Brownie Bite Cookies
A delicious fusion of brownies and cookies! These indulgent, chocolatey Brownie Bite Cookies are packed with chewy brownie chunks, making them a must-try for dessert lovers.
Equipment
- Baking sheet, Parchment paper or silicone baking mat, 8-inch (20 cm) square baking pan, Large mixing bowls, Electric mixer, Wire rack, Spatula
Ingredients
For the brownies:
- Nonstick cooking spray
- ¼ cup 75 g nondairy butter
- ½ cup plus 2 tablespoons 120 g Sucanat
- 1 teaspoon pure vanilla extract
- 2 tablespoons 30 g vanilla soy or other nondairy yogurt
- ¾ cup 90 g light spelt flour or (94 g) all-purpose flour
- ¼ cup 20 g unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine sea salt
For the cookies:
- 1 cup plus 2 tablespoons 216 g raw sugar
- ¾ cup 180 ml walnut, peanut, or canola oil
- 2 tablespoons 30 ml pure vanilla extract
- ½ teaspoon fine sea salt
- ¼ cup plus 2 tablespoons 90 ml plain soy or other nondairy milk
- 3 cups 360 g whole wheat pastry flour
- 1½ teaspoons baking powder
Instructions
- Make the brownies: Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
- In a large bowl, use an electric mixer to cream the butter and Sucanat until light and fluffy.
- Stir in the vanilla and yogurt.
- Sift the flour, cocoa, baking powder, baking soda, and salt over the wet ingredients.
- Stir until well combined.
- Pour the batter into the prepared pan and smooth with a spatula.
- Bake for 10 minutes, until the edges begin to pull away from the pan.
- Cool completely in the pan on a wire rack, then chill before slicing into medium to large chunks.
- Set aside.
- Make the cookies: Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the sugar, oil, vanilla, salt, and milk until combined.
- Sift the flour and baking powder over the wet ingredients.
- Stir until well incorporated.
- Fold in the reserved brownie chunks, using your hands if needed to gently mix them in.
- Divide the dough into 12 equal portions (about ¼ cup or 98 g each).
- Flatten onto the prepared baking sheet, leaving 1 inch (2.
- 5 cm) between cookies.
- Bake for 16 minutes, or until the edges are golden brown.
- Cool for a few minutes before transferring to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies warm with a scoop of vanilla dairy-free ice cream or a drizzle of melted chocolate for an extra indulgent treat.
Wine Advice:
Pair with a rich, full-bodied red wine like Zinfandel or a sweet dessert wine such as Ruby Port to complement the deep chocolate flavors.
Nutritional Information
Calories: 320 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 16 g | Fiber: 3 g | Sugar: 20 g | Salt: 0.2 mg
