Description
The ultimate mash-up of three amazing vegan desserts, these vegan s’mores brookies are a layer of vegan chocolate chip cookie, gooey marshmallows, and fudge vegan brownies! The best indulgent dessert recipe!
Ingredients
Cookie Layer:
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1/2 cup coconut oil, softened
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1/3 cup unsweetened applesauce
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1 cup coconut sugar
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1 tsp vanilla extract
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1 3/4 cups organic flour
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1 tsp baking soda
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1/4 tsp sea salt
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3–6 tbsp unsweetened vanilla almond milk
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3/4 cup Lily’s Sweets dark chocolate chips
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1 large bag vegan marshmallows
Brownie Layer:
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4 flaxseed eggs
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1 cup vegan butter or coconut oil, melted
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1 cup coconut sugar
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1/2 cup melted Lily’s Sweets chocolate chips
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1 cup flour or gluten free 1:1 baking flour
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1 cup cacao powder
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2 tsp baking powder
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1/2 cup Lily’s Sweets chocolate chips
Instructions
- Preheat the oven to 350F and line an 8×8 baking pan with parchment paper.
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Make the cookie layer: In a large bowl, beat together the softened coconut oil, applesauce, coconut sugar, and vanilla extract until smooth and creamy.
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Sift in the flour, baking soda, and sea salt, and fold the dry ingredients into the wet. Add in the dairy free milk, starting with 3 tbsp and adding more if needed until you get a smooth and slightly sticky dough.
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Fold in the Lily’s Sweets chocolate chips.
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Press the cookie dough into the bottom of the pan.
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Line the cookie dough with vegan marshmallows.
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Make the brownie layer: in a large bowl, mix together the flaxseed eggs, coconut sugar, vegan butter, and melted chocolate with a spoon.
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Sift in the flour, cacao powder, and baking powder, and use a rubber spatula to fold the dry ingredients into the wet until it’s just mixed.
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Fold in the remaining chocolate chips, and pour the batter on top of the marshmallow layer.
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Bake the bars for 25-27 minutes, or until the top of the brownie layer has set.
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Remove from the oven and allow the bars to cool in the pan for 10 minutes before removing and slicing.