Vegan Brownies Stuffed with Peanut Butter Cookie Dough
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5.0
3 reviews
Excellent
Vegan Brownies Stuffed with Peanut Butter Cookie Dough
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Sink your teeth into these dense, chewy Vegan Brownies Stuffed With Peanut Butter Cookie Dough. A delicious and indulgent treat!
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Ingredients
For The Cookie Layer:
- 2/3 cup lightly heaping, reduced-sodium chickpeas drained and rinsed, about half a can
- 3 tablespoons powdered peanut butter
- 2 tablespoons agave
- 2 tablespoons unsweetened applesauce
- 1 tablespoon natural creamy peanut butter
- 3/4 teaspoon vanilla extract
- Pinch of salt
- Pinch of baking soda
- 1 1/2 tablespoons dairy-free mini chocolate chips
For The Brownie Layer:
- 3/4 cup natural creamy peanut butter
- 3 tablespoons agave
- 1/2 cup coconut sugar
- 1/4 cup + 2 tablespoons unsweetened applesauce
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon raw apple cider vinegar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons powdered peanut butter
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit and line the bottom of an 8-inch baking pan with parchment paper, rubbing the sides of the pan with coconut oil. Set aside.
- Spread the drained and rinsed chickpeas over a sheet of paper towel. Using another paper towel, dry them off. Then, remove any chickpea skins that have come loose. You don't need to remove them all, just those that are loose. Measure again to make sure you have 2/3 of a cup of chickpeas once the skins are removed.
- Add the chickpeas into a small food processor (mine is 3 cups), along with all of the remaining ingredients for the cookie layer, except for the chocolate chips. Blend until smooth and creamy, stopping the food processor to scrape down the sides as necessary. You want it really creamy!
- Transfer the mixture to a small bowl and stir in the chocolate chips. Set aside while you make the brownie layer.
- Place the peanut butter and agave in a large, microwave-safe bowl and microwave until the peanut butter is smooth and melted, about 2 minutes.
- Add in the coconut sugar, applesauce, vanilla, and apple cider vinegar and beat with an electric hand mixer until well mixed.
- Stir in all the remaining ingredients, then blend again until totally mixed. Your batter will be pretty thick.
- Reserve 1/4 of the cup of the brownie batter and spread the rest evenly over the bottom of the prepared pan.
- Dollop the cookie dough layer on top of the brownie layer and gently spread it evenly over top, so the brownie layer is totally covered.
- Drop the reserved brownie layer in small chunks over top of the cookie dough layer. Use a sharp knife to gently spread and swirl the brownie layer into the cookie layer, leaving some of the cookie layer exposed.
- Bake until the edges are golden brown and begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 40 minutes.
- Let cool to room temperature and then refrigerate to cool completely for at least 2 hours.
- Slice and devour.
Nutrition Information
Show Details
Calories
174kcal
(9%)
Carbohydrates
18g
(6%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
180mg
(8%)
Potassium
151mg
(4%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Brownies
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Calories | 174kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 180mg | 8% |
| Potassium | 151mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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