With a classic chocolate chip cookie base and a fudgy, rich brownie topping, these Vegan Brookies will be the star dessert at any party!
Jump To
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, Bakery Style Vegan Chocolate Chip Cookies and Classic Vegan Sugar Cookies!
But nothing compares to two of the most well-loved, classic desserts being stacked on top of each other to create...BROOKIES!
Let me show you how to make this crowd-pleasing Vegan Brookie Recipe!
What are brookies?
As I briefly mentioned above, brookies are the perfect dessert which combines both brownies and cookies.
The base of brookies is a chewy, chocolate chip cookie layer.
Then you pour brownie batter on top of the cookie dough, bake everything in the oven and voila! Brookies!
Ingredients for vegan brookies
While you may think you'll need a lot of ingredients to make brookies (considering you're really making two desserts in one!), this recipe doesn't require a ton of ingredients.
I'm sure, if you're a baker, you probably already have these items on hand!
- Coconut oil
- Brown sugar
- Cane sugar
- Flour
- Baking powder
- Non-dairy milk
- Vanilla extract
- Salt
- Non-dairy chocolate chips
- Cocoa powder
- Neutral oil
I bet you could get started on this brookie recipe right now even!
How to make vegan cookies and brownies
You may be wondering how one even goes about making vegan cookies and brownies.
Don't cookies and brownies require milk, eggs and butter?!
Usually, yes! However it is possible to make your favorite cookies and brownies vegan.
I'll share some commonly used substitutions below
Butter: Instead of using dairy butter, you can use vegan butter (aka margarine) or coconut oil. I like to use coconut oil because it's less processed, but it may give off a slightly coconut flavor, so keep that in mind!
Milk: Cow's milk is easy to substitute in baking. Simply use your favorite non-dairy milk!
Eggs: Replacing eggs in baking is a little more tricky, as different recipes will work best with different substitutions. My favorite way to replace eggs in baking is either with a flax egg or with aquafaba. You can also try to use fruit or veggie puree, such as applesauce, mashed banana or pumpkin puree.
How to make vegan brookies
To make these show-stopping, decadent vegan brookies, simply follow the step-by-step instructions below.
Step 1: Preheat your oven to 400°F / 205°C and line an 8x8 inch pan with parchment paper.
Step 2: Start by making the chocolate chip cookie dough. In a sauce pan, melt the coconut oil. Add in the brown sugar, milk and vanilla and stir until smooth.
Step 3: In a separate bowl, whisk together the flour, baking powder and salt.
Step 4: Pour the dry ingredients into the wet ingredients in the sauce pan and mix until combined. Fold in the chocolate chips.
Step 5: Evenly press the chocolate chip cookie batter into your prepared 8x8 inch pan and set aside.
Step 6: Next make the brownie batter. Melt ¾ cup of chocolate chips over a double boiler or slowly in the microwave. Allow it to cool slightly.
Step 7: 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
Step 8: Evenly spread the brownie batter over the chocolate chip cookie base.
Step 9: 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 them into squares.
Step 10: 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!
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.
Other vegan brownie recipes
This recipe is part of my Top 5 Vegan Brownies Series
- Fudgy Sweet Potato Brownies (20,000 shares on this one!)
- Easy Vegan Tahini Brownies (my go-to)
- The Best Peanut Butter Brownies (GF) - AHmazing!
- Vegan Brookies
- Vegan Zucchini Brownies - Whole grains and greens in a brownie? You bet!
📖 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!