Copycat Little Debbie Cosmic Chocolate Fudge Brownies

• 1/2 cup cocoa powder
• 1 cup spelt flour 140g, Arrowhead Mills gf does also work.
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons coffee granules instant, optional
• 1 cup xylitol or sugar, or coconut sugar, 190g
• 1 cup mini chocolate chips
• 6 tablespoons silken tofu For soy-free, you can use black bean brownies recipe instead.
• 2/3 cup applesauce 160g
• 2 1/2 teaspoons pure vanilla extract
• 1/2 cup coconut oil
• 2 tablespoons milk choice, 30g
• 1/2 cup cocoa powder
• 2 tablespoons pure maple syrup or agave, 30g, you can sub liquid stevia to taste
• 1/2 cup virgin coconut oil liquid

1. Preheat oven to 325 and grease a 9x13 baking pan.
2. In a large bowl, combine all brownie dry ingredients and stir well.
3. In a separate bowl, combine all brownie liquid ingredients and stir well.
4. Pour wet into dry and stir until evenly combined (but do not overmix), then transfer to prepared baking pan and cook 32-34 minutes.
5. Allow to cool, and mix frosting ingredients together to form a sauce.
6. 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.

cocoa powder, flour, baking powder, salt, coffee granules, xylitol, chocolate chips, silken tofu, vanilla, coconut oil, milk choice, cocoa powder, maple syrup, virgin coconut oil liquid

Taken from www.yummly.com/recipe/Copycat-Little-Debbie-Cosmic-Chocolate-Fudge-Brownies-1555076 (may not work)