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Vegan Cookie Dough Brownies

Indulge in Decadent Vegan Cookie Dough Brownies Today

Experience the bliss of Vegan Cookie Dough Brownies, a delicious fusion of fudgy brownie and rich cookie dough, all plant-based!
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Prep Time 40 minutes
Cook Time 35 minutes
Chilling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 cup Cocoa Powder Use high-quality cocoa for the best results.
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for a gluten-free option.
  • 200 g Dairy-Free Dark Chocolate Look for high cocoa content for a deeper flavor.
  • 1/2 cup Dairy-Free Block Butter Can be replaced with coconut oil for added coconut flavor.
  • 1/2 cup Aquafaba Substitute with flax eggs if you're out.
  • 1 cup Caster Sugar Can be exchanged for coconut sugar for a healthier option.
  • 1/2 cup Dairy-Free Chocolate Chips Adds texture and chocolatey goodness.
  • 1/2 cup Light Brown Sugar Swap for regular sugar if needed.
Cookie Dough Layer
  • 1 cup Heat-Treated All-Purpose Flour Use heat-treated gluten-free flour if preferred.
  • 1 tsp Vanilla Extract Opt for pure vanilla for the best taste.
  • 1/4 cup Dairy-Free Milk Soy or almond milk works great.
  • 1/2 cup Dairy-Free Chocolate Chips Extra texture and melty chocolate pieces.
Ganache Topping
  • 1 cup Coconut Cream Use full-fat coconut cream for the best consistency.

Equipment

  • Mixing bowls
  • Bain-Marie
  • hand mixer
  • Spatula
  • Square Baking Tin
  • small saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (fan) and grease an 8x8 inch square tin with a bit of dairy-free butter.
  2. Sift together the cocoa powder and all-purpose flour in a mixing bowl.
  3. Melt the dairy-free dark chocolate and block butter together using a bain-marie until smooth and glossy.
  4. Whip the aquafaba and caster sugar until thick and glossy before folding it into the cooled chocolate mixture.
  5. Fold in the sifted flour and cocoa powder until just combined, then gently incorporate the dairy-free chocolate chips.
  6. Pour the brownie batter into the prepared tin and bake for 30–35 minutes, checking for doneness with a toothpick.
  7. Prepare the cookie dough by creaming the dairy-free butter and light brown sugar, then mix in the heat-treated flour, vanilla extract, dairy-free milk, and chocolate chips.
  8. Spread the cookie dough evenly over the cooled brownies.
  9. Heat the coconut cream until steaming, then pour it over the chopped dairy-free dark chocolate and stir until smooth.
  10. Pour the ganache over the cookie dough layer and refrigerate until set, about 1-2 hours.
  11. Cut the brownies into squares and let them sit at room temperature for about 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 120mgPotassium: 200mgFiber: 2gSugar: 18gCalcium: 2mgIron: 8mg

Notes

Ensure aquafaba is whipped well and brownies cool completely to retain moisture. Cover in the fridge for fresh taste.

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