Forget brownies, forget chocolate chip cookies— extra fudgy, yet cakey brookies have arrived. This dessert is simply ~the best of both worlds~. What’s better than brownies colliding worlds with cookies? I’ll wait. Anyway, these blondies are super soft and fudgy, but have the perfect crisp around the edges. This recipe features some of my favorite vegan and gluten baking swaps, such as unsweetened apple sauce, flax eggs, unsweetened oat milk, unrefined coconut oil, gluten free oat flour, and more. Yes— these blondies look fancy, but that doesn’t mean they’re difficult; it‘s simply a two bowl recipe, done in under 35 minutes! These are lightly sweetened with pure maple syrup, coconut sugar, and a melted vegan chocolate. I know you’re probably drooling by now, so let’s get to the recipe!
RECIPE
Prep time: 7 minutes
Bake time: 30 minutes
Serving size: 16 blondies
INGREDIENTS
brownie batter:
1/3c raw cacao powder
1/4c unsweetened applesauce
2tbs gluten free oat flour
4tbs unsweetened oat milk
1/4c almond butter
1 1/2tsp vanilla
3tbs coconut sugar
1tbs pure maple syrup
1/4c melted vegan chocolate {I use Hu Kitchen Gems}
1tsp baking soda
pink salt as desired
cookie dough:
3/4c gluten oat flour
2tbs cashew butter
1 flax egg {1tbs flaxseed meal + 2 1/2tbs filtered water}
2tbs melted coconut oil
2tbs pure maple syrup
2tbs coconut sugar
2tbs unsweetened oat milk
1tsp vanilla
1tsp baking soda
1/4c vegan chocolate chips {I use Hu Kitchen Gems}
pink salt as desired
METHOD
1. Preheat oven to 350° F, and line a 9x9 baking dish with parchment paper or coconut oil spray.
2. In a small bowl, make the flax egg by combining 1tbs flaxseed meal with 2 1/2tbs filtered water. Let sit for 5 minutes.
3. In the mean time, melt the chocolate with a little coconut oil and add all brownie ingredients to a large bowl. 4. Whisk until all ingredients are well combined and batter is smooth.
5. Move the brownie batter bowl to the side.
6. In a separate, large bowl, add the flax egg, along with all other cookie dough ingredients. Fold in chocolate chips last.
7. Now transfer brownie batter into prepped baking dish. Use a spatula to evenly spread batter into all corners of the dish.
8. Next, scoop cookie dough on to the top of the brownie batter, swirling and making a marbled look.
9. Once marbled evenly, sprinkle with an additional bit of pink salt and cover with tin foil.
10. Place in the oven and bake for 15 minutes with the foil.
11. After 15 minutes, remove foil and continue to bake for 14-16 minutes or until tooth pick comes out clean.
12. Once removed from oven, let cool for at least 20 minutes before slicing and removing from the dish. They will be slightly delicate.
13. Slice, serve, and enjoy!
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