Vegan and Gluten-Free Cookies and Cream Brownies, where the beloved classic brownie meets the crunchy, creamy goodness of cookies and cream. These brownies offer a rich, chocolatey base speckled with pieces of vegan cookies, combining two favorite desserts into one scrumptious, allergy-friendly treat.
These Vegan and Gluten-Free Cookies and Cream Brownies are a dream come true for those who love their desserts both rich and inclusive. Each bite offers the perfect blend of gooey chocolate and crunchy cookie pieces, making these brownies a surefire hit for any occasion or simply a decadent treat to enjoy anytime.
Ingredients
Brownies
- 120 g Dairy free milk
- 110 g Dairy free butter
- 220 g Caster sugar
- 180 g Plain gluten free flour
- 40 g Cocoa powder
- 1 teaspoon Espresso
- 150 g Vegan chocolate
- 100g Vegan and GF Cookies and Cream Biscuits
Ganache Top
- 100 g Vegan chocolate
- 60ml Plant based milk
White Chocolate Ganache Feathering
- 50 g Vegan White chocolate
- 1 tablespoon Plant based milk
Instructions
- Preheat oven to 180°/ 350°F/Gas mark 4. Grease an 8inch rectangular cake tin and line with greaseproof/parchment paper.
- Place the butter, sugar, and milk in a pan over a low/medium heat. Stir until the sugar is fully dissolved and butter is melted.
- Remove the pan from heat and add the chopped chocolate. Stir until the chocolate is melted.
4. Sift in the dry ingredients and fold in the chopped cookies until fully incorporated.
5. Transfer the batter to the prepared tin and spread it level. Top with the remaining chopped chocolate. Bake for around 20/30 mins or until a skewer inserted in the centre comes out with moist crumbs but not gooey or wet.
6. Melt together the chocolate and milk in the microwave at 30sec intervals until melted and smooth, then poor it over the cooked brownies.
7. Make the white chocolate ganache by melting together the white chocolate and milk in the microwave at 30sec intervals until melted and smooth then transfer to a piping bag.
Pipe a mini circle and 2 slightly larger rings around that. Make around 2-3 more in varying sizes to cover the surface of the brownies. With a toothpick draw lines through the circles to create a feather effect. Set in the fridge for at least 30 mins.
Slice and enjoy!
Substitutions
- Sugar Alternatives: Coconut sugar or a sugar-free substitute can be used in place of granulated sugar.
- Different Milk: Any plant-based milk, such as almond, soy, or oat, can be used depending on preference.
Variations
- Extra Creamy: Swirl some vegan cream cheese into the batter before baking for a cheesecake-like effect.
- Minty Twist: Add a few drops of mint extract to the batter to complement the cookies and cream flavor.
Storage
Store these brownies in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Top tip
- For a moist center and crisp edges, watch the baking time closely—overbaking will lead to dry brownies.
- Let the brownies cool completely before slicing to get clean, even cuts.
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for cookies and cream brownies. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
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