Rich and chocolatey, these S’Mores Cookie Dough Brownies have a healthier gluten-free chocolate chunk cookie dough and luscious chocolatey brownie batter studded with vegan marshmallows. 70% Dark Chocolate makes these bars deliciously chocolatey, dairy-free and egg-free while tasting like the best S’Mores bars.
By Nourishing Amy
S’Mores Cookie Dough Brownies
Prep Time: 20
Serves: 16 People
Ingredients
For the Cookie Dough
120g runny peanut butter
60ml (4 tbsp) maple or agave syrup
2 tbsp coconut oil, meted
100g oat flour
50g vegan vanilla protein powder
A pinch of salt
45g 70% Dark chocolate, chopped into chinks
For the Brownies
2 tbsp ground chia or flaxseed with 5 tbsp water
80g 70% Dark chocolate, chopped
60g (4 tbsp) coconut oil
120ml maple or agave syrup
2 tbsp (30g) runny peanut butter
2 tbsp (30g) thick coconut yoghurt
70g oat flour (or plain flour)
30g cocoa powder, sifted
½ tsp bicarbonate of soda
A pinch of salt
70g vegan marshmallows, chopped if larger
45g 70% Dark chocolate, chopped
Method
Step 1
Preheat the oven to 160Fan/180ºC and line an 8-inch square tin with baking paper
Step 2
Make the cookie dough: whisk together the peanut butter, syrup and oil in a large mixing bowl until smooth. Add in the oat flour, protein powder and salt and mix to a cookie dough then fold in the chopped chocolate. Leave to one side
Step 3
For the chia “eggs”: whisk together the chia seeds and water and stir to a gel. Leave for 5 minutes
Step 4
For the melted chocolate: add the chocolate and coconut oil to a bowl and melt together. Once melted, add in the syrup, peanut butter, yoghurt and chia “egg” gel. Whisk until combined
Step 5
For the batter: into a large mixing bowl, whisk together the oat flour, cocoa powder, bicarbonate of soda and salt. Pour in the melted chocolate mix and whisk to a thick, smooth brownie batter
Step 6
To prepare the cookie dough brownies: using half the cookie dough, make some balls and press down flat into the bottom of the baking tin (leaving some gaps). Press in most of the marshmallows and half of the chopped chocolate. Pour over the brownie batter and smooth out. Repeat with the cookie dough, making balls and press into the brownie mix. Press in the remaining marshmallows and sprinkle over the chocolate
Step 7
To bake: place in the middle of the oven for 25 minutes, until the marshmallows are browning on top and the brownies are firm to touch. An inserted skewer will come out basically clean from the edge with specks of dry batter (while the middle may seem wet still, this is OK).
Step 8
To cool: leave in the tin for 20 minutes and then very carefully lift out and cool for 30-60 minutes.
Step 9
To slice: use a warmed, sharp knife to carefully slice into 9, 12 or 16 squares.
Step 10
Enjoy straight away or allow to cool fully then store in an airtight container for 3-5 days, or in the freezer for 1 month and defrost before eating.
