Double Layer Vegan Brookies (Printable)
Fudgy chocolate brownie layered with chewy cookie dough in one indulgent plant-based dessert.
# What You 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 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1/2 cup melted coconut oil or vegan butter
07 - 1/4 cup unsweetened plant milk (almond, soy, or oat)
08 - 1 teaspoon vanilla extract
09 - 1/2 cup vegan dark chocolate chips
→ Cookie Layer
10 - 1 1/4 cups all-purpose flour
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon 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 teaspoon vanilla extract
18 - 3/4 cup vegan chocolate chips
# Steps:
01 - Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on 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. Fold in 1/2 cup vegan dark chocolate chips.
03 - Press the brownie batter evenly into the bottom of the prepared pan using a spatula or offset spatula.
04 - In a separate bowl, cream together softened vegan butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add plant milk and vanilla extract; mix well. Gradually add flour, baking soda, and salt, stirring until just combined. Fold in 3/4 cup vegan chocolate chips.
05 - Carefully spread the cookie dough evenly over the brownie batter. Lightly wet your hands or spatula with water to prevent sticking and smooth the top.
06 - Bake for 30-35 minutes until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. The edges should be set but the center slightly soft.
07 - Allow the brookies to cool completely in the pan, about 1-2 hours. Lift from pan using parchment overhang and slice into 12 equal squares.
# Expert Advice:
01 -
- You get two beloved desserts in one glorious bite without choosing between them
- The fudgy brownie base keeps the cookie layer incredibly moist and prevents overbaking
- Nobody suspects these are completely plantbased until you tell them
02 -
- Pressing the cookie layer too firmly will make it dense and tough, so use a light touch
- The toothpick test is tricky with two layers, check the center but expect some chocolate from the chips
- These keep developing flavor overnight, making them even better the next day
03 -
- Room temperature ingredients mix more evenly, so take your butter and milk out 30 minutes before starting
- Press extra chocolate chips into the top of the cookie layer before baking for maximum visual appeal
- Let the pan cool on a wire rack, not the counter, to prevent the bottom from steaming and getting soggy