Mini Egg Brownie Cookie Bars (Vegan Brookies)
These Mini Egg Brownie Cookie Bars aka brookies are the best combination of rich chocolatey fudgy brownie with chocolate chunk vanilla cookie dough all packed with dairy-free mini eggs and made with whole-food ingredients.
I love making brookie bars, but haven’t made a new one in a very long time, so I knew I wanted to make something special with Easter round the corner. That said, these super chocolatey bars are great all year round, as you can swap out the vegan mini eggs for vegan style smarties, M&M’s or just regular chocolate chips or buttons. The key is mixing the brownie and cookie dough together in the pan so that each slice, once cut, has chunks of each and they create the most delicious mouthful.
Why will I love these bars?
These bars are amazing:
- Combine chocolatey brownie and chocolatey chip cookie in every bite
- Fudgy, golden, chunky and chewy
- Sweet but not too sweet
- Two desserts in one
- Made with whole-food ingredients
- No butter or regular sugar
- Sweetened with maple syrup
- With gut-healthy ingredients
- Made with oat flour making them high-fibre
- High in antioxidants with cacao powder
- Fun to make with little ones
- Naturally plant-based, egg-free and dairy-free
- Easily gluten-free and nut-free
- Easy to make in two bowls
- Bake in less than 30 minutes
- Delicious warm or cold
- Festive and vibrant
- Great all year round (swap the mini eggs for other chocolates)
If you already love the sound of these brookies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section below.
For the cookie dough:
- Runny smooth tahini: I love the “nuttiness” and smooth texture of using tahini buy you can also use peanut, almond or cashew butter.
- Maple syrup: to sweeten the mixture. You can use agave syrup, too.
- Coconut oil: this helps to bind the mix together and add a “buttery” quality.
- Thick dairy-free yoghurt: this adds moisture, fat and softness to the bake. I use NUSH plain yoghurt or Cocos Organic yoghurt.
- Vanilla extract: for flavour.
- Oat flour: this keeps the dough gluten-free, high in fibre and easy to make.
- Vegan mini eggs: I use the Mummy Meegz ones which are identical to regular mini eggs and are so good. Feel free to swap for other chocolates, too.
- Dark chocolate chips: to add more chocolate to each bite.
- Salt: to flavour and season.
As for the brownie batter (most of the ingredients are the same):
- Chia seeds or flaxseeds: stir these with water to make a chia or flax egg to bind the brownie batter together.
- Dark chocolate chips: or use a bar of chocolate, as we melt this down to make the chocolatey brownie.
- Coconut oil
- Maple syrup
- Runny smooth tahini
- Thick dairy-free yoghurt
- Oat flour
- Cacao powder: to make the batter really chocolatey.
- Bicarbonate of soda: for a little rise.
Are these gluten-free and nut-free?
These are naturally gluten-free as long as your oat flour is gluten-free. These are also nut-free, as they use tahini but check that your chocolate, yoghurt and mini eggs do not contain nuts.
How do I make them?
These are ready to make in a few steps:
- For the cookie dough, mxi the wet ingredients: until smooth.
- Fold in the dry ingredients: and then the mini eggs and choc chips.
- Leave to one side: and make the brownies.
- Combine the chia or flax and water: to make the “egg”.
- Melt the chocolate and coconut oil: until glossy.
- Whisk in the other wet ingredients: until smooth.
- Pour the chocolate over the flour cacao powder mix: and combine to a thick, smooth brownie batter.
- Alternate between spoons of cookie dough and brownie batter: into the pan.
- Slightly swirly together: and add on more mini eggs.
- Bake for 25 to 28 minutes: until fudgy in the middle and crispy at the edges.
- Cool in the pan: and then lift out.
- Slice with a warm sharp knife: and enjoy.
How long will they last?
These will keep for 5-7 days in a sealed container (in the fridge if you like your brownies cold and denser). You can freeze them for 1 month, wrapped well, and allow to defrost before eating.
What other recipes can I try?
For more Easter bakes:
- Double Chocolate Easter Banana Bread Cake
- Chocolate Raspberry Easter Fudge Cake
- Hot Cross Bun Cinnamon Rolls
- Bakery-Style Chocolate Peanut Butter Swirl Muffins
- Chocolate Banana Easter Speckle Cake
Mini Egg Brownie Cookie Bars (Vegan Brookies)
These Mini Egg Brownie Cookie Bars aka brookies are the best combination of rich chocolatey fudgy brownie with chocolate chunk vanilla cookie dough all packed with dairy-free mini eggs and made with whole-food ingredients.
Ingredients
For the Cookie Dough:
- 90g runny smooth tahini (or almond/peanut butter)
- 60ml maple syrup
- 30g (2 tbsp) melted coconut oil
- 30g (2 tbsp) thick dairy-free yoghurt
- 1 tsp vanilla extract
- 150g oat flour
- 40g vegan mini eggs, smashed (plus a few extra)
- 35g dark chocolate chips
- A pinch of salt
For the Brownies:
- 2 tbsp chia or ground flaxseed + 5 tbsp water
- 80g dark chocolate chips
- 60g (4 tbsp) coconut oil
- 120ml maple syrup
- 30g (2 tbsp) runny smooth tahini (or almond/peanut butter)
- 30g (2 tbsp) thick dairy-free yoghurt
- 70g oat flour
- 30g cacao powder
- ½ tsp bicarbonate of soda
Instructions
- Preheat the oven to 160Fan/180ºC and line an 8-inch/20-cm square tin with parchment paper. Prepare the chia/flax egg for the brownie batter by stirring the chia/flax seeds with water to form a gel and leave for 5-10 minutes.
- Start by making the cookie dough, into a mixing bowl, combine the tahini, syrup, coconut oil, yoghurt and vanilla. Whisk until smooth. Now add in the oat flour and salt and stir to a sticky cookie dough. Fold in the vegan mini eggs and chocolate chips. Leave to one side.
- Now make the brownie batter. Add the chocolate and coconut oil to a heatproof bowl and warm gently until melted (either in the microwave or over a pan of simmering water. Now whisk in the maple syrup, tahini, yoghurt and chia/flax egg gel until smooth.
- Into a large mixing bowl, sift the oat flour, cacao powder and bicarbonate of soda and stir well. Pour in the wet chocolate mix and stir to a smooth chocolate batter with no specks of flavour.
- Using a spoon for the cookie dough and ice cream scoop for the brownie batter, press down 1/2 the cookie dough in pieces in the tray and fill the gaps with brownie batter. Repeat with the rest of the cookie dough and brownie batter, so it’s all mixed up. Smooth over the top and cover with some extra mini eggs.
- Bake in the oven for 25-28 minutes, until the edges are starting to crisp, and the middle still feels fudgy.
- Allow to cool in the tin for 30 minutes then lift out to cool for another 20 minutes before slicing with a warm, sharp knife, for the neatest slices.
- Enjoy while still warm or allow to cool and keep leftovers in a sealed container for 3-5 days. You can freeze them for 1 month, wrapped well, and allow to defrost before eating.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Mini Egg Brownie Cookie Bars aka Brookies, so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With brookie love x
Skip to Recipe