vegan brownie

Chocolate n' Cream Dream Bars

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 16 pieces


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


  1. Preheat oven to 350F.
  2. Prepare a 9x5 loaf pan, by buttering the side and bottom of the pan with vegan butter.
  3. 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.
  4. 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.
  5. Pour prepared batter into the pan, tapping pan until the batter is completely level.
  6. 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.
  7. 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.
  8. Add in the almond milk and vanilla and continue to beat for an additional minute until fully incorporated.
  9. Add in the flour, mixing until you are left with a mixture that resembles cookie dough.
  10. Using a wooden spoon mix in the chocolate chips until evenly incorporated into the dough.
  11. Spoon the cookie dough onto the cooled brownies and using a spatula spread it out until you have an even layer.
  12. Place in the fridge for 10-15 minutes allowing the cookie dough to set.
  13. 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.
  14. 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.
  15. Using a sharp knife cut into 16 pieces.
  16. Drizzle with vanilla icing.
  17. Serve and enjoy!