A chewy brownie base topped with a layer of delicious cookie dough, finished with glossy chocolate ganache and a dash of sea salt. 100% vegan and easy to make!
The ULTIMATE choice if you can’t decide between cookies and brownies, which is one of life’s hardest decisions. Am I right? – haha!
What happens when you mix brownies with cookie dough? Magical things, that’s what!
This combination is absolutly divine. I took inspiration for this dessert from one of my favourite Youtubers / Bakers (Cupcake Gemma). I knew I had to re-create it but make it vegan.
– It all starts off with the brownie. You want a really quick and easy vegan brownie for the base, which is chewy and rich! I opted for a chewy brownie base. Homemade brownies are seriously the best as you can choose how much chocolate you put in them, and if you’re anything like me, you’ll put a lot in them- haha. The more, the merrier for a brownie, I say! My brownie uses flaxseed as the egg replacer, which also makes them really chewy and delicious.
– Next, COOKIE DOUGH! Cookie dough is super quick and easy to make and is scrumptious. It’s extremely versatile as you can add in anything you fancy, wether that be chocolate chips, sprinkles or nuts. I chose dark chocolate chips as that’s the most classic combination. It doesn’t require any additional baking (but you will want to bake / heat treat the flour before using it. See notes for details).
– Lastly, chocolate ganache. The ganache step is completely optional but it takes these bars from just normal brownie cookie dough bars, to the ULTIMATE RICH, CHOCOLATE INDULGENCE bars! As I previously said, the more chocolate, the better! Chocolate ganache only requires 2 ingredients, chocolate and cream so you’d be silly to skip this step as it is extremely simple and quick to make.
Looking for more chocolate recipes? Look no further:
How to make cookie dough safe to eat?
Cookie dough is safe to eat, but ONLY if the flour is cooked / has been heat treated. Uncooked flour holds harmful bacteria which is unsafe to eat. The simplest way of cooking / baking the flour is by spreading it out onto a baking tray (it doesn’t have to be lined), place it into the middle of the oven and bake for 5- 10 minutes at 180 degrees c fan. This way, it kills of any bacteria or germs. Never EVER eat raw flour. It can make you very ill!
What cream can I use?
When it comes to ganache, any cream will work from coconut cream, to dairy-free single + double cream.
Preparation: 20 minutes
Baking time: 20-25
Ingredients for the brownie base
- 4 tablespoons of ground flaxseed + 8 tablespoons of water
- 140g of dairy-free butter / margarine
- 300g of caster sugar
- 120g of cocoa powder
- 1 teaspoon of baking powder
- 200g of self-raising flour
Ingredients for the cookie dough
- 100g of plain flour (see notes*)
- 100g of caster sugar
- 40g of light brown sugar
- 1/2 teaspoon of salt
- 120g of dairy-free butter (room tempratrue)
- 1 teaspoon of vanilla extract
- 2 tablespoons of dairy-free vanilla yogurt
- 50g of dairy-free dark. chocolate chips
Ingredients for the chocolate ganache
- 100g of dairy-free dark chocolate
- 100g of dairy-free cream (see notes*)
Method (brownie base)
1. Preheat oven to 180 degrees c fan, and line an 9 x 9 square baking tin with grease-proof paper. Allow the paper to hang either side of the tin. This makes it easier for removing the cheesecake bars when ready.
2. Make the flax eggs.
Add 4 tablespoons of ground flaxseed into a small bowl and add in 8 tablespoons of water. Stir to combine then set aside to thicken. This will take around 10 minutes.
3. In a large mixing bowl, add in the dairy-free butter/margarine, sugar and flax egg. Whisk to combine until light in colour.
4. Add in the cocoa powder, baking powder and flour. Mix until a thick brownie batter.
5. Spoon then spread the batter into the lined tin, making sure to get it as flat as possible.
Smooth out using the back of a spoon or offset spatula.
Place into the middle of the oven and bake for 20-25 minutes. You will know the brownie has baked when you put a knife or skewer down the centre and it comes out clean.
Allow the brownie to cool fully in the tin.
Method (cookie dough)
You must heat treat the flour before use.
1. Preheat oven to 180 degrees c fan.
2. Spread the flour evenly on a baking tray and bake for around 5-10 minutes or until the flour reaches 160f (you can test the temperature with a thermometer).
The flour should be slightly golden in colour. Allow the flour to cool fully before using it.
3. Add the softened / room temperature butter into a large mixing bowl along with the sugars, salt, vanilla extract and yogurt. Mix to combine.
4. Add in the cooled cooked flour and combine.
5. Fold in the chocolate chips.
Spread the cookie dough over the brownie base and level out with an off set spatula /pallet knife. Place into the fridge to set for 15-20 minutes whilst you make the ganache.
Method (chocolate ganache)
1. Place the dairy-free cream into a saucepan. Gently heat until it comes to a light simmer then turn off the heat.
2. Place the chocolate into a heatproof bowl and pour over the hot cream, stir to combine.
3. Pour then spread the ganache over the top of the cookie dough. Place immediately into the fridge/freezer to set the ganache. This will take 15 minutes.
4. Lift the brownie slab out of the tin using the grease proof paper. Heat a sharp knife in some hot water and slice into squares/bars.
Top with a light sprinkling of sea salt (optional).
Keep these bars in a sealed container in the fridge. Best eaten within a few days of making.
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