Vegan Brownies (Half Brownie / Half Cookie!)

With a classic chocolate chip cookie base and a fudgy, rich brownie topping, these vegan brownies will be the star dessert at any party!

Three gooey, vegan brookies stacked on top of each other on a wooden cutting board with slices around.

These vegan brownies are definitely the most decadent and delicious dessert recipe I’ve shared on my blog yet. I mean, what’s not to love about brownies and cookies in one dessert?! I’ve posted several vegan brownie and vegan cookie recipes on the blog over the years. Some of my favorites are these Fudgy Sweet Potato Brownies, Vegan Peanut Butter Swirl Brownies and Bakery Style Vegan Chocolate Chip Cookies!

But nothing compares to two of the most beloved, classic desserts stacked on top of each other in the form of brookies! Show how to make this vegan-delightful vegan brookie recipe!

jump

Why you’ll love this recipe!

  • I’m not sure this section needs to exist, because I can’t imagine anyone Who wouldn’t want to try a vegan brookie! You really can’t go wrong with a vegan chocolate chip cookie base topped with a layer of gooey, vegan brownies!
  • Although it may seem difficult to make two different recipes for one dessert, these vegan brownies do Just 10 pantry staple baking ingredientss, all of which you probably already have on hand.
  • These are brookies Sure to be a show stopTake them wherever you go! The two distinct layers really set them apart visually. Not to mention they are rich and decadent!
  • If you use gluten-free all-purpose flour and oat milk in this recipe, it’s a nice one Allergy-friendly desserts Since they already contain no dairy or eggs.

material

Vegan Chocolate Chip Cookies
All ingredients for vegan brownies are measured in bowls with labels on top.
Vegan Brownies
  • coconut oil – Instead of using dairy butter in this vegan brookie recipe, you’ll use coconut oil. I like to use coconut oil over vegan butter because it’s less processed, but it can give off a bit of a coconut flavor, so keep that in mind!
  • brown sugar – Every classic chocolate chip cookie needs brown sugar, so we had to include it in this chocolate chip cookie base.
  • sugarcane – I personally like to bake with cane sugar, but any type of dry “white” sugar should work in this recipe.
  • flour – When it comes to these vegan brownies, all-purpose flour is my favorite flour to use in both vegan chocolate chip cookies and vegan brownies. Using the same dough for both layers makes these brownies super easy.
  • Non-dairy milk – Cow’s milk substitute in baking is easy. Just use your favorite non-dairy milk! I almost always have soy milk, homemade almond milk, or homemade oat milk on hand and all work great in this brookie recipe.
  • Non-dairy chocolate chips – Not many people know this, but vegan chocolate chips are really easy to find. Most dark chocolate bars and dark chocolate chips are vegan, as they do not contain milk or milk powder. If you want to make sure your chocolate chips are vegan, be sure to check the label.
  • Cocoa powder – You will use a mixture of cocoa powder and melted chocolate to make a rich brownie topping. Any cocoa powder you have on hand should work!
  • Neutral oil – Any neutral, pourable oil should work in brownie recipes. Vegetable, light olive oil or avocado oil should all work.

See recipe card for full list of ingredients and quantities.

Substitutions and Alterations

πŸ”€ coconut oil – I haven’t tried it personally, but I think vegan butter would work better instead of coconut oil.

πŸ”€ flour – To make these vegan brownies gluten-free, you can use an all-purpose gluten-free flour instead of all-purpose flour.

How to Make Vegan Brookies

Stir the vegan chocolate chip cookie dough into a large wooden mixing bowl with a metal spoon.

Step 1: Melt the coconut oil in a sauce pan. Add the brown sugar, milk and vanilla and beat until smooth. In a separate bowl, whisk together the dry ingredients and then add to the sauce pan. Mix until combined. Fold in chocolate chips.

Press vegan chocolate chip cookie batter evenly into a metal 8x8 inch baking dish.

Step 2: Press the chocolate chip cookie batter evenly into your prepared 8×8 inch pan and set aside.

In a large wooden mixing bowl, stir the vegan brownie batter together with a metal spoon.

Step 3: For the brownies, melt ΒΎ cup chocolate chips. Allow them to cool slightly. In a separate bowl, whisk together the dry ingredients. Add the soy milk, oil and melted chocolate to the dry ingredients and stir until just combined.

Spread the glossy brownie batter into a metal 8x8 inch baking dish.

Step 4: Spread the brownie batter evenly over the chocolate chip cookie base.

