Double Chocolate Cookie Topped Brownies

Nom. Nom. NOM. That’s all I have to say about these insane brownies. A healthy but delicious, rich brownie topped with lashings of chocolate drizzle, peanut butter and finished with crunchy vegan chocolate biscuits thanks to Gato & Co – yummmmm! They really are the ‘icing on the cake’. These bad boys are gluten-free, vegan and contain no refined sugar – but honestly, you wouldn’t be able to guess! Enjoy 😉


For the brownies – 

  • 100g dates, soaked in boiling water for 10 minutes (I used Whitworths)
  • 100g apple puree
  • 100g coconut sugar (I used The Groovy Food Company)
  • 2 tablespoons coconut oil, melted
  • 4 tablespoons peanut butter (I used Pic’s Peanut Butter)
  • 150ml almond milk
  • 40g cacao or cocoa powder (I used Bioglan)
  • 100g ground almonds
  • 100g oat flour (I used Buy Wholefoods Online)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder

For the topping – 

  • 3 tablespoons almond butter
  • 1 tablespoon coconut oil, melted
  • 4 tablespoons maple syrup
  • 4 tablespoons cacao or cocoa powder
  • 1-2 tablespoons milk

To decorate – 

  • 1 x pack Gato & Co Cookies & Cream, broken up into pieces
  • Smooth runny peanut butter
  • Cacao nibs

Get making!

  1. Preheat the oven to 180 degrees C. Grease and line a 9x9in baking tin.
  2. Blend the apples to form a puree.
  3. Add this to a blender with the drained dates, coconut sugar, maple syrup, melted coconut oil, nut butter, milk and cocoa powder and whizz up well until smooth.
  4. Add in the ground almonds, oat flour, baking powder cinnamon and whizz up again until you have a slightly thick batter. 
  5. Spread the mixture out into the tin and bake for 20-25 minutes until firmed. Leave to cool in the tin.
  6. Whisk together the almond butter, maple syrup, milk and nut butter until smooth. Spoon over the cooled brownie then cut into 9 – 12 pieces. 
  7. Scatter over the broken up biscuit pieces, cacao nibs and drizzle with peanut butter – and enjoy!