These copycat gluten-free cosmic brownies are surprisingly easy to make and require only a few simple ingredients. They're rich and fudgy and topped with an out-of-this-world chocolate ganache. Channel your childhood memories and satisfy your chocolate craving with this nostalgic treat.
Preheat the oven to 350º F. Spray an 8x8 baking pan with cooking spray, then line it with parchment paper. I use two pieces of parchment paper to fully cover the pan and all four sides (see a photo in the blog post).
Combine the flour, cocoa powder, sugar, salt, and baking powder in a medium bowl. Set aside.
Whisk together the eggs, oil, and vanilla in a separate large bowl.
Add the egg mixture to the flour mixture and mix with a spatula until a brownie batter forms and the flour is well incorporated.
Spread the brownie batter evenly in the pan, then place the pan in the oven and bake for about 25 minutes until the batter is set. Remove the brownies from the oven and allow them to cool before adding the icing.
For the Icing
Place ½ cup of heavy cream into a microwave-safe bowl and microwave on high for 1 minute.
Submerge the chocolate chips into the cream and let the mixture sit for 2-3 minutes before stirring. The warm cream mixture will slowly melt the chocolate chips.
Use your spatula to mix the cream and chocolate chips together until you have a smooth, creamy fudge.
Spread the fudge over the brownies, then sprinkle the wet fudge mixture with sprinkles or colorful candies.
Refrigerate the brownies for 2 hours or until the icing is firm. Once the brownies and icing are firm, you can remove the brownies from the pan and cut them into 16 2-inch squares.
Notes
Alternatives to Sprinkles: Sprinkles work well, but you could also use coated candies like M&Ms or Sixlets.Cocoa vs. Cacao Powder: I recommend using cocoa powder vs. cacao powder. Cacao powder is the raw, unprocessed version of cocoa and is usually more bitter than sweet. I typically recommend the two interchangeably and use cacao powder whenever possible, but I found the batch I made with cacao powder to be bitter.Making it Egg-Free: I have not made my cosmic brownies without eggs, but if you do, I recommend trying it with an egg replacer.The Importance of Room Temperature Eggs: I highly recommend using room temperature eggs as they will cream together more easily with the oil and you'll therefore wind up with a smoother batter. You can speed up the process of warming the eggs but filling a bowl with warm-to-hot tap water, then placing the eggs in the water for 10 minutes.Vegetable Oil vs. Coconut Oil: I use vegetable oil (specifically avocado oil) for this recipe interchangeably with coconut oil. It's a matter of preference.Making it Dairy-Free: The Bob's Red Mill 1-to-1 Gluten-Free Flour is dairy free, so you're in the clear with the flour. But you'll want to use a dairy-free heavy cream (Silk makes one). You can also use dairy-free milk. You'll also want to use dairy-free chocolate chips. Remember, ganache is typically made with heavy whipping cream, so any substitutes will change the consistency of the icing.Milk Vs. Heavy Cream: You can use full-fat milk instead of heavy cream, although heavy cream will give the ganache its fudgy texture.