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sliced vegan brookies on parchment paper.

Vegan Brookies

Print Recipe
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!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 16 bars
Calories 484
Author Jhanelle Golding

Ingredients

Cookie Layer:

  • 2 cups unbleached all-purpose flour spooned and leveled
  • 1½ tablespoons ground flaxseeds
  • 5 tablespoons warm water
  • ¼ cup vegan butter or margarine stick or block, not unsalted, softened at room temperature slightly
  • ¼ cup butter-flavored vegetable shortening
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup dairy-free chocolate chips semi-sweet, plus extra for topping

Brownie Layer:

  • ½ cup vegan butter stick or margarine not unsalted, melted
  • 8 oz dairy-free chocolate chopped (I used 70% cocoa chocolate bars)
  • 1½ cups granulated cane sugar
  • ½ cup light brown sugar
  • ¼ teaspoon instant espresso powder see notes
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt or 1 teaspoon if the vegan butter is unsalted
  • ½ cup plant-based milk oat or soy
  • 1½ cups unbleached all-purpose flour spooned and leveled
  • ¼ teaspoon baking powder
  • 1 cup Dutch-processed cocoa powder

Instructions

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.