Vegan Slutty Brownies (first recipe of 2020!)

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In general, it’s best to start off the new year on a positive note. However, I’ve seen more and more new year’s recipes online and detect how much of them are green juices, detox salads, and desserts that are just made from apples, flax, and walnuts.

Screw. That.

Time for something sweet.

2020 is indeed the perfect time to make healthier choices such as increasing one’s daily intake of fruits and vegetables or walking more often, but it’s unrealistic to eat zucchini noodles, fully believing it’s semolina linguine, or Greek yogurt doused with cacao powder and Stevia in the guise of chocolate ice cream (trust me, I’ve been there). Obviously, zucchini noodles is very tasty if prepared correctly, but sometimes you just would rather have the real deal. You totally can, except eat your greens first…or one of these brownies. Because, psssst, they’re secretly healthy!

Slutty brownies have graced the Internet multiple times, all with slightly different takes, whether they include completely homemade integrations of each or use boxed brownie mix and pre-made cookie dough for the whole recipe. I wanted to seriously challenge myself and recreate the beloved treat in a form that is much lower in sugar, calories, fat, and contains a decent amount of micronutrients. Yes, we’re banging it out REALLY hard for 2020!

I chose to work with a homemade cookie dough recipe from a few simple ingredients, a bag of Lakanto brownie mix, and store-bought vegan cookies. You are more than welcome to use your favorite go-to recipes for each, whether they be homemade, a secret family recipe, or straight out of a Betty Crocker box. My friend and I had an absolute blast assembling all the layers together. The result was SUPER exciting to wait for and even better to taste! Both of us dug into several slices for breakfast the next morning. No regrets!

Note that the cookies might not articulate themselves as much as they appear, BUT they still lend a phenomenal flavor and crunch! If you use taller cookies, the extra height truly lends more elevation and depth within each layer. You may have trouble eating only one serving! If baking in a regular brownie or cake tin, the serving quantity will amount to 12-16 bars. However, if baking in a loaf tin as we did, the yield quantifies to 8 slices. Still, there is still a very low amount of calories and sugar in each serving despite the difference! Enjoy!

RECIPE (brownie layer)

  • 1 package Lakanto brownie mix
  • 250 grams puréed butternut squash, kabocha squash, canned pumpkin, can also be 2 overripe mashed bananas, but the bananas will be quite strong in flavor
  • 2 Follow Your Heart Vegan eggs (2 TBSP vegan egg powder + 5-6 TBSP water)

RECIPE (cookie dough layer)

  • 1 can cooked garbanzo beans or white beans
  • 1/4 cup ground rolled oats or any flour of choice
  • 3/4 cup coconut sugar or granulated sugar; alternatively, you can use 1/2 cup of granulated monkfruit sweetener or Stevia
  • 2 ounces vegan dark chocolate chips; we used two servings of Lily’s Sweets dark baking chips
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4-5 TBSP creamy almond butter or cashew butter
  • 3-4 TBSP non dairy milk of choice


  • 1 batch of healthy vegan brownie batter
  • 3 mini Lenny and Larry’s double chocolate cookies or 1 1/2-2 regular Lenny and Larry’s cookies—you are more than welcome to substitute this for any vegan-friendly cookie of your choice or Oreos themselves!
  • 1 batch of healthy cookie dough


  1. Preheat the oven to 350F.
  2. Blend all cookie dough ingredients EXCEPT the vegan chocolate chips in a food processor until completely smooth. Stop to scrape the dough from the sides of the blender incrementally. If too dry, add more liquid. The dough should be thick, pasty, and firm.
  3. Carefully and evenly integrate the chocolate chips. Set aside.
  4. In a large mixing bowl, whisk all wet brownie ingredients. Gently sift the brownie mix and stir until just fully uniform.
  5. Line an 8 X 8 pan or a loaf pan with parchment paper or lather with vegan butter or mild-tasting oil to prevent sticking.
  6. Spread the cookie dough on the bottom of the pan, covering the area entirely.
  7. Crush or chop the cookies into fragments, sprinkling them onto the cookie dough. Ensure there is almost no space to see the dough.
  8. Pour the brownie batter on top of the layers.
  9. Bake for 30-40 minutes. If baking in a loaf tin, bake for an extra 5 minutes.
  10. Turn the oven off and let the brownies rest in the oven for 10 minutes.
  11. Remove from the oven and cool completely.
  12. Refrigerate the brownies for two more hours if you prefer a super soft and gooey brownie layer. Refrigerate overnight for fully solidified brownies before cutting into slices or squares.

Check out Lakanto’s New Year’s sale, which ends on the 4th! You can also use my discount code “SUPERFITBABE20” for 20% off your next order!

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