Vegan Brookies Recipe Gluten-free - Pressure Cooker Style
These fudgy, two-layer Vegan Brookies are baked to perfection in a pressure cooker-friendly style, combining a black bean brownie base with a gooey chocolate chip cookie topping — totally gluten-free and loaded with flavor.
Equipment
- 1 Food processor
Ingredients
Brownie Layer
- 15 oz Black beans drained, rinsed and patted dry
- ¼ cup Cacao powder or unsweetened cocoa powder
- ¼ cup Flour nut or oat flour
- ⅓ cup Creamy almond or cashew butter or tahini
- ½ cup Coconut sugar or maple sugar or brown sugar
- ¼ cup Pure maple syrup or date syrup
- 1 teaspoon Vanilla extract
- ¼ teaspoon Baking powder aluminum-free
- ¼ teaspoon Baking soda
- ¼ teaspoon Sea salt
- ½ cup Chopped walnuts or pecans optional
Cookie Layer
- 1 ¼ cups Oat flour gluten-free if needed
- ½ teaspoon Baking powder aluminum-free
- ½ teaspoon Baking soda
- ½ teaspoon Sea salt
- ¼ cup Creamy almond or cashew butter or tahini
- ⅓ cup Maple syrup pure
- 2 tablespoon Coconut sugar maple sugar or brown sugar
- ¼ cup Coconut oil melted, or olive oil
- 1 teaspoon Vanilla extract
- ½ cup Semi-sweet chocolate chips or more to taste
Instructions
Instructions
- Preheat oven to 350°F and prepare an 8x8 baking dish with parchment paper.
- In a food processor, blend all brownie ingredients except nuts until smooth. Stir in nuts and spread into pan.
- In a separate bowl, mix cookie layer dry ingredients. In another bowl, whisk wet ingredients together then combine with dry mix.
- Stir in the chocolate chips until evenly distributed.
- Dollop cookie dough over brownie layer and lightly press down.
- Bake for 30 minutes until edges are set and golden.
- Cool in pan for at least 1 hour before slicing into squares.
Notes
Let the brookies cool fully to avoid crumbling. Store leftovers in airtight container refrigerated for up to a week, or freeze individually wrapped.