GF & DF Cookie Fudge Brownies

Ingredients - for the brownie

  • 2/3 cup vegan choc chips

  • 5 tbsp coconut oil: Or vegan butter

  • 2/3 cup coconut sugar: Or maple syrup

  • 2 eggs: Or vegan alternative

  • 1 tsp vanilla essence

  • 2/3 cup blanched almond meal

  • 2 tbsp cocoa powder: Or chocolate protein powder - I've used Naked Harvest's one in this recipe before, was DELISH! My code is 'GENE' for 15% off.

  • 1/4 tsp salt

  • Extra 1/2 cup vegan choc chips

Ingredients - for the cookie:

  • 1/3 cup creamy salted peanut butter (if your peanut butter is not salted, add a pinch of salt)

  • 2 tbsp coconut oil: Melted

  • 2 tbsp maple syrup

  • 1 tsp vanilla extract

  • 3/4 cup almond meal

  • 1/4 cup dark chocolate chips

How to make:

  1. Preheat the oven to 180 degrees Celsius and line a baking pan with baking paper. Set aside.

  2. First, make the brownie layer, In a small bowl, melt chocolate and oil in the microwave. Alternatively, you can use a stovetop and saucepan.

  3. In a small bowl, whisk together sugar and eggs until slightly lighter in colour and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.

  4. In a medium bowl, whisk together the dry ingredients–almond meal, cocoa powder and salt.

  5. Working slowly, whisk the egg/sugar mixture into the bowl of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.

  6. Stir in the dry ingredients and fold until just mixed.

  7. Fold in the additional chocolate chips.

  8. Pour batter into your prepared pan and smooth the surface.

  9. Next, make the cookie layer. Add the peanut butter, melted coconut oil, maple syrup, and vanilla extract to a bowl and mix until combined

  10. Add the almond meal and mix, then add the chocolate chips, and let the dough sit for 5 minutes (it will thicken up and become less sticky as it sits)

  11. Take chunks of the cookie dough and place them on top of the brownie layer until all the dough is used

  12. Bake at 350 for 20 minutes, then cover with tinfoil and bake for another 15 minutes

  13. Let the brownies cool to room temperature before cutting and enjoying!


  • It will seem like there are not enough dry ingredients once mixed (for the brownie), but trust that this is what makes them extra fudgy!

  • The longer you leave them, the less fudgy they will be and visa versa.

  • Make sure they have cooled completely before slicing.

  • There is no baking powder/soda as we don't want the brownie to rise over the cookie.

If you do decide to try this recipe (which I highly recommended, as they're delicious!) please send me pictures, or post on your Instagram story and tag me! I'd love to see everyone's versions!

Lots of love and happy cookie fudge brownie making!

Gené xx

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