With a classic chocolate chip cookie base and a fudgy, rich brownie topping, these Vegan Brookies will be the star dessert at any party!
These Vegan Brookies are definitely the most decadent and delicious dessert recipe I've shared yet on my blog. I mean, what's not to love about a dessert that is both a brownie and cookie?! I've posted a number of vegan brownies and vegan cookie recipes on the blog over the years. Some of my favorites are these Fudgy Sweet Potato Brownies, Vegan Peanut Butter Swirl Brownies and Bakery Style Vegan Chocolate Chip Cookies!
But nothing compares to two of the most well-loved, classic desserts being stacked on top of each other in the form of Brookies! Let me show you how to make this crowd-pleasing Vegan Brookie Recipe!
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Why You'll Love This Recipe!
- I'm not even sure this section needs to exist, because I can't imagine anyone who wouldn't want to try a vegan brookie! You really can't go wrong with a vegan chocolate chip cookie base topped with a layer of gooey, vegan brownies!
- While it may seem hard to make two different recipes for one dessert, but these vegan brookies require just 10 pantry staple baking ingredients, all of which you probably already have on hand.
- These brookies are sure to be a show stopper wherever you take them! The two distinct layers really set them apart visually. Not to mention they are rich and decadent!
- If you use gluten-free all purpose flour and oat milk in this recipe, these are a pretty allergy-friendly dessert as they already don't contain any dairy or eggs.
Ingredients
- Coconut Oil - Instead of using dairy butter in this vegan brookie recipe, you'll be using coconut oil. I like to use coconut oil over vegan butter because it's less processed, but it may give off a slightly coconut flavor, so keep that in mind!
- Brown Sugar - Every classic chocolate chip cookie needs brown sugar, so we had to include it in this chocolate chip cookie base.
- Cane Sugar - I personally like to bake with cane sugar, but any kind of dry "white" sugar should work in this recipe.
- Flour - When it comes to these vegan brookies, all-purpose flour is my favorite flour to use in both the vegan chocolate chip cookies and the vegan brownies. Using the same flour for both layers makes preparing these brookies super easy.
- Non-Dairy Milk - Cow's milk is easy to substitute in baking. Simply use your favorite non-dairy milk! I almost always have soy milk, homemade almond milk or homemade oat milk on hand, and all work great in this brookie recipe.
- Non-Dairy Chocolate Chips - Many people don't know this, but it's really easy to find vegan chocolate chips. Most dark chocolate bars and dark chocolate chips are vegan as they don't contain milk or milk powder. Just be sure to check the label if you want to ensure your chocolate chips are vegan.
- Cocoa Powder - You'll be using a mix of cocoa powder and melted chocolate to create the rich brownie topping. Any cocoa powder you have on hand should work!
- Neutral Oil - Any neutral, pourable oil should work in the brownie recipe. Vegetable, light olive oil or avocado oil should all work.
See recipe card for full list of ingredients and quantities.
Substitutions & Variations
🔀 Coconut Oil - I haven't tried this personally, but I think vegan butter would work well instead of the coconut oil.
🔀 Flour - To make these vegan brookies gluten-free, you could use an all-purpose gluten free flour instead of the all purpose flour.
How to Make Vegan Brookies
Step 1: In a sauce pan, melt the coconut oil. Add in the brown sugar, milk and vanilla and stir until smooth. In a separate bowl, whisk together the dry ingredients and then add them to the sauce pan. Mix until combined. Fold in the chocolate chips.
Step 2: Evenly press the chocolate chip cookie batter into your prepared 8x8 inch pan and set aside.
Step 3: For the brownies, melt ¾ cup of chocolate chips. Allow them to cool slightly. In a separate bowl, whisk together the dry ingredients. Add the soy milk, oil and melted chocolate into the dry ingredients and stir until just combined.
Step 4: Evenly spread the brownie batter over the chocolate chip cookie base.
Step 5: Bake the brookies for about 27-33 minutes. (See "Hint" below for tips on which baking time is best for you.)
Step 6: After removing the brookies from the oven, allow them to cool completely before removing them from the pan and cutting them into 16 squares.
Hint: I find it hard to tell if the brownies were really cooked through, so I usually bake them on the longer end of the time spectrum. If you like super gooey brownies you can remove them sometime after around 27 minutes, but you'll need to allow them to cool completely to become harder before cutting them into squares.
Expert Tips
👉🏻 When melting the chocolate chips for the brownies, you can either melt them slowly in a microwave at 30 second intervals or use a double boiler.
