Vegan Brookies
Author: 
Serves: an 8x8-inch pan
 
Ingredients
  • For the brownie layer:
  • 1 15-ounce can of black beans, drained and rinsed, patted dry
  • ¼ cup cacao powder or unsweetened cocoa powder
  • ¼ cup flour (lots of options such as a nut flour or oat flour)
  • ⅓ cup creamy almond or cashew butter (tahini works, too)
  • ½ cup coconut sugar, maple sugar or brown sugar
  • ¼ cup pure maple syrup or date syrup
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon aluminum-free baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup chopped walnuts or pecans (optional)
  • ____________________________________
  • For the chocolate chip cookie layer:
  • 1 ¼ cups oat flour (choose GF if needed)
  • ½ teaspoon aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup creamy almond or cashew butter or tahini
  • ⅓ cup pure maple syrup
  • 2 Tablespoons coconut sugar, maple sugar or brown sugar
  • ¼ cup melted unrefined virgin coconut oil or olive oil
  • 1 teaspoon pure vanilla extract
  • ½ cup or more semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 pan with coconut oil or olive oil and line with unbleached parchment paper, if desired. I like to do this so the brookies come out of the pan easily.
  2. Make the brownie layer: In the bowl of a food processor fitted with the metal blade, process all the brownie ingredients EXCEPT the chopped nuts, and process until smooth. Stir in chopped nuts. Spread batter on the bottom of the prepared pan.
  3. Make the cookie dough layer: In a medium bowl, stir together the flour, baking powder, baking soda, and salt. In a separate bowl, whisk together the nut butter, maple syrup, sugar, oil, and vanilla until emulsified. Stir the wet mixture into the flour mixture until well combined. Stir in chocolate chips.
  4. Take big dollops of cookie dough and scatter evenly over the brownie layer. Press into the brownie layer lightly. Bake for 30 minutes, until the edges are set and the cookie layer is golden brown. The center will seem underdone. Just allow to cool for at least one hour and they’ll have the perfect fudgy consistency. If you don't like fudgy brownies, you can cook another 5 minutes or add an extra tablespoon of flour to the brownie batter.
Recipe by Pamela Salzman at https://pamelasalzman.com/vegan-brookies-recipe-gluten-free/