If you love a rich, fudgy brownie recipe, this is one you should try out!
I’m not a vegan by any stretch of the imagination, but I do love to experiment with vegan baking. It’s awesome to bring a delicious vegan treat to a gathering so everyone can enjoy it, even friends who don’t eat animal products. I find that the main issue with vegan baking is the lack of eggs, since eggs serve as a binding agent in baked goods. Without eggs, you typically need some kind of substitute in order to keep things from falling apart (literally).
In this recipe, there is no true egg substitute, but you have a few things going for you:
- You slightly underbake these brownies to have a “fudgy” texture rather than a cakey texture that is more prone to crumbling.
- The cookie butter in this recipe helps things stick together.
Yes, you can get vegan cookie butter! Actually, I was originally going to make this recipe with almond butter, but woah mama it was expensive. $13 for a tiny jar just wasn’t in my budget for the week, especially since I would need 2-3 jars for recipe development! So I was looking around the grocery store for a more budget-friendly option and was about to just say “screw it” and use peanut butter when the cookie butter caught my eye.
It was a fantastic decision!
Now, these brownies do benefit from the delicious cookie butter, but if you are using other sub-par ingredients, the best cookie butter in the world won’t be able to save them. For my chocolate element, I use cocoa powder and semi-sweet baking bars from our 2019 #Choctoberfest sponsor Divine Chocolate.
Divine Chocolate baking bars are fairtrade, non-GMO, and Vegan Society Certified. They are made with 100% cocoa butter, rather than filler ingredients that are horrible for the environment, like palm oil. You can find more Divine Chocolate recipes here, and don’t forget to enter our #Choctoberfest giveaway if you’d like the change to win some Divine Chocolate baking products. Baking is so much more fun (and tasty) when you use ingredients that bring your joy, like high-quality chocolate.
Here’s the printable recipe. To ensure it is vegan, check that all the products you are using are vegan certified (especially the cookie butter – some are not vegan). YES you can use almond butter, peanut butter, or any nut butter that you like, as well as replacing the flour with almond flour or your flour of choice. This is a very allergy-friendly recipe!
Vegan Chocolate Cookie Butter Brownies
A fudgy brownie filled with the rich flavors of chocolate and cookie butter.
- 1 cup cookie butter
- 1/2 cup maple syrup or honey
- 2 ounces semi-sweet chocolate melted
- 1 1/2 teaspoon baking powder
- 1/4 cup cocoa powder
- 1/2 cup flour
- 1/4 teaspoon salt
- almond milk (as needed)
Mix together the cookie butter, maple syrup/honey, and melted chocolate.
Sift together the dry ingredients.
Combine the wet and dry ingredients. If batter seems too dry, add 1-2 tablespoons of almond milk or soy milk. This will depend on the nature of the cookie butter you use. You are looking for the consistency of a very sticky cookie batter, not a cake batter.
Pour batter into a greased 8x8 pan and spread evenly.
Bake 15-18 minutes at 325 degrees Fahrenheit. The brownies will look slightly underdone in the pan. Allow to cool completely to room temperature before cutting and removing from the pan.
Here are even more recipes from #Choctoberfest bloggers:
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