Double Layer Vegan Brookies (Print Page)
Fudgy vegan brownie layer topped with chewy chocolate chip cookie dough
# What You 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, packed (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 - 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, packed (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, ensuring 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.
03 - Evenly spread brownie batter into the prepared pan, pressing gently with an offset spatula to create a smooth base layer.
04 - Cream vegan butter, brown sugar, and granulated sugar until fluffy. Beat in plant milk and vanilla. Add flour, baking soda, and salt. Stir until just combined. Fold in chocolate chips.
05 - Carefully spread cookie dough over brownie batter using a spatula or wet hands to prevent sticking.
06 - Bake for 30-35 minutes until top is golden brown and a toothpick inserted in center comes out with moist crumbs.
07 - Cool completely in pan before lifting out and cutting into 12 squares.
# Expert Tips:
01 -
- The contrast between chewy cookie and fudgy brownie layers creates the perfect texture in every bite
- These disappear faster than any other dessert I make, vegan or not
02 -
- The toothpick test is tricky here because you're testing two different textures, so look for moist crumbs rather than completely clean
- Letting them cool completely is nonnegotiable for clean slices, as tempting as it is to cut them warm
03 -
- If your cookie dough feels too soft to spread, chill it for 10 minutes before layering
- Lining the pan with parchment paper in both directions makes lifting out the entire batch effortless