These easy vegan brookies combine layers of fudgy chocolate brownie and chewy chocolate chip cookie for an indulgent crowd-pleasing treat!
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Why You'll Love This Recipe
These vegan cookie brownies (or brownie cookies) are make-ahead friendly, freezer-friendly, and perfect for potlucks, parties, holidays, and mid-week snacking.
This easy vegan brookies recipe combines a base of fudgy brownies with a chocolate chip cookie top layer for a delicious and practically irresistible treat. Plus, they're easy to prepare with simple, pantry ingredients with excitingly endless opportunities to customize with your favorite mix-ins and toppings.
Love brownies? Try my peppermint chocolate brownies or salted caramel brownies, too. Or if you just love desserts, you'll also enjoy these vegan smores cookies and this easy vegan tiramisu.
Ingredient Notes
Refer to the recipe card below for the full list of ingredients and quantities.
- Neutral oil: Creates a moist, tender crumb. You may be able to replace some with unsweetened applesauce, though the texture will vary.
- All-purpose flour: Or sub up to 50% with whole wheat flour if preferred.
Recipe Variations and Add-Ins
- Espresso powder: Just 1 teaspoon deepens the chocolate flavor.
- Oreo brookies: Add a layer of Oreos between the brownie and cookie layers.
- Toppings: Sprinkle the top with pretzels, chopped candy, nuts, toasted coconut, freeze-dried berries, mini marshmallows, etc.
- Spreads: Swirl peanut butter or Biscoff into the top before baking.
- Swap the dough: An easy way to adapt the flavor is with different vegan brownie or cookie dough. i.e., peanut butter cookie dough, chocolate orange, raspberry white chocolate, etc.
How to Make Vegan Brookies
Step 1: Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper. In a low bowl, mix the oil, flax meal, granulated sugar, brown sugar, plant-based milk, and vanilla extract for the brownie layer until smooth.
Step 2: Add the cocoa powder, flour, baking powder, and salt. Stir until just combined, then spread evenly into the prepared pan.
Step 3: In a separate bowl, mix the oil, brown sugar, granulated sugar, plant-based milk, and vanilla extract for the cookie layer. Add the flour, baking soda, and salt.
Step 4: Stir until just combined, then fold in the vegan chocolate chips. Drop spoonfuls of cookie dough over the brownie batter and gently spread. It doesn't need to fully cover the brownie layer.
Step 5: Bake the vegan brookies for 35 minutes until golden, and the center is set. Remove from the oven, cool in the pan for at least 30 minutes, then slice into your preferred size squares/bars. Enjoy!
FAQs
Prepared brownie batter and cookie dough will keep separately for 2 days in the fridge. Cookie dough can also be frozen, wrapped tightly, for up to 3 months.
Thaw from frozen/bring everything to room temp from the fridge for 30 minutes before using.
You could substitute AP flour for a gluten-free AP flour blend (like King Arthur's/ Bob's Red Mill), but the brownie/cookie texture may be denser/drier.
The cookie layer should be golden, while a toothpick inserted into the brownie center comes out with moist crumbs but no wet batter. They'll continue setting as they cool.
Loosely tent the brownie and cookie bars with foil and continue baking.
Pro Recipe Tips
- Measure the flour correctly: To avoid dense, dry vegan brownies/cookies. Fluff it with a fork, spoon it into the measuring cup, then level.
- Don't over-mix batter: Mix just enough to combine the ingredients.
- For fudgier brownies: Slightly under-bake them. They'll continue to set as they cool. Avoid over-baking, or brownie cookie bars may end up dry.
- Leave to cool: As they cool, they firm up, making easier, cleaner slices.
- For marbled vegan brookies: Swirl the two instead of layering them.
Storage Instructions
Store: In an airtight container at room temperature for 3-5 days or in the refrigerator for up to a week. They become denser and chewier when chilled and taste even better on day two.
Freeze: Freeze vegan brookies whole or sliced, wrapped in plastic wrap in a Ziplock/Stasher, for up to 3 months. Thaw in the fridge overnight/at room temperature for 1-2 hours.
Heat: Microwave a vegan brookie for just 15-20 seconds for a gooier brownie. Optionally serve with vegan vanilla ice cream, vegan chocolate ice cream or alongside this banana milkshake or 3-ingredient coconut shake for a decadent dessert.
More Vegan Dessert Recipes
If you tried this vegan brookies recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Vegan Brookies (Chocolate Chip Cookie Brownie Bars)
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Equipment
Ingredients
For the brownie layer:
- ½ cup neutral oil
- 2 tablespoons flax meal
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
For the cookie layer:
- ½ cup neutral oil
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened plant-based milk
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F and line a 9x13-inch baking dish with parchment paper.
- In a large bowl, mix the oil, flax meal, granulated sugar, brown sugar, plant-based milk, and vanilla extract for the brownie layer until smooth.
- Add the cocoa powder, flour, baking powder, and salt. Stir until just combined. Spread the brownie batter evenly into the prepared baking dish.
- In a separate bowl, mix the oil, brown sugar, granulated sugar, plant-based milk, and vanilla extract for the cookie layer until smooth.
- Add the flour, baking soda, and salt. Stir until just combined, then fold in the vegan chocolate chips.
- Drop spoonfuls of the cookie dough over the brownie batter and gently spread it out. It does not need to fully cover the brownie layer.
- Bake for 35 minutes, until the top is golden and the center is set.
- Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing.
Notes
- For cleaner slices, allow the brookies to cool completely.
- Slightly underbaking keeps the brownie layer fudgy.
- You can swirl the layers slightly for a marbled effect instead of fully layering.
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