Okay so I know these have been done time and time again, but hear me out first!
These aren’t just your typical brookies – in my usual fashion, I put a little extra nutrition into these.
Rather than your typical brownie, I made my super fudgy black bean brownies as the base to add more protein and fiber. And rather than your typical chocolate chip cookie dough using all-purpose flour, I made this one with white whole wheat flour adding even more filling fiber. This means that just one of these little bad boys does a pretty good job of satisfying you (and helps you to stay full).
I love having a sweet treat when the craving strikes but one of the things I don’t like about it is that I’ll often need another snack shortly after because there’s little protein and fiber to keep me full. That’s why I love to bake with whole wheat flour because it allows me to have a treat for a snack and gives me a little staying power on top of it.
Using my black bean brownies as the base for these made it even better because it added more protein and fiber.
And I promise you that you won’t even know the difference. These taste every bit as decadent as the original. The ooey gooey brownie meets cookie dough is just a combination that you can’t beat!
- 1 stick salted butter, room temperature
- 3/4 cup white sugar
- 2 tablespoons brown sugar, packed
- 1 egg
- 1/2 teaspoon vanilla
- 1 cup + 2 tablespoons white whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
- 1 15.5 oz black beans, drained and rinsed
- 3 large eggs
- 2 tablespoons earth balance
- ¾ cup granulated sugar
- ½ cup dark chocolate cocoa powder
- 1 tsp vanilla extract
- ¾ tsp baking powder
- Pinch of salt
- ½ cup dark chocolate baking chips
- Preheat oven to 350 degrees F
- Lightly grease an 8x8 inch pan and line with parchment
- Cream butter and sugars in a stand mixer adding in eggs and vanilla and mixing until creamy and smooth
- In a separate small bowl, combine flour, baking soda and salt then add to wet mixture
- Fold in chocolate chips then set aside
- Next, combine all ingredients except for the chocolate chips for the brownies in a food processor and process until smooth
- Fold in chocolate chips then pour brownie batter into the prepared pan using a spatula to spread evenly in the pan
- Scatter pieces of cookie dough over the brownie batter (you will have some left over) and press down gently allowing the brownie batter to come up around the cookie dough
- Bake for 35 to 40 minutes or until a knife comes out (mostly) clean of batter (you may see some melted chocolate from the chips).
- Allow to cool 10 minutes before removing from the pan. Cool an additional 5-10 minutes n a wire cooling rack then slice into bars.
To ensure the middle cooks, it's best to bake the brownies for 20-25 minutes uncovered, then bake for an additional 10 minutes with a tinfoil tent allowing the center to cook but ensuring the cookies don't burn. Finish off for a final 5 minutes in the oven uncovered.
recipe adapted from pinch of yum3