Rich, dense, fudgy gluten-free and dairy-free brownies topped with a simple chocolate ganache for nostalgic cosmic brownie vibes.
Cosmic brownies were one of my favorite school lunch desserts—I can still taste them. I wanted to recreate that memory with a healthier version that’s lower in refined sugar and completely gluten- and dairy-free. The result is decadent and truly addictive: super fudgy, chocolate-forward, and you’d never guess they’re made without gluten, dairy, or refined sugar.
The chocolate ganache on top is effortless—just two ingredients—and it elevates these brownies completely. While making it I couldn’t resist licking the spatula; it felt like being a kid in the kitchen again.
The ingredient list is straightforward, and the outcome is unforgettable. I can’t wait to make these again.
What are some of your favorite nostalgic snacks? Now that I’ve made a healthier version of cosmic brownies, I’m inspired to remake more classic treats in cleaner ways.
These brownies bake up with a crackly top and a dense, soft center—just like the original. Your house will smell like pure chocolate while they bake. Enjoy!
Gluten Free Cosmic Brownies
- Author: Mia Zarlengo
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 brownies 1x
- Category: Dessert, Snacks
Description
A gluten-free and dairy-free take on the classic cosmic brownie. Deep chocolate flavor and a nostalgic finish.
Ingredients
Scale
For the brownies:
- 1 cup chocolate chips (dairy-free if needed)
- 1/3 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup + 1 tbsp coconut sugar
- 2 tsp vanilla extract
- 1/4 cup cocoa powder
- 3 tbsp tapioca starch
- 1/2 tsp sea salt
For the chocolate ganache:
- 1 cup chocolate chips (dairy-free if needed)
- 1/3 cup full-fat coconut milk (use the thick cream portion, not the watery part)*
- sprinkles
Instructions
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Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper, leaving some overhang for easy removal.
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In a small saucepan over low heat, melt the chocolate chips and coconut oil for the brownies, stirring frequently until smooth. Remove from heat and let cool slightly.
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In a large bowl, whisk the eggs, coconut sugar, and vanilla until well combined.
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Stir the melted chocolate and coconut oil into the egg mixture and whisk to combine.
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Add the cocoa powder, tapioca starch, and sea salt. Mix until a thick, smooth batter forms.
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Pour the batter into the prepared pan and use a spatula to spread it evenly.
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Bake for 25 minutes. Remove from the oven and let cool for 15 minutes, then transfer to a cooling rack to finish cooling.
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While the brownies cool, make the ganache: warm the coconut cream and chocolate chips over low heat, stirring frequently until smooth. Pour the ganache over the cooled brownies and spread evenly. Sprinkle with sprinkles, slice, and serve. Any extra ganache can be saved for another dessert.
Notes
*Refrigerate a can of full-fat coconut milk overnight to separate the cream from the liquid; use only the thick cream for the ganache.