Mini-batch Cosmic Brownie

5 from 2 votes

Prep Time5

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: brownie, brownies, chocolate, cosmic brownie, easy recipes, gluten-free, little debbie, low sugar, plant-based, rainbow sprinkles, small-batch, sprinkles, vegan

Servings: slices

Calories: 133kcal

Equipment

Ramekin or small baking dish

Ingredients

Brownie layer

1 tbsp (plant) butter melted (15 g) sub nut/seed butter or coconut oil
1 tbsp (nut) milk (15 g) I use unsweetened almond milk
2 tbsp maple syrup (42 g)
3 tbsp flour (21 g) gf all purpose if desired
2 tbsp cocoa powder (12 g)
1/8 tsp baking powder
drop of vanilla extract
pinch of salt

Topping layer

1 tbsp chocolate chips (15 g)
1 tbsp nut/seed butter (16 g) sub more (plant) butter or coconut oil
2 tsp sprinkles (8 g)

Instructions

Preheat oven to 350F and grease a small ramekin or baking dish.
In a small bowl melt butter/oil, milk, syrup, vanilla (I used microwave 30 sec at a time) and stir to combine.
Add cocoa and stir until no clumps remain. Add flour, baking powder, salt and whisk until smooth. Do not overmix. The batter should be pourable like brownie butter, if too dry add 1 tsp water at a time and mix. If too wet, add a pinch flour at a time and mix.
Pour into sprayed skillet/ramekin, bake for 15 minutes and no more for fudgy bronwies.
While the brownie base is cooling, add your chocolate and nut butter in a small bowl and microwave 30 sec at a time to melt and blend the chocolate. This is your ganache layer. Spread it over the brownie and add the sprinkles.
Either enjoy warm with a spoon or let it cool completely (even overnight if you can wait) in the fridge, slice and eat like regular brownies. Enjoy!

Notes

Brownies are sturdier with butter or melted coconut oil, but other oils should work.
Here's a link to the ramekins I used.

Nutrition