You won’t believe how good these Double Layer Vegan Brookies are!
Craving something indulgent yet guilt-free? Say hello to your new favorite dessert: Double Layer Vegan Brookies! These delightful treats bring together soft, chewy cookies and fudgy brownies—all in one heavenly bite. Perfect for any occasion, they’re quick to whip up and will leave your friends asking for the recipe. Trust me, once you try them, you’ll never want to go back!
Why make this recipe
Let’s be real—who doesn’t love a dessert that combines two classics? Here are a few reasons you’ll love these Double Layer Vegan Brookies:
- Easy cleanup: With only one baking dish, you’ll spend less time washing and more time enjoying your creation.
- Family-friendly: Kids and adults alike will devour these beauties, whether they’re vegan or not. No one will even notice!
- Budget-friendly: Simple ingredients mean you can make this treat without breaking the bank. Who says dessert has to be expensive, right?
Ingredients
You don’t need fancy stuff—just these basics! Get ready to gather:
- 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 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)
Directions
Ready to get baking? Let’s roll! Follow these simple steps:
- Preheat your oven to 350°F (175°C) and grease your baking dish.
For the Cookie Layer:
- Melt the plant-based butter with dairy-free chocolate chips in a saucepan over low heat.
- Stir in sugar, ground flaxseed, and non-dairy milk until the mixture is smooth.
- Mix in cocoa powder, flour, baking powder, and salt until everything is well combined.
For the Brownie Layer:
In a bowl, cream together the plant-based butter, granulated sugar, and brown sugar.
Mix in vanilla and non-dairy milk until combined.
Gradually add flour, cornstarch, baking soda, and salt; mix until fully blended.
Fold in the chocolate chips.
Layer the cookie batter at the bottom of the baking dish, then spread the brownie batter on top.
Bake for about 25–30 minutes or until a toothpick comes out clean.
Let it cool, slice, and enjoy!
How to make Double Layer Vegan Brookies (Overview)
This recipe is all about balance—not too sweet, not too dense. Start by whipping up your cookie layer first. Melt that butter and mix till smooth; it’s all about that creamy consistency! Then, tackle the brownie layer with a simple cream approach. Pro tip: Don’t skip incorporating the sugars well; it makes a world of difference in texture!
Once layered, pop everything into the oven and let the magic happen. You’ll be amazed at how easy this treat really is!
How to serve Double Layer Vegan Brookies
These brookies scream party vibes! Serve them warm, and watch the chocolate melt just a little on top. Imagine that rich, fudgy texture combined with the soft cookie layer—heavenly! For an extra treat, add a scoop of vanilla coconut ice cream on the side. Your guests will love digging in, and the aroma will have them flocking to the kitchen!
How to store Double Layer Vegan Brookies
They’ll keep well for about 5 days if stored in an airtight container in the fridge. Need to keep them longer? Pop them in the freezer for up to 3 months! Just make sure to reheat in the oven for that fresh-baked taste. Pro tip: Microwaving works but won’t give you that lovely crisp edges.
Tips to make Double Layer Vegan Brookies
- Flaxseed magic: For extra chewy goodness, let your flaxseed sit in the non-dairy milk for 5 minutes before mixing—it creates a great binding effect!
- Mix it up: Swap the cocoa powder for a flavored variety, like chocolate or mocha, if you want to switch things up a tad.
- Chill out: Allow the brookies to cool completely before slicing to get those perfect, clean cuts.
Variation
Want something different? Try adding a sprinkle of sea salt on top for that sweet and salty combo. Feeling adventurous? Toss in some chopped nuts or even a layer of your favorite nut butter for an exciting twist!
FAQs
1. Can I make these gluten-free?
Absolutely! Just use a 1-to-1 gluten-free flour blend, and you’re golden.
2. What can I substitute for brown sugar?
You can substitute with coconut sugar or regular white sugar if needed. Just remember it might change the flavor slightly!
3. How do I know when they’re done baking?
Insert a toothpick in the center; if it comes out clean or with a few moist crumbs, they’re good to go!
📌 Pin this recipe for your next cozy dinner night!
Double Layer Vegan Brookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease your baking dish.
- Melt the plant-based butter with dairy-free chocolate chips in a saucepan over low heat.
- Stir in sugar, ground flaxseed, and non-dairy milk until the mixture is smooth.
- Mix in cocoa powder, flour, baking powder, and salt until everything is well combined.
- In a bowl, cream together the plant-based butter, granulated sugar, and brown sugar.
- Mix in vanilla and non-dairy milk until combined.
- Gradually add flour, cornstarch, baking soda, and salt; mix until fully blended.
- Fold in the chocolate chips.
- Layer the cookie batter at the bottom of the baking dish, then spread the brownie batter on top.
- Bake for about 25–30 minutes or until a toothpick comes out clean.
- Let it cool, slice, and enjoy!