Small Batch Cookie Dough-Stuffed Brownies – No eggs, No dairy!
If there’s anything better than a seriously fudgy, ridiculously decadent crinkle top brownie, it’s one stuffed with rich, edible cookie dough. You only need a bowl and a whisk to make these cookie dough-stuffed brownies, and absolute NO eggs nor dairy! AND we’re making it small batch!!
This is for brownie & cookie dough lovers ONLY
Here at The Banana Diaries, we absolutely love everything about cookie dough and brownies- I can’t stop making these vegan brookies, vegan brookie cookies, SCOOPABLE brookies, and even a brookie cookie skillet!
So naturally, I needed to push the boundaries of brownies and cookie dough even more 🙂 And since we have a brownie-stuffed chocolate chip cookie, I felt it only necessary to create the inverse of this: the cookie dough-stuffed brownies.
These cookie dough stuffed brownies are different than a brookie (brownie and chocolate chip cookie dough baked all together). The cookie dough stays molten and soft- just like classic edible cookie dough – just baked between two layers of thicken, fudge-like brownie batter that sets perfectly.
Oh, and we’re making it small batch because I LOVE a fun decadent treat you can make any time, and these are all vegan. No eggs, no dairy, and trust me, you’ll never know!
Why don’t we need eggs and butter in this recipe:
It’s true- you really don’t need eggs and butter to make phenomenally rich and fudgy brownies with decadently chewy cookie dough sandwiched in between.
But that doesn’t mean that we’re just omitting them all tighter. We have to make smart swaps, which is why I’ve spent over 9 years testing different vegan egg & dairy substitutes to create the flavor that’s closest to the traditional (in any bake!).
In my testing, I’ve found that the best substitutes for eggs to be dairy-free yogurt and ground flaxseed, depending on the recipe. For butter, I’ve started using my own homemade vegan butter (coming soon!), but the replacements on the market will suffice!
But different egg replacements work differently in different recipes. Typically, I like to use dairy free yogurt (NOT flaxseed) for cookies for a chewy soft texture, and flaxseed for brownies for more stability while maintaining fudginess.
However, I also really wanted to keep this recipe simple in ingredients, so I kept the same egg replacement for both the brownies and the cookie dough. While I typically prefer ground flaxseed to dairy-free yogurt in brownies, I’ve adapted the recipe so that it will work beautifully with dairy-free yogurt in both components!
My #1 tip for making cookie dough-stuffed brownies:
Make the cookie dough first. This is an easy recipe (quite literally, you just need a bowl and a whisk), but it can also be easily messed up by swapping the order that you make the components.
We want the brownie batter to be as fresh as can be because the more time it sits out, the less likely you’ll be to have a crinkle top brownie. Making the cookie dough first ensures that we can achieve the crinkle top.
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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Small Batch Cookie Dough-Stuffed Brownies – No eggs, No dairy!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Dairy-Free, Vegan
Description
If there’s anything better than a seriously fudgy, ridiculously decadent crinkle top brownie, it’s one stuffed with rich, edible cookie dough. You only need a bowl and a whisk to make these cookie dough-stuffed brownies, and absolute NO eggs nor dairy! AND we’re making it small batch!!
Ingredients
Cookie Dough:
- 1 cup (125 g) all purpose flour or gluten free 1:1 baking flour , sifted and spoon & leveled
- 6 tbsp (85 g) salted vegan butter, melted and cooled to room temperature
- 1/4 cup (50 g) organic granulated sugar
- 1/3 cup (75 g) light brown sugar
- 3 tbsp (45 g) dairy free yogurt or unsweetened applesauce, room temperature
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/2 cup (85 g) mini vegan chocolate chips
Brownie Batter:
- 1/4 cup (57 g) neutral cooking oil
- 1/4 cup (25 g) high quality Dutch-processed cocoa powder*
- 3 ounces vegan chocolate
- 1/8 cup (40 mL) dairy free milk, room temperature
- 1/2 cup + 2 tbsp s (125 g) granulated sugar
- 1/4 cup (50 g) dairy free yogurt
- 1/2 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
- 1/4 cup (40 g) vegan chocolate chips, additional
Instructions
- Prep: Preheat the oven to 350F. Line a 9″ loaf pan with parchment paper. We’ll first make the cookie dough then the brownie batter.
- Make the cookie dough: In a medium bowl, whisk together the melted vegan butter, sugar, light brown sugar, dairy free yogurt, vanilla extract, and sea salt. Then add in the flour, and use a silicone spatula to fold the flour into the wet ingredients until JUST combined. Finally, pour in the chocolate chips and fold into the dough to evenly distribute throughout the dough.
- Chill the cookie dough: Press the cookie dough into the prepared pan, then remove the parchment paper from the pan. The cookie dough should be able to hold its shape. Place the parchment paper with the cookie dough onto a baking sheet and into the freezer to chill while you make the brownie batter. Reline the loaf pan with more parchment paper.
- Make the brownie batter: Heat the oil until hot in a microwave safe bowl. Then stir in the vegan chocolate, and let sit for 30 seconds to begin to melt. Continue to stir until the chocolate is completely melted, then stir in the cocoa powder. Set aside. In a medium bowl, whisk together the dairy free milk and sugar until the sugar is COMPLETELY dissolved. This is crucial for making the crinkle top. It will take 5-7 minutes to fully dissolve while you whisk. Then stir int he dairy free yogurt and fudge sauce from the first part, along with the vanilla extract and sea salt. Finally, whisk in the flour and additional chocolate chips just until the flour is combined.
- Assemble the cookie dough-stuffed brownies: Pour half of the brownie batter into the prepared loaf pan and spread the batter to the edges. Then remove the cookie dough from the freezer and place it on top of the brownie batter. Pour the remaining brownie batter on top, and place the loaf pan immediately into the oven to bake for 30-33 minutes, or until the crinkle top has formed and the edges are completely set.
- Cool: Remove the brownies from the oven and allow them to cool for 30-45 minutes.
- Slice and serve! Slice the brownies into 8 individual squares and enjoy! Store any leftovers in an airtight container and in the fridge for up to 1 week.
Notes
Gluten free: I really like King Arthur measure-for-measure gluten-free flour to swap for both the cookie dough and the brownie batter.
Cocoa powder; Dutch-process cocoa powder will give you the best results for a dark, fudge-like consistency.
