Description
This mini brookie cookie skillet is STUFFED with a creamy dairy free ‘Nutella’ filling and makes the perfect serving for just two! No eggs, no dairy needed (so yes, it’s vegan!!), and you only need two small bowls and a whisk!
Ingredients
Scale
Cookie dough:
- 1 1/2 tbsp (24 g) melted vegan butter
- 1 tsp dairy-free yogurt
- 1 1/2 tbsp (35 g) granulated sugar
- 1 tbsp (15 g) packed light brown sugar
- 1/4 tsp vanilla extract
- Pinch baking soda*
- Pinch of sea salt
- 4 tbsp (44 g) all-purpose flour OR gluten-free 1:1 baking flour*
- 1 tbsp dairy-free milk
- 1 –2 tbsp vegan chocolate chips and/or chopped dark chocolate
Brownie batter:
- 1 1/2 ounces (43 g) fine-quality vegan chocolate or vegan chocolate chips
- 3 tbsp (42 g) salted vegan butter
- 1/4 cup (30 g) flour
- 1/4 cup (50 g) organic granulated sugar or coconut sugar
- 2 tbsp (30 ml) soy milk
- 1 tbsp (13 g) high quality cocoa powder plus additional for sprinkling
- 1 pinch sea salt
- 1/4 tsp vanilla extract
Filling:
- 1-2 tbsp dairy free nocciolata or vegan Nutella
Instructions
- Prep: Preheat the oven to 350F, and generously grease a 6″ cookie skillet with cooking oil. See blog post for alternative cooking pans and dishes.
- Make the cookie dough: In a small bowl, whisk together the melted vegan butter, dairy free yogurt, sugar, light brown sugar, vanilla extract, baking soda, and sea salt. Switch to a spoon and add in the flour. Gently mix the flour into the wet ingredients, using a tablespoon of dairy free milk to help it come together. Add in the chocolate chips and fold until evenly distributed. Set aside.
- Make the brownie batter: In a separate small bowl, microwave the vegan butter until hot, about 30-45 seconds. Remove from the microwave, and add in 1 1/2 ounces (43 g) vegan chocolate. Let sit for 1 minute until the chocolate has melted, then whisk to completely melt into the vegan butter. Add in the cocoa powder and stir again until combined. Then pour in the soy milk and sugar, along with the sea salt and vanilla, and whisk vigorously until the sugar is dissolved into the mixture. Add in the flour, and whisk just until combined. Switch to a spoon, and add in the remaining chocolate chips. Fold to combine.
- Assemble: Scoop half of the cookie dough and press into the skillet spaced apart. Fill in the gaps with half of the brownie batter. Spoon the vegan Nutella on top and spread so that there is about 1″ space from the Nutella to the skillet edge. Then gently the remaining cookie dough on top of the brownie batter of the first layer, and finish by pouring the remaining brownie batter on top of the cookie dough from the first layer.
- Bake: Place the cookie skillet into the oven to bake for 28-30 minutes, or until the cookie top is lightly golden and the brownie is set.
- Serve and enjoy: Let cool for 5 minutes before serving with vegan vanilla ice cream, and enjoy! Store any leftovers in an airtight container and in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
Baking soda: DO NOT SKIP this!! I know it’s such a small amount, but it makes all of the difference when it comes to baking the cookie portion. Just a pinch is enough to help the cookie dough soften and slightly lift as it bakes.
Gluten free: You can use King Arthur Measure-for-Measure gluten free flour for both the gluten-free cookie dough and gluten-free brownie portion as needed.