Gluten-Free and Dairy-Free Cosmic Brownies
Gluten-free and dairy-free fudgy brownie layer with a chocolate icing dalloped with sprinkles, nastalgic of your favorite childhood snack.
Ingredients
- 1/2 cup avocado oil
- 1 cup coconut sugar
- 2 eggs
- 1 egg yolk
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 2/3 cup almond flour
- 1 tbsp tapioca flour
- 1/2 cup cocao powder
- 1/4 tsp salt
Frosting
- 1 1/2 cup chocolate chips
- 1/2 cup coconut cream The thick part on top of a can of coconut milk!
- 2 tbsp sugar-free raindbow sprinkles optional
Instructions
- Mix together the avocado oil, eggs, egg yolk, maple syrup, vanilla and coconut sugar with a whisk until well combined.
- Add the almond flour, cocao powder, tapioca flour and sea salt to the wet mixture. Whisk to combine until there are no lumps and the batter is smoothe.
- Pour the brownie batter into a parchment lined glass baking dish. Spread until it is a thin, even layer.
- Bake at 350 for 20-25 minutes until a toothpick comes out almost clean. It will continue to bake once you take them out. (Mine were perfect at 22 minutes)
- While the brownies bake, make the icing. Place the chocolate chips and coconut cream in a saucepan. Heat on low, stirring constantly so the chocolate doesnt burn.
- Once it's melted, take off the burner and set aside until the brownies finish baking.
- Once the brownies are cooled, pour the icing on top and spread in an even layer. Add the sprinkles, if using. Let it set in the fridge for 20 minutes. Slice and ENJOY!!
Notes
I used a 9 by 13 rectangular baking dish so the brownies would be as thin as the original "cosmic brownie" shape. You can also use a square baking dish or feel free to use any brownie baking dish you have! Just watch the baking time so they don't overcook. A toothpick should come out almost clean when it is done.
Store in the fridge since the icing is prone to melting. It will keep for a week in the fridge and 2 months in the freezer.