Homemade Cosmic Brownies
Directions
- 1Preheat oven to 350 degrees F. Line a 9x9 inch baking pan with parchment paper.
- 2Add pitted dates and hot water to your food processor or blender. Blend until it forms a liquid paste, about 30 seconds to 1 minute.
- 3To a large bowl, add flour, cocoa powder, and salt. Whisk to combine.
- 4In a medium bowl, add 1 ½ cups chocolate chips and ¾ cup coconut oil. Microwave in 30 second intervals, stirring in between, until melted and smooth. Allow to cool slightly.
- 5Add melted chocolate to the flour mixture, along with eggs, vanilla extract, and the date paste. Mix just until combined.
- 6Pour batter into prepared baking pan, smooth from edge to edge.
- 7Bake for 60 to 65 minutes, or until a toothpick inserted in the middle comes out clean. The brownies will still be slightly jiggly.
- 8Let brownies cool completely.
- 9Make the topping by adding the heavy cream to a microwave safe bowl. Microwave for about 1 minute. Then, add ¾ cup chocolate chips and let sit, covered, for 3 minutes before mixing the melted chocolate into the cream until smooth.
- 10Pour chocolate topping over the cooled brownies and smooth with a spatula as needed. Sprinkle with the candy coated chocolate chips.
- 11Refrigerate for at least 1 hour or until the chocolate topping is set.
- 12To slice: Remove brownies from the pan and place them on a cutting board. Cut into 16 square pieces or 8 rectangular pieces.
Ingredients
- 12 oz pitted dates
- 2 c hot water
- 1 c all purpose flour
- 1 c unsweetened cocoa powder
- 0.5 tsp kosher salt
- 1.5 c semisweet chocolate chips
- 0.75 c refined coconut oil
- 2 large eggs, room temp
- 1 tbsp vanilla extract
- 0.5 c heavy cream
- 0.75 c semisweet chocolate chocolate chips
- 0.5 c dye free candy coated chocolate chips
Equipment
food processor or blenderlarge bowlwhiskmedium bowlmicrowave9x9 inch baking panparchment paperspatulacutting boardknife
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