Can you just go to my ātaggedā on instagram right now and see how amazing these Easy Vegan Cookie DOUGH Brownies are?
Yet another case of somebody makes (and captures) my recipe better than me š
I donāt know if anyone cares enough to notice but I kinda stopped blogging. Blogging is werk yāall. It takes 8-10 hours to get one good post out. Serious. And hello now that Iām a full-time MOM / full-time Google Engineer with the pandemic and all… š³ yeah donāt expect blogs posts from me anytime soon.
So corona does have something to do with it but even before I realized that itās kinda not where my heart is š¤·āāļø I started this āblogā because I had recipes I wanted to share, not because I wanted to build a mini empire š¤
Snapping a couple of decent photos and putting them on insta is a fun Tuesday coffee break, but banging out a blog post is a weekend ruined trying to get professional looking photos and a long a$$ Monday night š“ I dunno, never say never, but for now hope youāre ok with caption recipes.
Vegan Cookie Dough Brownies
Ingredients
Cookie dough
- 2 tbsp nut/seed butter (32 g)
- 2 tbsp maple syrup (42 g)
- 1/2 cup oat flour (60 g)
- 2 tbsp chocolate chips (30 g)
Brownie batter
- 1/4 cup coconut oil or butter melted (60 g)
- 1/4 cup any milk (60 g) I use unsweetened almond milk
- 1/2 cup maple syrup (168 g)
- 1/2 tsp vanilla extract
- 1/2 cup cocoa powder (48 g)
- 3/4 cup flour (90 g) gf all purpose if desired
- 1/2 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350F and line an 8×8 pan with parchment.
- In a medium bowl, mix nut butter and maple syrup, add flour gradually to form a non-sticky cookie dough. Fold in chocolate chips.
- Roll/press cookie dough out to a thin disk (you can use parchment paper to flatten the cookie dough) and freeze until solid, about 1 hour.
- In a large bowl blend together oil, milk, maple syrup, vanilla (I microwave to melt the coconut oil). Add cocoa, flour, baking powder, salt. Whisk to form a smooth brownie batter.
- Take out cookie dough and chop into small squares. Fold it into the brownie batter (save some pieces for sprinkling on top).
- Pour batter into the pan, spread evenly and bake for 15-20 minutes. Less for fudgier brownies.
- Cool completely, ideally refrigerate overnight, slice and enjoy!
Notes
- Keep leftovers refrigerated or frozen. They keep the longest that way and will become even fudgier as they sit in your fridge!
- If for whatever reason your brownie batter is too wet, add 1 tbsp flour at a time to bring it back to brownie batter consistency (thick but easy to stir). If it’s too thick or dry, add 1 tbsp milk at a time to do the same. These should not happen if you use a food scale.