"Cosmic brownies are back and better than ever! This nostalgic dessert got a modern makeover. #ad @thefeedfeed Thanks to @watkins.1868 Rainbow Decorating Sprinkles and Organic Original Gourmet Baking Vanilla, these brownies are insanely delicious. A gluten free and dairy free fudge brownie is topped with 2 ingredient chocolate frosting. Watkins’ decorating sprinkles are the perfect finishing touch and topping to any dessert! Watkins has been in kitchens for many generations and continues to provide the highest quality ingredients. I love that these sprinkles are made without any artificial dyes or colors. You can't beat the at-home flavor of their baking vanilla! Their products are all available on Watkins1868.com and in retailers nationwide. Spice up your holiday baking with this recipe.
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Gluten-Free Cosmic Brownies (Dairy-Free)
5
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A Note from Feedfeed
Whether it's a recipe that's been passed down by a loved one or one you aim to pass down yourself, incorporating Watkins organic spices in your dish will surely make for unforgettable memories this holiday season.
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- Recipe Card
Prep time 30mins
Cook time 25mins
Serves or Makes: 16
Recipe Card
Brownies
ingredients
- 1 cup coconut sugar
- 2 eggs
- 1 teaspoon Watkins Organic Original Gourmet Baking Vanilla
- 1/2 cup coconut oil, melted
- 1 cup dairy-free chocolate chips
- 2 tablespoons cocoa powder
- 1/4 cup tapioca flour, or cornstarch
- 1/2 teaspoon salt
Frosting
ingredients
- 1 cup full fat canned coconut milk, the hardened part from the top of 2 cans
- 1 1/2 cups dairy-free chocolate chips
- Watkins Rainbow Decorating Sprinkles
Method
Step 1
Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch pan with parchment paper, spray the parchment with nonstick cooking spray.
Step 2
In a small bowl, sift together the cocoa powder, and tapioca flour. Set aside.
Step 3
Melt coconut oil in the microwave for 20-30 seconds. Stir in chocolate chips until completely smooth and creamy. If needed, microwave the coconut oil and chocolate mixture for 10 seconds to fully melt. Let cool slightly.
Step 4
In a stand mixer, fitted with the whip attachment. Whip together the coconut sugar, vanilla and eggs for 2 minutes on high, until light and frothy.
Step 5
Add melted chocolate mixture to stand mixer. Mix on low until combined. Scraping down the bowl periodically.
Step 6
Remove the bowl from the stand mixer. Fold in the cocoa powder, tapioca flour and salt until no streaks of flour remain.
Step 7
Pour the batter into the prepared baking pan. Bake for 15 minutes. Then remove the pan from the oven and bang on the countertop to release air bubbles.
Step 8
Return the pan to the oven and bake for 10 to 12 more minutes or until a toothpick inserted comes out clean. Allow brownies to cool completely before frosting them.
Step 9
While brownies are baking, make the frosting. Open up coconut milk cans. Scoop out the hardened part on top and set aside or discard liquid on bottom of cans.
Step 10
Melt the coconut solids in the microwave for 20-30 seconds.. Add in chocolate chips. Melt in 30 second increments, stopping to stir until completely smooth and creamy.
Step 11
Place the bowl in the fridge. Refrigerate for 2 hours.
Step 12
After chilling, remove the bowl from the fridge. Use a hand mixer to whip frosting until light and fluffy.
Step 13
Once brownies are cooled, carefully frost them. Decorate the top with Watkins rainbow sprinkles.
Step 14
If desired, place brownies back into the fridge until ready to serve.