Description

Double layer vegan brookies combine a fudgy vegan brownie base with a chewy vegan chocolate chip cookie layer, two decadent textures in one indulgent, plant-based treat. Perfect for parties, holidays, or cozy desserts, and easily made gluten-free.

Ingredients

For the Brownie Layer:

– ½ cup (1 stick / 113g) plant-based butter

– ½ cup (90g) dairy-free chocolate chips

– 1 cup (200g) granulated cane sugar

– 2 tbsp ground flaxseed

– 5 tbsp non-dairy milk (e.g., almond, oat, or soy)

– ¼ cup (25g) unsweetened cocoa powder

– 1½ cups (188g) plain all-purpose flour

– ½ tsp baking powder

– ¼ tsp salt

For the Cookie Layer:

– ½ cup (1 stick / 113g) plant-based butter, softened

– ½ cup (100g) granulated cane sugar

– ½ cup (100g) packed brown sugar

– ½ tbsp vanilla extract

– ¼ cup (60ml) non-dairy milk

– 2 cups (250g) plain all-purpose flour

– 1 tbsp cornstarch

– ½ tsp baking soda

– ¼ tsp salt

– ½ cup (90g) dairy-free chocolate chips

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Instructions

Preheat oven to 350°F (180°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving overhang.
Make brownie layer: In a microwave-safe bowl, melt plant-based butter and ½ cup chocolate chips in 30-second bursts until smooth. Stir in 1 cup sugar until combined. Let cool slightly.
In a small bowl, mix flaxseed and 5 tbsp non-dairy milk. Let sit 2–3 minutes to thicken (flax “egg”).
Stir flax mixture into chocolate mixture.
Sift in flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
Press batter evenly into the prepared pan. Set aside.
Make cookie layer: In a bowl, cream softened plant-based butter, ½ cup granulated sugar, and brown sugar until fluffy.
Mix in vanilla and ¼ cup non-dairy milk.
Sift in flour, cornstarch, baking soda, and salt. Stir until just combined.
Fold in ½ cup chocolate chips.
Drop cookie dough in spoonfuls over brownie layer, then gently spread to cover evenly.
Loosely cover pan with foil. Bake for 20 minutes.
Remove foil and bake 15–20 more minutes, until cookie top is light golden and set.
Cool in pan for 15–20 minutes, then lift out using parchment and slice into squares.
Serve as-is or with vegan vanilla ice cream. Optional: sprinkle with flaky sea salt.

Notes

– Use high-quality dairy-free chocolate for best flavor and melt.

– Don’t overmix either layer this keeps the brownie fudgy and cookie chewy.

– Gluten-free: Substitute with certified 1:1 gluten-free flour blend in both layers.

– Flaxseed substitute: Use 2 tbsp chia seeds + 5 tbsp water, or commercial egg replacer.

– Storage: Keep in an airtight container at room temperature for 3 days, refrigerated for 7 days, or freeze for 3 months.

– For clean cuts: Cool completely before slicing; wipe knife between cuts.

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brookie
Calories: ~210
Sugar: 18g
Sodium: 130mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg