Rich, dense, fudgey gluten free and dairy free brownies with a dairy free chocolate ganache for some cosmic brownie throwback vibes.
Cosmic brownies were one of my favorite school lunch desserts. I can seriously still taste them– but I thought I would make a healthier version for a lower sugar, gluten free + dairy free treat. And a serious treat they are! These are so fudgey, addicting, and delicious. Honestly, you would never know they are gluten free, dairy free, and refined sugar free! I’m in love.
The velvety chocolate ganache on top is so easy to make (only 2 ingredients!), and it takes these brownies to the next level x1000. Gotta admit- I could not stop licking the spatula. I felt like a kid when I was making these and I absolutely loved it.
The ingredients are simple, and the result is out of this world. I already can’t wait to make these again!!
What are some of your fave throw back snacks? Now that I made these healthier cosmic brownies I just want to keep experimenting with old school treats!
These brownies have a dreamy crackly top and a dense and soft center, just like the real deal. And you already know you’re house is going to smell like a chocolate dream while these are baking! So dreamy.
A gluten free and dairy free spin on the classic cosmic brownie. The best chocolate treat!
For the brownies:
- 1 cup chocolate chips
- 1/3 cup coconut oil
- 2 eggs, room temp
- 1/2 cup + 1 tbsp coconut sugar
- 2 tsp vanilla extract
- 1/4 cup cocoa powder
- 3 tbsp tapioca starch
- 1/2 tsp sea salt
For the chocolate ganache:
- 1 cup dark chocolate chips
- 1/3 cup full fat coconut milk (just cream portion, not the water)
Preheat oven to 350°F and prep an 8×8 baking dish by lining with parchment paper- make sure some parchment paper is hanging over the sides
On the stovetop on low heat in a small sauce pan, melt the chocolate chips and the coconut oil for the brownies. Make sure to stir frequently, until mixture is very smooth. Set aside to slightly cool.
In a large bowl, whisk the eggs, coconut sugar, and vanilla extract until well combined.
Pour in chocolate and coconut oil mixture, and whisk again to combine.
Stir in the cocoa powder, tapioca starch, and sea salt until a thick and smooth batter forms.
Pour batter into the parchment lined baking dish, and use a small spatula to spread the batter out evenly.
Bake for 25 minutes, then remove from oven and set aside to cool for 15 minutes. Transfer to a cooling rack to cool further.
While brownies are cooling, make the chocolate ganache by melting the coconut milk and the chocolate chips on low heat on the stove top. Stir frequently until a smooth ganache forms. Pour ganache over the brownies and spread with a spatula (you may have some extra that you can save for other desserts!). Add sprinkled, then slice and serve.