Double Layer Vegan Brookies

Ever found yourself staring at a craving so weirdly specific you can’t ignore it? That’s me, late last Friday. Double Layer Vegan Brookies. Honestly, I didn’t need cake. Or just cookies. I wanted the impossible—something chewy and soft, but with thick layers. You know…the kind of treat that’s dramatic.

And wow, did it hit the spot. Basically, if you’re tired of never having a plant-based dessert that actually feels epic, hang on. I’m about to spill all my tricks.

Reasons To Make This Recipe!

Let me be straight with you, these Double Layer Vegan Brookies don’t mess around. First, if you’re ever in the mood to show off a teensy bit (yeah, we all get those days), having this recipe up your sleeve makes you look like a five-star restaurant’s secret pastry chef. Also, anybody can throw together pancakes, sure, but this? This is next level snack magic.

1. You get gooey, chocolate-stuffed bars with hardly any extra effort.
2. Takes way less time than you’d expect for something this spectacular.
3. These are awesome for sharing…or not sharing. Up to you.
4. Kids, friends, that picky aunt? They’ll all want seconds.

Honestly, these Double Layer Vegan Brookies taste better than most non-vegan treats at the store. That’s saying something, right?

Double Layer Vegan Brookies

Why You’ll Love This Recipe!

So here’s my unfiltered take: you’re going to fall for these brookies because they scratch a very particular itch. Sometimes brownies are too dense and cookies are too crunchy and, trust me, these Double Layer Vegan Brookies hit that sink-your-teeth-in sweet spot. Plus, they stay soft even the next day—which is wild. You’ll love not having to fuss over fancy vegan egg replacements or weird ingredients your regular store never carries.

Not to mention, baking something that doesn’t disappoint is such a relief. No one likes a dry, crumbly bar that tastes like homework snacks. With these, the chocolate melts into the cookie layer. It’s a win for everyone, even folks who aren’t vegan and think we’re “missing out” (spoiler alert: we’re not).

“I brought these to my office potluck and everyone freaked out over them. Not a crumb left. Even my most skeptical coworker went back for more. If that isn’t proof they’re awesome, I don’t know what is.” — Kels, Dallas, TX

Double Layer Vegan Brookies

Ingredients And Substitutions

Here’s everything you need for Double Layer Vegan Brookies. Don’t panic—it’s regular stuff. If you’ve made cookies or brownies before, you’ve probably got almost all this already.

For the cookie dough layer:

1. All-purpose flour (gluten-free works if you sub in a 1-for-1 blend)
2. Brown sugar (honestly, coconut sugar is fine too; it gives a deeper flavor)
3. Plant milk (oat, almond, soy…use what’s in your fridge)
4. Vegan butter or coconut oil (I usually pick vegan butter for that extra authentic taste)
5. Baking powder
6. Vanilla extract
7. Salt
8. Chocolate chips (get the dairy-free kind—so many brands out there now)

For the brownie layer:

1. All-purpose flour
2. Cocoa powder (unsweetened, or you’ll tip into “chocolate fudge cake” territory)
3. White or cane sugar (use coconut sugar if you’re feeling fancy)
4. Plant milk (same as above, no big rules here)
5. More vegan butter or coconut oil
6. Baking powder
7. Vanilla extract
8. Salt

Don’t freak if you’re out of vegan butter; coconut oil is a decent swap, though you’ll get a slightly different texture. Again, it’s pretty forgiving. That’s half the beauty of Double Layer Vegan Brookies: you aren’t chained to a strict collection of pantry voodoo.

Double Layer Vegan Brookies

Step-by-Step Instructions

Ok, let’s get to the actual assembly.

1. Preheat your oven to 350°F. Grease or line an 8×8 inch pan. Don’t skip this, trust me—sticky cleanup isn’t fun.
2. Cookie dough layer first: Mix sugars and fat together until smooth-ish. Stir in the milk and vanilla. Dump in the dry stuff, mix until just combined (don’t over-mix or it’ll get tough). Fold in your chocolate chips.
3. Spread that dough right in the bottom of your pan. It will seem thick and messy. Good! Squish it down—use your hands if you must.
4. Now for the brownie layer: Mix wet with wet, dry with dry. Pour the wet into the dry and stir until it looks smooth and glossy. It will be thick, but that’s ideal for fudgy brownie personality.
5. Gently spread (or, honestly, plop and nudge with a spatula) the brownie layer over your cookie dough.
6. Bake 28–32 minutes. The top will look shiny and slightly crackled. If your toothpick comes out with a few moist crumbs, boom, you’re done.
7. Cool. Seriously, let them cool 15 minutes before slicing (if you can wait). Or fall apart eating a hot, gooey corner. No shame.

These steps might sound bossy, but I promise they’re worth it for Double Layer Vegan Brookies that come out every time.

Double Layer Vegan Brookies

Expert Tips

First experience? That’s cool. I messed up my first batch because I tried to double the chocolate chips and, uh, let’s just say syrup explosion isn’t the vibe you want. Use the right-sized pan—8×8 is the magic square or the layers get too thin and you lose the ooey-gooey factor.

Also, don’t bake it too long! It can dry out quick. Remember, these keep baking a bit after coming out of the oven. If you need neat slices (for social media, obviously), chill for an hour first. But…if we’re being honest? Gooey chunks with melty chocolate are sort of essential to the experience.

Final note—don’t stress substitutions, especially for the plant milk or fat. The Double Layer Vegan Brookies are extremely forgiving. If you like nuts, throw some on top. Pretzels? Do it. Your kitchen, your rules.

Double Layer Vegan Brookies

Indulge in chewy, chocolate-stuffed Double Layer Vegan Brookies that combine the best of cookies and brownies in one epic dessert.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American, Vegan

Calories: 210

Ingredients Method Notes

Ingredients

  

For the cookie dough layer

• 1 cup All-purpose flour Gluten-free works if you sub in a 1-for-1 blend
• 1/2 cup Brown sugar Coconut sugar is also fine for a deeper flavor
• 1/4 cup Plant milk Oat, almond, soy; use what's in your fridge
• 1/4 cup Vegan butter or coconut oil Vegan butter is recommended for an authentic taste
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 1/2 tsp Salt
• 1 cup Chocolate chips Use dairy-free kind

For the brownie layer

• 1 cup All-purpose flour
• 1/3 cup Cocoa powder Unsweetened
• 1/2 cup White or cane sugar Coconut sugar can be used as a fancier option
• 1/4 cup Plant milk Same as above, no big rules here
• 1/4 cup Vegan butter or coconut oil Coconut oil is a decent swap
• 1 tsp Baking powder
• 1 tsp Vanilla extract
• 1/2 tsp Salt

Method

 

Preparation

1. Preheat your oven to 350°F and grease or line an 8×8 inch pan.
2. For the cookie dough layer: Mix sugars and fat together until smooth-ish. Stir in plant milk and vanilla. Dump in the dry ingredients and mix until just combined. Fold in the chocolate chips.
3. Spread the cookie dough in the bottom of the greased pan and press down firmly.
4. For the brownie layer: Mix wet ingredients with wet, dry with dry. Combine the wet mixture into the dry mixture and stir until smooth and glossy.
5. Gently spread the brownie layer over the cookie dough.
6. Bake for 28-32 minutes, until the top looks shiny and slightly crackled; a toothpick should come out with a few moist crumbs.
7. Cool for 15 minutes before slicing, or enjoy a gooey corner immediately.

Notes

For neat slices, chill for an hour before cutting. These brookies can be forgiving with substitutes for milk or fat.