I've seen a few cookie cup recipes around, but one that I never see is brookie cups! I had to jump on this idea as soon as I had it because what's better than a brownie and a cookie combined? it's honestly a dream. What makes them even better is that they are vegan, yet you wouldn't even be able to tell!
I am obsessed with the outcome of these brookie cups as the flavours are so perfect, especially with the peanut filling and chocolate-covered peanuts on top (the chocolate covered peanuts are of course optional, but add a yummy crunch)
- PEANUT BUTTER BROOKIE CUPS -
You will need:
- 1/2 cup vegan butter
- 3/4 cups light brown sugar
- 1/2 cup caster sugar
- 2 vegan eggs (I use Free & Easy Foods egg replacer)
- 2 tsp vanilla extract
- 1 1/2 cups plain flour
- 1/4 cup cocoa powder
- Pinch of salt
- 1 tsp baking powder
For the peanut filling:
- 1/2 cup smooth peanut butter
- 1 1/2 cups icing sugar
- 5 tbsp oat milk
- 1 tsp vanilla extract
- Doisy and Dam chocolate covered peanuts (optional)
- 3/4 cups light brown sugar
- 1/2 cup caster sugar
- 2 vegan eggs (I use Free & Easy Foods egg replacer)
- 2 tsp vanilla extract
- 1 1/2 cups plain flour
- 1/4 cup cocoa powder
- Pinch of salt
- 1 tsp baking powder
For the peanut filling:
- 1/2 cup smooth peanut butter
- 1 1/2 cups icing sugar
- 5 tbsp oat milk
- 1 tsp vanilla extract
- Doisy and Dam chocolate covered peanuts (optional)
Method:
1. Preheat the oven to 200c and lightly grease a muffin tin with vegan butter.
2. In a large mixing bowl, add the vegan butter, light brown sugar and caster sugar. Mix until well combined.
3. Add the vegan eggs and vanilla extract and mix again.
4. Sieve the flour and cocoa powder into the bowl and add the salt and baking soda. Mix until completely combined.
5. Scoop out a heaped tablespoon of the mixture at a time and roll it into a ball. Placing them one by one into the muffin tin. Press the brookie dough down so that it is slightly flatter.
6. Place them in the oven for 10 minutes. Remove the brookies from the oven and use the bottom of a measuring spoon tablespoon to press the centre of the cookies down so that they create a cup shape. They will be very soft so once you have pressed down the centre, allow them to cool completely.
7. Make the peanut butter filling by adding the peanut butter, icing sugar, vanilla extract and oat milk (or any other dairy-free milk) to a bowl. Mix until completely combined.
8. Divide the mixture between the brookie cups and finally top each of them with a few chocolate-covered peanuts.
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