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Double Layer Vegan Brookies

Double Layer Vegan Brookies – A Guilt-Free Indulgence

Double Layer Vegan Brookies combine fudgy brownies and chewy cookies for a delicious plant-based treat.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup Vegan Butter use plant-based butter sticks for best results
  • 1 cup Chocolate Chips dairy-free for vegan compliance
  • 1 cup Cane Sugar can be substituted with coconut sugar
  • 1 tbsp Flax Meal to be combined with plant milk as an egg replacement
  • 1/4 cup Plant Milk any dairy-free variety will work
  • 1 cup All-Purpose Flour accurately measure using the spoon and level method
  • 1/2 cup Cocoa Powder ensure it's unsweetened
  • 1 tsp Baking Powder ensure freshness for optimal results
  • 1/2 tsp Baking Soda ensure freshness for optimal results
  • 1/4 tsp Salt essential in dessert recipes
For the Cookie Layer
  • 1/2 cup Vegan Butter aiding in chewy texture
  • 1/2 cup Cane Sugar using brown sugar adds extra moisture
  • 1/4 cup Plant Milk any dairy-free variety will work
  • 1 tsp Vanilla Extract opt for pure vanilla for best taste
  • 1 cup All-Purpose Flour make sure it's leveled for accuracy
  • 1/2 cup Chocolate Chips mix dark and semi-sweet for extra richness

Equipment

  • 8x8-inch baking dish
  • Mixing bowls
  • whisk
  • spatula
  • Cookie scoop
  • microwave-safe bowl

Method
 

Step-by-Step Instructions for Double Layer Vegan Brookies
  1. Preheat your oven to 350°F (180°C) and grease an 8x8-inch baking dish.
  2. Melt vegan butter and chocolate chips in a microwave-safe bowl for 30 seconds; stir until smooth.
  3. Stir cane sugar into the melted mixture until well incorporated.
  4. Combine flax meal with plant milk to create a flax egg and let thicken for 2-3 minutes.
  5. Sift together flour, cocoa powder, baking powder, and salt; fold into chocolate mixture until no lumps remain.
  6. Press the brownie batter into the prepared dish evenly.
  7. In another bowl, melt vegan butter and whisk in cane sugar, plant milk, and vanilla extract until smooth.
  8. Fold in remaining dry ingredients and chocolate chips until just combined.
  9. Dollop the cookie dough over the brownie layer, spacing evenly.
  10. Cover with foil and bake for 20 minutes; then remove foil and bake for another 15-20 minutes until golden.
  11. Let cool for 15-20 minutes before cutting into squares.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 100mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 5 days. Adding a slice of bread helps keep them moist longer.

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