Perhaps the best vegan cookie brownie "Brookie" the world has ever seen. Perfect for those who are looking for a more unusual recipe and want to score points with it. Rich, fluffy, topped with fine cookies. Vegan, gluten free.
Put flaxseed eggs in a small bowl and let them steep for 5 minutes.
2 Piece Flaxseed eggs
Preheat the oven to 180 °C (200200 °C ) and grease a brownie pan (20x20cm) with a little oil and dust with cocoa powder or line with baking paper.
Place buckwheat flour, almond flour, baking powder, bourbon vanilla, salt and cocoa powder in a bowl and stir with a whisk until everything is well combined and lumps are dissolved.
120 g Buckwheat flour, 30 g Almond flour, 3 tbspn Baking powder, 1 tbspn Bourbon vanilla, ¼ tbspn Salt, 50 g Cocoa powder
Add baking oil, vegetable yogurt, coconut blossom sugar and maple syrup and continue mixing until a compact dough is formed. Stir in chocolate drops and pour into baking dish. Smooth out.
80 g Baking oil, 96 g Raw cane sugar, 60 ml maple syrup, 30 g Apple pulp
Prepare cookie dough (to the recipe) and portion out dough for four cookies. Shape cookies (as flat as possible) and place on top of brownies dough. Place in the oven and bake for 20 minutes, until the cookies are nicely browned and the ends of the brownie are dry.
½ Portion Cookie dough
Remove from the oven and allow to cool completely. Cut into pieces and remove from baking pan. enjoy!
Store leftovers in an airtight box for up to 5 days. In the freezer for up to one month.