Double Layer Vegan Brookies (Printable)
Decadent plant-based dessert pairing fudgy cocoa brownies with chewy chocolate chip cookies in two satisfying layers.
# 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 coconut oil or vegan butter, melted
07 - 1/4 cup unsweetened plant milk
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
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, brown sugar, baking powder, and salt until well combined.
03 - Pour melted coconut oil or vegan butter, plant milk, and vanilla into the dry ingredients. Mix until just combined, then fold in 1/2 cup vegan dark chocolate chips.
04 - Transfer brownie batter to the prepared pan. Spread evenly using a spatula, creating a smooth base layer.
05 - In a separate bowl, beat softened vegan butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 minutes.
06 - Add plant milk and vanilla to the butter mixture. Stir in flour, baking soda, and salt until just combined. Fold in 3/4 cup vegan chocolate chips.
07 - Carefully spread cookie dough over the brownie batter. Lightly wet your hands or spatula with water to prevent sticking and achieve an even layer.
08 - Bake for 30 to 35 minutes until golden brown on top. A toothpick inserted in the center should emerge with a few moist crumbs.
09 - Cool completely in the pan, approximately 1 hour. Lift using parchment paper overhang and cut into 12 equal squares.
# Expert Tips:
01 -
- You get two desserts in one without the extra work of making separate batches
- The texture contrast between fudgy brownie and chewy cookie is honestly addictive
- Nobody guesses these are vegan until you tell them
02 -
- The toothpick test is tricky here because the brownie layer should remain slightly fudgy—look for moist crumbs, not wet batter
- If your cookie dough feels too sticky to spread, refrigerate it for 10 minutes before layering
- These actually taste better the next day as the flavors meld together
03 -
- Room temperature ingredients mix together more smoothly, especially the vegan butter for the cookie layer
- Don't overmix either batter—just until combined to prevent tough textures