Vegan Brookies

I love to make this tasty dessert when our family is craving something sweet or when I’m trying to win over some plant based skeptics. It is that delicious! 

Some call it a brownie cookie or cookie brownie. A brookie is basically a baked treat made up chewy chocolatey brownies that are topped with soft and chewy chocolate chip cookies. I can’t decide if I like the crispy edges or the warm gooey center the best!

The sweet flavor is irresistible and can be enjoyed warm, cold, or at room temperature! Make sure to top it with vegan vanilla ice cream to make it pizookie style.

I know it might seem like a complicated process, but it really is so easy to make at home. Just spoon cookie dough on top of brownie batter. Cover it so the cookie layer doesn’t brown too fast, and then bake away!

I like to keep the brownie layer on the bottom to prevent it from overbaking while allowing the cookie to be on top so that it can bake to a beautiful golden-brown color. 

Serve it at your next party or cookie bar. If this dessert is your jam, be sure to check out my skillet cookie, Banana Brownies, and Matcha Brownies. And you can make it even more amazing with a drizzle of Vegan Butterscotch Sauce!

Reasons To Make This Recipe!

• Easy to make
• Simple ingredients
• No eggs and dairy-free
• Treat yourself to chewy, fudgy, sweetness!

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Ingredients And Substitutions

• Vegan Butter – Use whichever kind you have on hand. Both the sticks or the spreadable kind will work in this recipe since the pan will help with the structure.
• Vegan Chocolate Chips – Regular or dark chocolate are so divine here. Just make sure the label says “vegan.”
• Sugars – Cane and brown sugar are both used. Coconut or date sugar can work as well. You will want to get the kind that says “organic” or “vegan” to ensure that it’s cruelty-free. 
• Flax – Ground flax seeds, called flax meal, helps to hold the brownie dough together. 
• Plant Milk – Any type is good here for creaminess. 
• Cocoa Powder – Use unsweetened cocoa powder. 
• Flour – All-purpose flour is best for a soft and light texture. 
• Leaveners – Baking powder is used in the brownie layer for some rise. Baking soda gives lift to the cookie layer as well as helps with the browning. 
• Salt – Goes so well with chocolate and helps add a delicious depth to the flavors. 
• Vanilla – A splash of pure vanilla extract gives the cookies a tasty warm element. 
• Cornstarch – Softens the texture and helps with structure. 

Step-by-Step Instructions

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Make The Brownie Batter

Preheat the oven to 350°F. Grease and line an 8×8 dish for easy removal later.

Add the vegan butter and chocolate chips to a large bowl. Heat it in the microwave for about 30 seconds or until melted. Stir in the cane sugar and set it aside to cool down for a few minutes.

Combine the flax meal and plant milk. Let it sit for 2-3 minutes while it thickens. Once thick, stir it into the large bowl mixture.

Use a sifter to add in the flour, cocoa powder, baking soda and salt. Fold these dry and wet ingredients together. Press the brownie batter into the baking dish.

Make The Cookie Layer

Melt the butter in a large bowl in the microwave for 20-30 seconds. Whisk in the cane and brown sugar until they are mostly dissolved. Then, stir in the plant milk and vanilla. 

Use a sifter to add in the flour, cornstarch, baking soda and salt. Gently stir everything together. Then, fold in chocolate chips. The dough will be thick so it helps to cut or mash in the chocolate.

Use a cookie scoop to place the cookie dough on top of the brownie layer.

Bake

Loosely cover the dish with foil and bake it for 20 minutes. Take the foil off and bake it for another 15-20 minutes. Remove it as soon as the top turns light golden brown. 

Let it cool for 15-20 minutes. It will cook a little further outside of the oven and firm up. Slice it and enjoy! Idea: Top your brookies with a sprinkle of flaky salt and a scoop of vegan vanilla ice cream!

Tips For Success

• I like to grease the dish first to keep the parchment paper in place. 
• The parchment paper seves as a sling to easily pull the brookie bar out before slicing it.
• Using a sifter helps to break up clumps and disperse the dry ingredients.
• To cut down on dishwashing, I use the same mixing bowl for both batters. Just wipe it down in between.
• Use a chopping motion to spread the chocolate chips into the thick cookie dough.
• This treat has to bake for 35-40 minutes because it’s essentially two different batters. 
• The brookie may seem under done when you take it out of the oven, but it will continue to cook and set as it cools down.

Storage

Cover the brookie and store it at room temperature for 3 days, in the refrigerator for 5 days, or frozen for 3 months. Enjoy leftovers cold or reheat them in the microwave for 15-20 seconds. 

I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.