Vegan Chocolate Chip Cookie Dough Brownies — the photos speak for themselves
Sometimes a recipe needs no introduction because the results say it all. These vegan chocolate chip cookie dough brownies are one of those treats: fudgy brownies filled with safe-to-eat, egg-free cookie dough and finished with glossy chocolate ganache. Rich, indulgent and easy to love.
One bite and you’ll understand
Each brownie is stuffed with egg-free, dairy-free cookie dough. The filling is a soft cookie dough made with vegan butter and just enough plant milk to bind it — think of it as cookie dough with the texture of a buttercream that holds its shape inside the brownie.
Topped with chocolate ganache for extra decadence
After baking, the brownie cups are filled with the cookie dough and then dipped or drizzled with a simple ganache. The cool, glossy chocolate contrasts perfectly with the soft cookie center.
Alternate uses for the cookie dough filling
The cookie dough is versatile. Use it as an icing for cupcakes for a playful topping, or roll spoonfuls in cocoa powder to make quick, no-bake truffles. It’s sweet, slightly chewy and full of mini chocolate chips.
If you prefer a visual guide, there is a video demonstration that shows the full process from batter to ganache.
Notes for Success
Toast the flour before using it for the raw cookie dough
To make the cookie dough safe to eat, toast the flour at 350°F (175°C) for 5–7 minutes and then let it cool completely. This step reduces any risk from raw flour and makes the dough safe and comforting to enjoy without baking.
Cookie Dough Brownies
30 mins
18 mins
48 mins
8
Ingredients
For the Brownie Batter:
- Granulated sugar — 3/4 cup (150 g)
- Coconut oil — 4 tbsp (60 ml), melted
- Natural or Dutch-process cocoa powder — 1/3 cup (30 g)
- Hot water — 1/3 cup (80 ml)
- Ground flax seeds — 3 tbsp (24 g)
- Hot water — 4 tbsp (60 ml) for the flax
- Vanilla extract — 1 tsp (5 ml)
- All-purpose flour — 1/2 cup + 3 tbsp (87 g)
- Salt — 1/4 tsp
- Baking powder — 3/4 tsp
For the Cookie Dough:
- Vegan butter — 3 tbsp (42 g)
- Granulated sugar — 1/4 cup (50 g)
- Light brown sugar — 1/4 cup (52 g)
- Plant milk — 1/4 cup (60 ml)
- Vanilla extract — 1 tsp (5 ml)
- All-purpose flour (toasted and cooled) — 3/4 cup (94 g)
- Salt — pinch
- Vegan chocolate chips — 1/4 cup (40 g)
For the Ganache:
- Vegan chocolate — 1/2 cup, chopped
- Plant milk — 1/4 cup, boiling
- Optional: vegan buttercream to enrich the filling
Instructions
For the brownie batter:
- Mix the ground flax with 4 tablespoons of hot water and let it thicken for about 5 minutes.
- Combine the cocoa powder with the remaining 1/3 cup of hot water and whisk until smooth to form a chocolate paste.
- Stir in the melted coconut oil.
- In a large bowl, whisk together the sugar, flax mixture, chocolate paste and vanilla until smooth.
- Sift the flour with the salt and baking powder, then fold into the chocolate mixture until evenly combined.
- Portion batter into prepared cupcake tins, filling each about halfway. Bake in a preheated 350°F (175°C) oven for about 18 minutes.
- Cool for about 3 minutes, then press the center of each brownie with a tablespoon to create an indent. Allow to cool completely.
For the cookie dough:
- Cream the vegan butter with both sugars until light and fluffy, about 4–5 minutes on high speed.
- Add the vanilla and slowly drizzle in the plant milk while mixing on medium-high until smooth.
- Add the toasted, cooled flour and a pinch of salt and mix just until combined, then stir in the chocolate chips.
- If you want a richer filling, fold in a spoonful of vegan buttercream at the end (optional).
- Fill the indents of the cooled brownies with the cookie dough.
- Prepare the ganache by placing chopped vegan chocolate in a bowl and pouring boiling plant milk over it. Whisk until smooth, then let cool slightly before dipping or spooning over the filled brownies.
Notes
Store brownies at room temperature in an airtight container for up to 3 days, or refrigerate for about a week. For longer storage, wrap well and freeze for up to 2 months.