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sliced vegan brookies

‘Brown Butter’ Vegan Brookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Combining reader favorites fudgy vegan brownies and brown butter chocolate chip cookies, these fudgy and decadent ‘brown butter’ vegan brookies are made entirely without eggs and dairy, yet you’d never know. This is for brownie and cookie lovers ONLY!

Ingredients

Scale

Vegan Brown Butter:

  • 1 cup (220 g) salted vegan butter browned and divided

Vegan Chocolate Chip Cookie Dough:

  • 1/4 cup (57) browned vegan butter, from above section
  • 2/3 cup (135 g) light brown sugar
  • 2 tbsp (25 g) organic granulated sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp (30 g) dairy free yogurt, room temperature
  • 1 cup (125 g) all purpose flour, spoon & leveled
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 cup (90 g) vegan chocolate chips*

Brown Butter Brownies:

  • 1/2 cup (113 g) browned vegan butter, from above section
  • 6 ounce vegan chocolate
  • 1/2 cup (50 g) high quality Dutch-processed cocoa powder
  • 1/4 cup (80 mL) dairy free milk, room temperature*
  • 2/3 cup (150 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (100 g) dairy free yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 1/2 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/2 cup (80 g) vegan chocolate chips, additional

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9×9 pan with parchment paper. Read through the instructions and the ingredient list. You’ll be browning the vegan butter first, then making fudge sauce for the brownies, but instead of finishing the brownie batter, we’re actually going to make the cookie dough- then return to finish the brownie batter!
  2. Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat. You’ll yield about 3/4 cup (170 g) vegan butter.
  3. Make the fudge sauce: Pour 1/2 cup (113 g) of hot browned vegan butter over the 6 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside, and move onto the cookie dough.
  4. Make the cookie dough:  In a large bowl, use a hand mixer or a whisk to mix together 1/4 cup of brown butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, and mix again. Add in the flour, baking soda, and sea salt, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough, then fold in the chocolate chips until evenly distributed.
  5. Chill: Chill the cookie dough in the fridge while you make the brownie batter.
  6. Make the brownie batter:
    1. Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
    2. Finish the brownie batter: Pour in the chocolate fudge sauce from above, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
    3. Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
  7. Assemble & bake: Pour half of the brownie batter into the prepared pan, then scoop globs of cookie dough randomly on top (I do about 1.5 tbsp per cookie dough ball). Spoon or scoop the remaining brownie batter directly onto the cookie dough, and scoop the remaining cookie dough on top of that. Bake for 35 minutes, or until a toothpick comes out nearly clean.
  8. Cool: Remove the brookies from the oven and allow them to cool for 20-30 minutes.
  9. Slice and serve: Use a large kitchen knife to slice the brownies into 9-16 brookies, and enjoy!

Notes

Gluten free: I recommend using King Arthur Measure for Measure gluten-free flour. I’ve tested it in both components, and it works amazingly!

Find it online: https://thebananadiaries.com/brown-butter-vegan-brookies/