Plant-Based Brookies = Brownie Cookies

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 50

Servings:

Calories: 258kcal

Get ready for the ultimate plant-based dessert—Brookies! This decadent mashup of fudgy brownies and chewy chocolate chip cookies is not only rich and indulgent but also packed with wholesome ingredients.

The cookie layer, made from creamy white beans, dates, and peanut butter, brings a soft and buttery texture, while the brownie layer, featuring black beans, cocoa, and walnuts, delivers deep chocolatey goodness.

Sweetened naturally with dates and loaded with plant-based ingredients, these brookies are a guilt-free treat you can enjoy anytime. Easy to make and irresistibly delicious—one bite, and you’ll be hooked!

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Equipment

Ingredients

Cookie Layer

1 14 ounce can cannellini beans or any other white bean, drained and rinsed
1 cup deglet dates or medjool
½ cup peanut butter
2 tbsp nutritional yeast
1 ½ tsp vanilla extract
1 cup unsweetened chocolate chips unsweetened or date sweetened

Brownie Layer

1 14 ounce can black beans drained and rinsed
1 cup deglet dates or medjool
½ cup cocoa powder
½ cup walnuts or pecans, or cashews
1 tsp vanilla extract
¼ tsp baking soda
¼ tsp baking powder
3 tbsp soy milk unsweetened, or plant based milk of choice

Instructions

Preheat oven to 350°F.

Cookie Layer

I start with the cookie layer so that you don't have to clean out the food processor between uses.
Add all of the ingredients except for the chocolate chips to a food processor and blend until mixture is creamy and well blended.
Spoon mixture into a mixing bowl, add chocolate chips and stir them in well.
Set aside.

Brownie Layer

Add all ingredients except for the soy milk to a food processor and blend until mixture is well blended adding the soy milk at the end one tbsp at a time.
Spoon mixture into a parchment lined 9 x 9 inch baking dish and spread evenly.
Spoon the cookie mixture on top of the brownie layer and spread evenly.
Bake for 50 minutes.
Store in an airtight container in the fridge for up to 2 weeks.

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Nutrition