Cosmic Brownies

Brownie base recipe adapted from the goddess Nora Cooks.

makes 1 - 9x13 pan of brownies

Ingredients

• [ ] 6 tablespoons ground flax
• [ ] 3/4 cup water
• [ ] 3/4 cup vegan butter (earth balance brand), melted (*see instructions)
• [ ] 1.5 cup granulated sugar
• [ ] 1.5 cup brown sugar, lightly packed
• [ ] 1 tablespoon pure vanilla extract
• [ ] 1.5 cup all purpose flour
• [ ] 1.5 cup unsweetened cocoa powder
• [ ] 3/4 teaspoon salt
• [ ] 1.5 teaspoon baking powder
• [ ] 1/2 can coconut condensed milk about 6oz
• [ ] 1/2 bag of your favorite vegan chocolate chips about 6oz
• [ ] sprinkles of choice ( I use these from Oh nuts! https://ohnuts.com/products/rainbow-candy-coated-chocolate-chips)

Instructions

1. Preheat oven to 350*F line a 9x13 baking pan with parchment paper
2. In the bowl of your mixer or a large bowl (if hand mixing) add Flax and water and let sit 3-5 mins. If your butter is cold, microwave in 30 second increments until softened.
3. To your flax bowl, add butter, sugar, brown sugar, and vanilla. mix until well combined.
4. Once well combined add all your dry ingredients. - Flour, cocoa powder, salt and baking soda.
5. Pour mix into your prepared baking sheet. Bake for 30-35 mins depending on your oven. It may seem slightly underdone in the middle but if your edges are dry and crisp you should be fine.
6. While the brownies are still hot, take a spatula and flatten the surface of your brownies, making a flat surface for your topping.
7. In a measuring cup combine fudge topping - chocolate chips and coconut condensed milk, microwave until melted, mix well. should be shiny, creamy and smooth.
8. Pour your topping onto your brownies and smooth out to the edges.
9. Add sprinkles. If you want crisp clean cuts, you can freeze the brownies before cutting or leave at room temp and devour.
10. Leftovers are great frozen, just wrap tightly to avoid frost.