Description
Indulge in the delightful combination of fudgy brownies and chewy chocolate chip cookies all in one treat—Double Layer Vegan Brookies.
Ingredients
Scale
- 1/2 cup plant-based butter (115g)
- 1 cup granulated cane sugar (200g)
- 2 tablespoons ground flaxseed
- 5 tablespoons non-dairy milk
- 1/4 cup cocoa powder (25g)
- 1 1/2 cups plain flour (180g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup plant-based butter (115g)
- 1/2 cup granulated cane sugar (100g)
- 1/2 cup packed brown sugar (100g)
- 1/2 tablespoon vanilla essence
- 1/4 cup non-dairy milk (60 ml)
- 2 cups plain flour (240g)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips (80g)
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish with parchment paper.
- In a large mixing bowl, cream together plant-based butter and granulated cane sugar until smooth. Add flaxseed mixed with non-dairy milk and blend.
- Sift in cocoa powder, flour, baking powder, and salt; mix until just combined. Spread brownie batter into the prepared dish.
- In another bowl, beat together plant-based butter, granulated sugar, and brown sugar until fluffy. Stir in vanilla essence and non-dairy milk.
- Add flour, cornstarch, baking soda, and salt; mix until a dough forms and fold in chocolate chips.
- Dollop cookie batter over the brownie layer and spread gently. Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
- Let cool for 10-15 minutes before cutting into squares and serving.
Notes
Use high-quality cocoa for best results. Add nuts or sea salt for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan dessert, brookies, baking recipe, double layer cookies
