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Cookie Dough Brownies

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Oozing with delicious fudgy chocolate, you can’t go wrong with our Cookie Dough Brownies!

Ingredients

  • 125g Charlie’s Plant-Powered Peanut Butter Cookie Dough
  • 170g Nuttelex Original
  • 100g silken tofu
  • 115g coconut yoghurt
  • 250g caster sugar
  • 75g aquafaba
  • 65g cocoa
  • 135g plain flour
  • 4g baking powder
  • 2g salt
  • 2g vanilla essence
  • 135g chopped dark chocolate chips
  • 75g Charlie’s Plant-Powered Peanut Butter Cookie Dough (for the top of brownie)

Method

  1. Pre heat oven to 175 degrees Celsius and line a baking tray with baking paper, ensuring that the sides are lined above the edge of tray(tray should be approx 20cm x 20cm).
  2. Whisk together the Nuttelex, silken tofu, coconut yoghurt, caster sugar, vanilla essence and aquafaba on high speed for 3 minutes. (NOTE: this mix will look quite lumpy, trust me it’s ok!).
  3. Add in the plain flour, baking powder, cocoa powder, Charlie’s Plant-Powered Peanut Butter Cookie Dough and salt and mix on low speed for 1 minute, then moving to high speed for 2 minutes until well combined
  4. Fold through dark chocolate chips.
  5. Pour batter into a baking tray and dollop teaspoon size balls of cookie dough onto the top of the brownie.
  6. Bake at 175 degrees Celsius for 22 minutes.
  7. When cooked, remove from the oven and leave to cool.
  8. Enjoy on it’s own or with ice cream!

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Charlie’s Fine Food Co acknowledges the Ngaruk-Willam clan of the Boonwurrung people, part of the Kulin Nation, as the Traditional Owners and Custodians of the land on which Charlie’s is located. We pay our respects to their elders past and present.

We acknowledge and uphold the Traditional Owners’ continuing relationship to the land and waterways and extend our respect to all Aboriginal and Torres Strait Islanders as the First Peoples of Australia.

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