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Vegan Brownies Stuffed with Peanut Butter Cookie Dough
5 from 3 votes

Vegan Brownies Stuffed with Peanut Butter Cookie Dough

Sink your teeth into these dense, chewy Vegan Brownies Stuffed With Peanut Butter Cookie Dough. A delicious and indulgent treat!

Prep Time
20 mins
Cook Time
40 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings: 16 Brownies
Calories: 174 kcal
Course: Dessert
Cuisine: American

Ingredients

For The Cookie Layer:
  • 2/3 cup chickpeas drained and rinsed, about half a can, lightly heaping, reduced-sodium
  • 3 tablespoons powdered peanut butter
  • 2 tablespoons agave syrup
  • 2 tablespoons applesauce unsweetened
  • 1 tablespoon peanut butter natural creamy
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • Pinch baking soda
  • 1 1/2 tablespoons mini chocolate chips dairy-free
For The Brownie Layer:
  • 3/4 cup peanut butter natural creamy
  • 3 tablespoons agave syrup
  • 1/2 cup coconut sugar
  • 1/4 cup + 2 tablespoons applesauce unsweetened
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon apple cider vinegar raw
  • 1/4 cup cocoa powder unsweetened
  • 2 tablespoons powdered peanut butter
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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!
  4. Transfer the mixture to a small bowl and stir in the chocolate chips. Set aside while you make the brownie layer.
  5. 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.
  6. Add in the coconut sugar, applesauce, vanilla, and apple cider vinegar and beat with an electric hand mixer until well mixed.
  7. Stir in all the remaining ingredients, then blend again until totally mixed. Your batter will be pretty thick.
  8. Reserve 1/4 of the cup of the brownie batter and spread the rest evenly over the bottom of the prepared pan.
  9. 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.
  10. 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.
  11. 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.
  12. Let cool to room temperature and then refrigerate to cool completely for at least 2 hours.
  13. Slice and devour.

Nutrition Information

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%)

Nutrition Facts

Serving: 16 Brownies

Amount Per Serving

Calories 174

% 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.