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There isn’t anything I love more than chocolate. It just soothes a deep part of my soul. These bars are a super decadent dessert that give in to the cookie dough and brownie lovers of the world. With these vegan gluten free brookies, you get the taste of both worlds and it is chocolate divinity. You get the brown sugary chewy chocolate chip cookies entwined with fudgy chocolate brownies and it is a match made in the chocolate heavens of both recipes in one magically delicious bite.
I created this gluten-free brookies recipe as sometimes when I’m eating one of my cookies or one of my brownies, I feel like there is a depth that isn’t quite reached with one or the other. The rich brownie layer is under the chewy classic chocolate chip cookie batter making it a treat for all the senses. It is one of those classic desserts that I will never get enough of (and I can’t ever picture myself saying, no thanks, not today!). Traditionally, in my kitchen I would normally use vegan chocolate chips for the chocolate chip cookie dough but for this one (and because vegan chocolate chips are outrageously priced these days), I chop up some of my favorite dairy free chocolate for both the chocolate chip cookie layer and the brownie batter layer.
Vegan Gluten Free Brookie
Ingredients
Chocolate Chip Cookie Dough
- 5 g flax meal (for flax egg)
- 35 g water (for flax egg)
- 113 g vegan butter
- 200 g coconut sugar (can sub brown sugar)
- ¼ tsp baking soda
- ¾ tsp pink salt
- 1 tsp vanilla extract
- 250 g oat flour
- 150 g vegan chocolate (chocolate chips, chunks or a roughly chopped bar)
Brownie Batter
- 20 g flaxseed meal
- 160 g water, boiling (needs to be hot enough to melt the chocolate)
- 60 g vegan butter, melted (I use Natural Grocers plant butter, can also sub coconut oil)
- 320 g coconut sugar (can sub brown sugar)
- 1 tsp vanilla extract
- 1 tsp pink salt
- 50 g cacao powder (or cocoa powder)
- 165 g oat flour
- 85 g almond flour
- 140 g vegan chocolate, chopped (chocolate chips, chunks or a roughly chopped bar)
To top, optional
- large pinch maldon salt
- top with your heart mini chocolate chips
Instructions
- Preheat your oven to 350℉ and line an 8×8 metal baking pan with parchment paper.
Chocolate Chip Cookie Layer
- Make the flax eggs by combining the flaxmeal with the water. Let sit 10 minutes.
- In a medium mixing bowl, add the butter, sugar, baking soda, salt and vanilla. Cream with a stand mixer or hand held mixer until mixture looks light and fluffy and no butter chunks remain.
- Add your oat flour and mix until no dry clumps of flour remain.
- Fold in your chopped chocolate with a rubber spatula to combine.
- Put a piece of parchment or plastic wrap down at least two times the size of your baking pan (can trace the shape of on the opposite side of the paper for reference). Spread out the batter evenly onto the parchment until you reach a 8×8 piece. Put in the freezer until ready to use. This dough will go on top of your brownie batter layer.
Brownie Layer
- To a large mixing bowl, add the sugar, oat flour, almond flour, cacao powder, flax meal and sea salt. Mix thoroughly to combine until all of the dries are incorporated. Stir in the chocolate chips
- To the dry ingredients, add your wet ingredients: the boiling water, melted butter, vanilla and chocolate chips. Using a spatula to mix, combine all ingredients and scrape the sides of the bowl getting all dry bits until the mixture looks cohesive.
- Transfer the brownie batter into the prepared baking pan and bake for 35-40 minutes. The edges should look set and pull away from the sides of the pan a bit, the center should look shiny but not gooey.
- Pull your cookie dough from the freezer, unwrap and carefully place the dough onto the top of your brownies. In a small bowl, set aside your chocolate chips to top with. Top with your Maldon salt & chocolate chips if you'd like. Bake for another 20 minutes or until slightly golden brown.
- Cool for at least 30 minutes, or if you are looking to have a perfect sliced piece, put in the freezer until you can easily slide the parchment out of the pan to cut with a hot and wet knife (about 1 hour), wiping knife down and dunking in hot water in between each cut. If any leftovers, store in an airtight container for later enjoyment.
Brownie portion of this recipe adapted from: https://minimalistbaker.com/fudgy-crackly-top-brownies-vegan-gluten-free/#wprm-recipe-container-118297
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