Fudge Brownies Stuffed with Cookie-Dough (dairy-free, oil-free, gluten-free, vegan)
Brownies are fudgy, friendly, forgiving and fun! Add in a thick cookie dough swirl on top and we have a whole different party going on.
Also, how about if that cookie dough is high-protein? Made with white beans?
Yes, we can bake with white beans, did you know?
I substitute white beans for butter, actually, pretty successfully in many traditional recipes.
They add protein, fiber and a slew of other nutritional benefits, including potassium and iron, good for shiny hair among other effects; thiamine for a boost to your cognitive abilities; heart-supporting folate and magnesium, and copper to fight inflammation and rich in antioxidants, those little disease-fighters.
They are better than most beans for baking because they don’t have that harsh coating that most other beans have that, if left on, can leave some undesirable crunchy bits.
Now, this recipe does have a lot of traditionally not so healthy elements, including sugar and flour, so it is definitely falls in the occasional treat category.
But it is still dairy-free, oil-free, gluten-free! Take care, if you can, to use all organic, BPA-free, and non-GMO, Fair-Trade, gluten-free options in these ingredients. And, of course, always vegan and plant-based.
I hope you like my party cookie dough fudge brownies!
Fudge Brownies Stuffed with Cookie-Dough (dairy-free, gluten-free, oil-free, vegan)
Fills 1 loaf pan (8 brownies)
Brownie Recipe Ingredients
- 1/3 cup cacao powder (I use this brand)
- 2 tbsp coconut oil (optional)
- 2 flaxseed eggs (2 tbsp flaxseed + 6 tbsp water)
- 4 tbsp gluten-free apple sauce
- 3/4 cup organic cane sugar
- 1 tsp vanilla paste (I use this brand)
- 1/3 cup gluten-free baking flour (I use this brand)
- 1 tsp baking powder
- 1/2 cup vegan chocolate chips
Preheat oven to 325 F.
Line a loaf pan with parchment paper.
Prepare flaxseed eggs and let sit for 5 minutes
If you are using the coconut oil, warm it in a measuring cup sitting in boiling water, and wisk in the cacao powder. Otherwise just leave the cacao powder as is.
In a large bowl, mix together the flaxseed, cacao or (cacao mixture), sugar, applesauce and vanilla.
Measure out the flour and stir in the baking powder so it is well disbursed. You can sift it together if you don't mind that extra step.
Add the flour to the large bowl with flaxseed and cacao, etc, and stir until you have a chocolatey batter. Fold in the chips.
Pour the chocolate batter into lined loaf pan and tap on counter or use a spatula to spread evenly.
Make the Cookie Dough
In a large bowl, mix together the beans, sugars, vanilla, salt and liquid until completely blended. Add in the flour, mixing until thoroughly combined.
- Stir in the chocolate chips.
Prepare the Cookie Dough Brownie Mixture for Baking
Plop dollops of cookie dough on top of brownie mixture in pan, and use a spoon to swirl together, lifting some brownie mixture on top of the cookie dough.
Bake the pan for about 40 minutes or until a knife comes out clean. Cool for about 30 minutes, then put pan in freezer to allow clean cutting..
Cut into squares, ice if you wish, and eat! Refrigerated, I think these bars could last in refrigerator about 5 days, and months if frozen.