Pecan Brownie Cookie Dough Bars
A delightful blend of rich brownie and creamy cookie dough in a perfect bar form. Ideal for any sweet cravings!
Ingredients
For the Cookie Dough
- 120 g runny tahini Adds richness and moisture.
- 2 tbsp coconut oil, melted Gives a soft and moist texture.
- 60 ml maple syrup A natural sweetener.
- 100 g oat flour Provides a dense and chewy structure.
- 50 g vegan vanilla protein powder Boosts nutrition with vanilla flavor.
- 35 g dark chocolate chips For chocolate bursts.
- 35 g pecans, chopped small Adds texture and nuttiness.
- 1 pinch salt Enhances flavors.
- 2 tbsp ground chia seeds A vegan egg substitute.
- 5 tbsp water To mix with chia seeds.
For the Brownie Layer
- 80 g dark chocolate, chopped small For rich flavor.
- 60 ml coconut oil Provides creaminess.
- 120 ml maple syrup Natural sweetness.
- 2 tbsp runny tahini Adds layers of flavor.
- 2 tbsp thick coconut yogurt For creaminess and tang.
- 70 g oat flour Forms the backbone of the batter.
- 30 g cacao powder Intensifies chocolate flavor.
- 1 tsp cinnamon Adds warmth and spice.
- ¼ tsp ground cardamom Adds depth.
- ½ tsp bicarbonate of soda Helps the brownie rise.
- 20 g chocolate chips Extra chocolate on top.
- 10 g pecans, crushed For topping.
Instructions
Preparation
- Preheat your oven to 160°C Fan/180°C. Prepare an 8-inch square tin by lining it with parchment paper.
- Make the cookie dough: In a mixing bowl, stir together the runny tahini, melted coconut oil, and maple syrup until smooth. Gradually mix in the oat flour and vegan protein powder until it forms a sticky dough. Fold in the chocolate chips and chopped pecans, then set aside.
- Prepare the brownie layer: Mix the ground chia seeds with water in a small bowl and let it sit to form a gel. Melt the chopped dark chocolate and coconut oil together until smooth.
- In a large mixing bowl, whisk together maple syrup, tahini, coconut yogurt, and chia gel until fluffy. Gradually stir in the melted chocolate.
- Add oat flour, cacao powder, cinnamon, ground cardamom, bicarbonate of soda, and a pinch of salt into the mixture. Stir until you achieve a smooth batter.
Assembly
- Divide the cookie dough into pieces and press half of it into the base of the tin. Pour the brownie batter over the top, smoothing it out evenly. Crumble the remaining cookie dough on top and sprinkle with chocolate chips and crushed pecans.
Baking
- Bake in the oven for 25-30 minutes until the edges are firm and the middle remains fudgy. Insert a skewer; it should come out with a few moist crumbs.
Cooling & Serving
- Allow the bars to cool in the tin for about 20 minutes, then carefully lift them out. Let them cool for an additional 30 minutes before slicing into 16 squares using a sharp, hot knife.
- Enjoy warm or cooled. Store in a sealed container in the fridge for 3-5 days, or freeze for up to a month.
Notes
Tips: Use high-quality dark chocolate for best flavor, and feel free to add more nuts or different nut butters. To achieve thicker bars, increase baking time slightly.