Brookies – a delicious combination of brownies and cookies – have crossed the Atlantic and are taking trendy bakeries and cafés by storm. To celebrate our new vegan chocolate bars, we’re sharing a 100% plant-based version of this irresistible American dessert. Discover Leonidas-style vegan brookies!
What Exactly Are Brownies?
In the United States, brownies are among the most popular “squares”. Squares are small square or rectangular cakes that are usually enjoyed by hand as a quick treat. They are made by pouring cake batter into a large square tin, baking it in a relatively thin layer and then cutting it into even portions. Brownies are made primarily with chocolate for their rich, fudgy texture and nuts for a satisfying crunch. The perfect brownie has a delicate crisp top and a firm yet wonderfully gooey centre.
Easy to take anywhere, brownies and other squares are perfect for school lunchboxes, picnics, sports bags after training or a match, and of course they are a favourite on birthday party tables.
Brownies are loved because they’re easy to make, keep well and can be endlessly adapted – including delicious vegan versions.
What Makes a Great Cookie?
There are almost as many cookie recipes as there are people baking them. Although this traditional American biscuit is relatively simple to make, achieving the perfect texture requires careful baking. The ideal cookie is crisp on the outside and deliciously soft in the centre. As for flavours, the possibilities are endless: chocolate, cranberries, pecans, dried apricots, oats… anything goes, including vegan recipes!
Brookies: The Perfect Marriage of Two Chocolate Treats
Brookies belong to the large family of “squares”, meaning they’re baked as one large cake before being cut into small squares. Their unique feature is a double layer of flavour: a rich brownie base topped with a layer of cookie dough. The result is simply irresistible!
Now it’s your turn to prepare this original 100% plant-based dessert made with delicious Belgian chocolate!
Leonidas Vegan Brookie Recipe
Ingredients (serves approximately 5)
For the brownie layer
- 200 g plain flour
- 150 g sugar
- 150 g vegan dark chocolate
- 1 teaspoon baking powder
- 1 pinch of salt
- 60 ml coconut oil
- 240 ml almond milk
- 1 teaspoon vanilla extract
For the cookie layer
- 100 g brown sugar
- 50 g white sugar
- 125 g peanut butter (or another plant-based nut butter)
- 1 teaspoon vanilla extract
- 150 g plain flour
- ½ teaspoon bicarbonate of soda
- 1 pinch of salt
- 100 g vegan chocolate
Method
• Preheat your oven to 175°C.
- For the brownie layer
- Break the vegan dark chocolate bar into small pieces and melt it. You can either use a bain-marie or a microwave. In both cases, melt the chocolate gently to prevent it from burning.
- In a separate bowl, melt the coconut oil (which is solid at room temperature) using the same method as for the chocolate.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder and salt.
- Gradually add the wet ingredients: melted coconut oil, almond milk, vanilla extract and the melted chocolate.
- Mix until you obtain a smooth, even batter.
- Grease your baking tin, pour in the batter and smooth the surface with a spatula.
- For the cookie layer
- In a large mixing bowl, combine the peanut butter (or another plant-based nut butter), the brown sugar and the white sugar. Whisk until the mixture becomes smooth and creamy.
- Stir in the vanilla extract.
- Add the dry ingredients: flour, bicarbonate of soda and salt.
- Mix until you obtain a smooth, even dough.
- Break the chocolate bar into very small pieces, about the size of chocolate chips.
Tip: first break the bar into squares, wrap them in a clean tea towel and gently crush them with a rolling pin to create small chocolate chunks. - Fold the chocolate pieces gently into the dough using a large spoon or spatula.
- Assemble the brookie
- Spread the cookie dough evenly over the brownie layer in the baking tin.
- Bake in the preheated oven at 175°C for 25 to 30 minutes. Check after 25 minutes: the top should be beautifully golden, while the centre should still feel slightly firm to the touch.
To check whether the inside is fully baked, insert the tip of a knife into the centre of the cake. If it comes out clean, your brookie is ready. - Remove the brookie from the oven and allow it to cool completely in the baking tin.
- Cut the brookie into squares of approximately 5 × 5 cm.
Enjoy!
Give Your Vegan Brookies a Personal Twist
We’re sure you’re going to love these brookies, so here are a few ideas to adapt them to suit your taste!
An Energy-Boosting Snack
Add pieces of cashew nuts, pecans, hazelnuts and/or Brazil nuts to your brownie batter for a delicious brookie packed with energy.
An Impressive Dessert
Serve your brookie squares while they’re still slightly warm, accompanied by a scoop of plant-based vanilla ice cream after a light meal, and watch everyone at the table melt with delight.
A Sweet Treat That Stands Out
Having friends or family over for afternoon tea? Cut your brookies into small cubes of around 3 × 3 cm and arrange them on a beautiful serving plate. These neat little squares look particularly elegant on vintage china, creating a stylish contrast that’s right on trend. Serve them with an Arabica coffee, a Darjeeling tea or a matcha, and enjoy the smiles on your guests’ faces.
Is your mouth watering already at the thought of this original plant-based dessert? Then it’s time to head to the kitchen!
