These vegan cosmic brownies are just like the Little Debbie Cosmic Brownies. But these are plant-based and even tastier! They have a rich, fudgy brownie layer topped with chocolate ganache and rainbow candy chips.
Everyone loves these brownies! I especially like making them for get togethers or birthdays since they have such a fun and festive look.
These vegan cosmic brownies are ridiculously good! The brownie layer is super rich and also has chocolate chips in it. Then there’s the smooth layer of chocolate ganache. Top it all off with those rainbow chips that I still can’t believe are vegan!
Looking for more vegan brownie recipes? Try my vegan s’mores brownies, vegan kitchen sink brownies, and vegan Oreo peanut butter brownies.
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Why You’ll Love This Recipe
- Texture: These brownies are super fudgy and the candy chips give it a little crunch.
- Nostalgia: These are just like the Little Debbie brownies you might have had as a kid.
- Chocolate flavor: Not only are the brownies rich and chocolatey, but they also have a layer of chocolate ganache on top!
Ingredient Notes
- Vegan cream: I usually use Country Crock Plant Heavy Whipping Cream Alternative. Trader Joe’s also makes a vegan cream.
- Rainbow candy chips: I use Bakers Choice brand which I order from Amazon.
- Vegan butter: My favorite brand to bake with is Country Crock Plant Butter.
- Non-dairy chocolate chips: You can use any brand you can find. I often use Trader Joe’s semi-sweet chocolate chips.
Please see the recipe card below for the full list of ingredients and amounts needed.
Need more chocolate in your life? Try my vegan chocolate bundt cake and vegan chocolate bread to satisfy your chocolate cravings.
Variations and Substitutions
- I love using the rainbow candy chips as the topping. But you can also use any kind of vegan-friendly colorful sprinkles you’d like.
- If you can’t find vegan cream, you can substitute with vegan butter. The chocolate ganache may be less glossy and a bit thicker. But it will still work!
How To Make Vegan Cosmic Brownies
Step 1: Mix together the ground flax and the water to make flax eggs. Set aside for about 5 minutes to thicken.
Step 2: Preheat the oven to 350℉. Prepare an 8" x 8" baking dish by cutting 2 pieces of parchment paper and laying them in the dish like a "t". This makes it super easy to take the brownies out of the pan to cut.
Step 3: In a medium mixing bowl, microwave the vegan butter for about 45 seconds. Whisk the melted butter with sugar, unsweetened cocoa powder, and vanilla extract. Make sure there aren't any lumps. Stir in the flax eggs.
Step 4: Stir in the flour, salt and the baking powder until just combined. Fold in the chocolate chips with a rubber scraper.
Step 5: Pour the brownie batter into the prepared dish and bake for about 35-40 minutes.
Step 6: Take the brownies out of the oven and cool in the pan for about 20-30 minutes or so. I like to put the pan of brownies on top of a cooling rack. You want to make sure the brownies still aren't hot.
Step 7: Next, make the ganache. Place the chocolate chips in a bowl and set aside. Heat the vegan cream in the microwave for about a minute or until very hot. Pour the cream over the chocolate chips and let sit for 3 minutes. Then, stir the mixture until it gets nice and glossy. Stir in the vanilla extract.
Step 8: Slowly pour the chocolate ganache over the brownies in an even layer. Place in the fridge until cooled and set, about 30 minutes. After about 10 minutes in the fridge, sprinkle the rainbow candy chips on top of the ganache. I don't sprinkle them right away because the ganache will be a little thin and the candy chips will sink a bit.
Step 9: Once completely cooled, use the parchment paper to lift the brownies out of the pan. Cut with a sharp knife and serve.
For more cosmic desserts, try my vegan cosmic rice krispie treats.
Expert Tips
- I like to let the mixture of flax and water sit for about 5 minutes to make sure it's thickened up.
- Do not overmix the batter.
- The amount of baking time can depend on the type of pan. Brownies made in glass pans take a few minutes more to cook than if they were baked in metal pans.
- Let the ganache covered brownies cool in the fridge for around 10 minutes before adding the candy chips (or sprinkles). If you add them right away, they'll sink a bit. Letting the ganache cool for about 10 minutes will thicken it up so the candies stay on top.
Recipe and Storage FAQs
For the best texture, I like to store these brownies in the fridge in an airtight container for up to 5 days.
I use Bakers Choice Rainbow Candy Chips which are labeled vegan. I’ve ordered mine from Amazon as I haven’t seen them in stores yet.
More Vegan Dessert Recipes
If you tried this Vegan Cosmic Brownies Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Cosmic Brownies
Equipment
- Mixing bowl
- 8" x 8" baking dish
- Parchment paper
Ingredients
Brownie
- ¼ cup ground flax
- ½ cup water
- ½ cup vegan butter, melted
- 1½ cups white sugar
- ⅔ cup unsweetened cocoa powder
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup non-dairy chocolate chips
Ganache and Topping
- ¾ cup non-dairy chocolate chips
- ½ cup vegan cream
- 1 teaspoon vanilla extract
- 3 tablespoon rainbow candy chips or sprinkles
Instructions
- Mix together the ¼ cup ground flax and the ½ cup water to make flax eggs. Set aside for about 5 minutes to thicken.
- Preheat the oven to 350℉. Prepare an 8" x 8" baking dish by cutting 2 pieces of parchment paper and laying them in the dish like a "t". This makes it super easy to take the brownies out of the pan to cut.
- In a medium mixing bowl, microwave the ½ cup vegan butter for about 45 seconds. Whisk the melted butter with 1½ cups white sugar, ⅔ cup unsweetened cocoa powder, and the 2 teaspoon vanilla extract. Make sure there aren't any lumps. Stir in the flax eggs.
- Stir in the ¾ cup all purpose flour, ½ teaspoon salt and the 1 teaspoon baking powder until just combined. Fold in the ½ cup non-dairy chocolate chips.
- Pour the brownie batter into the prepared dish. Bake for 35-40 minutes. Take the brownies out of the oven and cool in the pan for about 20-30 minutes or until they aren't hot.
- Next, make the ganache. Place the ¾ cup non-dairy chocolate chips in a bowl and set aside. Heat the ½ cup vegan cream in the microwave for about a minute or until very hot. Pour the cream over the chocolate chips and let sit for 3 minutes. Then, stir the mixture until it gets nice and glossy. Stir in the 1 teaspoon vanilla extract.
- Slowly pour the chocolate ganache over the brownies in an even layer. Place in the fridge until cooled and set, about 30 minutes. After about 10 minutes in the fridge, sprinkle the 3 tablespoon rainbow candy chips on top of the ganache. I don't sprinkle them right away because the ganache will be a little thin and the candy chips will sink a bit.
- Once completely cooled, use the parchment paper to lift the brownies out of the pan. Cut with a sharp knife and serve.
- Store these brownies in the fridge in an airtight container for up to 5 days.
Notes
- Make sure you give the flax and water mixture time to thicken up - about 5 minutes.
- Do not overmix the batter.
- The amount of baking time can depend on the type of pan. Brownies made in glass pans take a few minutes more to cook than if they were baked in metal pans.
- Let the ganache covered brownies cool in the fridge for around 10 minutes before adding the candy chips (or sprinkles). If you add them right away, they'll sink a bit. Letting the ganache cool for about 10 minutes will thicken it up so the candies stay on top.
Jen says
I made these for my (non-vegan) friend for her birthday since she’s a huge brownies fan. She loved them!