“Lets enter a baking contest, it will be fun” they said!! “Let’s bake 100 brownies and create a show-stopping display, it will be fun” they said! Well, we were right. We had the most fun baking away for preparing for the 10th annual Toronto Vegan Bake-Off! We entered with our Chocolate n’ Cream Dream Bars. They may have taken us 7 rounds of recipe adjustments, but we think we have a winner on our hands. Now we are bringing that recipe to your hands!
Preparing for the bake-off has been so much fun, but it was a little bit daunting because we have no idea what to expect. At the Vegan Bake-off there will be 42 other bakers who have entered with all sorts of baked goods ranging from sweet to savoury. The bakers are broken up into categories – we are participating in the Delicious Bars category. As this post is written we have no idea how we will do, because it’s the night before the event but we couldn’t be more excited!
Whether this recipe is a winner or not, it is still very delicious and a winner to us! Trust us, we brought trays of these to work and they were devoured. There is nothing like taste-testing on your co-workers, they’ll give you their honest opinion. The reviews were great, so 10th annual Toronto Vegan Bake-Off here we come!
Wish us luck!
We won our category for Best Brownie & Bar!! Competition was stiff (and delicious), but we came out victorious! So now, you can make this award-winning recipe yourself!
Chocolate n' Cream Dream Bars
For the brownie
- 1 cup White Sugar
- 1/2 cup Vegan Butter Melted
- 1/2 cup Apple Sauce
- 1 tsp Vanilla Extract
- 1/3 cup Cacao Powder
- 1/2 cup All-Purpose Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
For the cookie dough
- 1/2 cup Vegan Butter Softened
- 1/4 cup White Sugar
- 1/3 cup Brown Sugar
- 2 tbsp Almond Milk
- 1 tsp Vanilla Extract
- 3/4 cup All-Purpose Flour
- 1/3 cup Vegan Chocolate Chips Or dark chocolate, roughly chopped
For icing drizzle
- 1 cup Powdered Sugar
- 1/3 cup Vegan Butter Softened
- 1/2 tsp Vanilla Extract
- 1/2 tbsp Almond Milk
Preheat oven to 350F.
Prepare a 9x5 loaf pan, by buttering the side and bottom of the pan with vegan butter.
To a bowl add the melted butter and cane sugar, whisking until sugar is completely dissolved. Whisk in apple sauce and vanilla until completely combined.
Add in the cocoa powder, all-purpose flour, baking powder and salt, mixing with a wooden spoon until completely combined. Batter will look slightly lumpy.
Pour prepared batter into the pan, tapping pan until the batter is completely level.
Bake for 35 to 40 minutes until a toothpick inserted into the middle comes out with a slight bit of batter on it. Allow brownies to cool completely in pan.
Once the brownies are cool it’s time to make the cookie dough. In a large bowl beat together the butter, white sugar and brown sugar. Beat until the sugar and butter are well combined and the mixture is nice and fluffy.
Add in the almond milk and vanilla and continue to beat for an additional minute until fully incorporated.
Add in the flour, mixing until you are left with a mixture that resembles cookie dough.
Using a wooden spoon mix in the chocolate chips until evenly incorporated into the dough.
Spoon the cookie dough onto the cooled brownies and using a spatula spread it out until you have an even layer.
Place in the fridge for 10-15 minutes allowing the cookie dough to set.
Meanwhile, add the powdered sugar and butter for the icing to a large bowl and cream together on low speed. Mix until well blended and increase speed to medium and beat for an additional 2-3 minutes.
Add in the vanilla and almond milk and continue to beat on medium for 1 minute more, adding more almond milk if needed to achieve desired consistency.
Using a sharp knife cut into 16 pieces.
Drizzle with vanilla icing.
Serve and enjoy!