Double Layer Vegan Brookies (Printable Version)
Fudgy vegan brownie layered with chewy chocolate chip cookie bars
# What You'll Need:
→ Brownie Layer
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup brown sugar, packed
04 - 1/2 tsp baking powder
05 - 1/4 tsp salt
06 - 1/2 cup melted coconut oil or vegan butter
07 - 1/4 cup unsweetened plant milk (almond, soy, or oat)
08 - 1 tsp vanilla extract
09 - 1/2 cup vegan dark chocolate chips
→ Cookie Layer
10 - 1 1/4 cups all-purpose flour
11 - 1/2 tsp baking soda
12 - 1/4 tsp salt
13 - 1/2 cup vegan butter, softened
14 - 1/2 cup brown sugar, packed
15 - 1/4 cup granulated sugar
16 - 1/4 cup unsweetened plant milk
17 - 1 tsp vanilla extract
18 - 3/4 cup vegan chocolate chips
# Step-by-Step:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, ensuring paper extends over sides for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, brown sugar, baking powder, and salt until well combined. Add melted coconut oil or vegan butter, plant milk, and vanilla extract. Mix until just combined, being careful not to overmix. Fold in the dark chocolate chips.
03 - Spread the brownie batter evenly across the bottom of the prepared pan, using a spatula to create a uniform layer.
04 - In a separate bowl, beat together softened vegan butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes. Add plant milk and vanilla extract, mixing well to incorporate.
05 - Add flour, baking soda, and salt to the butter mixture. Stir until just combined, avoiding overmixing. Fold in the chocolate chips until evenly distributed.
06 - Carefully spread the cookie dough over the brownie batter in an even layer. Lightly moisten hands or spatula with water to prevent sticking and achieve smooth coverage.
07 - Bake for 30-35 minutes until the top is golden brown. A toothpick inserted into the center should emerge with a few moist crumbs attached, indicating fudgy texture.
08 - Allow the brookies to cool completely in the pan, approximately 1-2 hours. Use the parchment paper overhang to lift the dessert from the pan, then cut into 12 equal squares.
# Expert Advice:
01 -
- You get two desserts in one gorgeous slice, and nobody has to choose between brownies or cookies again
- The texture contrast is incredible with that dense chocolate base and crisp topped cookie layer
02 -
- Underbaked brookies will seem tempting but the layers won't hold their shape when you cut them—trust the toothpick test
- Room temperature ingredients create the best texture, especially the vegan butter for the cookie layer
03 -
- Wet your hands or spatula with cold water before spreading the cookie layer—it prevents the dough from sticking to everything and helps you get an even layer without disturbing the brownie batter underneath
- Let the pan cool on a wire rack rather than your countertop so air can circulate underneath and prevent the bottom from getting soggy