Chocolate Chip Cookie Dough Brownies

These brownies are stuffed with cookie dough and topped with a decadent ganache. They are so rich, so fudgy and, well ... these brownies are life. You will be drooling before your first bite – they're just that good.

CHOCOLATE CHIP COOKIE DOUGH BROWNIES [VEGAN]

INGREDIENTS

FOR THE BATTER:

• 3/4 cup granulated sugar
• 4 tablespoons coconut oil
• 1/3 cup cocoa powder
• 1/3 cup hot water
• 3 tablespoons ground flax seeds
• 4 tablespoons hot water
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 3/4 teaspoon baking powder

FOR THE COOKIE DOUGH:

• 3 tablespoons vegan butter
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• A pinch of salt
• 1/4 cup vegan chocolate chips
• 1 cup vegan buttercream (optional, recipe below)

FOR THE GANACHE:

• 1/2 cup vegan chocolate
• 1/4 cup almond milk

FOR THE BUTTERCREAM:

• 1 cup vegan butter
• 1 cup hi-ratio vegetable shortening
• 6 cups confectioner’s sugar
• 4 tablespoons non-dairy milk
• 1 teaspoon vanilla extract

PREPARATION

TO MAKE THE BROWNIE BATTER:

1. Combine the ground flax and 4 tablespoons hot water and let them stand for five minutes to thicken.
2. Combine the cocoa powder with a 1/3 cup of hot water and whisk it until smooth.
3. Add the melted coconut oil.
4. In a large mixing bowl, combine the sugar, the flax mixture, the cocoa paste mixture, and vanilla extract and whisk it until smooth.
5. Sift the flour with the salt and baking powder and add them to the chocolate mixture. Whisk the mixture until smooth.
6. Portion the dough into prepared cupcake tins. Fill them half full and bake them in a preheated, 350°F oven for approximately 18 minutes.
7. Cool for about 3 minutes and then, with a tablespoon measure, press the center to create an indent.
8. Let them cool.

TO MAKE THE COOKIE DOUGH:

1. Add the vanilla extract and slowly drizzle in the almond milk while mixing the ingredients on medium to high speed.
2. Add the salt and flour and mix them until they are combined
3. Add the chocolate chips.
4. Add the buttercream last.
5. Fill the cooled brownies with the cookie dough.
6. Prepare the ganache by chopping the chocolate finely and add the boiling almond milk before whisking it smooth.
7. Cool the ganache slightly before dipping the brownies in it.

TO MAKE THE BUTTERCREAM:

1. Cream the butter and shortening together with a paddle attachment until light and fluffy, about 5 minutes.
2. Add the alternative milk of your choice and continue whipping for about 1 more minute.
3. Add the sifted confectioner’s sugar and blend on low until smooth.
4. Add the vanilla extract.
5. Blend until smooth.

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