Double Layer Vegan Brookies (Printable)
Rich fudgy chocolate layers meet chewy chocolate chip cookie dough in these indulgent plant-based squares.
# What you'll need:
→ Brownie Layer
01 - 1 cup all-purpose flour (120 g)
02 - 1/2 cup unsweetened cocoa powder (45 g)
03 - 1 cup brown sugar (200 g)
04 - 1/2 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1/2 cup melted coconut oil or vegan butter (120 ml)
07 - 1/4 cup unsweetened plant milk such as almond, soy, or oat (60 ml)
08 - 1 teaspoon vanilla extract
09 - 1/2 cup vegan dark chocolate chips (90 g)
→ Cookie Layer
10 - 1 1/4 cups all-purpose flour (150 g)
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon salt
13 - 1/2 cup vegan butter, softened (120 g)
14 - 1/2 cup brown sugar (100 g)
15 - 1/4 cup granulated sugar (50 g)
16 - 1/4 cup unsweetened plant milk (60 ml)
17 - 1 teaspoon vanilla extract
18 - 3/4 cup vegan chocolate chips (135 g)
# How to make it:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs the edges for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, brown sugar, baking powder, and salt until well combined.
03 - Pour melted coconut oil or vegan butter into the dry mixture along with plant milk and vanilla extract. Mix until just combined, being careful not to overmix.
04 - Gently fold the dark chocolate chips into the brownie batter until evenly distributed.
05 - Transfer the brownie batter to the prepared pan, spreading it evenly across the bottom using a spatula.
06 - In a separate bowl, beat softened vegan butter, brown sugar, and granulated sugar together until light and fluffy.
07 - Mix plant milk and vanilla extract into the butter mixture until fully incorporated.
08 - Add flour, baking soda, and salt to the wet mixture. Stir until just combined, avoiding overworking the dough.
09 - Fold in the vegan chocolate chips until evenly distributed throughout the cookie dough.
10 - Carefully spread the cookie dough evenly over the brownie batter layer. Lightly wet your hands or spatula with water to prevent sticking if needed.
11 - Bake for 30 to 35 minutes until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached.
12 - Allow the brookies to cool completely in the pan. Once cooled, lift out using the parchment paper overhang and slice into 12 squares.
# Expert Tips:
01 -
- You get the best of both worlds without having to choose between cookies and brownies
- The texture contrast between fudgy bottom and chewy top is something you'll crave constantly
- Nobody will believe these are completely plant-based when they taste that rich
02 -
- Spreading cookie dough over brownie batter feels wrong but trust the process, the layers stay distinct
- Underbaking slightly is better than overbaking since these continue cooking while cooling
- The toothpick test should be done in the cookie layer, not the brownie layer
03 -
- Wet your hands with cold water before spreading the cookie layer to prevent sticking
- Rotate the pan halfway through baking for even browning