Cookie Dough Brownie Sundae Recipe

All-purpose flour: A versatile flour used as the base for both the brownie and cookie dough layers.

Granulated sugar: Adds sweetness to the brownies and cookie dough.

Cocoa powder: Provides the rich chocolate flavor in the brownies.

Baking powder: Helps the brownies rise and become fluffy.

Salt: Enhances the flavors of both the brownie and cookie dough.

Vegetable oil: Adds moisture and richness to the brownies.

Water: Combines with the other ingredients to create the brownie batter.

Vanilla extract: Adds a warm, sweet flavor to both the brownies and cookie dough.

Vegan butter: A dairy-free alternative that provides a creamy texture to the cookie dough.

Brown sugar: Adds a deeper, caramel-like sweetness to the cookie dough.

Almond milk: A plant-based milk that adds moisture to the cookie dough.

Vegan chocolate chips: Dairy-free chocolate chips that add bursts of chocolatey goodness to the cookie dough.

When making the cookie dough layer, ensure the vegan butter is softened but not melted. This will help achieve a light and fluffy texture when creaming it with the brown sugar and granulated sugar. If the butter is too cold, it won't mix well, and if it's too melted, the dough will be greasy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, making the dessert slightly healthier.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a subtle caramel flavor.

• cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and contains trace minerals.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is solid at room temperature, which can help with the texture.

• water - Substitute with unsweetened almond milk: Almond milk adds a bit of creaminess and additional flavor.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor profile.

• vegan butter - Substitute with coconut oil: Coconut oil can provide a similar texture and richness.

• brown sugar - Substitute with maple syrup: Maple syrup adds a unique flavor and is less processed.

• granulated sugar - Substitute with agave nectar: Agave nectar is sweeter than sugar, so use less, and it has a lower glycemic index.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a mild flavor that works well in baking.

• all-purpose flour - Substitute with oat flour: Oat flour is gluten-free and adds a slightly nutty flavor.

• salt - Substitute with pink Himalayan salt: Pink Himalayan salt has a more complex flavor and contains trace minerals.

• vegan chocolate chips - Substitute with cacao nibs: Cacao nibs are less processed and have a more intense chocolate flavor.

• To keep your cookie dough brownie sundae fresh, store it in an airtight container. This will prevent the brownies from drying out and the cookie dough from becoming too hard.

• If you plan to enjoy your dessert within a few days, you can leave it at room temperature. Just make sure the container is sealed tightly to maintain its deliciousness.

• For longer storage, place the container in the refrigerator. This will keep the cookie dough firm and the brownies moist for up to a week.

• If you want to freeze your cookie dough brownie sundae, first cut it into individual squares. This makes it easier to thaw and enjoy later.

• Wrap each square tightly in plastic wrap, ensuring there are no air pockets. This helps prevent freezer burn and keeps your dessert tasting fresh.

• Place the wrapped squares in a freezer-safe bag or container. Label it with the date so you know when you stored it.

• When you're ready to indulge, thaw the cookie dough brownie sundae squares in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor.

• For a quicker option, you can also thaw the squares at room temperature for a few hours. Just be sure to keep them in their wrapping to avoid any moisture loss.

• If you prefer a warm brownie, you can microwave a thawed square for about 10-15 seconds. This will give you a gooey, freshly-baked feel.

• Enjoy your cookie dough brownie sundae with a scoop of vegan ice cream or a drizzle of chocolate syrup for an extra treat.

• Preheat your oven to 300°F (150°C). Place the cookie dough brownie sundae on a baking sheet and cover it loosely with aluminum foil. Heat for about 10-15 minutes or until warmed through. This method ensures the brownie remains moist while the cookie dough stays soft.

• For a quicker option, use a microwave. Place a portion of the cookie dough brownie sundae on a microwave-safe plate. Heat on medium power for 20-30 seconds. Check the temperature and continue heating in 10-second intervals if needed. Be cautious not to overheat, as the brownie can become dry.

• If you prefer a stovetop method, use a double boiler. Place the cookie dough brownie sundae in a heatproof bowl over simmering water. Stir occasionally until warmed through. This gentle heating method helps maintain the texture of both the brownie and the cookie dough.

• For an air fryer, preheat to 300°F (150°C). Place the cookie dough brownie sundae in the basket and heat for 3-5 minutes. This method can give a slightly crispy edge to the brownie while keeping the cookie dough soft.

• To reheat in a toaster oven, preheat to 300°F (150°C). Place the cookie dough brownie sundae on a piece of parchment paper or a small baking tray. Heat for 5-7 minutes, checking frequently to avoid overcooking.

• Oven: Used to bake the brownies at the specified temperature of 350°F (175°C).

• Baking pan: The container in which the brownie batter is poured and baked.

• Mixing bowl: Used to combine the dry and wet ingredients for both the brownie batter and the cookie dough.

• Whisk: Helps in mixing the dry ingredients together evenly.

• Spatula: Useful for stirring the brownie batter and spreading the cookie dough over the cooled brownies.

• Measuring cups: Essential for accurately measuring the flour, sugar, cocoa powder, oil, water, and other ingredients.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder, salt, and vanilla extract.

• Electric mixer: Ideal for creaming the vegan butter and sugars until fluffy for the cookie dough.

• Cooling rack: Allows the baked brownies to cool evenly before adding the cookie dough layer.

• Knife: Used to cut the finished cookie dough brownies into squares for serving.

Pre-measure ingredients: Measure all flour, sugar, and cocoa powder in advance to streamline the process.

Use a food processor: Quickly mix the brownie batter and cookie dough using a food processor to save time.

Cool brownies faster: Place the baked brownies in the fridge to cool them quickly before adding the cookie dough layer.

Double the recipe: Make a double batch and freeze half for a quick dessert later.

Line the pan: Use parchment paper to line the baking pan for easy removal and less cleanup.