White Chocolate Cosmic Brownies

These white chocolate brownies are incredibly decadent, and topped with a smooth, melt in your mouth white chocolate ganache, these are just an irresistible twist on your favorite cosmic brownies!

These are gluten free, dye free, low sugar, and have a dairy free option, too!

Serves: 16

Ingredients

• 2 whole Eggs
• 1/2 cup Classic Monkfruit Sweetener (with Erythritol), or organic cane sugar
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Almond Extract
• 6 Tbsp Butter, Unsalted
• 1 cup White Chocolate
• 1 cup Gluten-Free Flour
• 1 pinch Sea Salt
• 1 cup White Chocolate
• 1/2 cup Coconut Cream, or heavy cream

Process

1. Preheat the oven to 350F, and line an 8×8 baking pan with parchment paper then set aside.

2. Whisk in the granulated sugar, eggs, vanilla and almond extracts until combined
3. Melt the butter and the white chocolate together over low heat on stove top, stirring continuously 

4. Once melted, fold in the flour and salt to the chocolate mix, then pour in egg mixture.
5. Pour into the 8×8 baking pan, and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean
6. Let the brownies cool down fully before topping with ganache
7. Make ganache by combining white chocolate and coconut cream over stove top, stirring continuously, until smooth
8. Pour overtop vanilla brownies and place in the fridge for 30 min. Then top with dye free chocolate gems (I didn’t top right away so the chocolate didn’t melt into the ganache)
9. Refrigerate or freeze until ganache is firm to the touch
10. Slice and enjoy!
11. Keep stored in the fridge

White Chocolate Cosmic Brownies

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 16

Ingredients

• 2 whole Eggs
• 1/2 cup Classic Monkfruit Sweetener with Erythritol, or organic cane sugar
• 1 tsp Pure Vanilla Extract
• 1/4 tsp Almond Extract
• 6 Tbsp Butter Unsalted
• 1 cup White Chocolate
• 1 cup Gluten-Free Flour
• 1 pinch Sea Salt
• 1 cup White Chocolate
• 1/2 cup Coconut Cream or heavy cream

Instructions

• Preheat the oven to 350F, and line an 8×8 baking pan with parchment paper then set aside.
• Whisk in the granulated sugar, eggs, vanilla and almond extracts until combined
• melt the butter and the white chocolate together over low heat on stove top, stirring continuously
• Once melted, fold in the flour and salt to the chocolate mix, then pour in egg mixture.
• Pour into the 8×8 baking pan, and bake for 20-22 minutes or until a toothpick inserted in the center comes out clean
• Let the brownies cool down fully before topping with ganache
• Make ganache by combining white chocolate and coconut cream over stove top, stirring continuously, until smooth
• Pour overtop vanilla brownies and place in the fridge for 30 min. Then top with dye free chocolate gems (I didn’t top right away so the chocolate didn’t melt into the ganache)
• Refrigerate or freeze until ganache is firm to the touch
• Slice and enjoy!
• Keep stored in the fridge