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Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
Whisk sugar and melted butter in a bowl until smooth.
Add eggs and vanilla; mix until glossy.
Combine gluten-free flour, cocoa powder, salt, and baking powder in another bowl.
Gently fold the dry ingredients into the wet mixture, mixing only until incorporated.
Spread batter evenly in the prepared pan.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Cool completely.
For the Frosting:
Heat cream until just simmering. Pour over chocolate chips and butter.
Let sit for 2 minutes, then stir until smooth.
Spread the frosting evenly over the cooled brownies, then immediately top with sprinkles.
Chill for 30–45 minutes, then cut into squares.
Tips
For extra fudgy brownies, slightly underbake.
Use a certified gluten-free flour blend that already contains xanthan gum.
Chill before slicing for clean, bakery-style edges.
Storage
Room Temperature: Store Gluten-Free Cosmic Brownies in an airtight container for up to 3 days.
Refrigerator: Keep refrigerated for up to 7 days for firmer texture and longer freshness.
Freezer: Wrap individual brownies tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Fudgy gluten-free cosmic brownies topped with rainbow sprinkles
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