Cosmic Brownies (Flourless, Gluten Free)
Made with wholesome ingredients, these brownies boast a dense and fudgy texture that lets you sink your teeth into pure chocolatey bliss. These brownies are not only flourless but also refined sugar-free, making them a perfect option for anyone with dietary restrictions or simply looking for a healthier dessert alternative. Top them with a sprinkle of rainbow candies (optional!) for a cosmic crunch that brings back all the good memories.
Equipment
- 1 9x9 Baking Pan I love USA Pan brand
- Cooling Rack
- 1 Mixing Bowl
- 1 Rubber Spatula
- Parchment Paper
Ingredients
Cosmic Brownie Base
- 1/2 c Unsweetened Applesauce
- 2 Eggs
- 1 tbsp Vanilla Extract
- 1/3 c Maple Syrup
- 2 T Coconut Sugar or Brown Sugar
- 1/3 c Cocoa Powder
- 2 tbsp Corn Starch or Sub Arrowroot Powder
- 1/2 tsp Sea Salt
- 1 tsp Baking Soda
- 1/2 bar Melted Dark Chocolate
- 2 tbsp Ghee Butter or Sub Coconut Oil
Dark Chocolate Ganache
- 1 can Unsweetened Full Fat Coconut Milk Trader Joe's brand is great
- 1 c Dark Chocolate Chips
- Rainbow Candy Toppings
Instructions
- Preheat oven to 350 and line baking dish with parchment paper
- In a mixing bowl combine apple sauce, maple syrup, coconut sugar, eggs, vanilla, cocoa powder, corn starch, sea salt, baking soda with a whisk.
- In a microwave safe dish, combine 1/2 bar of dark chocolate and 2tbsp ghee butter and melt at 30 second intervals, stirring in between
- Wait for melted chocolate to cool slightly (2-3 minutes) then add into the rest of the mixture and combine thoroughly.
- Once mixture is all combined transfer with rubber spatula to a lined baking dish
- Bake for ~20-25 minutes at 350
- Toothpick should come out clean once the brownies are ready
- Remove from oven and place on a cooling rack for 1-2 hours
Dark Chocolate Ganache
- Begin making this *AFTER* the brownies are cooled, it will harden quickly.
- Take 1c of dark chocolate chips and one can of unsweet full fat coconut milk and combine on a saucepan at low heat. Continue to whisk and let the mixture thicken. It should be able to coat the back of a spoon
- Once the mixture is at desired texture, transfer to a measuring cup and place in the fridge for 5 minutes
- Once slightly cooled, pour melted chocolate over brownies and smooth out using a rubber spatula
- Top with rainbow candies and refrigerate
- Once chocolate has hardened on top of brownies, cut and enjoy!
- Store these brownies in the fridge
Video
Notes
Recipe Notes:
- Sweetener Options: You can substitute the maple syrup in this recipe with another liquid sweetener like date syrup, agave nectar, or monk fruit syrup. The sweetness may vary slightly, so adjust the amount to your taste.
- Fudgy vs. Cakey: For a slightly cakier texture, bake for the full recommended time. If you prefer extra fudgy brownies, reduce the baking time by 2-3 minutes. Keep in mind the brownies will continue to set as they cool.
- Dietary Needs: These brownies are naturally gluten-free and refined sugar-free. To make them vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 10 minutes) instead of regular eggs and use vegan chocolate chips for the topping (if using).
- Storage: Store leftover brownies in an airtight container in the refrigerator for up to 5 days. They can also be frozen for longer storage.
- Sprinkles: While the rainbow sprinkles add a nostalgic touch, feel free to get creative with your toppings! Chopped nuts, dried fruit, or even a drizzle of nut butter would be delicious options.