👉🏻 For easy removal of these brookies, line your baking pan with parchment paper. I like to barely wet my parchment paper, crumple it up and then unfold it before pressing it into my pan. This helps the paper stay in place more easily.
Storage
If you happen to have any leftovers of these vegan brookies (which I doubt you will), simply store them on the countertop in an airtight container for 1-2 days.
If you don't think you'll eat through them that quickly, then you can also store them in an airtight container in the fridge for up to a week. They will harden up the longer they chill in the fridge as coconut oil and chocolate hardens when it's cold.
Recipe FAQs
Brookies are the perfect dessert which combines both brownies and cookies. The base of this double layer bar is a chewy, chocolate chip cookie. Then you pour brownie batter on top of the cookie dough. Baking everything in the oven and voila! Brookies!
This decadent, 2-layer dessert is called a "brookie" because it combines brownies and cookies in one delicious package. The base of these bars is a chocolate chip cookie. The top layer is a brownie. Hence the name, Brookie!
It's unclear who invented the popular Brookie dessert. It appeared on Shark Tank as a company Milk + Brookies tried to get an investor. Brookies can also be found at some popular fast food chains.
More Vegan Brownie Recipes!
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
📖 Recipe
Vegan Brookies
Equipment
Ingredients
CHOCOLATE CHIP COOKIE LAYER
- ½ cup coconut oil
- 1 cup brown sugar
- ¼ cup soy milk
- 1 tablespoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup non-dairy chocolate chips
BROWNIE LAYER
- ¾ cup dairy free chocolate chips
- 1 cup flour
- ½ cup sugar
- 1 ½ tablespoons cocoa powder
- 1 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup soy milk
- ¼ cup oil
Instructions
- Preheat your oven to 400 °F and line an 8x8 inch pan with parchment paper.
Chocolate Chip Cookies
- In a sauce pan, melt the coconut oil. Add in the brown sugar, milk and vanilla and stir until smooth.
- Pour the dry ingredients into the wet ingredients in the sauce pan and mix until combined.
- Fold in the chocolate chips.
- Evenly press the chocolate chip cookie batter into your prepared 8x8 inch pan and set aside.
Brownies
- Melt ¾ cup of chocolate chips over a double boiler or slowly in the microwave. Allow it to cool slightly.
- In a separate bowl, whisk together the flour, sugar, cocoa powder, baking powder and salt.
- Add the soy milk, oil and melted chocolate into the dry ingredients and stir until just combined
- Evenly spread the brownie batter over the chocolate chip cookie base.
- Bake the brookies for about 27-33 minutes. I found it hard to tell if the brownies were really cooked through, so I usually bake them on the longer end of the time spectrum. If you like super gooey brownies you can remove them sometime after around 27 minutes, but you'll need to allow them to cool completely to become harder before cutting.
- After removing from the oven, allow the brookies to cool completely before removing them from the pan and cutting them into 16 squares.
- Serve and enjoy!
Alex says
I’m so excited to make this!
Is it possible to just use canola oil instead of coconut oil for the cookie layer? Not sure if the lack of heat will mess it up.
Faith VanderMolen says
I hope you like them Alex! And canola oil is different than coconut oil in that it doesn't get hard when cold, so I don't think it would work in this recipe. You could try vegan butter if you have that? Or if you eat dairy, you can use real butter. I so with canola oil worked the same because it's so much cheaper and easy for people to find, but sadly I don't think it would work!
Sandy says
Can they be frozen?
Faith VanderMolen says
I believe so!
Sandy says
Making them now, but I need to freeze them and mail for holidays
Can they be frozen?
Please say yes!
Faith VanderMolen says
Hi Sandy! I have never frozen these, but I don't see why they can't be frozen! Such a great idea to make them in advance/send them for the holidays!
Jay says
I love these Brookies! I have them made each year for my birthday.
Question: The nutrition facts lists “ Yield 18” How are you cutting a 8 inch square pan into 18 brookies? Mine are always 16 pieces at 330 calories, with my specific brands of ingredients.
Faith VanderMolen says
Such a great birthday treat! And thanks for finding that typo. I'll fix it now!
Maeve says
I have made these multiple times and they're one of my fav recipes! The brownie layer is soft and chewy with the slight crisp on top, lovely. Sometimes I also add a layer of oreos (accidentally vegan!) in between the cookie and brownie layer when I really want to go all out lol.
