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Vegan Cookie Dough Brookie Cake, it’s as good as it sounds, i promise you that. with a brownie base bottom layer, middle layer filled with cookie dough and then a top layer of vanilla frosting, there’s nothing not to love about this recipe. make it once and you’ll probably have it on repeat for the foreseeable future.
this recipe is sponsored by Endangered Species Chocolate. all recipes and opinions are my own. thank you to my sponsors and amazing community for supporting upbeetandkaleingit, you are so appreciated.
gosh, idk where to start with this one because there’s so many flippin’ amazing layers. ok, let’s start with a picture because um helloooo, YUM.
i was going for indulgence here and i do believe i fully delivered. honestly, Vegan Cookie Dough Brookie Cake would be amazing for a celebration!
the cookie dough is made with mainly oat flour and peanut butter and then it’s infused with chunks of my favorite dark chocolate, Endangered Species Chocolate Strong + Velvety Dark Chocolate that’s 88% cocoa.
the bar is strong, full-bodied cocoa with a velvety-smooth profile, thanks to the extra time and care ESC puts into their process.
with only 3g of sugar per serving, this bar is lower in sugar than most but definitely still sweet enough to satisfy that sweet tooth! ESC is bringing awareness to the plight of the Jaguar with this chocolate bar!
i’m v obsessed with ESC chocolate bars, but i also LOVE their Oat Milk + Dark Chocolate Chips for lots of baking too.
you can store this cake in the fridge or freezer in an airtight container! not sure you will have any leftovers to store though haha because YES, it is indeed, that good.
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
5
servings22
minutes1 and 1/2 cups almond flour
1 tsp baking powder
1/3 cup cocoa powder
1/3 cup runny peanut butter
1/3 cup unsweetened dairy free milk
1/3 cup maple syrup
1/2 tbsp vanilla extract
1 cup oat flour
1/4 cup almond flour
1/3 cup unsweetened dairy free milk (can add more if it’s too thick)
3 tbsp maple syrup
1 tsp vanilla extract
3 tbsp runny peanut butter
1 Endangered Species Strong + Velvety Dark Chocolate 88% Cocoa bar cut into very small pieces
3/4 cup store bought vanilla or chocolate frosting
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!
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4 Responses
LOVE this recipe! The brownie is so fudgey, and I loved the cookie dough on top. I didn’t have the frosting, so I had to go without 🙁 but it was delicious even so!
ah so happy to hear this Carney!!!
This looks so delicious! How do you get runny peanut butter? Do you heat it or are certain brands runny? Also, did you portion the brownie and cookie dough in half to do the layers as pictured? Your recipe doesn’t describe adding the additional layers, unless I’m Im misunderstanding. Thanks so much!
hi!! certain brands are definitely more runny than others, i list them in the text as well as how there’s just one layer but i stacked two pieces on top of each other <3