An overhead shot of vegan brownies in an 8x8 inch metal baking dish.

Step 5: Bake the brookies for about 27-33 minutes. (See “Hints” below for tips on what baking time is best for you.)

Two gooey, vegan brookies stacked on top of each other on a wooden cutting board.

Step 6: After removing the brookies from the oven, let them cool completely before removing from the pan and cutting into 16 squares.

Hint: I find it hard to tell if the brownies were really cooked, so I usually bake on the longer end of the time spectrum. If you like super gooey brownies, you can remove them after about 27 minutes, but you’ll want to let them cool completely before slicing them into squares.

Vegan Brookies A gooey brownie topping piled on top of each other on a wooden cutting board.

Expert tips

πŸ‘‰πŸ» When melting chocolate chips for brownies, you can melt slowly in the microwave in 30 second intervals or use a double boiler.

πŸ‘‰πŸ» To remove these brownies easily, line your baking pan with parchment paper. I like to just wet my parchment paper, crumple it up and then peel it off before pressing it into my pan. This helps keep the paper in place more easily.

storage

If you have any of these vegan brookies left over (which I doubt you will), simply store them in an airtight container on the counter for 1-2 days.

If you don’t think you’ll eat them quickly, you can store them in an airtight container in the fridge for up to a week. Coconut oil and chocolate harden when cold, so they will harden the longer they stay in the fridge.

Recipe FAQs

What is Brookies?

Brookies are the perfect dessert that combines both brownies and cookies. The base of this double layer bar is a chewy, chocolate chip cookie. Then you pour the brownie batter over the cookie dough. All baking in the oven and voila! Brookies!

Why are they called brookies?

This decadent, 2-layer dessert is called a “brookie” because it combines brownies and cookies in one delicious package. The base of these bars is a chocolate chip cookie. The top layer is a brownie. Hence the name, Brookie!

Who invented Brooke?

It is unclear who invented the popular brookie dessert. It appeared on Shark Tank as a company like Milk + Brookies trying to get an investor. Brookies are also available in some popular fast food chains.

More Vegan Brownie Recipes!

Love this recipe? Please leave a 5-star rating on the recipe card below and a review in the comments section further down the page

πŸ“– Recipe

Vegan Brookies

Faith Vandermolen

With a classic chocolate chip cookie base and a fudgy, rich brownie topping, these vegan brownies will be the star dessert at any party!

Q. Time 15 minutes

cooking time 35 minutes

total time 50 minutes

course dessert

cuisine US

serving 16 Brookies

calories 321 kcal

material

Chocolate chip cookie layer

instructions

Chocolate chip cookies

  • In a sauce pan, melt the coconut oil. Add the brown sugar, milk and vanilla and beat until smooth.
  • In a separate bowl, whisk together the flour, baking powder and salt.
  • Pour the dry ingredients into the wet ingredients in the sauce pan and mix until combined.

  • Fold in chocolate chips.
  • Press the chocolate chip cookie batter evenly into your prepared 8×8 inch pan and set aside.

Brownies

  • Melt ΒΎ cup chocolate chips slowly over a double boiler or in the microwave. Let cool slightly.

  • In a separate bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.

  • Add the soy milk, oil and melted chocolate to the dry ingredients and stir until just combined

  • Spread the brownie batter evenly over the chocolate chip cookie base.

  • Bake the brookies for about 27-33 minutes. It was hard for me to tell if the brownies were really cooked, so I usually bake them on the long end of the time spectrum. If you like super gooey brownies, you can remove them after about 27 minutes, but you’ll need to let them cool completely to firm up before cutting.

  • After removing from the oven, allow the brookies to cool completely before removing from the pan and cutting into 16 squares.

  • Serve and enjoy!

Comment


– When melting chocolate chips for brownies, you can melt slowly in the microwave in 30 second intervals or use a double boiler.

– For easy removal of these brookies, line your baking pan with parchment paper. I like to just wet my parchment paper, crumple it up and then peel it off before pressing it into my pan. This helps keep the paper in place more easily.
Chocolate Chip Cookie Dough Recipe from Daily Rebecca. Brownie recipe slightly adapted from Jamie Oliver.

nutrition

Worship: 1brookieCalories: 321kcalSugars: 46gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fats: 1gMonounsaturated fats: 3gTrans fats: 0.01gSodium: 210mgPotassium: 73mgFiber: 2gSugar: 26gVitamin A: 58IUVitamin C: 1mgCalcium: 82mgIron: 2mg



Source link