Double Layer Vegan Brookies

If you ask me, brookies are one of the best dessert mash-ups ever created.

These plant-based treats combine two classic favorites – fudgy brownies and chocolate chip cookies – into one irresistible hybrid. The cookie layer stays soft and chewy while the brownie base brings that rich chocolate goodness we all love.

I’ve tweaked the traditional recipe to be completely vegan, using simple swaps that keep all the flavor without any dairy or eggs. The result? A treat that’s just as good as the original – maybe even better.

It’s a fun dessert that pleases everyone at the table, whether they follow a vegan diet or not.

What Kind of Plant-Based Butter Should I Use?

For vegan brookies, you’ll want to choose a plant-based butter that’s specifically designed for baking – not all dairy-free spreads are created equal! Stick-style vegan butters (rather than those in tubs) typically work best because they have a more consistent fat content and behave more like traditional butter when baked. The most reliable options are brands like Earth Balance baking sticks, Miyoko’s cultured butter, or Country Crock plant butter sticks, which all maintain their structure well at room temperature and cream nicely with sugar. Just make sure to let your plant-based butter come to room temperature before using it, but not so warm that it becomes oily or separates.

Options for Substitutions

This vegan brookie recipe is pretty adaptable! Here are some helpful swaps you can try:

• Plant-based butter: You can use coconut oil (make sure it’s solid at room temperature) as a 1:1 replacement. Just note that it might give a slight coconut taste to your brookies.
• Ground flaxseed: Ground chia seeds work just as well in the same amount. You could also use 3 tablespoons of mashed banana or applesauce, though this might make the brookies slightly more cakey.
• Non-dairy milk: Any plant-based milk works here – oat, almond, soy, or cashew milk all do the job. Just avoid coconut milk from a can as it’s too thick.
• Cornstarch: Arrowroot powder or potato starch can be used in the same amount as cornstarch. These help keep the cookies nice and chewy.
• Plain flour: While regular plain flour works best here, you can try a 1:1 gluten-free flour blend if needed. Just make sure it contains xanthan gum for the right texture.
• Chocolate chips: Any dairy-free chocolate works – dark chocolate chunks, mini chips, or even roughly chopped chocolate bars. Just double-check they’re vegan if that’s important to you.

Watch Out for These Mistakes While Baking

The biggest challenge when making vegan brookies is achieving the right texture – overmixing the dough will lead to tough, dense cookies instead of the soft, chewy texture we’re after, so mix just until the ingredients are combined. A common error is not chilling the dough before baking, but giving it at least 30 minutes in the fridge helps prevent spreading and creates distinct brownie and cookie layers. When measuring flour, avoid scooping directly with the measuring cup as this compacts the flour – instead, spoon the flour into the cup and level it off with a knife for accurate measurements. For the best results, check your brookies a few minutes before the recommended baking time since plant-based butter can brown faster than regular butter, and remember that they’ll continue to set as they cool on the baking sheet.

What to Serve With Brookies?

These vegan brookies (that perfect mix of brownies and cookies) are amazing on their own, but they’re even better with a few simple pairings! A cold glass of your favorite plant-based milk – whether it’s almond, oat, or soy – makes the perfect companion for dunking. For a cozy dessert experience, try serving them slightly warm with a scoop of dairy-free vanilla ice cream on top, letting it melt just a bit into all those chocolate-y crevices. If you’re hosting a dessert party, set up a little brookie bar with different non-dairy milk options and some fresh berries on the side for a fun mix-and-match treat station.

Storage Instructions

Keep Fresh: These vegan brookies stay perfectly chewy when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container – it helps keep the brookies soft and prevents them from drying out. Just make sure they’re completely cool before storing!

Freeze: Got extras? These brookies are great for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. It’s so nice having a stash ready whenever a chocolate craving hits!

Thaw: When you’re ready to enjoy your frozen brookies, just let them thaw at room temperature for about an hour. If you want that fresh-baked taste, pop them in the microwave for 10-15 seconds – the chocolate chips get slightly melty again, which is pretty amazing!

Preparation Time	15-25 minutes
Cooking Time	35-40 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 400-450 g

Ingredients

• 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
• 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)

Step 1: Prepare the Baking Dish and Preheat the Oven

Start by preheating your oven to 350°F (180°C).

To ensure easy removal later, grease and line an 8×8-inch baking dish with parchment paper or cooking spray.

Step 2: Make the Brownie Layer

In a large bowl, combine vegan butter and chocolate chips.

Heat them in the microwave for about 30 seconds or until melted completely.

Stir in the cane sugar until well mixed, and let it cool down for a few minutes.

Meanwhile, mix flax meal and plant milk in a small bowl, allowing it to sit for 2-3 minutes to thicken.

Once thickened, stir this mixture into the melted chocolate mixture.

Sift the flour, cocoa powder, baking powder, and salt into the bowl, then fold everything together gently.

Press the brownie batter evenly into the prepared baking dish.

Step 3: Prepare the Cookie Dough Layer

Melt more vegan butter in a separate large bowl in the microwave for 20-30 seconds.

Whisk in the cane sugar and brown sugar until they are mostly dissolved.

Stir in the plant milk and vanilla extract.

Sift in the flour, cornstarch, baking soda, and salt, then gently mix until combined.

Fold in chocolate chips.

The dough will be quite thick, so you may need to cut or mash the chocolate chips into the dough for an even distribution.

Step 4: Assemble the Brookies

Using a cookie scoop, place dollops of the cookie dough on top of the brownie layer in the baking dish.

Spread it evenly over the brownies to form a unified layer.

Step 5: Bake the Brookies

Loosely cover the baking dish with foil and bake in the preheated oven for 20 minutes.

After 20 minutes, remove the foil and continue baking for another 15-20 minutes or until the top turns light golden brown.

Step 6: Cool, Slice, and Serve

Once baked, let the brookies cool in the pan for 15-20 minutes.

This cooling period will further solidify the treats.

Slice them into squares and serve.

For an extra treat, optionally top each brookie with a sprinkle of flaky salt and a scoop of vegan vanilla ice cream.

Enjoy!