Vegan Cosmic Brownies

 Vegan Cosmic Brownies

Vegan Cosmic Brownies are made with simple and healthy ingredients but are still incredibly indulgent. These Little Debbie copy-cats come together in just about 30 minutes and are perfectly sweet, fudgey and filled with rich chocolate flavor.

 

PREP TIME: 15 MINUTES

COOK TIME: 17 MINUTES

TOTAL TIME: 45 MINUTES

Author - Hannah

Ingredients

BROWNIE BASE

• 2 flax eggs (2 Tbsp ground flax mixed with 6 Tbsp water, let sit for 10 minutes) can sub 2 regular eggs

• 1/2 cup coconut sugar, can sub cane sugar or monk fruit sweetener

• 1/2 cup almond butter, can sub any other nut or seed butter

• 1/4 cup melted coconut oil, can sub any other oil

• 1 tsp vanilla extract

• 1/2 cup almond flour, can sub oat flour

• 1/2 cup cacao powder

• 1/4 tsp sea salt

• 1/4 tsp baking powder

• 1/3 cup vegan chocolate chips

FROSTING

• 1 15oz can of full fat coconut cream (solid part         only) see notes below

• 1/2 cup vegan dark chocolate chips

• sprinkles of choice

YIELDS: 12 SERVINGS

Directions

1. To start, preheat the oven to 350F and prepare an 8×8 pan by lining it with parchment paper. I like to also lightly coat the pan with non-stick spray so the edges don’t stick.

2. In a small bowl, create the flax eggs by combining 2 Tbsp of ground flax with 6 Tbsp of water. Mix really well and allow it to sit on the counter or fridge for about 8-10 minutes to thicken.

3. Next, in a large bowl combine coconut sugar, almond butter, coconut oil, vanilla and flax eggs. Mix with a whisk until ingredients are well incorporated.

4. In a separate bowl, combine almond flour, cacao powder, baking powder and salt. Pour dry ingredients into wet and using a spatula, mix until a thick brownie batter starts to form.

5. Fold in vegan dark chocolate chips last and then press batter into prepared baking dish. Spread evenly and bake for 17 minutes. Remove from oven and allow to cool for about 15-20 minutes.

6. In the meantime, create the coconut cream frosting. In a small saucepan over low heat, add in the thick solid part of the coconut cream, not the liquid part.

7. Add in vegan chocolate chips and mix with a whisk continuously until chocolate chips are melted and well combined with the coconut cream. Remove from heat.

8. Pour this mixture over the brownies and spread evenly. Sprinkle with sprinkles of choice and place brownies into the freezer for 1 hour or until the frosting layer is hard to the touch.

9. Remove from the freezer and cut into squares and enjoy.

10. These are best stored in the fridge and enjoyed up to 5-6 days!

Notes

• Use all natural runny almond or nut butter. Stay away from nut butters that contain palm oil and are thick.

• If you aren't vegan, feel free to swap the flax eggs for regular eggs.

• To make a single flax egg, mix together 1 TBSP of ground flax with 3 TBSP of water. Stir well and let sit on the counter for 10 minutes to thicken.

• Use coconut cream and not coconut milk, there is a big difference between the two.

• Only use the solid part of the coconut cream and not the liquid part. If your coconut cream isn't solid, place it in the fridge for 4 hours, or best overnight

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