Vegan Brookie - where brownies meet chocolate chip pan cookies
Once people hear that I bake vegan at high altitude, I am often asked if I also bake gluten-free. My baking style is complicated, and using gluten-free flour can have it’s own challenges. But I am nothing if not crazy for a challenge (or, perhaps, a glutton for punishment). So, when I discovered Otto’s Naturals cassava flour I went in search of a new recipe.
Servings: 8 people
Equipment
- 1 8 x 8-inch baking pan
Ingredients
for the chocolate chip cookie layer:
- 3/4 cup cassava flour
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup firmly packed organic light brown sugar
- 3/4 teaspoon vanilla extract
- 1/4 cup + 2 tablespoons non-dairy milk
- 1/4 cup + 1 tablespoon refined coconut oil melted
- 5 tablespoons vegan chocolate chips
for the brownie layer:
- 3/4 cup cassava flour
- 1/4 cup dutch process cocoa powder
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup organic sugar
- 1/2 teaspoon vanilla extract
- 1/8 cup + 1 tablespoon maple syrup
- 1/4 cup + 2 tablespoons non-dairy milk
- 1/4 cup + 1 tablespoon refined coconut oil melted
- 1 tablespoons vegan mini chocolate chips
Instructions
- Preheat oven to 350F. Grease an 8 x 8-inch baking pan and line it with parchment paper with a bit of extra paper on two opposite sides. (This helps to remove the baked brookies from the pan). Set aside.
For the cookie layer:
- Sift the cassava flour, baking powder, baking soda, salt, and brown sugar together into a medium bowl. Add the vanilla, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the chocolate chips and stir until incorporated. Set aside.
For the brownie layer:
- Sift the cassava flour, cocoa powder, baking powder, baking soda, salt, and sugar together into a medium bowl. Add the vanilla, maple syrup, non-dairy milk, and melted coconut oil. Stir with a spatula until well combined. Add the mini chocolate chips and stir until incorporated.
To assemble the brookie:
- Dump the brownie batter into the prepared pan and smooth the top with a spatula. Dump the cookie batter over the brownie batter and smooth the top with a spatula. Bake for 26 to 28 minutes, until the top is golden brown and the brookie is starting to pull away from the sides of the pan. Place the pan on a wire rack for 10 minutes to cool, then lift the brookies out of the pan by the excess parchment paper and place them on a wire rack. Let the brookies cool completely before cutting.
- Store in an airtight container in the fridge or on the counter for up to 3 days.