Vegan Chocolate Chip Cookie Brownies and Espresso Frosting Recipe
I had the hardest time coming up with a name for these desserts. They are made with a cookie dough crust, espresso fudge brownie middle, and espresso vegan buttercream-style frosting. Calling them Espresso Fudge Cookie Dough Brownie Bars seemed a bit much, so I had to brainstorm a few new ideas and ask for help… Espresso Fudge Cookie Dough Brownies? Frosted Cookie Brownie Bars? I was also made aware of the name “Brookies” being a short nickname for Cookie Dough Brownies. So these Espresso Brownie Cookie Bars could also be called Espresso Brookies.
The Home Baked Vegan’s Espresso Brownie Cookie Bars are:
I made these brookies with half a batch of dough from my Chewy Chocolate Chip Cookies, so you could either make your own cookie dough, or use store bought – which ever you have on hand!
Here is the recipe for The Home Baked Vegan’s Espresso Brownie Cookie Bars:
2 Cups Chocolate Chip Cookie Dough
Espresso Brownie Batter:
3/4 Cup All Purpose Flour
1/2 Cup Cocoa Powder
1 tsp Baking Powder
1/2 Cup Sugar
1/4 Cup Oil
1 Tbsp Instant Coffee
Espresso Buttercream Frosting:
1/2 Cup Vegan Butter
2 Cups Icing Sugar
1 1/2 tsp Instant Coffee
1 Tbsp Boiling Water
Preheat oven to 350′ F
Press cookie dough into the bottom of an 8″ square silicone or parchment lined baking pan.
Prepare the brownie batter:
In a medium mixing bowl, puree the banana. Mix in the oil and sugar.
In a separate bowl, use a fork to mix together the flour, cocoa powder, and instant coffee.
Stir the dry ingredients into the wet ingredients and mix until no more dry lumps remain.
Pour the brownie batter into the pan on top of the cookie dough.
Bake for 35 – 40 minutes. Remove from oven and let cool.
While the brownies cool, prepare the frosting:
In a small bowl, dissolve the instant coffee in the boiling water.
Add to a mixing bowl with the vegan butter and icing sugar, then use an electric mixer to beat until smooth.
Once the brownies have cooled completely, frost them, and slice into squares.
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