Lucky Brookie

vegan s’mores brookies | cosy campfire vibes in a bite 🍪🔥

A cakey, gooey dark chocolate number studded with toasted marshmallows, veering on the dangerously underbaked – just how soul food should be, the kind of good quality dopamine hit we all need to ease into a new week. and no one needs to be choosing between a cookie and a brownie – we don’t need that kind of negativity in our lives.

recipe (makes 5-6 large cookies):
100g flour
10g cocoa powder
pinch of sea salt
1/2 tsp baking soda
30g oil
35g peanut butter
20g white granulated sugar
50g coconut sugar (can sub light brown sugar)
50g maple syrup
1 tsp vanilla extract
20ml water
handful of vegan marshmallows (I used @freedommallows mini ones) + dark chocolate chips/pieces (measure all this with your heart)

preheat oven to 180C. mix flour, cocoa powder, baking soda, and a pinch of sea salt. in a separate bowl, whisk together the wet ingredients until you get a homogenous mixture. pour wet into dry, and gently fold until you get a thick batter. you can optionally fold in some additional chocolate chips here if you want. let it sit for about 5 mins at room temperature to firm up slightly – this will make it easier to shape into cookie form. the consistency should be a very thick batter rather than traditional cookie dough to get that hybrid brookie texture. I used an ice cream scoop to scoop out 6 cookies onto the tray, flattening them slightly with the back of a spoon into a cookie shape. add vegan marshmallows and dark chocolate pieces on top of each cookie. bake in the oven for about 10 mins if you like them underbaked and gooey; longer if you want them more crisp (they will firm up a bit more when left to cool).

** loosely adapted Pret’s vegan chocolate cookie recipe but tweaked into brookie form