VEGAN COSMIC BROWNIES

Ingredients

• 2 tablespoons Ground Flaxseed (ground into flaxseed meal)
• 0.5 cup Water (room temperature)
• 1 cup All-Purpose Flour (sifted)
• 0.33 cup Cocoa Powder (unsweetened)
• 1 cup Granulated Sugar (white granulated)
• 0.25 teaspoon Salt (fine sea salt)
• 0.25 teaspoon Baking Powder (double‑acting)
• 4 tablespoons Vegan Butter (melted; half a stick)
• 1 teaspoon Vanilla Extract (pure)
• 0.5 cup Oat Milk (homemade or store‑bought; 0.25 cup for batter, 0.25 cup for glaze)
• 0.33 cup Vegan Chocolate Chips (Enjoy Life brand or similar)
• 0.25 cup Rainbow Candy Chips (vegan candy chips, e.g., Baker's Choice)

Instructions

1. Make Flax Egg

   Combine 2 Tbsp ground flaxseed with ½ cup water in a small bowl, whisk vigorously, and let sit until thickened, about 5 minutes.

   Time: PT5M

2. Combine Dry Ingredients

   In a large mixing bowl, sift together 1 cup flour, ⅓ cup cocoa powder, 1 cup sugar, ¼ tsp salt, and ¼ tsp baking powder. Stir until evenly mixed.

   Time: PT2M

3. Melt Vegan Butter

   Microwave 4 Tbsp vegan butter in a small bowl for 30 seconds, then stir until fully melted.

   Time: PT1M

4. Mix Wet and Dry

   Add the melted butter, flax‑egg mixture, 1 tsp vanilla extract, and ¼ cup oat milk to the dry ingredients. Stir gently until just combined; a few streaks are okay.

   Time: PT2M

5. Prepare Baking Tin

   Line an 8 × 8‑inch baking tin with parchment paper, allowing excess to hang over the sides. Pour the batter in and smooth the top with a spatula.

   Time: PT2M

6. Bake Brownies

   Place the tin in a pre‑heated oven at 350°F and bake for 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

   Time: PT35M

   Temperature: 350°F

7. Cool

   Remove the tin from the oven and let the brownies cool in the pan on a cooling rack for about 10 minutes before glazing.

   Time: PT10M

8. Prepare Chocolate Glaze

   In a microwave‑safe bowl, combine ¼ cup oat milk and ⅓ cup vegan chocolate chips. Microwave in 20‑second bursts, stirring after each burst, until smooth and glossy (about 1 minute total).

   Time: PT5M

9. Add Rainbow Chips and Glaze

   Pour the warm chocolate glaze over the cooled brownies, spreading evenly. Immediately sprinkle ¼ cup rainbow candy chips over the top. Allow the glaze to set for a few minutes.

   Time: PT2M

10. Slice and Serve

    Lift the brownies out of the pan using the parchment overhang, place on a cutting board, and cut into 16 squares. Serve at room temperature.

    Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

2 g