Healthy Cosmic Brownies Vegan Gluten-Free
I’m back again with another copy-cat recipe. I took Little Debbies original Comic Brownie recipe and put a Lovely Delite twist on it and made them with better-for-you ingredients. This recipe is both vegan and gluten-free, which is completely opposite from the original, but the flavor, taste and texture is still there.
There is a two step part process to making this recipe. First we will bake the grain free brownies, then create the coconut cream frosting to layer on top. Since these brownies are both vegan and gluten-free, they are best kept in the fridge, but trust me… they are so delicious.
The brownies base is super fudgey, creamy and full of dark chocolate chip chunks. The frosting layer is made with only two ingredients and is extremely decadent and fudgey. I’m sure you will love these as much as I do. If you give these a try, please tag me over on Instagram so I can see your re-creations! Please consider leaving a comment and rating below, it helps my business so much!
Ingredients in Cosmic Brownies
Looking at the ingredient list on Little Debbies Cosmic Brownies I can easily get lost because there are so many ingredients that I have no idea what they are, or can’t pronounce. You won’t find any of that in this recipe. Instead, I use whole food ingredients like almond butter, almond flour and non-dairy chocolate chips. Grab the below ingredients and let’s get baking!
Flax eggs- to make this recipe vegan, I use flax eggs. 1 flax egg is just 1 Tbsp of ground flax mixed with 3 Tbsp of water. Once it is mixed and given the time to relax it thickens and becomes a great replacement for an egg in recipes.
Coconut sugar- I love to use natural sweeteners for my desserts. Coconut sugar is a great substitute for regular sugar. If you’re looking for a natural, plant-based sweetener to keep your blood glucose and energy levels up, coconut sugar is the ideal choice.
almond butter- instead of using butter in this recipe I opted to use almond butter instead. This is an all natural fat that you can use in recipes instead of butter. I personally love the one from Trader Joe’s. It’s super creamy and perfect for a lot of recipe.
coconut oil- I used a small amount of coconut oil for this recipe. This is to ensure the brownies are moist and fudgey rather than dry and crumbly.
vanilla extract- a must in all baking! vanilla adds an amazing flavor to any baked good.
almond flour- to make these brownies grain-free I used almond flour.
cacao- organic cacao is used in this recipe to make the brownies have a nice and rich chocolate flavor.
salt- just a pinch can go along way. salt really balances out the sweetness of a recipe.
baking powder- just 1/4 tsp of baking powder to help the brownies rise. Use gluten-free baking powder to ensure these brownies are gluten-free
vegan chocolate chips- to ensure this recipe stays vegan, it’s recommended that you use non-dairy vegan dark chocolate chips. However, if you are not vegan you can use any chocolate chips that you’d like!
full fat coconut cream- full fat coconut cream is a MUST. Unfortunately you cannot sub for regular coconut milk because the full fat is what makes the frosting thick and creamy!
How to make cosmic brownies
This recipe is extremely easy to make, the longest part is waiting for the frosting to harden in the freezer. But let’s get into it.
To start, preheat the oven to 350F and prepare an 8×8 pan by lining it with parchment paper. Life hack- I like to also lightly coat the pan with non-stick spray so the edges don’t stick.
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 5-7 minutes to thicken.
Next, in a large bowl combine coconut sugar, almond butter, room temperature coconut oil, vanilla and flax eggs. Mix with a whisk until ingredients are well incorporated.
In a separate bowl, combine almond flour, cacao, baking powder and salt. Pour dry ingredients into wet and using a spatula, mix until a thick brownie batter starts to form.
Fold in vegan dark chocolate chips last and then pour batter into prepared baking dish. Spread evenly and bake for 17 minutes. Remove from oven and allow to cool for about 30-45 minutes.
In the meantime, create the coconut cream frosting to go on top. In a small saucepan over low heat, add in the thick solid part of the coconut cream, not the liquid part.
Then, add in vegan chocolate chips and mix with a spatula continuously until chocolate chips are melted and well combined with the coconut cream.
Pour this mixture over the brownies and spread evenly. Top with sprinkles of choice and place brownies into the freezer for 1.5 hours or until the frosting layer is hard to the touch.
Remove from the freezer and cut into squares and enjoy!
These are best stored in the fridge and enjoyed up to 5-6 days!
Other copy-cat recipes to try
My favorite thing to do is create recipes from my childhood with a “Lovely Delite” Twist on them. I encourage you to try any of these recipes as well!