Go Back

Double Layer Vegan Brookies

A delicious mashup of cookies and brownies, these vegan brookies are easy to make, indulgent, and perfect for everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cookie Layer
  • 1/2 cup plant-based butter 115g
  • 1/2 cup dairy-free chocolate chips 80g
  • 1 cup granulated cane sugar 200g
  • 2 tablespoons ground flaxseed
  • 5 tablespoons non-dairy milk
  • 1/4 cup cocoa powder 25g
  • 1 1/2 cups plain flour 180g
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the Brownie Layer
  • 1/2 cup plant-based butter 115g
  • 1/2 cup granulated cane sugar 100g
  • 1/2 cup packed brown sugar 100g
  • 1/2 tablespoon vanilla essence
  • 1/4 cup non-dairy milk 60 ml
  • 2 cups plain flour 240g
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips 80g

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your baking dish.
  2. For the Cookie Layer: Melt the plant-based butter with dairy-free chocolate chips in a saucepan.
  3. Stir in the sugar, ground flaxseed, and non-dairy milk until smooth.
  4. Mix in cocoa powder, flour, baking powder, and salt until well combined.
Brownie Layer
  1. Cream together the plant-based butter, granulated sugar, and brown sugar in a bowl.
  2. Mix in vanilla and non-dairy milk until combined.
  3. Gradually add flour, cornstarch, baking soda, and salt; mix until combined.
  4. Fold in the chocolate chips.
Assembly
  1. Layer the cookie batter at the bottom of the baking dish and spread the brownie batter on top.
  2. Bake for about 25–30 minutes or until a toothpick comes out clean.
  3. Let it cool, slice, and enjoy!

Notes

Serve warm drizzled with chocolate sauce or with a scoop of dairy-free ice cream. Store in an airtight container in the fridge for up to one week. Reheat in the microwave for a delicious warm treat.