
Combine the chocolate chips and coconut milk into a small saucepan and place over low heat. Remove the brownies from the oven and let cool completely. Bake for 22-25 minutes, or until a skewer comes out mostly clean. Now, transfer the brownie batter into a lined 8 x 8-inch pan. Gently add in flour, cornstarch, and baking powder and whisk until thick and smooth. Add the coconut oil, maple syrup, sugar, and vanilla extract, and whisk until smooth. Whisk it very well until smooth and glossy. In a mixing bowl, add your chocolate, cocoa powder, espresso, and salt, before pouring the boiling water on top. Vegan sprinkles OR candy buttons– Many grocery stores now have vegan sprinkles, but you can also get them online.
Cosmic brownie full#

Boiling water– A quick and easy way to melt the chocolate and create a glossy base.Salt– Brings out the sweetness of all the other ingredients.Espresso powder– Just a pinch to bring out the chocolate flavor.Be sure to sift it first, to ensure there are no clumps throughout. Cocoa powder– Unsweetened and Dutch processed cocoa powder.I used Lindt 70%, as it is much cheaper than actual baking chocolate (and tastes better, too!).
Cosmic brownie free#

Like any kid out there, my mom would pack me snacks in my lunch box and when I was good, she’d pack a little treat. Growing up, I was obsessed with all the chocolate desserts. When it comes to vegan chocolate desserts, my favorite recipes to make are cupcakes, chocolate tarts, and these vegan cosmic brownies. No eggs and no dairy needed, they are simple, delicious, and satisfy your sweet tooth! These vegan cosmic brownies are a plant based take on the famous Little Debbie’s Cosmic brownies.
