Double Layer Vegan Brookies
Fudgy vegan brownie on the bottom, soft chewy chocolate chip cookie dough on top – baked together in one pan for the ultimate plant-based dessert bar.
Ingredients
Brownie Layer:
- 1/2 cup (115g) plant-based butter
- 1/2 cup (80g) dairy-free chocolate chips
- 1 cup (200g) granulated cane sugar
- 2 tablespoons ground flaxseed
- 5 tablespoons non-dairy milk
- 1/4 cup (25g) cocoa powder
- 1 1/2 cups (180g) plain flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Cookie Dough Layer:
- 1/2 cup (115g) plant-based butter
- 1/2 cup (100g) granulated cane sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 tablespoon vanilla essence
- 1/4 cup (60ml) non-dairy milk
- 2 cups (240g) plain flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (80g) dairy-free chocolate chips
Optional topping:
- flaky sea salt
- dairy-free vanilla ice cream
Instructions
- Preheat and Prep.Preheat your oven to 350°F (180°C). Grease and line an 8x8-inch baking dish with parchment paper. Set aside.
- Make the Flax Egg.In a small bowl, mix the ground flaxseed with 5 tablespoons of non-dairy milk. Stir and let sit for 2–3 minutes until it thickens into a gel. This is your egg replacer.
- Make the Brownie Layer.In a large microwave-safe bowl, combine the plant-based butter and dairy-free chocolate chips. Microwave in 30-second intervals, stirring between each, until fully melted and smooth.Stir in the granulated cane sugar and let the mixture cool for a few minutes.Add the flax egg mixture and stir to combine.Sift in the flour, cocoa powder, baking powder, and salt. Gently fold everything together until just combined – do not overmix.Press the brownie batter evenly into the prepared baking dish.
- Make the Cookie Dough Layer.In a separate large bowl, melt the plant-based butter in the microwave for 20–30 seconds.Whisk in the granulated cane sugar and brown sugar until mostly dissolved.Stir in the non-dairy milk and vanilla essence.Sift in the flour, cornstarch, baking soda, and salt. Mix gently until a thick dough forms.Fold in the chocolate chips. The dough will be thick – press the chips in evenly as needed.
- Assemble.Using a cookie scoop or spoon, place dollops of cookie dough over the brownie layer.Gently spread and press it into an even layer covering the brownie base completely.Optional: Chill the assembled pan in the fridge for 30 minutes before baking for better-defined layers.
- Bake.Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.Remove the foil and bake for another 15–20 minutes, until the top is light golden brown.Check a few minutes before the end of baking time – plant-based butter browns faster than regular butter.
- Cool and Slice.Remove from the oven and let cool in the pan for at least 15–20 minutes. The brookies will continue to set as they cool.Slice into squares. Sprinkle with flaky sea salt if desired. Serve as-is or with a scoop of dairy-free vanilla ice cream.
Notes
Storage Tips
- Room temperature: Store in an airtight container for up to 5 days. Add a slice of bread to keep them soft.
- Freezer: Freeze in a single layer, then stack with parchment paper between layers. Keeps up to 3 months.
- Reheating: Microwave for 10–15 seconds for that fresh-baked, melty chocolate feel.
Notes and Tips
- Do not overmix either layer – mix just until combined for the best soft, chewy texture.
- Spoon flour into your measuring cup rather than scooping directly; this prevents adding too much flour.
- Chilling the assembled pan before baking (optional but recommended) helps the layers stay distinct.
- Brookies will look slightly underdone when you pull them out – that's perfect. They firm up as they cool.
- For gluten-free brookies, use a 1:1 gluten-free flour blend with xanthan gum.