Double Layer Vegan Brookies (Printable version)

Fudgy cocoa brownie layer topped with chewy chocolate chip cookie dough. Plant-based, dairy-free indulgence.

# 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)

# Directions:

01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, brown sugar, baking powder, and salt until well combined.
03 - Add melted coconut oil or vegan butter, plant milk, and vanilla extract. Mix until just combined. Fold in chocolate chips.
04 - Spread brownie batter evenly in the prepared pan, pressing lightly to create a smooth base layer.
05 - In a separate bowl, beat softened vegan butter, brown sugar, and granulated sugar until fluffy and well incorporated.
06 - Add plant milk and vanilla extract to butter mixture, mixing well. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
07 - Carefully spread cookie dough evenly over brownie batter. Use a spatula or damp hands to smooth the top without disturbing the bottom layer.
08 - Bake for 30 to 35 minutes until top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan before slicing into 12 squares for clean cuts.

# Expert advice:

01 -
  • You get two desserts in one with half the effort of making separate batches
  • The fudgy brownie layer and chewy cookie top create the perfect texture contrast in every bite
  • Nobody will believe these are completely plant-based until you tell them
02 -
  • The brownie layer is much thinner than typical brownies because it needs to bake at the same rate as the cookie layer
  • Do not overmix the batters or both layers will become tough instead of tender and chewy
  • Room temperature ingredients help the cookie dough come together smoothly without requiring excessive mixing
03 -
  • Use a kitchen scale to measure the flour because too much flour will make the cookie layer dry
  • Let the brownie layer rest while you make the cookie dough so it firms up slightly and makes spreading easier
  • Rotate the pan halfway through baking if your oven has hot spots for even cooking

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