Vegan Brookies
With a rich and gooey brownie base topped with a delicious chocolate chip cookie layer, these vegan brookies are the stuff dessert dreams are made of! Who can say no to a fusion of two beloved desserts?
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Why you’ll love this recipe
- 2-in-1 dessert. This easy yet decadent dessert combines vegan chocolate chip cookies and fudgy vegan brownies in one yummy treat! It is every chocolate lover’s dream come true.
- Easier to make than you think. All you need are a few baking staples and a few minutes to get the cookie dough and brownie batter into the pan, ready for baking.
- Flavor. It is buttery, sweet, and oozing with chocolaty goodness in every bite.
- Texture. Baked until the cookie crust is golden and crisp on top with a fluffy center while the brownie layer stays fudgy and chewy; it will melt in your mouth!
- Perfect for parties. Serve them alongside these Vegan Funfetti Cookies, Vegan M&M Cookies and Vegan Thumbprint Cookies for a fun collection of party treats.
Key Ingredient Notes
- Unbleached all-purpose flour – this is used for both the cookie and brownie base. You can also use plain flour. Always remember to measure flour properly to get the ideal texture.
- Ground flaxseeds – when mixed with warm water, they form into a sticky binder that replaces eggs in this recipe. Ground chia seeds and aquafaba (chickpea brine) may be used as alternatives.
- Vegan butter or margarine – use a stick or block of salted vegan butter. Make sure it is softened at room temperature slightly so it is easier to cream with the sugars.
- Butter-flavored vegetable shortening – makes the cookie layer chewier. You can use more vegan butter instead.
- Dairy-free chocolates – this recipe calls for semi-sweet chocolate chips for the cookie dough and chopped dairy-free chocolate bars for the brownie base. I used and recommend 70% cocoa chocolate bars to give the brownies a deep, rich flavor.
- Instant espresso powder – enhances the chocolate flavor without the bitter taste. You can also use 2 teaspoons of cooled prepared coffee. This is an optional ingredient.
- Plant-based milk – oat or soy milk are great options.
- Dutch-processed cocoa powder – less acidic than natural or unsweetened cocoa powder, which gives the brownies a more intense chocolate flavor.
How To Make Vegan Brookies
- Preparations
- Place a rack in the middle of the oven and preheat to 350°F (180°C).
- Line a 9-by-9-inch baking pan with parchment paper, allowing it to overhang the sides of the pan.
- Make the Cookie Layer
- Make the flax eggs. Combine the flaxseeds and water in a small bowl. Set aside for 5 minutes or until it cools and thickens to an egg-like consistency.
- Cream the vegan butter. In a large bowl, add the sugars, vegan butter, and shortening. Mix by hand or with an electric mixer until creamy and lighter in color. Make sure to scrape the sides of the bowl regularly.
- Add the remaining wet ingredients. Stir in the flaxseed mixture and vanilla. Mix until it becomes fluffy.
- Mix in the dry ingredients. Sift in the flour, baking soda, baking powder, and salt and gently fold with a wooden spoon or spatula until combined. Do not overmix the dough, or the cookie layer will become dry and tough. Fold in the chocolate chips.
- Cover and chill. Cover the bowl with plastic wrap and place it in the refrigerator while you make the brownie layer.
- Make the Brownie Layer
- Melt the chocolate. Heat the vegan butter in a small saucepan on low heat until completely melted. Remove it from the heat and stir in the chocolate until melted and smooth. You can also melt the vegan butter and chocolate chunks in a microwave.
- Combine the wet ingredients. In a separate bowl, add the granulated sugar, brown sugar, espresso, vanilla, salt, and plant milk. Mix with an electric mixer or by hand until smooth. If using a mixer, gradually increase the speed from low to high to help dissolve some of the sugar. Stir in the melted chocolate mixture until smooth.
- Add the dry ingredients. Sift in the flour, baking powder, and cocoa powder. Fold the mixture using a silicone spatula or large spoon until just combined. Do not overmix.
- Assemble and Bake
- Add the brownie layer to the prepared pan and smooth the top.
