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A very chunky piece of one of my vegan cookie dough bars. It's filled with chocolate chips over a brownie base.
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5 from 2 votes

Vegan Cookie Dough Brownie Bars

These easy vegan cookie dough bars sit on a brownie base and are topped with a layer of smooth chocolate. You need to try some!
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: Cookie Dough Bars
Diet: Vegan
Servings: 16 Bars
Calories: 622kcal
Author: DJ

Ingredients

For the brownie base:

  • 120 g vegan butter melted
  • 175 g granulated sugar
  • Pinch of salt
  • 115 g cocoa powder sifted
  • 125 g dairy-free yogurt
  • 0.5 teaspoon vanilla extract
  • 65 g all-purpose flour sifted

For the cookie dough layer:

  • 250 g all-purpose flour heat treated
  • 300 g vegan butter block softened, room temperature
  • 180 g granulated sugar
  • 180 g brown sugar
  • 1.5 Tablespoons tahini
  • 100 ml vegan double cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 125 g vegan chocolate chips

For the chocolate topping:

  • 330 g vegan dark baking chocolate chopped
  • 200 ml vegan double cream
Metric - US Customary

Instructions

Preparation:

  • Preheat your oven to 163 Celsius (325F).
  • Line an 8-inch baking tin with parchment paper then set aside.

Make the brownie base:

  • Firstly, mix together your melted vegan butter and sugar. Next, add the salt, cocoa powder, yogurt and vanilla. Stir again. Lastly, fold in the flour so that it is fully combined.
  • Spoon your brownie batter into the lined tin. Spread it out nice and evenly with a palette knife. Bake the base in the preheated oven for 15 minutes. Keep the oven on after taking the brownie layer out from the oven. Let the brownie base cool fully.

Make the cookie dough filling:

  • Turn the oven up to 177 Celsius (350F) and place the flour into a heatproof dish. Cook the flour in the oven on a baking tray for 5 minutes the take it out so that it can cool.
  • Once again, cream together the butter with the sugar. This time it is both granulated and brown sugars. Keep creaming until fluffy.
  • Now mix in the tahini, cream and vanilla, followed by the heat-treated flour and salt. Once the mixture is almost fully combined, fold in the chocolate chips.
  • Spread the cookie dough over the cooled brownie base.

Make the chocolate topping:

  • In a large, heatproof bowl, melt the chocolate using the double-boiling (bain-marie) method. When the chocolate is smooth, stir in the vegan double cream.
  • Pour the melted chocolate over the cookie dough. Refrigerate for 45 minutes then slice and serve.

Video

Notes

  • This is by far the most important tip for this recipe. When making the cookie dough filling, you MUST heat treat your flour inside the oven, or else you are putting yourself at risk of becoming seriously unwell. Uncooked flour must always be heated at a high temperature before being consumed.
  • If you aren't the biggest tahini fan but you love nut butters such as almond or cashew butter, they can be substituted, 1:1.

Nutrition

Calories: 622kcal | Carbohydrates: 69g | Protein: 6g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 238mg | Potassium: 181mg | Fiber: 6g | Sugar: 45g | Vitamin A: 1235IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg