Double Layer Vegan Brookies (Printer-friendly)
Fudgy brownie and chewy cookie layers combined in one indulgent plant-based dessert bar.
# What You'll Need:
→ Brownie Layer
01 - 1 cup all-purpose flour
02 - 1/2 cup unsweetened cocoa powder
03 - 1 cup brown sugar
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
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
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
# How to Prepare:
01 - Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing some overhang 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 1/2 cup vegan dark chocolate chips.
03 - Spread the brownie batter evenly across the bottom of the prepared pan, using a spatula to create a smooth, uniform layer.
04 - In a separate bowl, cream together softened vegan butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add plant milk and vanilla extract; mix well to incorporate.
05 - Add flour, baking soda, and salt to the wet mixture. Stir until just combined, avoiding overmixing. Fold in 3/4 cup vegan chocolate chips until evenly distributed.
06 - Carefully spread the cookie dough in an even layer over the brownie batter. Lightly wet your spatula or hands with water to prevent sticking and help achieve an even distribution.
07 - Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached. The edges should be set but the center may still appear slightly soft.
08 - Allow the brookies to cool completely in the pan before slicing into 12 squares. This step is crucial for clean cuts and proper texture development.
# Expert Advice:
01 -
- You get two desserts in one gorgeous square, which honestly feels like cheating but in the best way
- The brownie layer stays fudgy while the cookie top gets perfectly crisp, creating texture magic
- Nobody ever guesses these are completely plant-based until you tell them
02 -
- Spreading cookie dough over brownie batter can feel slippery, so wet your hands slightly and press gently
- Underbaking slightly is better than overbaking these will continue cooking as they cool
- Completely cooling before slicing is non-negotiable or they'll fall apart
03 -
- Room temperature ingredients prevent the cookie dough from seizing up when you're trying to spread it
- Quality vegan chocolate chips make or break this recipe, so splurge on the good stuff