Ingredients

For the Brownies

• 2 tbsp coconut oil
• ½ cup maple syrup
• 1 cup creamy unsweetened almond butter
• ¼ cup coconut sugar
• ¾ cup cocoa powder
• ½ cup unsweetened full-fat coconut milk
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• 2 eggs
• 1 tbsp almond flour
• 1 tbsp arrowroot flour
• ¼ tsp baking powder

For the Ganache

• ¾ cup dark chocolate (use a dairy-free variety if needed)
• ⅓ cup unsweetened full-fat coconut milk
• 1 tbsp coconut oil

For Assembly

• 2–3 tablespoons sprinkles (use paleo-friendly sprinkles if desired)

Instructions

Prepare

1. Preheat the oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving an overhang to lift the brownies out after baking.

Make the Brownies

1. Set up a double boiler: add 1–2 inches of water to a saucepan and bring to a gentle simmer. In a heat-safe bowl, combine the coconut oil, maple syrup, almond butter, coconut sugar, and cocoa powder.
2. Place the bowl over the simmering water and whisk until the mixture melts and becomes smooth, about 4–6 minutes. Alternatively, you can melt the coconut oil, maple syrup, almond butter, and coconut sugar in a microwave-safe bowl in 30-second bursts, stirring between each burst. Once melted, whisk in the cocoa powder until even.
3. Remove the bowl from heat and transfer the chocolate mixture to a large mixing bowl. Whisk in the coconut milk, vanilla extract, and salt until smooth. Let the mixture cool for 3–5 minutes so it is warm but not hot.
4. Whisk in the eggs until thoroughly combined and glossy.
5. Gently fold in the almond flour, arrowroot flour, and baking powder using a rubber spatula until the batter is smooth and uniform.
6. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan once or twice on the counter to release any air bubbles.
7. Bake for 15–18 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The brownies are meant to be fudgy, so do not overbake.
8. Set the pan aside to cool while you prepare the ganache.

Make the Ganache

1. Using a double boiler, add the coconut milk, chopped dark chocolate, and coconut oil to a heat-proof bowl over gently simmering water. Stir continuously until the chocolate melts and the mixture is smooth, shiny, and slightly thickened, about 2–3 minutes.
2. Alternatively, warm the coconut milk and chocolate in the microwave in 30-second intervals, stirring between each until fully melted and glossy. Remove from heat and allow to sit briefly so it thickens slightly.

Assemble the Cosmic Brownies

1. Pour the ganache over the cooled brownies and spread evenly with a spatula.
2. Sprinkle the rainbow sprinkles evenly across the ganache while it is still soft.
3. Refrigerate for at least 15 minutes to allow the ganache to set. Once firm, use the parchment overhang to lift the slab from the pan and cut into squares.
4. Serve chilled or at room temperature.

Notes & Tips

For a quicker method, the warming steps for both the brownie base and the ganache can be done in the microwave as described above. If you prefer a less sweet bar, reduce the maple syrup by a few tablespoons or use a darker chocolate for the ganache.

To make these nut-free, you can substitute sunflower seed butter for almond butter and use a suitable seed-based flour if needed—be aware this may change texture and flavor.

Storage: Store brownies in an airtight container in the refrigerator. They keep well for several days; bring to room temperature for a softer texture or enjoy chilled for firmer squares.

Additional Info

Author: Alex Snodgrass

Keywords: Paleo Cosmic Brownies, grain-free brownies, gluten-free brownies, dairy-free chocolate brownies, fudgy paleo brownies