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What’s out of this world? Cosmic brownies! What’s out of this universe? These Protein Cosmic Brownies.
That’s right, your favorite dessert to fight over in the elementary school cafeteria is all grown up with a boost of protein, fiber, and a vegetable! Now, before you go hurling your lunch at me for ruining your childhood, hear me out. These fudgy squares are so good, you’d never guess they’re actually good for you. They may even be *gasp* BETTER than the original. Sorry, Little Debbie.
These copycat brownies look like the original with their dense middle, chocolate glaze, and rainbow sprinkles, but there’s a few key differences. For one, those sprinkles aren’t sprinkles. They’re chocolate covered sunflower seeds. They add a satisfying crunch and satiating healthy fats. If you can’t get your hands on some though, classic sprinkles will work just as well to satisfy your nostalgia. They’re also loaded with nutrients. They’ve got protein from the peanut powder, peanut butter and black beans. And if you think that last ingredient was strange, check out the recipe to see where they get an extra fiber boost from. Trust me, you’d never know it’s in there. You should have seen my family’s face when I told them what was in them...after they had eaten the entire batch.
This recipe also couldn’t be easier. It’s as easy as throwing everything in a food processor and baking. The only hard part about it is waiting for the brownies to cool down properly so the glaze will set. The struggle is real, I know. Once they’re done though, they make a great meal prep snack! Make a batch to enjoy throughout the week as an afternoon pick me up or freeze them for up to 2 months.
Live out your childhood dreams of eating an entire tray of brownies while getting swol at the same time with these Protein Cosmic Brownies!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Brownies:
300 g - Cauliflower Rice
1 x 15 oz Can - Black Beans - Drained and rinsed
90 g - Coconut Sugar
15 g - Cacao Powder
5 g - Espresso Powder - Optional*
64 g - Peanut Flour
42 g - Peanut Butter
2 Large - Eggs - Sub 2 flax eggs for vegan
1 tsp - Baking Powder
¼ tsp - Kosher Salt
1 tsp - Vanilla Extract
Glaze:
60 g - Dark Chocolate
14 g - Coconut Oil
40 g - Chocolate Covered Sunflower Seeds - Sub rainbow sprinkles
Instructions:
Preheat oven to 350F.
Add the cauliflower rice to a microwave safe bowl. Microwave for 2-3 minutes or until just cooked through*. Set aside and allow to cool.
When cauliflower is cool enough to handle, place in a clean dish towel. Squeeze out any excess water.
To a food processor, add cauliflower and remaining brownie ingredients. Blend until completely smooth.
Pour mixture into a square, greased or parchment-lined baking dish. Spread out evenly in the pan. Bake for 35-40 minutes or until a toothpick comes out clean.
Allow brownies to cool in the pan for 10 minutes before transferring to a wire rack and cooling completely.
Place brownies in the fridge for at least 30 minutes.
Meanwhile, add the dark chocolate and coconut oil to a microwave safe dish. Melt in the microwave for 1 minute, stirring halfway through. Stir until completely smooth.
Remove brownies from the fridge. Pour chocolate glaze over the top and spread until evenly coated.
Sprinkle chocolate covered sunflower seeds over the top and place brownies back in the freezer for at least 30 minutes to allow chocolate to set.
Slice and enjoy!
Store in the fridge for up to 5 days or freezer for up to 2 months.
*Notes:
The espresso powder is optional, but recommended. It helps to enhance the chocolate flavor.
Be careful not to overcook the cauliflower, or you will be able to taste it.