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–+ servings
Double Layer Vegan Brookies

Double Layer Vegan Brookies for a Guilt-Free Sweet Treat

Enjoy these Double Layer Vegan Brookies that blend fudgy brownies and chewy cookies for a delightful plant-based treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings: 12 squares
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Layer
  • 1/2 cup Vegan Butter Stick-style works best, such as Earth Balance or Miyoko’s.
  • 1/3 cup Cocoa Powder Unsweetened.
  • 1 cup Cane Sugar Can substitute with coconut sugar or maple syrup.
  • 1 tablespoon Flax Meal Acts as an egg substitute.
  • 1/4 cup Plant Milk Almond, oat, or soy milk are excellent options.
  • 1 cup All-Purpose Flour Can be replaced with gluten-free flour.
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Salt
For the Cookie Layer
  • 1/2 cup Chocolate Chips Opt for dairy-free chips.
  • 1 tablespoon Cornstarch Contributes to a chewy texture.

Equipment

  • 8x8-inch baking dish
  • Mixing Bowls
  • spatula
  • whisk

Method
 

Instructions
  1. Preheat your oven to 350°F (180°C) and grease an 8x8 inch baking dish with vegan butter or line it with parchment paper.
  2. In a mixing bowl, combine melted vegan butter and dairy-free chocolate chips. Stir in the cane sugar until smooth and set aside.
  3. In a separate small bowl, whisk together the flax meal and plant milk. Allow the mixture to thicken for about 5-10 minutes.
  4. Gently stir the flax mixture into your warm chocolate blend until well incorporated.
  5. Sift the flour, cocoa powder, baking powder, and salt into the brownie mixture. Fold gently until just mixed.
  6. Transfer the brownie batter into your prepared baking dish, pressing it down evenly.
  7. Melt more vegan butter in a separate bowl, mix in the sugars, add plant milk, and blend until smooth. Stir in flour, cornstarch, and a pinch of salt.
  8. Dollop the cookie dough over the brownie layer, spreading gently without mixing the layers.
  9. Cover loosely with foil and bake for 20 minutes, then remove foil and bake for an additional 15-20 minutes.
  10. Allow to cool in the pan for 15-20 minutes before cutting into squares.

Nutrition

Serving: 1squareCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 2gSodium: 100mgPotassium: 150mgFiber: 2gSugar: 10gCalcium: 2mgIron: 5mg

Notes

For best results, refrigerate the cookie dough for 30 minutes before layering, and ensure accurate flour measurement to avoid dense brookies.

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