Vegan Cosmic Brownies

Four cosmic brownies on a parchment covered wooden cutting board with rainbow chips sprinkled around them.

5 from 1 vote

These vegan cosmic brownies are just like the Little Debbie Cosmic Brownies! They have a fudgy brownie layer topped with chocolate ganache and rainbow candy chips.

Prep Time15

Cook Time35

Cooling and Refrigerating Time1

Total Time1 50

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: brownies

Calories: 399kcal

Author: Jen Cardenas

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.

Nutrition