Cereally Brookies (Vegan)
Recently I've tried Chips Ahoy!® Cereal and I loved it!!!
It has inspired me to do so many treats and today I'm sharing one of them: here my Cereally Brookies!! 😍
Brownies + cookies in my own cereal way: one layer of Chips Ahoy!® Cereal and one layer of brownies, topped with some cookie cereal because, why not?
Honestly I'm super proud of this recipe, it's 100% vegan and it's super delicious.
Also, I think the brownie layer that I've adapted it from Well Plated is truly the best brownie I've ever had.
Sorry for all this enthusiasm but I'm just so happy about these Cereally Brookies!
I hope someone will bake it too one day, the recipe is in the section below 💁♀️
INGREDIENTS:
--- CEREAL COOKIE LAYER ---
80g coconut oil (melted)
150g Chips Ahoy!® Cereal
--- BROWNIE LAYER ---
90g all purpose flour
150g granulated sugar
18g cocoa powder
85g apple sauce
80ml brewed, cooled coffee*
60ml melted coconut oil**
80g dark chocolate chips
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
DIRECTIONS:
Line a 20x20 cm (8x8-inch) baking pan with parchment paper so that the paper overhangs 2 opposite sides like handles.
Put Chips Ahoy!® Cereal in a food processor and pulse a few times until the cereal turn into powder.
In a bowl mix together melted coconut oil and Chips Ahoy!® Cereal powder until you get the consistency of wet sand; press this mixture into the bottom of the prepared pan to create the cookie layer. Place in the fridge to set for at least 1 hour.
Preheat oven to 350°F (180°C) and start making the brownie layer.
In a large mixing bowl, stir together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined.
Add the applesauce, coffee, coconut oil, and vanilla. Whisk until smoothly combined.
Fold in the chocolate chips.
Pour the batter into the prepared pan over the cookie layer and top the surface with Chips Ahoy!® Cereal.
Bake for about 15-20 minutes or until the edges look set and dry while the center looks slightly under baked. Let it cool in the pan for about 1 hour.
Lift onto a cutting board using the parchment handles. Slice and serve.
Enjoy :)
RECIPE NOTES:
*If you don't like coffee you can use milk but you won't actually taste it. It just makes the brownies more chocolatey!
**You can use canola oil instead of coconut oil but I haven't tried.
Store these Cereally Brookies in an airtight container at room temperature for 3-4 days. You can also freeze them.
RECIPE CARD:
If you make it let me know! :)
