Double Layer Vegan Brookies (Print View)
Fudgy brownie and chewy cookie layers combine in these irresistible plant-based bars loaded with chocolate chips.
# What You'll 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 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 (almond, soy, or oat)
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, packed
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 Make It:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - Whisk together flour, cocoa powder, brown sugar, baking powder, and salt in a medium bowl. Add melted coconut oil, plant milk, and vanilla; mix until just combined. Fold in chocolate chips. Press evenly into prepared pan.
03 - Cream vegan butter, brown sugar, and granulated sugar until fluffy. Blend in plant milk and vanilla. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
04 - Spread cookie dough evenly over brownie batter. Moisten spatula or hands with water to prevent sticking and smooth the top layer.
05 - Bake for 30-35 minutes until golden brown. A toothpick inserted in center should have moist crumbs. Avoid overbaking for fudgy texture.
06 - Cool completely in pan before lifting out using parchment edges. Cut into 12 squares and serve.
# Expert Hints:
01 -
- You get two desserts in one bite without the hassle of making separate batches
- The fudgy brownie bottom keeps the cookie layer incredibly moist even days later
- Nobody guesses these are completely plant-based until you tell them
02 -
- The brownie layer goes in first—it's thinner and needs to be the foundation or you'll end up with a mess
- Cooling completely is non-negotiable because both layers need to set or you'll get a gooey situation when cutting
- If the cookie dough feels too sticky to spread, chill it for 10 minutes or wet your hands with cold water
03 -
- Room temperature ingredients mix more easily and create better texture in both layers
- Use a kitchen scale if you have one because baking with precise measurements makes the difference between fudgy and dry