These protein-rich chocolate chip cookie dough brownies have all the flavors, crunchy, fudgy, chocolate-y and chocolate chip cookie-ish. Vegan, GF and oil-free. And instead of butter, I used white beans in this cookie. How about that for a shocker?
Preheat oven to 325 F.Line a loaf pan with parchment paper.Prepare flaxseed eggs and let sit for 5 minutes
In a large bowl, mix together the flaxseed, cacao, sugar, applesauce and vanilla.
Measure out the flour and stir in the baking powder so it is well disbursed.
Add the flour to the large bowl and stir until you have a chocolatey batter. Fold in the chips.
Set the batter aside and go make the cookie dough.
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 for baking
Plop just a few dollops of cookie dough on top of the parchment-lined pan, and use a spoon to spread a thin coating on the bottom of the pan. I use the spoon to pull up some of the mixture on the side, to make a kind of cookie dough container.
Pour your brownies mixture on top of that. And spoon the rest of the cookie dough mixture on top of the brownie batter.
Bake the pan for about 30 -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, frost if you wish, and eat! Refrigerated, I think these bars could last in refrigerator about 5 days, and months if frozen.Enjoy!