Double Layer Vegan Brookies (Printable Version)
Two irresistible layers of fudgy brownie and chewy chocolate chip cookie, perfect for chocolate lovers.
# What You 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 teaspoon baking powder
05 - 1/4 teaspoon salt
06 - 1/2 cup melted coconut oil or vegan butter
07 - 1/4 cup unsweetened plant milk (almond, soy, or oat)
08 - 1 teaspoon vanilla extract
09 - 1/2 cup vegan dark chocolate chips
→ Cookie Layer
10 - 1 1/4 cups all-purpose flour
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon 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 teaspoon vanilla extract
18 - 3/4 cup vegan chocolate chips
# How To Make:
01 - Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, cocoa powder, brown sugar, baking powder, and salt until well combined.
03 - Add melted coconut oil or vegan butter, plant milk, and vanilla extract to the dry mixture. Mix until just combined. Fold in the dark chocolate chips.
04 - Press the brownie batter evenly into the bottom of the prepared baking pan using a spatula or offset spatula.
05 - In a separate bowl, cream together the softened vegan butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
06 - Add plant milk and vanilla extract to the creamed mixture, mixing well. Gradually add flour, baking soda, and salt, stirring until just combined. Fold in the chocolate chips.
07 - Carefully spread the cookie dough in an even layer over the brownie batter. Lightly wet your hands or spatula with water to prevent sticking and help distribute evenly.
08 - Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan for at least 1 hour. Using the parchment overhang, lift out and slice into 12 squares.
# Expert Advice:
01 -
- Its the ultimate dessert compromise for anyone who can never decide between brownies and cookies
- The brownie layer stays impossibly fudgy while the cookie top bakes up perfectly chewy
02 -
- Letting them cool completely is nonnegotiable, otherwise the layers separate when you cut them
- The toothpick test should have moist crumbs, not come out clean, or youll overbake the fudgy brownie layer
03 -
- Room temperature ingredients mix together more smoothly, so set your butter out early
- Dont overmix either batter or theyll turn out tough instead of tender