The Almighty Brookie

I’m sure by now everyone has seen the commercial for Papa John’s new brookie. If you have not, it’s basically a pie where the crust is chocolate chip cookie and the filling is chocolate chip brownie. I see this commercial all the time and it always makes me hungry. I try my best to not eat fast food of any kind and have done really well with that over the last few years. I actually can’t even tell you the last time I ordered anything from Papa John’s and it used to be my go to place for pizza for awhile. As a clean eater, I do not even want to imagine what a Papa John’s product would do to my system now. Luckily, I love to bake and I like creating in the kitchen. So obviously I had to make my own brookie. Since I eat clean and keep a plant based diet, this recipe follows that and is both dairy free and oil free. I seriously want everyone to make this and enjoy it for everything it is, pure amazingness. My wife does not want me to share this but I feel like to have to. America needs to make this!


Cookie Crust

  • ¾ cup all purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon fine sea salt
  • 2 tablespoons cane sugar
  • ½ cup semi-sweet dairy-free chocolate chips
  • ¾ cup super creamy peanut butter (melt to a smooth liquid if it is cold or really thick before measuring) – if you use pure peanut butter your recipe will be fully oil free, if not that’s ok, it just depends on how strict you want to be
  • ¼ cup + 2 tablespoons pure maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon regular unsulphured molasses
  • 1 tablespoon water
  1. Add the flour, baking powder, salt and sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.
  2. In a separate medium bowl, combine the peanut butter, syrup, vanilla, molasses and water. Stir until completely smooth. Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, but not stiff.
  3. Place the dough into a pie tin (I used glass so my baking time reflects that) and press to fit the tin in the shape of a crust. Set aside and make your brownie.


  • ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ cup cocoa powder (I used dark chocolate because it’s awesome)
  • 2 tbsp maple syrup
  • 1 tbsp water
  • ¾ cup cane sugar
  • 2 tsp vanilla extract
  • 2 tbsp flax meal plus 6 tbsp water, whisked together
  • ½ cup chocolate chips
  1. Sift all the dry ingredients, including the flour, cocoa, baking soda and salt, into a bowl and set aside.
  2. In another bowl mix together the maple syrup, water, sugar, flaxmeal mixture, and vanilla extract.
  3. Whisk together until well mixed.
  4. Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a spatula.
  5. Stir in  the chocolate chips. The batter will be really thick.
  6. Pour brownie mixture into your prepared cookie crust
  7. Bake in a preheated 350-degree oven for 25-30 minutes. After 30 minutes, if you stick a toothpick into the brownie it will not be clean. That’s ok, take it out anyway. It will continue to cook as it sets. Your cookie may feel very soft still as well, again this is ok as the same will happen. Brownies and cookies cook at different times normally so I feel if you bake it any longer you will over bake the cookie. Let it sit until both the cookie and brownie firm up a bit before eating. I happened to let mine sit for a few hours and it was still warm and awesome when we ate it.


I most certainly hope you enjoy!

-Chef Drew


Today’s Letter is “Y”

As part of our New Year’s Resolution we decided to majorly branch out and try new things in 2016. Our goal is to go through the alphabet and try a new plant based product that starts with each letter of the alphabet. Some things we have tried before but have never cooked with and something will be entirely new. The other night I made a veggie loaf and to go with it, rather than mashed potatoes, I went for trying a Yucca root. Yucca root is very starchy and upon some research I found is commonly used in the same sense as potatoes ranging from mashed to french fried. I am not disappointed at all that I tried it. I may even like it better than regular mashed potatoes. They came out thicker and a little heavier than potatoes but were a lot creamier. I absolutely love how they came out. The veggie loaf I took from PlantPure Nation and as always, their recipes are top notch.



Beanie Veggie Loaf

1/2 low sodium ketchup

2 Tbs molasses

1 Tbs Dijon mustard

1 tsp chili powder

3/4 cup water

3 Tsp flax meal

1 onion, diced

3 celery stalks, finely diced

3 garlic cloves, minced

1 green or red bell pepper, diced

1/4 cup vegetable stock


1 1/2 cups canned chickpeas, drained and rinsed

1 cup dry oats

1 cup bread crumbs

1 cup shredded carrot

3/4 cup finely chopped walnuts

2 Tbs chili powder

1 tsp dried oregano

2 Tbs vegan Worcestershire sauce

1/2 tsp sea salt

1/4 tsp black pepper



  1. Preheat oven to 375. Line a loaf pan with parchment paper and set aside.
  2. In a small bowl, whisk together the ketchup, molasses, Dijon, chili powder, and 1/4 cup of the water. This will be your glaze for the top of the bean loaf. set aside.
  3. In another small bowl, combine the flax meal and remaining 1/2 cup of water and let stand while you prepare the remaining ingredients.
  4. Over medium-high heat, sauté the onion, celery, garlic, and bell pepper in the vegetable stock until tender.
  5. In a large bowl, smash the chickpeas. Add the sautéed vegetables, the flax mixture, and the remaining ingredients. Mix thoroughly.
  6. Spoon the bean mixture into the prepared loaf pan and even out the mixture with your hands
  7. Pour the glaze over top the loaf.
  8. Bake for 30-35 minutes, or until the glaze is caramelized and the loaf is solid.
  9. Let the loaf stand for 20 minutes before slicing.

For the Yucca root. Below is what it looks like.


The peel is very tough and waxy. Using a knife, peel the root and cut the root up into small cubes. Boil like you would potatoes for about 20 minutes. Drain and place into a food processor. Add about 1/4 cup unflavored nondairy milk (you can add more later if you like your puree thinner.) Add your favorite seasonings like you would potatoes. I used garlic powder, salt, pepper, and dill. Blend on high until it reaches your desired consistency.



-Chef Drew