Double Layer Vegan Brookies (Printable View)

Fudgy brownie base meets chewy cookie top in a vegan, chocolate-filled delight that’s as decadent as it is easy to make.

# Ingredient List:

→ Brownie Layer

01 - 1/2 cup plant-based butter, melted
02 - 1/2 cup dairy-free chocolate chips
03 - 1 cup granulated cane sugar
04 - 2 tablespoons ground flaxseed
05 - 5 tablespoons non-dairy milk
06 - 1/4 cup unsweetened cocoa powder
07 - 1 1/2 cups plain all-purpose flour
08 - 1/2 teaspoon baking powder
09 - 1/4 teaspoon salt

→ Cookie Dough Layer

10 - 1/2 cup plant-based butter, melted
11 - 1/2 cup granulated cane sugar
12 - 1/2 cup packed brown sugar
13 - 1/2 tablespoon vanilla essence
14 - 1/4 cup non-dairy milk
15 - 2 cups plain all-purpose flour
16 - 1 tablespoon cornstarch
17 - 1/2 teaspoon baking soda
18 - 1/4 teaspoon salt
19 - 1/2 cup dairy-free chocolate chips

→ Optional toppings

20 - Flaky sea salt, to finish
21 - Vegan vanilla ice cream, for serving

# Preparation Steps:

01 - Preheat the oven to 350°F. Grease and line an 8×8-inch baking dish with parchment paper or use cooking spray to prevent sticking.
02 - Place the plant-based butter and chocolate chips in a large microwave-safe bowl. Microwave for about 30 seconds, stirring until melted and smooth. Stir in granulated cane sugar until incorporated and allow the mixture to cool for several minutes. In a separate bowl, mix ground flaxseed and non-dairy milk, letting it sit for 2-3 minutes to thicken. Combine the flax mixture with the cooled chocolate mixture. Sift in all-purpose flour, cocoa powder, baking powder, and salt, folding until just combined. Evenly spread the brownie batter into the prepared baking dish.
03 - In a clean large bowl, melt plant-based butter in the microwave for 20-30 seconds. Whisk in granulated cane sugar and packed brown sugar until mostly dissolved. Add non-dairy milk and vanilla essence, stirring gently. Sift in all-purpose flour, cornstarch, baking soda, and salt. Mix just until combined. Fold in dairy-free chocolate chips. The dough will be thick; if needed, chop or press chocolate chips into the dough to ensure even distribution.
04 - Drop generous spoonfuls of cookie dough over the brownie layer. Using the back of a spoon or spatula, gently spread the dough to form an even layer atop the brownie batter.
05 - Loosely cover the baking dish with foil and bake for 20 minutes. Remove foil and continue baking for 15-20 minutes, or until the surface is light golden brown and a tester inserted in the center emerges mostly clean with some moist crumbs.
06 - Allow brookies to cool in the pan for 15-20 minutes to set. Carefully transfer to a cutting board, slice into squares, and serve. For an enhanced presentation, top with flaky sea salt and a scoop of vegan vanilla ice cream, if desired.

# Supplementary Details:

01 - For crisp-edged brookies, ensure parchment paper covers the sides of the pan for easier removal.
02 - Allowing the flaxseed to thicken with non-dairy milk results in a chewier texture.

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