Get the Recipe: Cosmic Brownies
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5.0
3 reviews
Excellent
Get the Recipe: Cosmic Brownies
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These Cosmic Brownies are like your favorite childhood treat! They feature rich, fudgy brownies with decadent chocolate frosting and rainbow sprinkles. They are the perfect homemade twist on a classic dessert!
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Ingredients
- 1 cup granulated sugar
- ⅓ cup light brown sugar tightly packed
- 10 tbsp unsalted butter melted
- ¾ cup cocoa powder
- 1 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- ½ cup gluten free flour
- 1 tbsp tapioca flour
- 1 cup chocolate frosting
- ¼ cup Rainbow sprinkles
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Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- In a large bowl, combine the sugar, light brown sugar, melted butter, and cocoa powder. Stir vigorously for 2 minutes.
- Then, add in the vanilla, eggs, and egg yolk. Stir to combine.
- Add in the gluten free flour and tapioca flour. Stir until a slightly thick brownie batter forms.
- Transfer the batter to the prepared pan. Smooth into an even layer.
- Bake for 24 to 27 minutes, or until a toothpick inserted comes out with only a few moist crumbs.
- Once the brownies have fully cooled, top with chocolate frosting and sprinkles. Refrigerate for 1 hour, or until the frosting has firmed up and set.
- Finally, slice and serve!
Notes
- Stir the melted butter mixture for 2 minutes. This is key in achieving the shiny top on the brownies.
- Use 2 whole eggs and an additional 1 egg yolk.
- If you are not gluten free, feel free to use regular all purpose flour.
- If needed, replace tapioca flour with cornstarch.
- The brownies are done baking when a toothpick inserted comes out mostly clean with a few moist crumbs.
- The brownies must cool fully before topping with frosting.
- Place the frosted brownies back in the fridge to allow the frosting to thicken.
- Store leftovers in an airtight container for up to 4 days at room temperature.
- Store in the fridge for up to one week.
- kitchen favorites
- Stir the melted butter mixture for 2 minutes. This is key in achieving the shiny top on the brownies.
- Use 2 whole eggs and an additional 1 egg yolk.
- If you are not gluten free, feel free to use regular all purpose flour.
- If needed, replace tapioca flour with cornstarch.
- The brownies are done baking when a toothpick inserted comes out mostly clean with a few moist crumbs.
- The brownies must cool fully before topping with frosting.
- Place the frosted brownies back in the fridge to allow the frosting to thicken.
- Store leftovers in an airtight container for up to 4 days at room temperature.
- Store in the fridge for up to one week.
- Check out all of my kitchen favorites!
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
91mg
(30%)
Sodium
67mg
(3%)
Potassium
190mg
(5%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
471IU
(9%)
Calcium
34mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 9bars
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 67mg | 3% |
| Potassium | 190mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 471IU | 9% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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