Vegan Brookies (dairy free, paleo)

5 from 1 vote

Soft brookies, made healthier. This classic half brownie and half cookie dessert is made here grain free and high in protein, without eggs, dairy or gluten. A soft fudgy caramel brownie bar will be the talk of your dessert table for all diets.

Prep Time20

Cook Time50

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Calories: 460kcal

Author: Dee Dine

Equipment

1 8-inch square pan

Ingredients

Brownie Ingredients

1 ½ cup (355g) almond flour or oat flour
¾ cup (65g) cocoa powder
½ teaspoon baking powder
pinch salt
½ cup (114g) butter, unsalted I used dairy free butter
½ cup apple puree*
½ cup (100g) organic cane sugar or granulated sugar
½ cup (110g) light brown sugar I used coconut sugar
2 teaspoon vanilla
½ cup mini chocolate chips

Chocolate Chip Cookie Ingredients

1 ⅓ cup (128g) almond flour
¼ teaspoon baking powder
pinch salt
⅓ cup (75g) butter I used dairy-free butter
3 tablespoon organic cane sugar or granulated sugar
⅓ cup (73g) light brown sugar I used coconut sugar
¼ cup apple puree*
1 teaspoon vanilla
⅓ cup mini chocolate chips

Topping

¼ cup mini chocolate chips

Instructions

Prepare

Preheat oven to 350 F.
Core 2 apples (Gala is best), and blend with skin in a blender until you have a puree. 2 apples will produce about ½ cup.
Warm butter for both recipes in microwave for 10 seconds for each ½ cup.
Line an 8-inch square pan with parchment paper so it hangs over one side.

Make the brownie batter

In a mixing bowl, add the warmed butter, both sugars, apple puree and vanilla and mix with a hand-mixer for about 2 minutes so the sugars dissolve.
½ cup (114g) butter, unsalted, ½ cup (100g) organic cane sugar, ½ cup (110g) light brown sugar, 2 teaspoon vanilla, ½ cup apple puree*
Mix in the dry ingredients briefly.
1 ½ cup (355g) almond flour, ¾ cup (65g) cocoa powder, ½ teaspoon baking powder, pinch salt
Fold in chocolate chips and pour batter into lined pan.
½ cup mini chocolate chips

Make chocolate chip cookie dough

In a second mixing bowl, add the warmed butter, both sugars, apple puree and vanilla and mix with a hand-mixer for about 2 minutes so the sugars dissolve.
⅓ cup (75g) butter, 3 tablespoon organic cane sugar, ⅓ cup (73g) light brown sugar, ¼ cup apple puree*, 1 teaspoon vanilla
Mix in the dry ingredients, then fold in chips.
1 ⅓ cup (128g) almond flour, ¼ teaspoon baking powder, ⅓ cup mini chocolate chips, pinch salt
Drop spoonfuls of cookie dough on top of brownie batter in the pan. Sprinkle on more chips.
¼ cup mini chocolate chips

Bake brookies

Bake the pan for 20 minutes first loosely covered with foil.
Then remove the foil and bake another 30 minutes or until the top cookie layer is browned, edges are set.
Allow the cookie brownie bars to cool for a half an hour before cutting into bars.

Video

Notes

*Blend up a cored apple to create the apple puree that replaces eggs in this recipe. Two smallish Gala apples produce ½ cup apple puree, the amount needed for these brookies.

Nutrition