift or combine almond flour, cacao powder, baking powder, and sea salt. Pour the dry mixture into the wet ingredients and fold together gently with a spatula until a thick brownie batter forms.
- Add Chocolate Chips and Bake: Fold in the vegan dark chocolate chips and transfer the batter to the prepared baking pan. Spread evenly and bake for 17 minutes. Remove from oven and let cool for 15-20 minutes.
- Prepare Coconut Chocolate Frosting: While brownies cool, place the solid part of the coconut cream in a small saucepan over low heat. Add the vegan dark chocolate chips and whisk continuously until melted and combined. Remove from heat.
- Frost Brownies and Freeze: Pour the chocolate coconut frosting over the cooled brownies and spread evenly. Sprinkle your choice of colorful sprinkles on top. Place the brownies in the freezer for 1 hour or until the frosting firms up.
- Serve: Remove brownies from freezer, cut into 12 squares, and enjoy. Store leftover brownies in the fridge for up to 5-6 days.
Notes
- Substitute flax eggs with regular eggs if not vegan.
- Replace almond butter with any nut or seed butter like peanut or sunflower seed butter.
- Can use oat flour instead of almond flour for a nut-free option.
- For sweetener alternatives, try cane sugar or monk fruit sweetener.
- Coconut cream must be full-fat and solid part only; refrigerate the can overnight for easy separation.
- Ensure to cool brownies before frosting to prevent melting.
- Keep finished brownies refrigerated to maintain freshness.
Nutrition
- Serving Size: 1 brownie (approximately)
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 17 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
