Double Layer Vegan Brookies – Alrightwithme

Why Make This Recipe

Double Layer Vegan Brookies are a delightful combination of brownies and cookies that everyone will love. They are perfect for those who want a sweet treat without any animal products. These brookies are easy to make, fun, and satisfy your sweet tooth! The layers of rich chocolate brownie and soft cookie give you the best of both worlds in every bite.

How to Make Double Layer Vegan Brookies

Ingredients

Brownie Layer:

• 1/2 cup plant-based butter (115g)
• 1/2 cup dairy-free chocolate chips (80g)
• 1 cup granulated cane sugar (200g)
• 2 tablespoons ground flaxseed
• 5 tablespoons non-dairy milk
• 1/4 cup cocoa powder (25g)
• 1 1/2 cups plain flour (180g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Cookie Layer:

• 1/2 cup plant-based butter (115g)
• 1/2 cup granulated cane sugar (100g)
• 1/2 cup packed brown sugar (100g)
• 1/2 tablespoon vanilla essence
• 1/4 cup non-dairy milk (60 ml)
• 2 cups plain flour (240g)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (80g)

Directions

1. Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
2. In a bowl, mix the brownie layer ingredients: plant-based butter, chocolate chips, cane sugar, ground flaxseed, non-dairy milk, cocoa powder, flour, baking powder, and salt. Stir until smooth.
3. Pour the brownie mixture into the prepared baking dish. Spread it evenly with a spatula.
4. In another bowl, prepare the cookie layer. Beat together plant-based butter, granulated sugar, brown sugar, vanilla essence, and non-dairy milk until creamy.
5. In a separate bowl, combine flour, cornstarch, baking soda, and salt. Gradually mix these dry ingredients into the wet ingredients until combined. Stir in the chocolate chips.
6. