This recipe remakes pays homage to the classic Little Debbie dessert, the Cosmic Brownie. Our version uses creamy almond butter in place of oil, lending fudge-y richness plus heart-healthy monounsaturated fats, fiber, and lots of immune-supporting vitamin E. We also save big on added sugar by using dates (often referred to as nature’s candy) in the frosting, which become ultra smooth and sticky-sweet when blended. Our gluten-free recipe surpasses its former rich reputation in an easy-to-make and fun-to-eat treat.
8 pitted medjool dates, soaked in warm water for 30 minutes
2 tablespoons unsweetened cocoa powder
1 tablespoon liquid coconut oil
1/4 cup warm water
Added sugars 12g
Calcium 6% DV
Potassium 4% DV
How to Make It
Preheat oven to 350°F. Line an 8x8 baking pan with parchment paper and lightly coat with cooking spray.
In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Stir in almond butter, coffee, and vanilla until combined. Gently stir in cocoa powder and salt. Pour mixture into prepared baking pan. Bake at 350°F for 24 to 26 minutes, until a toothpick inserted in the center comes out mostly clean. Let brownies cool 10 minutes. Remove from pan and let cool completely on a wire rack.
Place dates, coconut oil, cocoa powder, and 1 tablespoon. of the water in a miniature food processor; pulse until smooth, adding the additional water in 1 tablespoon increments until desired consistency is reached. Spread frosting over brownies. Sprinkle candy-coated chocolate chips overtop. Slice into 16 squares.
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