Rounies (not quite brownies and too rich to be cookies). Great recipe for Rounies (not quite brownies and too rich to be cookies). This is a vegan recipe, and I'm absolutely not a vegan (not that there's anything wrong with it) , but I wouldn't make these delectable treats any other way! I first made these treats for my aunt who was attending a Vegan.

Rounies (not quite brownies and too rich to be cookies) This is a vegan recipe, and I'm absolutely not a vegan (not that there's anything wrong with it) <in my Seinfeld voice>, but I wouldn't make these delectable treats any other way! These best brownies by David Lebovitz are chewy fudge brownies that are easy and moist and homemade from scratch and all the things a chocolate brownie ought to be. These delicious cookie brownies are perfect, not too rich and not too bland. You can cook Rounies (not quite brownies and too rich to be cookies) using 10 ingredients and 8 steps. Here is how you cook it.

Ingredients of Rounies (not quite brownies and too rich to be cookies)

It's 2/3 cup of cocao powder.
It's 1 cup of coconut sugar.
You need 1/4 tsp of sea salt.
It's 1 tsp of baking soda.
Prepare 1 cup of all natural unsalted almond butter.
Prepare 1/2 cup of aquafaba (chickpea water).
You need 1 tsp of vanilla extract.
Prepare 1/2 cup of vegan mini chocolate chips.
Prepare 1/2 cup of sea salt caramel chips (optional).
You need 1/2 cup of macadamia nuts (optional).

It is a brownie recipe on top of a brownie-shaped cookie. My dad tried it and he said it was too good to be true. It may be long but it's worth it! Plus your brownies won't stick to the pan.

Rounies (not quite brownies and too rich to be cookies) step by step

Preheat oven to 350 degrees F..
In a large bowl, whisk together all dry ingredients: cacao powder, coconut sugar, baking soda, sea salt, and set aside..
In a medium bowl, mix together almond butter, aquafaba, and vanilla extract..
Add the wet ingredients to the dry ingredients until fully combine with a nice doughy texture. (Mix preferably using a fork or mixing spatula).
Stir in the chocolate chips, sea salt caramel chips, and macadamia nuts.
Line 2 baking sheets with parchment paper. Scoop the dough into balls (approx. 2 tbsp per ball) and place on baking sheet a few inches apart from each other. This mixture will spread, so evenly space only 8 to 10 cookie balls per baking sheet..
Bake at 350 degrees F. for 10-11 minutes. In the oven the rounies will rise well, but once removed they will fall into nice thin and crispy, yet soft rounies. Remove from the oven and allow to cool on the baking tray for 10 minutes. While hot these rounies are very delicate, so I prefer to slides the parchment sheet with the entire batch of cookies still on it to the wire rack for cooling..
Additionally, these rounies are so moist that the tend to sick together when stacked, so I cut squares of wax or parchment paper to use as individual separaters for the rounies..

Not only does it prevent them from drying out, but this trick can help revive already dried out brownies, too. Just place as many slices of bread over. Brownies are meant to be crisp on the outside and soft and fudgy on the inside. There's a difference, though, between deliciously soft and downright mushy. If your brownies are too soft, the problem is likely due to improper cooking times or temperatures.