Brookies (Vegan)

Brownie Base with Chunks of Cookie Dough

I love making these as they combine my two favorite desserts into one. The layers of brownie + cookie dough is so delicious, and you would never know this recipe is 100% vegan.

If you’re looking for a new dessert recipe to try, make it this one! It never disappoints. You could also top this with frosting to take it to the next level. Or serve with ice cream.

 Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.

Sugar: I like to use coconut sugar as it is refined sugar free. Any granulated sugar will work such as monk fruit or white sugar.

Applesauce: I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough using unsweetened applesauce.

Oil: I used avocado oil in this recipe. I recommend using a neutral oil like avocado, vegetable, or canola. You can substitute the oil for applesauce or vegan yogurt.

Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.

Cacao powder: I like using cacao powder for the extra nutrients; however, cocoa powder also works.

All-purpose flour: I haven’t tested any other flours in this recipe.

Chocolate chips: any chocolate chips will work.

Almond butter: you can use any nut or seed butter of your choice. Be sure it is on the runnier side as compared to chunky.

Almond flour: I haven’t tested any other flours in this recipe.

 Ingredients:

  • Vegan butter

  • Sugar

  • Applesauce

  • Vanilla extract

  • Oil

  • Nondairy milk

  • Baking powder

  • Cacao powder

  • All-purpose flour

  • Chocolate chips

  • Almond butter

  • Almond flour

Recipe:

Brownies:

  • ¼ cup vegan butter

  • 1/3 cup sugar

  • ½ cup applesauce

  • 1 teaspoon vanilla extract

  • 2 tablespoons oil

  • 3 tablespoons nondairy milk

  • 2 teaspoons baking powder

  • ¼ cup cacao powder

  • 2/3 cup all-purpose flour

  • ½ cup chocolate chips

Cookie dough:

  • ¼ cup applesauce

  • ¼ cup sugar

  • 1/3 cup almond butter

  • 1 cup almond flour

  • ½ cup chocolate chips

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper or spray with cooking spray. Set aside.

2.    Start by making the cookie dough. In a medium bowl add in the applesauce, sugar, and almond butter. Stir to combine. Add in the almond flour and stir until a dough forms. Fold in the chocolate chips. Set aside.

3.    We will now move onto the brownies. In a small bowl melt the butter. Transfer to a larger bowl and add in the sugar, applesauce, vanilla, oil, and nondairy milk. Stir to combine.

4.    Add in the baking powder, cacao powder, and all-purpose flour. Stir to combine. Fold in the chocolate chips

5.    Add HALF the brownie batter to the baking pan. Spread evenly. Add half the cookie dough on top of the brownie batter. Add the other half of the brownie batter and repeat.

6.    Bake for 35 minutes or until a toothpick comes out clean.

Be sure to store the brownies in an airtight container in the refrigerator. The brownies should last up to two weeks. You can store in the freezer to last longer.

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BrowniesKylie BermanVegan, Healthy Food Blog, Vegan Cookies, Healthy Cookies, Healthy Baking, Oreo, Chocolate, Vegan FrostingComment