Any chance to celebrate is one worth taking, as is evident by the profusion of often dubious national holidays. Adding a touch of whimsy to the monotonous daily routine, marking a date as something special to anticipate, the reason to rejoice is not actually important. Those moving targets simply provide a convenient excuse and a general focus for unscheduled merriment. As silly as National Splurge Day sounds, I still can’t be too mad at it for the joy it must bring a select few. If you have the means and the inclination, why not?
While I’m probably the worst person to consult about commemorating a real momentous date on the calendar, such as my own birthday, I can fully appreciate the potential it holds. It somehow figures that my half-birthday, a real non-event if there ever was one, tends to get more attention.
No matter how many years and months I tack onto my own age, certain things never get old, such as the love of chocolate chip cookies and brownies. Since it’s my half-birthday, I had half a mind to make something special which resulted in this half-and-half mashup of the two. Baked brownies that emerged from the oven with an impossibly lustrous, glossy, crackled crust seemed almost too beautiful to cover up, but it was too late to pull back on the reins by then. Buttery raw cookie dough smothers the entire sheet pan, more decadent that plain whipped frosting yet not nearly as tooth-achingly sweet.
I’m not one to toot my own horn, but I have to admit, these exceeded expectations. First of all, they’re completely gluten-free, which is not my strong suit when it comes to baking, and secondly, there’s no refined sugar. Rather, these decadent treats employ coconut sugar to evoke the nostalgic flavor of earthy molasses, further enhanced by the roasted notes of coffee in the brownie batter. In fact, if you can’t make it past that base and just call it a day with the Best Vegan Brownies Ever©, I won’t blame you one bit. When you want to pull out all the stops and really celebrate life, no matter the real occasion, this dessert is for you.
Best Vegan Brownies Ever:
1/2 Cup (3 Ounces) Semi-Sweet Chocolate Chips
1/2 Cup Hot Coffee
2 Cups Coconut Sugar
1/2 Cup Olive Oil
2 Cups Oat Flour
1 Cup Dutch-Processed Cocoa Powder
1 Teaspoon Baking Powder
3/4 Teaspoon Salt
1 Tablespoon Vanilla Extract
1/2 Cup Chopped Walnuts
Cookie Dough Topping:
2 Cups Vegan Butter
1 1/2 Cups Coconut Sugar
1 Tablespoon Vanilla Extract
1/4 Teaspoon Salt
3 1/4 Cups Oat Flour
1 Cup (6 Ounces) Semi-Sweet Chocolate Chips
Preheat your oven to 350 degrees and line a 13 x 9-inch baking pan with parchment paper, leaving a good length overhanging the edges to form a sling. This will make for easier removal later on. Lightly grease and set aside.
For the brownie base, place the chocolate chips in a large bowl and pour the hot, freshly brewed coffee on top. Let sit for a minute to begin melting the chocolate before stirring. Stir vigorously before introducing the coconut sugar. Continue mixing until smooth, dissolving the sugar and fully melting the chocolate. Pour in the oil and blend until homogeneous.
In a separate bowl, whisk together the oat flour, cocoa, baking powder, and salt. Ensure that there are no lumps before adding the dry goods into the bowl of wet. Add the vanilla and nuts last, and mix thoroughly until there are no remaining pockets of flour or cocoa. Don’t worry about over-mixing because there’s no gluten here, so go crazy!
Transfer the batter to your prepared pan and bake for 24 – 26 minutes, until the top is crackled and glossy, and the interior is still just slightly moist when a toothpick is inserted into the center. Cool completely before proceeding.
To make the cookie dough topping, cut the butter into small cubes before placing them in your food processor. Add the sugar and pulse to combine, pausing to scrape down the sides as needed. Add the vanilla and salt next, blending thoroughly to incorporate. Introduce half of the flour to begin with, allowing the machine to run until its fully integrated. Add the remaining measure of flour and puree once more.
If you’d like to keep your chips on the chunkier side, stir them in by hand. I like mine a bit more broken down and random in size, so I toss mine in last and pulse until the pieces are more or less evenly distributed throughout the mixture. It will be very soft, like frosting, at this point.
Spread the cookie dough topping over the cooled brownies in a smooth, even layer. Refrigerate the whole pan for 2 hours for more even, clean slices, or cut and serve right away if you simply can’t wait.
Makes 24 – 36 Cookie Bars