Vegan Chocolate & Nut Brookies

Vegan Chocolate & Nut Brookies

I'm sure most of you have heard of the term 'brookie' before, but if not, it's a mixture between a brownie and a cookie (yyuuuum!), a bit like how a bronut is a brownie donut.

At VegFest this year I decided to try a bronut from Norah's Brownies after having a slice of One Planet Pizza's new Meatless Feast pizza. What a brilliant lunch, right?! Anyway, the bronut I had is what inspired this recipe. It was so insanely delicious and I remember thinking "why on earth have I not tried making something like this before?!". But that day has come, and you now get to try this marvellous creation of a chocolate brookie with me.

These brookies are fairly crisp on the outside, like a cookie, but closer to the texture of a fudgy brownie on the inside. It has a very nutty flavour as it's made using a mixture of ground nuts, and isn't too rich with the chocolate. All in all it's very easy to devour an entire batch in one sitting, but if you share them I can tell you from experience that they will make people smile.

Okay. Time to get baking!



For the brookies:  (makes 12)

80g (1 cup) plain flour or buckwheat flour

30g (1/4 cup) cacao or cocoa powder

180g (1 1/2 cups) mixed nuts, ground almost to a powder in a food processor (stop before they turn into nut butter!)

170g (1 cup) light brown sugar

5 heaped tbsp nut butter of your choice (I used Meridian’s smooth peanut butter)

120ml (1/2 cup) unsweetened plant milk of choice (I used Alpro’s hazelnut milk)

For the chocolate dip: (optional) 

1 bar (100g) dark chocolate

2 tbsp coconut cream

1 tbsp coconut milk


1.  Pre-heat your oven to 180°C (fan).

2. (Optional) Melt the chocolate for the chocolate dip in the microwave, taking out to stir it every 20 seconds to ensure the chocolate doesn't burn. Mix in the coconut cream and milk too, and then set aside in the fridge.

3. Time to make the brookies! Sieve the flour and cacao powder into a large bowl and then add in the ground nuts. Combine fully.

4. In a separate bowl, combine the rest of the ingredients fully.  If you're using a nut butter that isn't 100% natural (e.g. Sun-Pat peanut butter), you may need to heat it in the microwave for 30 seconds to melt it a bit. This makes it easier to combine with everything else.

5. Pour the wet mix into the dry mix and combine fully, scraping down the sides of the bowl a few times to make sure that all of the flour is mixed in. 

6. Line a baking tray with a grease-proof baking sheet. Roll the brookie dough into small balls (about 1-2 tbsp per brookie) and place them onto the tray. You can pat them down a tiny bit but they don't need to be placed too far apart from each other as they don't spread much in the oven.

7. Bake the brookies for 12-20 minutes, turning the tray around 180° after 8 minutes to make sure they all cook evenly.  When they're done, they might not look like they are! They might be a bit shiny on the top in the middle. The longer you cook them more, the more cookie-like they'll be. Less time in the oven makes them more like fudgy brownies on the inside. I had mine in the oven for 15 mins in the end, and each brookie was about 2 tbsp of mixture.

8. Leave to cool completely, and then remove them from the tray using a spatula. They keep well in a sealed container for about two weeks, although if you're anything like me there's no way they'll last that long... 

9. Enjoy!!  Dip them in the chocolate dip if you'd like to - it might need re-melting for 20 seconds in the microwave if it has solidified. Let me know what you think over on Instagram, and of course share some photos too!


Sending love and light, 


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