These fudgy babies are adapted from my very popular choc fudge brookie recipe! It’s so awesome to see so many of you guys trying it, loving it and sending me photos 🙂
These brookies require just ONE BOWL & NO MACHINES and they are soooo easy to make!
*IMPORTANT: The key for a crispy outside and soft/moist centre is the use of coconut oil, as well as the combination of a white sugar + softer coconut sugar (or brown sugar) 👌🏼
Anyways, here is the recipe:
CHOC FUDGE TURTLE BROOKIES (vegan, one-bowl)
May 26, 2020
Category
Baking
Cooking method
Dessert
Meal type
Recipe type
Snack
Sweet
Persons
12
Serving Size
1 cookie
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
Notes
**Storage tips: in an airtight container at room temp for 5 days or in the fridge for 2 weeks
Ingredients
- Wet:
- ✅1/2 cup white sugar
- ✅2/3 cup coconut sugar (or brown)
- ✅1/2 cup coconut oil, melted
- ✅1 tsp vanilla extract
- ✅1/4 cup almond milk
- Dry:
- ✅1 1/2 cups self-raising flour
- ✅1/3 cup cocoa powder
- ✅ 12 chocolate covered caramels (for the centre)
Instructions
- 1. In a large bowl, whisk together all the wet ingredients until the sugars have dissolved
- 2. Sift the flour into the wet mixture and use a spatula to fold everything together until no dry flour remains. Don’t overmix
- 3. Divide the dough into 12 balls and stuff a chocolate coated caramel truffle in the centre of each. Form the cookies into tall cylinders and arrange them in a baking sheet on a chopping board.
- 4. Put the board in the fridge for 30 minutes or freezer for 10 mins to allow the cookies to firm up! (Do not skip this step)
- 5. In the meantime, preheat the oven to 180 degrees Celsius, fanforced.
- 6. After the dough has chilled, transfer the cookies onto a lined baking tray, leaving at least 2cm between each cookie.
- 7. Bake in the oven for 10-12 minutes until the outside is golden brown. Remove from the oven and allow the cookies to cool before removing. They will be very soft and firm up a bit as they cool.