Indulge in the most delicious vegan cookie dough brownies! Deliciously fudgy vegan cookie dough brownies with a chocolate chip brownie, chocolate chip cookie dough, chocolate ganache topped with more chocolate chips! No-Egg, No-Dairy and easy to make!
Vegan Cookie Dough Brownies
When you can’t decide between a rich chocolate brownie, and classic chocolate chip cookies, why not combine the two and have the ULTIMATE cookie dough brownies!! I used my go-to fudgy vegan brownie, loaded with dairy-free chocolate chips and topped it with some delicious choc chip studded cookie dough. The bars are topped with a layer of decadent 2 ingredient chocolate ganache which finishes the bars beautifully while adding even more indulgence! You only bake the brownie, then the cookie dough and ganache are no-bake! This recipe is fully vegan, made using dairy-free and egg-free ingredients (because we love animals here)!
Looking for more chocolate recipes? Check out my:
- Easy Vegan Hot Chocolate Sheet Cake
- Viral Vegan Tiramisu Brownies
- Vegan Chocolate Espresso Pie
- No-Bake Vegan Chocolate ‘Nutella’ Cheesecake Bars
- Easy Vegan White Chocolate Raspberry Cookies
- Mini No-Bake Chocolate Orange Cheesecakes
Why you’ll love his recipe
- Completely vegan! No eggs, no dairy, with no compromise on flavour!
- Unbelievably fudgy!
- LOADED with chocolate chips in each layer!
- Rich indulgent brownie base with a deep chocolate taste, so good!
- Thick layer of soft, edible cookie dough, loaded with dairy-free choc chips.
- Smooth, glossy chocolate ganache that melts in your mouth!
- Three indulgent layers in every single bite.
- Perfect balance of gooey, fudgey and creamy.
- Perfect combination of sweet and chocolaty, not too sweet!
- Crowd-pleasing dessert even non-vegans will love!
- Ideal for birthdays, parties, or late-night cravings (satisfies cookie dough and brownie cravings at once).
- Bakery-style treat with homemade comfort!
Layers of cookie dough brownies
Below is an overview of the layers of these chocolate chip cookie dough brownies. You can find the full written recipe and method at the bottom of the page in the recipe card.
- Brownie base
The base of this dessert is a rich, fudgy vegan brownie made with high-quality cocoa and melted dairy-free dark chocolate for deep, intense flavour. It’s thick, moist and indulgent, with a glossy crinkle top, delivering that classic brownie chew while staying completely plant-based!
- Cookie dough filling
On top of the crinkle-top brownie sits a thick layer of soft, edible vegan cookie dough. Made without eggs and safe to eat raw (as we heat treat the flour) it’s buttery, sweet, and studded with dairy-free chocolate chips. The texture is creamy and smooth with chocolate chunks loaded throughout, creating a perfect contrast to the dense brownie beneath it. You’ll want to be quick adding this on top of the brownie, because you’ll just want to eat it directly from the bowl it’s THAT yummy!
- Chocolate ganache topping
The final layer is a silky smooth, 2 ingredient vegan chocolate ganache, made with dairy-free dark chocolate and coconut cream. It’s poured generously over the cookie dough adding a glossy finish while remaining soft enough to melt in every bite, sealing the layers together with a luxurious, rich chocolate coating! It’s irresistibly good!
- Choc chips
This is optional, but as there are chocolate chips in each layer already, why not add on some more chocolate chips to the top of the bars. While the ganache is still wet, sprinkle over some choc chips! They add more chocolate flavour, and extra texture.
Recipe tips and tricks
Here are some simple tips and tricks to make your vegan brownie with edible cookie dough center and chocolate ganache top absolutely perfect every time:
- Brownie fudgy, not cakey : Don’t over-bake, the center should be slightly soft. Over baking will dry out the brownie causing a dry base. If you’re after a super fudgy brownie, underbake by 5-8 minutes!
- Cool fully before layering : Warm brownies will melt the cookie dough layer and ruin the clean center.
- Use mini chocolate chips : They distribute better and give you those beautiful cross-section speckles.
- Use full fat coconut cream : Low-fat versions won’t set properly.
- Assembly trick : Bake brownie → cool completely → spread chilled cookie dough evenly, chill → pour ganache, chill fully before cutting.
- For ultra-clean cuts : Run your knife under hot water, wipe dry then cut the brownies. Wipe the knife between slices to keep everything super neat.
- Storing the brownies : Store the brownies in the fridge up to 5 days. Allow to sit at room temperature for 10-15 minutes before serving for softer texture. Freeze individual slices wrapped tightly in food grade plastic wrap or grease proof paper for up to 2 months.