Faith VanderMolen says
I'm so happy to hear that Maeve! And the addition of Oreos is genius:) Thanks for sharing!
Jennifer says
Would it make any difference if you switched the layers around and baked it with the cookie layer on top instead of the bottom? Thanks!
Faith VanderMolen says
I'm not sure Jennifer! Good question! Usually cookie dough is thicker than brownie batter so it would make for a better base in my opinion. I hope you can try this recipe out!
Caitlyn L Little says
Has anybody tried this with reduced sugar? It looks delicious but a little sweet for me, and I'm not experienced enough to dabble with recipes much. I don't dare in case I come out with something inedible 🙂
Faith VanderMolen says
Great question Caitlyn! I have yet to try it, but if anyone else has, please let us know!
Julia says
This recipe is awful. I did everything as the instructions said with the measurements given, put them in the oven at the correct temperature for the highest time suggested, and nothing was cooked. I let them cool for half an hour before testing, and LIQUID batter still came off on the toothpick. I put them back in the oven for 17 more minutes before taking them out again to cool, only to get a cooked brownie layer on top of hot cookie dough that wouldn't hold its shape. And to top it all off, the mess of wasted ingredients doesn't even taste good. They're so impressively bland that I would believe you if you said there was no sugar or sugar replacement in them at all. Huge fail. I'm never using a recipe of yours again.
Faith VanderMolen says
Thanks for sharing Julia!
Jay says
I would suggest testing your oven. I’ve made these and they work perfectly each time. They taste amazing.
Faith VanderMolen says
So glad they worked out for you Jay! We just made a batch recently as well and they were as good as always!
Corley says
I cannot rave about these enough. ADDICTIVE. substituted the cocoa for garden of life chocolate protein powder once when I was out & couldn’t tell a difference! Made me feel a bit better about eating 10 🙂 bless you for my all-time favorite dessert!!
Faith says
Woot Woot! Music to my ears Corley! Thanks so much for letting me know that you're as obsessed about these Brookies as we are!
Taylor says
Faith, have you substituted almond flour or other flour for regular flour? I have GF peeps I’m trying to find a recipe for.
Faith says
Hi Taylor! I haven't tried that substitution yet and I'm not sure if they would be crumbly or not. I would suggest subbing gluten-free all purpose flour for the flour in this recipe, as I've found that works pretty much the same as regular flour. Let me know what you end up doing and if it works out!
Emily says
Hi Faith! I love this recipe! Tried substituting flour for a GF blend and even though the texture was noticeably different, it still tasted AMAZING!! I also subbed the oil for pumpkin puree with a dash of spices to get into the fall spirit, and it turned out so gooey! Definitely saving this for future baking. 🙂
Faith VanderMolen says
Glad they still worked out okay even with those substitutions Emily! Thanks for sharing!
Astrid says
Hi Faith! Amazing Brownies! just what I need! Thank you!
Faith says
So glad you liked them Astird! They're some of our favorites:)
Tess says
Can the oil for the brownie be replaced w sth else?
Faith says
Hi Tess! I haven't tried it but you could try apple sauce or pumpkin purée or a mashed banana. I can't promise anything, but I'd love to know if you find something that works for you!
Heather says
I stumbled across this recipe by accident and wow, I am so thankful I did! Absolutely delicious. My entire family (who are all skeptical on vegan food haha) loved them!
Faith says
ah yay! That makes me so happy Heather! Thanks for sharing:)
Teagan says
Can the soy milk be substituted with almond milk??
Faith VanderMolen says
That should work fine! Let me know how they turn out!
Liv @ Healthy Liv says
Your food always look delicious but this recipe looks over-the-top incredible! Mmm, I bet your friends love coming over to your house for dinner 🙂
Faith says
It really is Liv! I need to stop making them because we have no self control around them haha:)
Emily says
Faith I just made this! THEY ARE AMAZING. Wow. Wow. Wow. Thank you!
Faith says
WOOT WOOT! LOVE that you made them so quickly Emily and that they were a success. ENJOY THEM!
oscar says
Can you substitute the brown sugar for something else, or use less? It's sugar overload for me.
Faith says
It's definitely a sweet dessert! I went all out:) I'm pretty sure you could reduce the sugar to 3/4-1/2 cup and the cookie base should still work out fine, but I haven't tried out any other sugars. I've substituted coconut sugar for brown sugar in other recipes before, but found that the result was a little dry. Let me know if you try them out with a substitution that works!