Gluten-Free Vegan Penguin Brookies

• Vegetarian

• Refrigerated

  • 4 Flax egg

• Condiments

  • 1/2 tbsp Corn syrup
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1 tsp Baking powder
  • 2/3 cup Brown sugar
  • 1/3 cup Chocolate chips, vegan
  • 1/2 cup Chocolate chips
  • 1/2 cup Cocoa powder
  • 1 1/3 cups Flour
  • 1 1/2 cups Gf flour
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1 Sprinkles
  • 2/3 cup Sugar
  • 1 tbsp Vanilla

• Oils & Vinegars

  • 6 tbsp Coconut oil

• Drinks

  • 1 tbsp Espresso

• Liquids

  • 1 tbsp Water

Found on kitchenwindowclovers.com

Description

Ingredients

• 1/3 cup vegan chocolate chips
• 1/4 cup maple syrup
• 2 flax eggs
• 3 tbsp coconut oil, solid
• 1 tbsp espresso powder (optional)
• 2/3 cup brown sugar
• 1/2 tsp salt
• 1/2 cup cocoa powder
• 1/2 tsp baking powder
• 1 1/2 cups sifted GF flour
• 2 flax eggs
• 1 tbsp vanilla
• 1/2 tsp salt
• 3 tbsp coconut oil, melted
• 1/2 tsp baking powder
• 2/3 cup sugar
• 1 1/3 cups flour, plus more for dusting
• 1/2 cup chocolate chips
• 1/2 cup powdered sugar
• 1/2 tbsp corn syrup
• 1 tbsp water
• sprinkles

Directions

• Combine the flax eggs, the vanilla, the coconut oil, the salt, and the sugar.
• Add the baking powder and the flour.
• Pat into ball, cover with plastic wrap and chill for at least 2 hours
• Place the chocolate chips, the coconut oil, the maple syrup, the flax eggs and the brown sugar in a double boiler over medium heat. Stir constantly until chocolate is fully melted and a dark, even consistency is reached. It will appear watery.
• Turn off the heat but do not remove from heat source.
• Stir in the espresso powder, the salt, and the baking powder.
• Gradually stir in the flour. The dough will be firm and shiny.
• Immediately turn the dough out onto a parchment-covered surface.
• Place another layer of parchment over top of the dough and roll it to just under 1/4 inch thick.
• Use the bottom two balls of a snowman cookie cutter to cut out the dark part of the penguin.
• Collect scraps and re-roll and cut as needed. You should end up with 24 pieces.
• Place the brownie penguin cut outs in the freezer.
• Dust some parchment with flour.
• Place the dough over the flour and cover with more flour and a second piece of parchment.
• Roll the dough out to just over 1/6th of an inch.
• Use the top two balls of a snowman cookie cutter to cut out the sugar cookie part of the penguin.
• Re-roll scraps and cut as needed. You might end up with a little extra dough (more than 24)
• Preheat the oven to 300. Line cookie sheets with parchment.
• Remove the brownie parts from the freezer.
• Quickly assemble by placing the sugar cookie over the brownie.
• Bake at 300 for 10 minutes.
• Gently slide the parchment off the cookie sheet and allow brookies to cool completely before touching.
• Place the chocolate chips in a zip-seal baggie.Immerse in warm water until fully melted.
• Cut a small bit off the corner of the bag and carefully dot on the eyes and beaks. Allow to harden -- it wont take long.
• Combine the powdered sugar, the corn syrup, and the water. Use small paintbrush (or pipe with a second baggie) to paint on an icing scarf. Immediately add the sprinkles over the icing, shaking off excess.
• Serve with love.
• These keep best in the freezer, wrapped up. They taste fine cold, but I liked them best warmed up just a tad in the microwave.