Vegan Brookies (Chocolate Chip Cookie Brownie Bars)
These easy vegan brookies combine layers of fudgy chocolate brownie and chewy chocolate chip cookie for an indulgent crowd-pleasing treat!
Servings: 12 to 16 bars
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.