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How To Make Slutty Brownies Gluten Free and Vegan

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These Slutty Brownies are a layered dessert combining a cookie base, peanut butter chocolate middle, and a fudgy brownie top. They are completely gluten-free and vegan, making them suitable for many dietary preferences without sacrificing indulgence or flavor. Perfect for gatherings, dessert tables, or a personal treat.

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup coconut oil or vegan butter, melted
  • 1 cup coconut sugar or cane sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 cup non-dairy milk
  • 1 cup dairy-free chocolate chips
  • 1/2 cup peanut butter or any nut/seed butter
  • 1/2 cup vegan chocolate chip cookie dough, pre-made or homemade

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, combine gluten-free flour, baking powder, and salt.
  3. In a separate bowl, mix melted coconut oil, coconut sugar, vanilla, and non-dairy milk until smooth. Gradually add dry ingredients, stirring until incorporated. Fold in half the chocolate chips.
  4. Press cookie dough evenly into the pan. Smooth with spatula or hands.
  5. Spread peanut butter over cookie base, then sprinkle remaining chocolate chips evenly on top.
  6. Prepare brownie batter: whisk 1/2 cup non-dairy milk, 1/2 cup sugar, 1/4 cup melted coconut oil. Add 1/2 cup gluten-free flour, 1/4 cup cocoa powder, and 1/4 teaspoon baking powder. Mix until smooth.
  7. Pour brownie batter over peanut butter layer, spreading evenly.
  8. Bake for 25–30 minutes. Insert toothpick to check; a few crumbs indicate perfect fudginess.
  9. Cool in pan for at least 30 minutes. Lift out using parchment paper and cut into squares.

Notes

Pre-made cookie dough saves time but homemade enhances flavor.

For extra richness, use a mix of dark and dairy-free chocolate chips.

Optional: add nuts, caramel drizzle, or fruit preserves between layers.