If you ever thought that brownies were the ultimate in delicious decadence, then you may be mistaken.
Or, at the very least, you have yet to meet a delicious Brookie, AKA a fudgy, gooey brownie topped with a chewy cookie! Can a dessert get much better…?
These Brookies were created when I wanted to bake my recipe for Best Ever Vegan Brownies (the brownie is adapted from that recipe), but do something a little bit different.
I love that recipe so much, and have recreated it so many times. Yet, I wanted to be extra indulgent (well, why not?!), and so decided to top them with my favourite peanut butter cookie.
The result is these spectacularly delicious Brownie / Cookie hybrids, which are known online as Brookies (I didn’t come up with that name, I’d like to point out!)
The brownie is fudgy and chocolatey, while the cookie is just ever-so-slightly chewy and full of peanut butter flavour. I love the contrast in textures, and also the delightful sinfulness that comes from eating a brownie and cookie in one.
Amazingly, these tempting little bites are vegan, gluten-free, grain-free, free from refined sugars, AND Paleo. They’re also made using avocado as the healthy fat. In other words, all kinds of free-from!
Don’t let that take away from them, though. I guarantee that they do not taste good-for-you, not even a little bit.
They are unashamedly over-the-top, and totally delicious. I hope that these convince you to use avocado in baking more!
Gluten-Free Brownie Cookies (Brookies!)
- Creates 12 medium/large portions
- For the brownie base –
- 150g good-quality dark chocolate (the best quality you can afford, ideally 80% or above – I used 95% cacao solids)
- 1 tbsp Lucy Bee coconut oil
- 1 medium, ripe avocado, pitted (I actually used two frozen avocado halves from Strong Roots, defrosted)
- 1/2 cup chocolate hazelnut butter – I used Mr Organic – or hazelnut butter
- 5 tbsp coconut or almond milk
- 2 tbsp maple syrup
- 1 tsp apple cider vinegar
- 1 tsp vanilla paste
- 1/2 cup rice flour
- 4 tbsp chocolate vegan protein powder (I used Rejuvenated) OR 2 tbsp ground almonds and 2 tbsp Lucy Bee cacao
- 2/3 – 3/4 cup coconut sugar (dependent on taste / preference)
- 1 tsp bicarbonate of soda
- 3/4 tsp baking powder
- Pinch salt
- 2-3 tbsp additional dairy-free milk (optional)
- For the cookie topping –
- 5 tbsp peanut butter
- 5 tbsp coconut sugar
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 3/4 cup ground almonds
- 1/4 cup brown rice flour
- 2 tbsp Lucy Bee coconut flour
- 3/4 tsp baking powder
- 3 tbsp almond milk (optional)
- Pinch sea salt
- Handful dark chocolate chunks
- Start by preheating the oven to 170C and lining a brownie tin.
- Using a bain marie, gently melt together the dark chocolate and coconut oil, stirring until completely smooth.
- In a high-powered blender, blitz together the avocado, nut butter, coconut milk, maple syrup, vanilla and apple cider vinegar until smooth and mousse-like, scraping down the sides as needed. Slowly add in the melted chocolate mixture and blend once more until well combined.
- Stir together the dry ingredients – the rice flour, protein / almonds and cacao, coconut sugar, bicarb, baking powder and salt – until combined.
- Pour in the chocolate mixture and, using a mixing spoon, stir the dry and wet ingredients together until combined. The mixture may be very thick. Add in the additional milk, one tablespoon at a time, if needed, until slightly thinned. Your ideal texture should be the batter just falling over the spoon.
- Spread your brownie mixture across the tin, then place in the oven to bake for 22 minutes.
- In the meantime, make your cookie by gently melting together the coconut sugar, syrup and peanut butter and stirring smooth, adding in the vanilla extract. Stir in the ground almonds, rice flour, coconut flour, baking powder and sea salt until combined. Stir in the almond milk if the mixture looks a little dry, but leave if not. Mix in the chocolate chips, saving a few to scatter over the top, then spoon over the brownie once it has baked for 22 minutes, spreading it with a spoon as much as you can.
- This may be tricky, and you may need to allow the brownie to cool slightly first (I have asbestos hands!)
- Scatter over the remaining chocolate chips, pressing down ever so slightly, then place back in the oven to bake for a further 12-20 minutes, or until the cookie is golden on top and the brownie is baked through.
- Allow to cool completely or even just slightly (if you like warm brownies!), then cut into slices and enjoy!