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vegan brookie pie with espresso crust

Vegan Brookie Pie with Espresso Crust

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 Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Servings: 8 slices (one pie)
Calories: 451kcal
Cost: $0.93 per slice

Ingredients

Espresso Brownie Layer

  • 3 tbsp creamy peanut butter or almond butter 45 g
  • 2 tbsp vegetable oil 30 g
  • 2 tbsp maple syrup or agave syrup 40 g; if you're not vegan, you can use honey as well
  • 3/4 cup oat flour or an equal amount of oats by weight 75 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 plant milk 45 g

Cookie Layer

  • 1/4 cup creamy almond butter or peanut butter 60 g
  • 1/3 cup vegetable oil 65 g
  • 1/2 cup maple syrup or honey 160 g
  • 2 ½ cups oat flour or an equal amount of oats by weight 250 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 plant milk 60 g
  • nuts or chocolate chips for sprinkling on top *optional

Instructions

  • Prepare an 8-inch cake pan (see Notes) 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

  • 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) 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 prepared cake pan.
  • Optional: press chocolate chips or chopped nuts into the top of the cookie layer.

Bake!

  • Bake at 350 °F (175 °C) for 24 to 25 minutes.
  • Let cool to room temperature before slicing.

Recipe Notes

If you don’t have a round cake pan, you can use a square 8″ by 8″ baking pan as well for this vegan brookie pie. Once baked and cooled, you can cut them into squares. You’ll just be making brookies instead of pie.

vegan brookie pie fresh out of the oven

Speaking of cooling, this is an important last step! Cooling allows the pie to firm up so if you try to cut it while it’s still hot, it will be too soft and crumbly.

I recommend almond butter for this recipe. There’s nothing wrong with peanut butter if you’re going for a peanut butter themed pie, but it has a much stronger aroma that will kind of overpower the whole thing with peanuttiness. The almond butter, on the other hand, is more subdued and allows the brookie pie to retain its original chocolate chip cookie flavour.

This recipe is inspired by Dada’s Brookie Pie recipe, with some flavour adjustments (I just think a hint of coffee goes so well in the brownie layer) and modifications to make it vegan.

Optional: Double the Espresso Brownie Layer

vegan brookie pie

This recipe makes a rather top-heavy pie with a thick cookie layer and thinner brownie layer. That’s the way I prefer it, because I don’t like having too much chocolate in my desserts. Yeah, I’m the person who dislikes double chocolate cookies and never buys chocolate-flavoured ice cream.

If you are more of a chocolate lover than me, I recommend doubling the brownie ingredients which will get you a thicker chocolate layer. I’ve tried it myself and it’s veeery chocolatey!

Why Whole Oats and Whole Flaxseed?

I only keep whole flaxseed in the pantry because they keep for longer than ground flax meal. And whole oats are cheaper than oat flour and are the easiest thing ever to blend at home. But if you have ready-to-use oat flour and ground flax, or if you don’t have a powerful blender, you can use those too, no problem. It will save you some time.

What is a Brookie?

Brookie pie is like the next level up from brookies, which are sweet treats that combine the concept of the brownie and cookie.

vegan brookie pie

Have you heard of brookie pie? I hadn’t, until I saw #dadaeatsbrookiepie pop up on my Instagram feed. Then it felt as if I were seeing it everywhere. If you love pies, brownies, and cookies, then the brookie pie will give you the best of all three worlds. I’m surprised it took me this long to bake this pie, considering it has a fudgy texture and a rich nutty flavour, aka just the type of decadent dessert I enjoy.

And as a bonus, it uses only pantry ingredients (if you use a shelf-stable milk like oat or coconut). Very apropos for pandemic cooking.

Nutrition, Cost, and Emissions Information

Assuming you cut the pie into eighths, each slice of vegan brookie pie is 451 cal and costs $0.93, and releases 140 gCO2e of carbon emissions into the atmosphere.

Calculations for full recipe as written (1 pie or 8 slices):

Feel free to contact me for sources on the nutritional and carbon emissions information presented here. Note that I am not a nutritionist and guidelines on this page are provided for informational purposes only.

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