Description
This deep dish individual brownie cookie pie is ridiculously fudgy in the middle with crisp outer edges and stuffed with molten dairy-free Nutella in the middle!! Only 5 minutes to make and 15 minutes to bake, this single serve brookie pie is going to be your new obsession!!
Ingredients
Scale
Chocolate chip cookie:
- 1 tbsp (12 g) melted vegan butter
- 1 tbsp (15 g) granulated sugar
- 1/2 tbsp (8 g) packed light brown sugar
- 1/2 tsp vanilla extract
- 1/8 tsp baking soda
- Pinch of sea salt
- 3 tbsp (22 g) all-purpose flour OR gluten-free 1:1 baking flour*
- 1/2 tbsp dairy-free milk, as needed
- 1 –2 tbsp vegan chocolate chips and/or chopped dark chocolate
Brownie batter:
- 1 tbsp (15 g) neutral oil
- 1/2 tbsp (6 g) high quality Dutch-processed cocoa powder*
- 0.5 ounce vegan chocolate
- 1 tbsp (15 mL) dairy free milk or aquafaba, room temperature
- 2 tbsp (30 g) granulated sugar
- 1/2 tsp vanilla extract
- 1/8 tsp sea salt
- 2 tbsp (15 g) all-purpose flour or gluten free 1:1 baking flour
- 1 tbsp (15 g) vegan chocolate chips, additional
- 1 tbsp dairy-free nocciolata
Instructions
- Prep: Preheat the oven to 350F. Grease a 6 ounce ramekin with cooking oil and set aside.
- Make the cookie dough first: In a small bowl, whisk together the vegan butter, granulated sugar, light brown sugar, vanilla extract, baking soda, and sea salt. Then add in the flour and begin to fold the flour into the wet ingredients, using a 1/2 tbsp dairy-free milk as needed to help fold the flour into the wet ingredients. Then add in the chocolate chips, and fold into the cookie dough. Set aside.
- Make the brownie batter: Pour the neutral oil and vegan chocolate into a small mixing bowl that’s heat-safe, and microwave for two to three 15-second intervals to heat the oil and melt the chocolate, stirring the chocolate in between the bursts until the chocolate is melted. Then stir in the cocoa powder, and whisk until completely mixed in. Next, add in the dairy free milk or aquafaba and granulated sugar, along with the vanilla extract and sea salt. Mix vigorously to help melt the sugar into the liquid. Then add in the flour, and fold into the brownie batter. Add in another tablespoon of chocolate chips and fold to combine. Set aside.
- Assemble the brookie pie: Scoop about 1/3 of the brown batter into the prepared ramekin, followed by a 1/3 of the cookie dough, pressing into the ramekin. Spoon a tablespoon of the dairy-free Nutella into the middle of the cookie pie, then alternate scooping the rest of the brownie batter and cookie dough on top to cover the nocciolata.
- Bake: Place the ramekin into the oven to bake for just 15 minutes. Then remove from the oven and let cool for 10 minutes before digging in!
- Serve: Scoop a scoop of vegan vanilla ice cream on top and enjoy!
Notes
Gluten-free: I use King Arthur measure-for-measure gluten-free flour for a completely gluten free version.
Vegan chocolate: I love a combination of Enjoy Life vegan milk chocolate, dark chocolate chunks, and Valrhona Oriado and vegan milk chocolate blend.