I had posted this recipe years and years ago on my old blog from a modified recipe that was originally on VegWeb but has since been deleted. I modified the original version with the help of my friend Nancy (she created the cookie dough recipe) who owns a totally amazing vegan bakery in Dallas called Reverie Bakeshop. This is one of those desserts that I make to wow non-vegans and let me tell ya it totally works! I'm not going to lie, the calorie count on these babies is off the charts but come on it's layers of brownie, cookie dough and ganache amazingness, well worth the calories in my opinion!
Ingredients:
Directions:
To Make the Brownies:
1. Pre-heat oven to 325F. Prepare a 9×9 pan by greasing it and then lining it with parchment paper.
2. Sift together 1 1/2 cups flour, cocoa, 1 1/2 cups brown sugar, baking soda, baking powder and salt.
3. In a separate bowl, stir together the coffee, 2 teaspoon vanilla extract, 3/4 cup soy milk, and vegetable oil.
4. Combine the wet and dry mixes and stir well. Pour the batter into the prepared pan, and bake for 25 minutes, or until an inserted toothpick comes out clean.
5. Cool on a wire rack completely.
To Make the Cookie Dough:
In a large bowl, combine remaining 1/2 cup brown sugar, white sugar, and 1/2 cup margarine; beat until light and fluffy. Add remaining 2 tablespoons milk and 1 teaspoon vanilla; blend well. Lightly spoon remaining 1 cup flour into measuring cup. Add flour; mix well. Fold in 1 cup chocolate chips. Spread over cooled brownies. Refrigerate while preparing glaze.
To Make Ganache:
In the top of a double boiler or in a microwave-safe bowl, melt remaining 1 cup of chocolate chips and 1 tablespoons of oil, shortening, or margarine. Stir until completely melted and smooth. Carefully spoon over the cookie dough layer; spread evenly. Refrigerate for at least 30 minutes before cutting and serving.
Ingredients:
- 2 1/2 cups unbleached flour, divided
- 1/2 cup cocoa powder
- 2 cups brown sugar, divided
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cups brewed coffee
- 3 teaspoons vanilla extract, divided
- 3/4 cup + 2 tablespoons soy milk, divided
- 1/3 cup vegetable oil
- 1/4 cup vegan white sugar
- 1/2 cup vegan margarine, softened
- 2 cups vegan semi-sweet chocolate chips, divided
- 1 tablespoons oil, shortening, or vegan margarine
Directions:
To Make the Brownies:
1. Pre-heat oven to 325F. Prepare a 9×9 pan by greasing it and then lining it with parchment paper.
2. Sift together 1 1/2 cups flour, cocoa, 1 1/2 cups brown sugar, baking soda, baking powder and salt.
3. In a separate bowl, stir together the coffee, 2 teaspoon vanilla extract, 3/4 cup soy milk, and vegetable oil.
4. Combine the wet and dry mixes and stir well. Pour the batter into the prepared pan, and bake for 25 minutes, or until an inserted toothpick comes out clean.
5. Cool on a wire rack completely.
To Make the Cookie Dough:
In a large bowl, combine remaining 1/2 cup brown sugar, white sugar, and 1/2 cup margarine; beat until light and fluffy. Add remaining 2 tablespoons milk and 1 teaspoon vanilla; blend well. Lightly spoon remaining 1 cup flour into measuring cup. Add flour; mix well. Fold in 1 cup chocolate chips. Spread over cooled brownies. Refrigerate while preparing glaze.
To Make Ganache:
In the top of a double boiler or in a microwave-safe bowl, melt remaining 1 cup of chocolate chips and 1 tablespoons of oil, shortening, or margarine. Stir until completely melted and smooth. Carefully spoon over the cookie dough layer; spread evenly. Refrigerate for at least 30 minutes before cutting and serving.
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