Vegan Cookie Brownies

 

Any friend of mine, coworker, family member, hell anyone I’ve met on the street has had these cookie brownies. They have always been my default “hey can you bake something” food. They are a bit more fun than a normal brownie and will definitely quench any chocolate craving.

Brownies

    

 Ingredients  

-1 cup water

-3/4 cup oil

-3 cups flour

-3 cups sugar

-3 cups ground flax seed

-1 cup cocoa powder

-1 tsp salt

 

Instructions

1. Preheat your oven to 350°.

2. Start by adding the water and oil into a bowl.
3. Slowly add in all other dry ingredients and mix well.

 

Cookies

 

 Ingredients 

-1 cup margarine
-3/4 cup sugar
-3/4 cup brown sugar
-1/2 cup apple sauce
-1 tsp baking powder (when using apple sauce as an egg replacement you need to account for 1/2 tsp of baking powder for every 1/4 cup of apple sauce)
-1 tsp baking soda
-1 tsp vanilla
-2 1/4 cups flour
-1/2 tsp salt
-vegan chocolate chips 

 

Instructions

1. Cream together margarine, brown and white sugar, apple sauce, baking powder, and vanilla.
2. Slowly sift in flour, baking soda and salt.
3. Once all ingredients are thoroughly mixed add in as many chocolate chips as you find fit. I used about half the bag.

 

Chocolate Sauce

 

Ingredients  

-vegan chocolate chips

-almond milk 

 

Instructions

 I didn’t take exact measurements when making this sauce but its pretty easy to eyeball. 

1. Heat a small saucepan on low-medium heat. Its important not to overheat this because the chocolate will burn, and burnt chocolate smells pretty awful. This should probably be done over a double boiler but I was too lazy to set one up. If you take the same route as me just be very careful.

2. Add the chocolate chips and almond milk into your pan. I would say to add about 1/4 cup milk for every cup of chocolate chips.

3. Once the chocolate chips are completely melted pour the sauce into a cup and set it aside to cool down.

 

Assembly

1. Whether your lining your pan with tin foil or not, make sure to grease your pan with oil or margarine. These come out pretty sticky and it can be difficult to get them out in one piece if you don’t grease the pan.

 2. Line the bottom of your pan with a layer of brownie mix. This is easily done with a spoon.

3. On top of the brownies place a layer of cookie dough. I find the easiest way to do this is with your fingers. If your fingers start to get sticky keep a cup of water near by to dip them into. Be sure to completely cover the brownies. 

4. Add a layer of brownies on top of the cookie dough. This is a pretty thick brownie recipe so I usually use my fingers on the top layer as well.

 5. Bake for about 30 minutes. These are going to seem a bit undercooked when you take them out but they will harden more after cooling.  They do stay fairly gooey.

6. Drizzle the chocolate sauce that we set aside earlier on top of the cookie brownies.

7. I would recommend cutting these into squares and removing them from the pan before putting them in the fridge because they can be kind of hard to cut once they’ve hardened.

Bonus Recipe: Once these have been in the fridge for a few days they make a really great cookie brownie milkshake. Put chocolate coconut milk ice cream and almond milk in a blender and add in a decent amount of crumbled up cookie brownie. 

Side note, its a good idea to bake while wearing all black.