Double-Layer Vegan Brookies (Brownie + Cookie)

Okay, let’s talk about the dessert that shouldn’t work but absolutely does: brookies. Half fudgy brownie, half chewy chocolate chip cookie, all stacked into one ridiculous bar. I thought veganizing them would be tricky—how do you get that crackly brownie top and gooey center without eggs or butter? Turns out, it’s easier than the dairy version. These double-layer vegan brookies are insanely rich, perfectly textured, and disappear faster than you can say “just one more.”

I baked a pan for a game night last month, set them out, and came back to an empty plate and a circle of friends asking for the recipe. No one guessed they were plant-based. The brownie layer is deep, dark, and fudgy; the cookie layer is thick, chewy, and loaded with chocolate chips. Together? Pure indulgence. Ready to make the hybrid treat everyone will fight over?

Why Brookies Are the Ultimate Crowd-Pleaser

Cookies are great. Brownies are legendary. But combining them? Genius. You get the fudgy intensity of brownies with the buttery chew of cookies in every bite. These vegan ones hold their own—no weird textures or missing flavors.

The secret is treating each layer separately: a cocoa-heavy brownie batter on the bottom, a brown sugar cookie dough on top. They bake together perfectly. Ever tried a brookie that’s dry or cakey? Not these. They stay soft for days.

Ingredients for Epic Double-Layer Vegan Brookies

One 8x8 or 9x9 pan—about 16 generous squares. Double it for a crowd.

For the Fudgy Brownie Layer:

• ¾ cup all-purpose flour
• 1 cup granulated sugar
• ¾ cup unsweetened cocoa powder (Dutch-process for deeper flavor)
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsweetened applesauce (egg replacer + moisture)
• ⅓ cup melted coconut oil (or vegan butter)
• ¼ cup plant milk (almond or oat)
• 1 teaspoon vanilla extract
• ¾ cup vegan chocolate chips (divided—half melted, half folded)

For the Chewy Cookie Layer:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup vegan butter, softened (stick, not tub)
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ¼ cup plant milk
• 1 teaspoon vanilla extract
• 1 cup vegan chocolate chips (or chunks)

Optional: flaky sea salt for sprinkling on top—highly recommended.

Step-by-Step to Brookie Perfection

Two batters, one pan. Let’s do this.

Prep and Preheat

Preheat oven to 350°F. Line an 8x8 or 9x9 pan with parchment—leave overhang for easy removal. Grease sides lightly.

Make the Brownie Layer First

In a bowl, whisk flour, sugar, cocoa, baking powder, and salt.

In another bowl, melt half the chocolate chips with coconut oil (microwave or double boiler). Stir in applesauce, plant milk, and vanilla.

Pour wet into dry. Fold until just combined—don’t overmix. Fold in remaining chips.

Spread evenly into prepared pan. It’ll be thick—use a spatula. Set aside.

Whip Up the Cookie Layer

In a large bowl, cream vegan butter, brown sugar, and granulated sugar until fluffy—about 2 minutes.

Add plant milk and vanilla. Mix well—it might look curdled, but it’s fine.

In a separate bowl, whisk flour, baking soda, and salt. Add to wet ingredients. Stir until almost combined.

Fold in chocolate chips. Dough will be soft and sticky.

Assemble the Double Layers

Drop cookie dough in big spoonfuls over brownie layer. Gently spread to cover—imperfect is okay; marbling happens naturally.

Sprinkle flaky salt on top if using.

Bake and Cool

Bake 35-45 minutes (8x8 takes longer). Edges should look set, center slightly soft—don’t overbake for fudginess.

Cool completely in pan—at least 2 hours (torture, I know). Chill for cleaner cuts if you’re patient.

Cut into squares. Watch them vanish.

Pro Tips for the Best Vegan Brookies Ever

I’ve baked these a lot—here’s what makes them unbeatable.

• Don’t swap applesauce. It gives fudgy texture without eggs.
• Use refined coconut oil. Unrefined adds coconut taste.
• Underbake slightly. Center should look just set—they firm up as they cool.
• Chill doughs if needed. If cookie layer spreads too much, chill 15 minutes before topping.
• Quality chocolate chips. They make or break both layers.

Ever had brookies where one layer dominates? These tips balance them perfectly.

Fun Variations to Switch Things Up

These are perfect classic, but play around.

Peanut Butter Swirl

Dollop peanut butter into both layers before baking.

Mint Chocolate

Add peppermint extract to cookie layer, use mint chips.

Blondie-Brownie

Make top layer blondie dough (no cocoa, extra brown sugar).

Stuffed Surprise

Press Oreos or peanut butter cups between layers.

What twist would you try? Peanut butter is calling my name.

How to Store and Freeze These Addictive Bars

They keep amazingly.

Room temp: Airtight container up to 4 days (they soften beautifully).

Fridge: Up to 1 week—cold brookies are oddly delicious.

Freeze: Cut squares, wrap individually, freeze up to 3 months. Thaw at room temp or microwave 15 seconds for gooeyness.

Gift idea: Stack in jars or tins—everyone’s favorite present.

Serving Ideas for Maximum Enjoyment

Serve warm with:

• Vegan vanilla ice cream (à la mode heaven)
• Cold plant milk
• Whipped coconut cream

Perfect for parties, bake sales, or midnight snacks. I’ve cut them small for dessert platters—dangerous.

Why These Double-Layer Vegan Brookies Will Ruin You for Regular Brownies

Once you bite into that crackly top giving way to chewy cookie and fudgy brownie underneath, you’ll get it. These double-layer vegan brookies are indulgent, impressive, and shockingly easy.

I make them whenever I need to bring something that wows—potlucks, birthdays, “thanks for helping me move.” They always steal the show.

Your pan of hybrid heaven is waiting. Grab that applesauce and get layering. You’re about to become everyone’s favorite baker.

Who’s baking these this weekend? :)