Healthy Gluten Free Cosmic Brownies

5 from 2 votes

Prep Time 10

Cook Time 25

Total Time 35

Course Dessert

Servings 16 brownies

½ cup gluten free flour (Namaste Foods for gluten free, Bob's Red Mill paleo blend for paleo)
½ cup cocoa powder
¼ cup + 2 tbsp ghee (ghee for paleo, I use Miyoko's for dairy free, can sub regular butter if preferred)
1 cup sugar (Lakanto monk fruit for low sugar, coconut sugar for paleo, can also sub regular sugar)
2 eggs
1 tsp vanilla extract (alcohol and sugar free)
¼ tsp salt
¼ cup nut milk (I use either coconut or almond, unsweetened)
2 tbsp candy sprinkles (I use Wilton Cakes from JOANN Fabric and Craft Stores, sub paleo/dairy free as needed)

1 cup chocolate chips (Lily's for low sugar, Enjoy Life for dairy free, Hu Kitchen for paleo)
⅓ cup canned coconut milk or cream
1 tsp vanilla extract (alcohol and sugar free)

Preheat your oven to 350° and grease a square baking pan. I use ghee and spread it evenly or spray with avocado oil.
In a large bowl, whisk flour, cocoa powder and salt. Set aside.
In a separate bowl, mix together melted ghee/butter and monk fruit/sugar. Add in the eggs, vanilla and milk. Mix until fully combined.
Add in your dry ingredients to your wet and mix until smooth. Your batter should be slightly thicker than normal brownies!
Evenly spread batter into your greased pan and bake for 25-30 minutes. Once baked, let brownies cool completely.
After they’re cool, prepare your ganache by melting chocolate chips, coconut cream and vanilla over low heat on the stove. Stir constantly until fully melted.
Pour the ganache over the brownies and cover evenly. While still wet, sprinkle candies over top so that they stick easily.
Keep brownies refrigerated until the ganache firms, then slice and enjoy!

Be sure to keep these brownies in the fridge as they are best slightly cold.