If you make, and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Thank you & happy baking! Make sure to tag me in your photos on Instagram and Facebook! And if you want to pin this recipe for later, you can use the button on the recipe card, above or below this post, or on any of the photos. Happy baking all!
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Vegan Cookie Dough Brownie Bars
- Total Time: 3 hours
- Yield: 10–12 1x
- Diet: Vegan
Description
This is the ULTIMATE Brownie and chocolate chip cookie recipe! Choc chip brownie meets choc chop loaded cookie with with melted chocolate ganache, perfect for sharing (or simply for diving into yourself, I wont judge if you make a batch just for you!). Enjoy!
Ingredients
Ingredients for the brownie
- 60g of cocoa powder
- 180g of all purpose / plain plain flour
- 170g of dairy-free dark chocolate
- 110g of dairy-free block butter
- 120ml of aquafaba (chickpea brine, see notes*)
- 280g of caster sugar
- 100g of dairy-free chocolate chips
Ingredients for the cookie dough
- 150g of dairy-free butter
- 150g of light brown sugar
- 200g of all purpose / plain flour (heat treated, see step 1 of the method)
- 1 teaspoon of vanilla extract / vanilla bean paste
- 30ml of dairy-free milk (approx 2 tbs)
- 150g of dairy-free chocolate chips (plus extra for sprinkling on top of the ganache)
Ingredients for the ganache
- 300g of dairy-free dark chocolate
- 250g of coconut cream
Instructions
Method (brownie)
- Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper. Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
- Sift the cocoa powder and flour together in a medium bowl.
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free dark chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
- Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
- Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
- Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
- Fold in the chocolate chips.
- Pour the brownie batter into the lined tin and level off with an off-set spatula.
- Place the tin into the middle of the oven and bake for 30-35 minutes. If you want a more fudgy brownie, you may want to underbake by 5 minutes!
- Once baked, remove the tin from the oven and allow to cool fully on a wire rack. TIP: Keep the brownie in the tin while it’s cooling. This will help it keeps it’s shape and will also lock in some of the moisture, which will help with the chewy texture.
- Keep the brownie in the tin as we will be layering the cookie dough and ganache in the tin.
Method (cookie dough)
- Before making the cookie dough, as you’ll be enjoying raw cookie dough, you’ll want to heat treat the flour to kill any bacteria! To heat treat the flour, sprinkle the flour onto a baking tray, and bake in the oven at 180℃ fan for 5 – 8 minutes. Let it cool before using (as the heat from the flour can melt the chocolate chips!).
- Add the dairy-free butter and light brown sugar into a bowl and cream together.
- Add the cooled down heat treated flour, vanilla, dairy-free milk and chocolate chips, mix together.
- Transfer the cookie dough on top of the cooled brownie, press this over the entire brownie in an even layer, getting right into the edges.
- Place in the fridge while you make the ganache.
Method (ganache)
- Finely chop the dairy-free dark chocolate and place it in a heatproof bowl. Smaller pieces will melt more evenly.
- In a small saucepan, add in the coconut cream and heat over medium-low heat. Do not boil, simply heat just until it begins to simmer around the edges.
- Pour the hot coconut cream mixture over the chopped chocolate. Let it sit undisturbed for 2–3 minutes to slowly melt the chocolate. Use a heat proof spatula or spoon to stir until smooth. Gently stir from the center outward until the mixture becomes glossy and smooth.
- Allow the ganache to cool at room temperature for around 20 minutes, stirring occasionally, until it thickens slightly.
- Pour the ganache over the cookie dough, use an off set spatula or the back of a spoon to level this out, getting right into the corners (refer to video for example).
- While the ganache is still wet, sprinkle over some chocolate tips. Do this while the ganache is wet as it will make the chocolate chips stick.
- Place into the fridge until set (approximately 2-4 hours).
- Once everything feels firm, use a sharp knife to score the edges of the tin to help the brownie slide out.
- Use the push base of the tin to push the brownie out of the tin and place on a chopping board.
- Use a sharp knife to carefully cut the brownie into squares. TIP: Wipe the knife clean after each cut to keep each brownie neat and tidy.
- Serve and enjoy!
Notes
Storage: These brownies should be stored in an airtight / sealed container in the fridge for up to 2-3 days due to the butter in the cookie dough. However, be sure to serve them at room temperature. Allow them to sit out at room temperature for at least 30 minutes before serving as this helps the butter and chocolate soften making them fudgy!
Melt the butter either in the microwave or in a heat proof bowl over a saucepan of simmering water on the hob.
What is aquafaba? Aquafaba is the starchy liquid which can be found from a can of chickpeas. Simply drain the whole chickpeas and use the water! It acts as a great egg replacer in vegan baking.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
