Vegan Cookie Dough Brownies
Servings: 16 bars
Calories: 128kcal
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 8x8 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.
Nutrition
Serving: 1 bar | Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 59mg | Potassium: 104mg | Fiber: 2g | Sugar: 9g | Vitamin A: 4IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg