Let's Dish / Holiday Recipes

Caramel Donut Brookies with Coconut Whip

Thank you to our friend Cierra, from @ccmcgowan, for sharing these crave-worthy Caramel Donut Brookies with Coconut Whip!

Recipe and photos by the talented @ccmcgowan.

Total time: 1 hour
Prep time: 25 minutes
Bake time: 25 minutes
12 Servings
Ingredients
  • 1 package Sweet Loren’s Fudgy Brownie Cookie Dough
  • 1 package Sweet Loren’s Chocolate Chunk Fudgy Brownie Cookie Dough
  • 15 Medjool dates, pitted
  • ¼ cup almond milk
  • 1, 14-ounce can coconut cream or full fat coconut milk, chilled in the fridge overnight
  • 1/4 – 1/2 cup confectioners sugar
Preparation
  1. Preheat the oven to 325°F.
  2. Grease an oven-safe mini donut baking pan with cooking spray or coconut oil, to prevent sticking. Alternatively use a mini muffin tin greased or lined with parchment liners.
  3. Press 1 portion of Fudgy Brownie Cookie Dough into the bottom of a donut pan cavity and top with a portion of Chocolate Chunk Cookie Dough. Repeat with the remaining dough in the rest of the donut pan cavities.
  4. Bake for 20-25 minutes or until lightly browned. Cookie Dough will still be soft and solidify as it cools, so don’t pop the donuts out of the pan right away.
  5. While the donut-shaped Brookies cool, combine dates and almond milk in a blender. Blend until creamy to make the Caramel Sauce.
  6. Next, in a medium bowl or stand mixer, whisk together the thickened cream from the can (leaving the liquid behind) with the confectioners sugar. Whip until stiff peaks form.
  7. Once the Brookies are fully cooled & removed from the pan, set on a plate.
  8. Fill the donut hole with the caramel sauce, top with whipped cream, and drizzle with a bit more caramel sauce. Enjoy! View photo
    Recipe step

Serve right away or store in an airtight container in the fridge for 3-4 days.



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