Every time I make these, they go over exceptionally well, and no one would guess they’re dairy-free. I adapted the recipe from Lindsay Landis, tweaking some things to make a dairy free version, and here it is! Cookie dough and brownies were my two favourite desserts growing up, and if you don’t like either, I may have an issue trusting you.
If you want to make these more traditionally– i.e., with dairy– you can easily sub, cup-for-cup, the coconut oil with butter and the almond milk with regular milk.
Cookie Dough Brownies
makes 12-16 brownies
1/2 cup flour
1 tablespoon cacao
1/2 teaspoon salt
1/2 cup dark chocolate, chopped
1/3 cup coconut oil
2/3 cup brown sugar
2 large eggs, already beaten
1 teaspoon vanilla
1/2 cup coconut oil
1/4 cup white sugar
1/2 cup brown sugar
2 tablespoons vanilla almond milk
3/4 cup flour
1/4 teaspoon salt
1/2 cup dark chocolate, chopped in small chunks
Preheat oven to 350 F. Line an 8×8 pan with parchment paper.
In medium bowl, mix flour, cocoa, and salt. Set aside.
In medium saucepan over medium heat, combine dark chocolate and coconut oil, and stir until both are melted together. Remove from heat. Add brown sugar, stirring until sugar is dissolved and there are no clumps. Stir in beaten eggs and vanilla.
Pour the liquid mixture into the flour mixture gradually, stirring until the mixture comes together (be sure to combine all the flour with the liquid). Pour into prepared pan.
Bake for 15-20 minutes, or until toothpick inserted in the centre of brownies comes out clean. Allow to cool completely.
To make cookie dough, beat coconut oil with both sugars with large wooden spoon, using your hands to combine. Stir in almond milk. Gradually add flour and salt, stirring to create a consistent dough. Mix in chunks of chocolate.
7. Spread cookie dough over brownies. Refrigerate at least 30 minutes before serving. Enjoy!