If you were a little Debbie’s cosmic brownie fan growing up, you have to try these vegan cosmic brownies! They are incredibly fudgy, due to a secret ingredient.. avocado! The crazy part, is that they get even more fudgy after leaving them in the fridge for a few hours. The two ingredient chocolate ganache topping takes them over the top. All your childhood dreams come true, with simpler, better-for-you ingredients!
I don’t know about you guys, but cosmic brownies were truly a staple of my childhood. I don’t know what the heck they put in those things, but they are GOOD. After looking at the ingredients list, I knew I wanted to create a better-for-you option with more simple ingredients. These are packed full of healthy fats, some fiber, and some antioxidants from the sneaky avocado!
What makes these Vegan cosmic brownies so fudgy!?
Avocado and almond butter are the healthy fat sources in this recipe that give them their fudge factor. I love baking with avocado because you can’t taste it and it really offers an incredible texture. Avocados are also packed full of nutrients like vitamins C, E, K, and B6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium!
As for almond butter it is a great source of fiber and folate, and are packed full of vitamin E, which can actually slow down the aging of brain cells that might impact memory! WILD.
What other ingredients are in these Vegan brownies?
Almond Flour: This gives the recipe a super airy, light texture! I haven’t tested any subs.
Protein Powder: I love using chocolate protein powder in this recipe because it doesn’t really affect the texture, while adding an extra level of satiety. You can definitely omit the protein powder and sub in almond flour – I left notes in the recipe section! You can use code “amb-dani” for a discount on my favorite protein powder!
Cacao Powder: I love raw cacao powder as it’s full of antioxidants!
Maple Syrup: You can sub in any sticky sweetener! Honey is a great alternative for a non-vegan option, however I love the flavor maple syrup gives.
Coconut sugar or monk fruit: Either works and you can always sub in your favorite granulated sweetener. Monk fruit is a great option for those seeking a lower sugar recipe.
Ground Flax Seeds: These give the recipe a little extra fiber. I’m sure you could leave them out without noticing any difference in texture. (Dani30 for 30% off!)
Milk: I opt for a plant-based milk, but any will work.
For the ganache:
Canned coconut milk: Make sure it’s full-fat.
Chocolate Chips: I use Hu Kitchen! Use “danishealthyeats” for a discount
Sprinkles: I opt for all natural sprinkles
Let’s make some brownies!
- First, you’ll blend together all of the wet ingredients, making sure no chunks of avocado are left behind.
- Then you’ll add in the dry ingredients, mixing everything well.
- Then you pour the mixture into a lined 8×8 baking dish.
- Next, you’ll bake! These take about 20-24 minutes.
- You’ll want to pop the brownies in the fridge for a bit. While they’re in there, you’ll make the ganache.
- You’ll add the coconut milk and chocolate chips to a microwave safe bowl and heat in 15 second increments, stirring REALLY well between each one, until you get a thick, ganache texture.
- Pour the ganache over the brownies, top with sprinkles, and place in the freezer or fridge for a couple hours before cutting into pieces!
How to store the Cosmic brownies:
Store these brownies in an air-tight container in the fridge. The texture actually gets even better after being in the fridge for a few hours!
Other brownie recipes you’ll love:
Vegan Cosmic Brownies
- 1 cup almond flour
- 1/4 cup protein powder *See Notes
- 1/3 cup + 1 tbsp cacao powder
- 2 tbsp coconut sugar or monk fruit
- 4 tbsp maple syrup
- 1/4 cup almond butter **See Notes
- 1/4 cup mashed avocado
- 2 tbsp ground flax seed ***See Notes
- 2/3 cups plant milk
- 1 tsp vanilla extract
- pinch sea salt
- 1/2 tsp baking soda
- 1/2 cup full-fat canned coconut milk *Solid part from the top
- 1 cup chocolate chips
- pinch sea salt
- Preheat oven to 350F.
- Add all of the wet ingredients, including the sugar, to a food processor, blending until super smooth and no avocado chunks remain.
- Add the remaining ingredients and blend until a uniform dough forms.
- Line an 8×8 pan with parchment paper or grease well. Spread the batter into the pan and bake for 20-24 minutes. Don't overtake.
- Pop them in the fridge to cool for a bit (they actually become more fudgy in the fridge!)
- Add the coconut milk and chocolate to a microwave safe bowl. Heat in 20 second increments stirring well between each one, until the chocolate is completely melted and a thick ganache-like texture.
- Spread over the cooled brownies and top with sprinkles.
- Place in the fridge for a bit to allow it to firm up, before cutting into bars.
- Store in an air-tight container in the fridge.