The Original Grain Free Cosmic Brownies!

Fun fact.. this is the FIRST food photos I ever snapped right after purchasing my professional camera. (I’m sure that pretty obvious though!) haha. It’s not my best work photo wise.

A few weeks ago a Club Member put in a special request that I bring back the incredibly love Grain Free Cosmic Brownie recipe. I loved that idea so much. It did take some serious digging..but I FINALLY tracked it down and I’m so excited to post it for Club Angell members.

This was also the only photo I could find.. at some point I hope to make & shoot them again to really do the recipe justice. (Since it truly is AMAZING). At the moment I’m racing the clock to get all my new holiday recipes and posted for you before Christmas Day rolls around. So- I figured I would go ahead and get this one up with what I have at the moment rather than making anyone wait.

If you haven’t made these cosmic brownies before.. they are the BEST of the best. The brownie texture is perfectly fudgey and dense. Then the chocolate ganache is just the right texture and level of sweet. Any m&m’s can be used in the topping but I opted for Unreal brands option instead as they are multi allergen free!

The ORIGINAL Grain Free Cosmic Brownie Recipe

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Yield: 12 Brownie Slices

Author: Brittany Angell

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

Brownies

• 10 Tbsp Salted Butter (regular or dairy free/vegan)
• 10 ounces Dark Chocolate Chip (regular or nondairy)
• 2 Tsp Vanilla Extract
• 1 Cup Coconut Palm Sugar
• 2 Large eggs + 1 Large Egg Yolk *Room Temperature
• 1/4 Cup Blanched Almond Flour
• 1/4 Cup Tapioca Starch

Chocolate Ganache & m&m's

• 3/4 Cup Dark Chocolate Chips (Regular or Nondairy)
• 1/2 Cup Heavy Cream or Coconut Cream (Skimmed from the top of a cold can of full fat coconut milk).
• 1 Cup m&m's or Unreal candy.

Instructions

1. Preheat oven to 350 degrees. Line a 8x8 (or similar size) pan with parchment paper. If your eggs are not at room temperature place them in a small bowl of warm water to quickly bring their temperature up. Once warmed up completely dry the eggs.
2. Add to a large glass bowl the butter cut into chunks with the chocolate chips. Place in the microwave for about 1 minute. Remove and stir until the chocolate and butter have come together. If the chocolate does not fully melt the bowl can go back into the microwave for 15-30 seconds.
3. Once the chocolate and butter are fully mixed add in the remaining brownie ingredients to the bowl all at once and whisk until smooth.
4. Pour into the prepared pan and then place into the oven to bake for 35 minutes. Check the brownies to make sure they are firm & set . If the batter is still jiggly place the pan back into the oven for a few minutes.
5. While the brownies are cooling making the chocolate ganache.
6. Add to a medium glass bowl the chocolate chips & cream. Place in the microwave for about 1 minute. Remove and stir until the chocolate and butter have come together. If the chocolate does not fully melt the bowl can go back into the microwave for 15-30 seconds. Whisk until smooth.
7. Once the brownies are completely cool- frost them with the chocolate ganache & then sprinkle on m&m's on top. (Note that the chocolate ganache will slowly thicken as it cools. If you need to re-warm it up you can- just be careful not to scald the chocolate by over heating it. ) It can be poured or spread on as long as its somewhat warm. It will get firm when it cools completely.
8. Store at room temperature in a sealed container or freeze for another day.

Did you make this recipe?

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