My little family and I love biscuits and we love brownies. Recently I have noticed a new trend on social media sites. Many people have been putting together cookies and a brownie. It’s called a brookie and I thought I would give it a go.
My husband Howard really like my homemade biscuits and my son Ted loves my quinoa chocolate brownie. Therefore I thought I would combine these delicious dishes and make my own version of a brookie. We aren’t vegans but I thought I would use vegan ingredients to bake this yummy dessert. The result were so good that of course I had to share the recipe with you.
What’s your favourite, a cookie or a brownie or both? Let me know in the comments below and please don’t forget to like and follow me.
- Bowl x 2
- Large mixing bowl
- Nutribullet or blender
- Square baking tin
- Wooden spoon
- Grease proof paper
- Medjool dates x 10 – 12
- Hot Water x enough to cover the dates
- Quinoa x 200g
- Gluten free oats x 100g
- Raw cacao powder x 60g
- Ground cinnamon x 1 tsp
- Baking powder x 2 tsp
- Bicarbonate of soda x 1 tsp
- Salt x 1 pinch
- Coconut sugar x 150g
- Milk x (your choice) 200mls plus extra if necassery
- Bananas mashed x 2
- Orange x zest and juice
- Preheat the oven to 180°C or gas mark 4.
- Next pre-line a square baking tin with grease proof paper.
- Remove the stones from the dates and put into a bowl.
- Boil the kettle and pour over enough water to cover them.
- Leave to stand for 5 minutes.
- Now grind the quinoa and oats in the blender or Nutribullet.
- Then add the quinoa, oats, raw cacao powder, cinnamon, baking powder, bicarbonate of soda and salt to the large mixing bowl.
- Mix all these ingredients together.
- After 5 minutes, drain the dates through a colander.
- Peel and roughly break up the bananas.
- Grate the zest of the orange into the blender and squeeze the juice in too.
- Add these to the nutribullet/blender.
- Now add the dates and milk too.
- Blend these ingredients together.
- Pour these ingredients into the large mixing bowl and mix everything together.
- The mixture might be a little dry so add extra milk if necessary.
- Once all the dry ingredients are covered in the wet ingredients, set aside.
- Put the brownie mixture into the pre-lined baking tin and flatten with the wood spoon.
- Set to one side.
- Next make the cookies.
Makes about 24 biscuit
- Mixing bowl
- Mixing spoon
- Baking tray
- Cooling rack
- Gluten free oats x 200g
- Ground almonds x 100g
- Brown rice flour x 100g, plus extra for dusting.
- Baking powder x 1 tsp
- Vanilla extract x 1 tsp
- Coconut sugar x 150mls
- Coconut oil x 150g
- Start by mixing all the dry ingredients in the bowl.
- Next put the rest of the ingredients into the saucepan.
- Put on a medium heat and stir until they are combined.
- It should take around 5 – 10 mins.
- Once the ingredients are combined together, leave to cool.
- Then finally add the wet ingredients to the dry ones.
- Form a large ball and use your hands to do so if you need to.
- Place the ball in cling film and wrap up.
- Put the dough in the fridge for at least an hour.
- Preheat the oven to 180ºC.
- Then remove the dough from the fridge.
- Grab a piece of the dough and flatten in-between the palm of your hands.
- Place the cookie on top of the brownie.
- I managed to fit 12 cookies on top of the brownie.
- The rest of the dough I flattened and made into biscuits.
- Put rest of the cookies on to a baking tray and put underneath the brookie.
- Cook for 20 – 25 minutes.
- Check on the brookie after 20 minutes.
- Put a skewer into the brownie and if it comes out clean the cake is cooked.
- If there is cake mixture is on the skewer put the cake back into the oven for a further five minutes.
- Continue to do this until the skewer is clean.
- Remove from the oven and leave to cool completely.
- Then slice and serve with coconut cream and maple syrup.
Vegan Orange and Vanilla Brookie was a huge hit in our house. My little family really enjoyed this dish. It was very easy to make and it would be a brilliant treat to make with children. The biscuits were crunchy and the brownie was soft but slightly gooey. It’s a great mid morning or afternoon sweet treat but it’s even better served with maple syrup and coconut cream for dessert. However you decide to eat this treat, as always, please enjoy. Thank you xxx