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Double Layer Vegan Brookies

Indulge in these delightful Double Layer Vegan Brookies combining soft, chewy cookies and fudgy brownies in one heavenly bite.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Layer
  • 1/2 cup plant-based butter (115g) Melted
  • 1/2 cup dairy-free chocolate chips (80g) Melted with butter
  • 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
For the Brownie Layer
  • 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)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease your baking dish.
Cookie Layer
  1. Melt the plant-based butter with dairy-free chocolate chips in a saucepan over low heat.
  2. Stir in sugar, ground flaxseed, and non-dairy milk until the mixture is smooth.
  3. Mix in cocoa powder, flour, baking powder, and salt until everything is well combined.
Brownie Layer
  1. In a bowl, cream together the plant-based butter, granulated sugar, and brown sugar.
  2. Mix in vanilla and non-dairy milk until combined.
  3. Gradually add flour, cornstarch, baking soda, and salt; mix until fully blended.
  4. Fold in the chocolate chips.
Assembly and Baking
  1. Layer the cookie batter at the bottom of the baking dish, then spread the brownie batter on top.
  2. Bake for about 25–30 minutes or until a toothpick comes out clean.
  3. Let it cool, slice, and enjoy!

Notes

For an extra treat, add a scoop of vanilla coconut ice cream on the side. They’ll keep well for about 5 days if stored in an airtight container in the fridge. To keep them longer, freeze for up to 3 months; reheat in the oven for fresh-baked taste.