Sometimes there are no words necessary to explain the amazing-ness of a recipe.
This is one of those times.
Vegan chocolate chip cookie dough brownies.
I mean seriously, as if the picture doesn’t just scream “I am amazing!”
One bite and you will surely know the truth!
So rich, so fudgy and well…these brownies are life.
Stuffed with egg free ~ dairy free cookie dough (umm, er…. cookie dough mixed with buttercream~ yeah.. it just keeps getting better) and then topped with rich chocolate ganache.
You will see in the video tutorial that I decided to bake them in individual cupcake portions but you can of course bake the entire batter in a 8″ X 8″ pan and go traditional style brownies in a sheet.
But I just felt so special with my own little cupcake-like cookie dough stuffed gem all to me!
I also took it to another level and piled on a hefty scoop of So Delicious Dairy Free Cookie Dough Ice Cream and a generous drizzle of vegan caramel sauce! (recipe at the bottom of this post)
Be sure to watch to the end for that sinful masterpiece!
So~ ice cream or no ice cream. Caramel or no caramel…. whatever you do, get your brownies stuffed up with some cookie dough and you will be one happy camper!
I promise! This recipe is BOMB!
*Read to the bottom regarding eating raw cookie dough
- 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
- For the brownie batter:
- Combine the ground flax and 4 Tbs hot water and let stand for 5 minutes to thicken.
- Combine the cocoa powder with the other measure of hot water (the ⅓ cup) and whisk smooth
- Add the melted coconut oil
- In a large mixing bowl combine the sugar, flax mixture, cocoa paste mixture and vanilla extract and whisk smooth
- Sift the flour with the salt and baking powder and add to the chocolate mixture, whisk smooth
- Portion into prepared cupcake tins filling half full and bake in a preheated 350°F oven for approximately 18 minutes
- Cool for about 3 minutes and then with a tablespoon measure press the center to create an indent~ cool the rest of the way.
- For the cookie dough:
- Cream the earth balance vegan shortening with both sugars until light and fluffy (this will take about 5 minutes on high speed)
- Add the vanilla extract and slowly drizzle in the almond milk while mixing on medium to high speed.
- Add the salt and flour and mix just until combined then add the chocolate chips.
- Add the buttercream last if using *optional
- Fill the indents of the cooled brownies with the cookie dough
- Dip in ganache
- *To prepare the ganache chop the chocolate finely and add the boiling almond milk and whisk smooth, cool slightly before dipping the brownies
For longer storage freeze wrapped well for up to 2 months
The debate on eating raw flour:
I’m not so sure there is even a debate anymore due to recent recalls in the flour manufacturing industry around an outbreak of Ecoli.
I suppose, sadly, gone are the days of standing below mom as she mixed up her best chocolate cake recipe as we anticipate licking the beaters; or grabbing a giant pinch full of raw chocolate chip cookie dough when she turned her back to put the first batch into the oven.
I have been eating raw cookie dough my whole life, with never a foul incident.
I ate the equivalent of 6 cookies in raw dough form while I was baking my Butter Pecan Chocolate Chip Cookies the other day.
No illness or bad reaction here.
BUT I suppose I should add an “eat at your own risk” warning to this recipe since the food industry has changed so drastically in an effort to gain more profits for the trade off of public safety.
I feel that way about the food industry as a whole, our food is sick our planet is sick and it is all in the name of corporate profit, but don’t get me started here about that.
Use your best judgement and forgo the raw dough if you feel it is unsafe.