The Brookie – Dairy and Egg Free

If you like brownies and chocolate chip cookies but can’t decide on which you feel like baking and eating. You won’t have to choose. This is the best of both of the two. Enjoy every decadent bite!

 

 

If you had to choose between a brownie or chocolate chip cookie, which one would it be? In my world, that’s a tough one. I love them both. If I asked my family, the hubby would say chocolate chip cookies while my kids would defiantly pick a brownie. I decided to experiment with baking them together. I found a bunch of good recipes that were all called a brookie. How perfect! SO, here is my version of a brookie. I made it with regular, simple ingredients that’s probably already in your panty. And…no dairy or eggs. I ran out of eggs when experimenting. So then decided to not use dairy either. We all loved this recipe. Give it a try, it’s an easy one and really decadent tasting.

The Brookie – Daily and Egg Free

Yields: 12 to 14 servings

 

Ingredients:

Chocolate Chip Layer

• 1/2 cup refined coconut oil or vegan margarine, refined coconut oil has no scent or taste of coconut but still the health benefit
• 3/4 cup light brown sugar packed
• 1/4 cup cane sugar
• 1/4 cup non dairy milk, I used almond milk
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp fine sea or kosher salt
• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• 1/2 cup plus 2 tbsp semisweet or bittersweet mini chocolate chips

 

Brownie Layer

• 1 cup all purpose flour
• 2 tbsp unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp fine sea or kosher salt
• 3/4 cup non dairy milk, I used almond milk
• 3/4 cup semisweet or bittersweet chocolate chips or baking bar chopped
• 1/2 cup plus 2 tbsp cane sugar
• 1/2 tsp vanilla extract
• 1/4 vegetable oil such as canola, avocado or grapeseed

 

Directions: Preheat oven to 350 degrees, spray and line an 8 x 8 square baking pan with a sleeve of parchment paper. Have it hang over one side for easy lifting when done. Set aside.

1.  For the cookie layer – In a sauce pan over low heat melt coconut oil. Add in sugars, milk and vanilla and stir until smooth.
2. In a separate mixing bowl, mix dry ingredients with a whisk. Add to saucepan and combine. Toss in chips. Gently combine.
3. Press cookie batter into prepared pan. Set aside.
4. For the brownie layer – Melt chocolate in the microwave for 20 second increments. Stir after each time. Set aside while preparing other brownie ingredients.
5. In a medium bowl, mix all dry ingredients with a whisk. Add in milk, vanilla, sugar and oil. Mix just to combine. Add in melted chocolate. Stir just to combine dry into wet. Try not to over mix.
6. Spread the brownie batter over the cookie batter evenly.
7. Bake brookies for about 25 to 35 minutes. Important not to over bake. Test with a toothpick after 25 minutes. It should come out with moist crumbs.
8. Let cool in pan on wire rack for at least 20 minutes. Then, lift parchment sleeves and let cool on wire rack another 25 minutes. Cut into 12-16 squares.

ENJOY!!