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vegan brookie pie slice
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5 from 1 vote

Vegan Brookie Pie

Feeling left out by all those decadent brownie-cookie pics floating around? This vegan brookie pie recipe will banish any fomo you may have.
Prep: 30 mins
Cook: 25 mins
Total: 55 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 387kcal
Cost: $0.89 per slice

Ingredients

Espresso Brownie Layer

  • 3 tbsp creamy nut butter, such as almond butter or sunflower seed butter 45 g
  • 2 tbsp vegetable oil 25 g
  • 2 tbsp liquid sweetener, such as maple syrup, agave syrup, or pekmez 40 g
  • 1/2 cup oat flour or an equal amount of oats by weight 50 g
  • 1/4 tsp baking soda 2 g
  • 1 tbsp flax seed or ground flax 10 g
  • 1 tbsp espresso powder 7 g; can substitute with more cocoa powder
  • 1 tbsp cocoa powder 5 g
  • 1 tsp vanilla extract 5 g
  • 3 tbsp Homemade Soy Milk 45 g; can sub with plant milk of choice

Cookie Layer

  • 1/4 cup creamy nut butter, such as almond butter or sunflower seed butter 60 g
  • 1/3 cup vegetable oil 65 g
  • 1/2 cup liquid sweetener, such as maple syrup, agave syrup, or pekmez 160 g
  • 1½ cups oat flour or an equal amount of oats by weight 150 g
  • 3/4 tsp baking soda 5 g
  • 1 tbsp flax seed or ground flax 10 g
  • 2 tsp vanilla extract 10 g
  • 1/4 cup Homemade Soy Milk 60 g; can sub with plant milk of choice
  • nuts or chocolate chips for sprinkling on top *optional

Instructions

  • Prepare an 8-inch cake pan (see Note 1) by lining with parchment or foil, or directly greasing the pan with a splash of oil.

Espresso Brownie Layer

  • Add nut butter, oil, and syrup to a microwave-safe mixing bowl. Melt in the microwave for about 15 seconds.
  • Combine the dry ingredients (oats, baking soda, flax, espresso powder, cocoa powder) together in a blender jar. Blend on high speed for a minute or until the oats and flax have been ground into a fine flour. (Skip this step if you're already using oat flour and ground flaxseed.)
  • Add the dry ingredients to the microwaved mixing bowl along with vanilla extract and plant milk. Mix thoroughly to combine.
  • Press evenly into the bottom of the prepared cake pan and slightly up the sides as well.

Cookie Layer

  • Repeat the steps from the Espresso Brownie Layer, using the ingredients for the Cookie Layer. Spread the cookie batter mixture evenly over the brownie layer in the cake pan.
  • Optional: press chocolate chips or chopped nuts into the top of the cookie layer.

Bake!

  • Bake at 350 °F (175 °C) for 25–28 minutes.
  • Let cool to room temperature before slicing (see Note 2).