- Add the cookie batter in small dollops on top of the brownie batter (I used a mini cookie scoop). Gently press the cookie dough into the brownie batter to combine the layers. Sprinkle with the extra chocolate chips.
- Bake. Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until the edges of the brownie are set and the cookie layer is golden brown. A skewer or toothpick inserted in the center of the brownie portion should come out slightly sticky (not watery), and the sugar granules should be dissolved.
- Cool the brownies completely in the pan before slicing. Chill before slicing for cleaner edges.
Storage Tips
You can keep leftovers in an airtight container at room temperature for up to three days. Just make sure that it is not in a warm or damp spot in your kitchen. You can also keep them in the fridge for up to a week.
These vegan treats are also freezer-friendly. Wrap them tightly in plastic or foil, then place them in freezer bags for up to three months. Thaw in the fridge overnight and reheat them in the oven before serving again. For more info, check out How To Store Brownies.
More Bars & Brownie Recipes
Vegan Brookies
With a rich and gooey brownie base topped with a delicious chocolate chip cookie layer, these vegan brookies are the stuff dessert dreams are made of!
Ingredients
Method
Cookie Layer
- Combine the flaxseeds and water in a small bowl. Set aside for 5 minutes or until it cools and thickens to an egg-like consistency.1½ tablespoons ground flaxseeds, 5 tablespoons warm water
- In a large bowl, add the sugars, vegan butter and shortening. Mix by hand or with an electric mixer until creamy and lighter in color.¼ cup vegan butter or margarine, ¼ cup butter-flavored vegetable shortening, ½ cup granulated sugar, ½ cup light brown sugar
- Stir in the flaxseed mixture and vanilla. Sift in the flour, baking soda, baking powder and salt and gently fold with a wooden spoon or spatula until combined.2 cups unbleached all-purpose flour, 2 teaspoons vanilla extract, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Fold in the chocolate chips. Cover the bowl with plastic wrap and place it in the refrigerator while you make the brownie layer.¾ cup dairy-free chocolate chips
Brownie Layer
- Place a rack in the middle of the oven and preheat to 350°F (180°C).
- Line a 9-by-9-inch baking pan with parchment paper, allowing it to overhang the sides of the pan.
- Heat the vegan butter in a small saucepan on low heat until completely melted. Remove it from the heat and stir in the chocolate until melted and smooth.½ cup vegan butter stick or margarine, 8 oz dairy-free chocolate
- In a separate bowl, add the granulated sugar, brown sugar, espresso, vanilla, salt, and plant milk. Mix with an electric mixer or by hand until smooth. If using a mixer, gradually increase the speed from low to high to help dissolve some of the sugar.1½ cups granulated cane sugar, ½ cup light brown sugar, ¼ teaspoon instant espresso powder, 2 teaspoons vanilla extract, ½ teaspoon salt, ½ cup plant-based milk
- Stir in the melted chocolate mixture until smooth.
- Sift in the flour, baking powder and cocoa powder. Fold the mixture using a silicone spatula or large spoon until thoroughly combined.1½ cups unbleached all-purpose flour, ¼ teaspoon baking powder, 1 cup Dutch-processed cocoa powder
- Pour the batter into the pan and smooth the top. Add the cookie batter in small dollops on top of the brownie batter (I used a mini cookie scoop).
- Gently press the cookie dough into the brownie batter to combine the layers. Sprinkle with the extra chocolate chips.¾ cup dairy-free chocolate chips
- Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 to 20 minutes or until the edges of the brownie are set and the cookie layer is golden brown. A skewer or toothpick inserted in the center of the brownie portion should come out slightly sticky (not watery), and the sugar granules should be dissolved.
- Cool the brownies completely in the pan before slicing. Chill before slicing for cleaner edges.
Notes
- The espresso powder enhances the chocolate flavor without the coffee taste. You can also use 2 teaspoons of cooled prepared coffee. This is also optional.
- Ground chia seeds may be used in place of flax seeds. Try 3 tablespoons aquafaba (chickpea brine) as a substitute for flaxseed and water.