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Déliacious

A pastry chef and plant-based specialist since 2015, Vanessa, better known by her pseudonym Déliacious, shares sweet and savoury recipes for all occasions and seasons.

Recette de brookie vegan
  • Gâteau
  • Dairy-free

Brookie

  • Less than 30 minutes
  • 40 MIN
  • Easy
  • 9 P.

Recipe description

This vegan brookie brings together the best of both worlds: a melting brownie made with Kaoka 65% Peru dark chocolate, topped with delicious soft and slightly crunchy cookie dough.

Egg and butter-free, this cake offers an incredibly rich and comforting texture.

Perfect for a decadent snack and for those who can’t decide between a brownie and cookies (we get it, it’s not an easy choice!).

Ingredients

For the brownie layer:

  • 150g Kaoka 65% Peru dark chocolate
  • 150g margarine
  • 90g powdered sugar
  • 55g whole cane sugar (rapadura)
  • 150g soy yogurt
  • 150g wheat flour
  • ¼ tsp salt
  • 5g baking powder

For the cookie layer:

  • 75g margarine
  • 45g sugar
  • 80g cane sugar
  • 50g soy yogurt
  • ½ tsp vanilla extract
  • 200g wheat flour
  • ¼ tsp fleur de sel
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 100g 65% Peru couverture chocolate
With the products:
Kaoka 65% Peru dark couverture chocolate bag
Dark couverture chocolate 65% cocoa Peru
8,50 €
1 kg bag of Kaoka 65% Peru dark couverture chocolate
Dark couverture chocolate 65% cocoa Peru
28,50 €

Tip

You can reheat this brookie and enjoy it with a scoop of vanilla ice cream or chocolate sauce.
For the best experience, it will keep for 2 to 3 days.

Preparation

  1. Prepare a 20 cm square pan. Line the bottom with parchment paper. Preheat the oven to 175°C.
  2. To prepare the brownie layer, melt the margarine and chocolate in a bowl using a double boiler or the microwave (in 30-second bursts maximum, stirring in between).
  3. Add both sugars and stir them in.
  4. Add the yogurt and stir until you have a smooth mixture.
  5. Pour in the flour, salt, and baking powder. Stir well to combine.
  6. Pour into the pan and smooth the surface evenly.
  7. For the cookie layer, cream the room-temperature margarine with both sugars (using a spatula or the paddle attachment of your mixer) until the texture is light and fluffy.
  8. Add the soy yogurt and vanilla extract. The mixture will look uneven; this is normal.
  9. Add the flour, fleur de sel, baking powder, and baking soda, and work into a dough.
  10. Set aside about ten chocolate discs and roughly chop the rest. Fold them into the cookie dough. To place it on the brownie, you can do it by hand like an irregular crumble, or use a cookie scoop to make 9 balls on the surface of the brownie. Flatten them slightly with the back of a spoon. Arrange the remaining chocolate discs by pressing them in lightly.
  11. Bake for 40 minutes. Remove from the oven and let cool completely before removing from the pan and slicing.

The recipe in pictures

  1. Vegan brookie recipe
  2. Recette de brookie vegan

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