Vegan Chocolate Chip Cookie Dough Brownies
Serves: 8
 
Ingredients
  • For the Brownie Batter:
  • Granulated Sugar ¾ cup (150g)
  • Coconut Oil 4 tablespoons (60ml)
  • Natural or Dutch Process Cocoa Powder ⅓ cup (30g)
  • Hot Water ⅓ cup (80ml)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 4 Tablespoons (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour ½ cup + 3 Tablespoons (87g)
  • Salt ¼ teaspoon
  • Baking Powder ¾ teaspoon
  • For the Cookie Dough:
  • Earth Balance or Margarine 3 Tablespoons (42g)
  • Granulated Sugar ¼ cup (50g)
  • Light Brown Sugar ¼ cup (52g)
  • Almond Milk ¼ cup (60ml)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour ¾ cup (94g)
  • Salt pinch
  • Vegan Chocolate Chips ¼ cup (40g)
  • 1 cup Vegan Buttercream *optional
  • For the Ganache:
  • ½ cup Vegan Chocolate
  • ¼ cup almond milk
Instructions
  1. For the brownie batter:
  2. Combine the ground flax and 4 Tbs hot water and let stand for 5 minutes to thicken.
  3. Combine the cocoa powder with the other measure of hot water (the ⅓ cup) and whisk smooth
  4. Add the melted coconut oil
  5. In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth
  6. Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth
  7. Portion into prepared cupcake tins filling half full and bake in a preheated 350°F oven for approximately 18 minutes
  8. Cool for about 3 minutes and then with a tablespoon measure press the center to create an indent~ cool the rest of the way.
  9. For the cookie dough:
  10. Cream the earth balance vegan shortening with both sugars until light and fluffy (this will take about 5 minutes on high speed)
  11. Add the vanilla extract and slowly drizzle in the almond milk while mixing on medium to high speed.
  12. Add the salt and flour and mix just until combined then add the chocolate chips.
  13. Add the buttercream last if using *optional
  14. Fill the indents of the cooled brownies with the cookie dough
  15. Dip in ganache
  16. *To prepare the ganache chop the chocolate finely and add the boiling almond milk and whisk smooth, cool slightly before dipping the brownies
Notes
Brownies can be stored at room temperature for up to 4 days in an airtight container or refrigerate for 1 week

For longer storage freeze wrapped well for up to 2 months
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-chocolate-chip-cookie-dough-brownies/