Today I give you…
Fudgey chocolate brownies.
Covered in fudgey chocolate frosting…
If you couldn’t tell, the theme of today’s post is chocolate fudge.
When I think of these brownies, I think of author Judy Blume, who wrote an entire series of books about Fudge: Double Fudge, Super Fudge, and Fudge-a-Mania. I’ll never forget my excitement when my third-grade teacher announced to the class that the next book we’d be reading was called Super Fudge.
A book all about chocolate??
Alas, it was really a book about an eleven-year-old boy. Each day I read intently, waiting to get to the part about the chocolate fudge. It never came… but at some point in the series, the little boy did eat a turtle.
Yeah, not the same thing. 😕
Unlike with the books, these brownies really are all about the fudge. What you see is what you get.
Fudge!
And no turtles.
Cosmic Fudge Brownies
Brownies:
- 1/2 cup cocoa powder (40g)
- 1 cup spelt or all-purpose flour (140g) (Arrowhead Mills gf does also work.)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp instant coffee granules (optional)
- 1 cup xylitol or sugar (or coconut sugar) (190g)
- optional: 1 cup mini chocolate chips
- 6 tbsp silken tofu (For soy-free, you can use my black bean brownies recipe instead.)
- 2/3 cup applesauce (160g)
- 2 1/2 tsp pure vanilla extract (10g)
- 1/2 cup coconut or vegetable oil (80g)
- 2 tbsp milk of choice (30g)
Frosting:
- 1/2 cup cocoa powder (40g)
- 2 tbsp pure maple syrup or agave (30g) (you can sub liquid stevia to taste)
- 1/2 cup liquid virgin coconut oil (75g)
Preheat oven to 325 and grease a 9×13 baking pan. In a large bowl, combine all brownie dry ingredients and stir well. In a separate bowl, combine all brownie liquid ingredients and stir well. Pour wet into dry and stir until evenly combined (but do not overmix), then transfer to prepared baking pan and cook 32-34 minutes. Allow to cool, and mix frosting ingredients together to form a sauce. Spread sauce over the brownies, then fridge or freeze 10-20 minutes and the sauce magically transforms into fudgey chocolate frosting! These brownies taste much richer the next day, after the flavors have had a chance to intensify.
Question of the Day:
Do you remember any of the books you read as a child?
I read all of Ann M. Martin’s Babysitter’s Club books, R.L. Stein’s Goosebumps books, and Beverly Cleary’s Ramona books, and was partial to series books. I hate when you start to develop a real relationship with a character only to have the book end.
P.S. Thanks to your feedback, the recipe page is now updated so that all recipes in a category appear on the same page.
Brownies? YESSSS PLEASE! Copycat cosmic brownies? MINNNNNNEEEEEEE!!!
I kinda love that they have sprinkles on them too 🙂
Hi Katie! I noticed that you use spelt flour a lot in your recipes and list all-purpose as an alternative. Do you use whole spelt or white spelt? Thank you so much, these look really really delicious…
whole-grain
But you can use either. In my experience, white flour can almost always be substituted for ww. (Not always the other way around, though.)
Oh that’s great thank you so much! 🙂 White flours don’t usually make me feel very good (I’m actually just adding spelt flour back in after testing gluten free for a long time) so I was hoping that would be your answer 🙂 I guess whole spelt flour is lighter in baked goods than whole wheat? I think I’m going to try your pop tarts soon 🙂
Thank you for the “print recipe” button!
I just got so excited and yelled “OH MY GOD!” so loudly my husband woke up and ran out of the bedroom to ask me what was wrong. Cosmic Brownies are one of my deep dark comfort foods and I could no longer eat them or have them in the house because my son is anaphylactic to milk. Thank you so much for this recipe!
These brownies look like a fantastic, basic brownie! I’d love for you to submit it to my latest Food Holiday Link Party – the theme this week is chocolate! In case you want to link up: http://www.ratetheplateutah.com/2013/02/food-holiday-link-party-chocolate-month.html Thanks!
Will Bob’s Red Mill GF Flour work?
It might, but I’d check some other posts for recommendations — it seems like when subbing GF flours you need to add xantham gum or something else to help bind everything together.
Speaking of different flours, I saw an email today advertising this company that sells all sorts of varieties (many GF): http://www.organicsproutedflour.net/sproutedflour.html
Might be worth checking out!
I love the “Little PeeWees” books, I LOVED Beverly Cleary’s Romona books as well! And my all time favorite was Charlotte’s Web, 🙂 even as a kiddo it made me cry. LOL Oh hey Katie I was wondering on your recipe page if the title “Frostings”, Would it be a good idea to add “Frostings & Nut Butters” as the title instead? LOL because for a second there I thought they were gone and didn’t know where to look, 🙂 hehe! I love this blog:D!
P.S. You’re awesome!
Thanks for the tip! I will see if I can change it (and if not, I will ask my internet design guru, Julie).
I love how your recipes always look so good, these look so most and pretty with the sprinkles! I think I would try using some of my espresso powder in place of coffee granules.
Those look delicious! It’s almost midnight and I am craving chocolate now 😉