THE BROOKIE CAKE. Do you ever have those recipes where after the first bite you say to yourself, “holy moly, I’m a genius!”. Well not to toot my own horn, but WOW this was one of those recipes.
One layer of tahini cookie cake, one layer of brownie, all folded up with vegan chocolate frosting to make this most delicious thing you’ve ever eaten. It’s actually pretty sneakily easy too, since I took some shortcuts that make your life a whole lot simpler: hello boxed brownie mix and vegan frosting in a can! We are so lucky to have so many great mixes and pre-made options that are actually made with real ingredients these days. But if you’re feeling ambitious, you can definitely make those from scratch.
OH! And the best part? Totally gluten free, grain free, dairy free, and paleo (depending on what frosting you use).
I made this for a friends birthday the other night and people were raving about it. This picture is legitimately the last slice left the morning after. You’re welcome for having the self control to snap a pic of the remnants before having this for breakfast. THAT IS TRUE LOVE.
The Brookie Cake
Ingredients
- 1 box Simple Mills Brownie mix (or brownies mix of choice)
- 2 cans Simple Mills Chocolate Frosting (or frosting of choice)
- 2 eggs
- 3/4 cup tahini
- 1/2 cup + 2 tbsp coconut sugar
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 2 tsp vanilla extract
- 1 cup + 3 tbsp almond flour
- 1/3 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips or chopped dark chocolate
Instructions
Brownie Cake
- Prepare brownie mix according to directions. Bake at 350 in a 9 inch cake tin lined w/ parchment paper for about 20-25 mins or until cooked through. Baking time may vary based on the mix you use.
Tahini Cookie Cake
- Using a hand mixer, mix together wet ingredients until well incorporated.
- Add dry ingredients, and mix until well incorporated. It will be pretty thick, but spreadable.
- Fold in dark chocolate.
- Spread batter in lined 9 inch round cake tin.
- Bake at 350 for 20-25 mins or until just golden.
To Assemble
- Let both cookie and brownie layers cool completely.
- Gently place cookie layer down first (if you put the bottom side up, it gives you a flat surface to frost).
- Scoop about 3/4 of a tin of frosting (about 1 cup) and spread evenly across cookie.
- Then, gently place brownie layer on top (rounded side up).
- Frost with another 3/4 of a tin of frosting.
- Top with sprinkles or chocolate chips if you choose.