These dense, chewy vegan brownies are stuffed with cookie dough! You’ll never believe they’re completely oil and butter free, and are a healthy, gluten free treat for only 100 calories!
Cookie Dough Filled Brownies [Vegan]
For the Cookie Layer:
- 1 1/2 cup Chickpeas drained and rinsed
- 3 tablespoons Powdered Peanut Butter
- 2 tablespoons of Agave or low calorie fruit syrup
- 2 tablespoons Unsweetened apple sauce
- 1 tablespoon Natural creamy peanut butter
- 3/4 teaspoon vanilla extract
- Pinch of salt
- Pinch of baking soda
- 1 1/2 tablespoon Dairy-free mini chocolate chips
For the Brownie Layer:
- 3 tablespoons Natural creamy peanut butter
- 3 tablespoons of Agave or low calorie fruit syrup
- 1 tablespoon Coconut sugar
- 4 tablespoons Unsweetened apple sauce
- 1/2 tablespoon vanilla extract
- 2 tablespoons Unsweetened cocoa powder
- 2 tablespoons Powdered Chocolate Peanut Butter
- 1 1/2 tablespoon of Almond Milk
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Salt
- Preheat your oven to 180°F and line the bottom of an 8 inch baking pan with parchment paper, rubbing the sides of the pan with coconut oil. Set aside.
- Wash and drain the chickpeas, remove any of the chickpea skins that have come loose.
- Add the chickpeas into a food processor, along with all of the remaining ingredients for the cookie layer, except for the chocolate chips. Blend until smooth and creaming, stopping the food processor to scrape down the sides as necessary. You want it really creamy!
- Transfer the mixture to a small bowl and stir in the chocolate chips. Set aside while you make the brownie layer.
- Place the peanut butter and agave in a large, microwave-safe bowl and microwave until the peanut butter is smooth and melted, about 1 minutes.
- Add in the coconut sugar, apple sauce, vanilla milk and beat with an electric hand mixer until well mixed.
- Stir in all of the remaining ingredients, and then blend again until totally mixed. Your batter will be pretty thick.
- Reserve 1/4 of the cup of the brownie batter and then spread the rest evenly into the bottom of the prepared pan.
- Dollop the cookie dough layer on top of the brownie layer and gently spread it evenly over top, so the brownie layer is totally covered.
- Drop the reserved brownie layer in small chunks over top of the cookie dough layer. Use a sharp knife to gently spread and swirl the brownie layer into the cookie layer, leaving some of the cookie layer exposed.
- Bake until the edges are golden brown and begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 25-30 minutes.
- Let cool to room temperature and then refrigerate to cool for at least 2 hours.
- Slice and enjoy.