Double Layer Vegan Brookies
Combine chewy cookies with rich brownies in these indulgent vegan brookies, perfect for any chocolate lover.
Ingredients
Cookie Layer
- 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
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)
Instructions
Preparation
- 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. Stir in sugar, flaxseed, and non-dairy milk until smooth.
- Add cocoa powder, flour, baking powder, and salt, mixing until well combined.
- For the brownie layer, cream together the plant-based butter, granulated sugar, and brown sugar. Mix in vanilla and non-dairy milk.
- Gradually add flour, cornstarch, baking soda, and salt until combined. Fold in chocolate chips.
- Layer the cookie batter at the bottom of the baking dish and spread the brownie batter on top.
Baking
- Bake for about 25–30 minutes or until a toothpick comes out clean.
- Let it cool, slice, and enjoy!
Notes
Store in an airtight container in the fridge for up to a week. Freeze for later use, just wrap tightly and reheat in the oven.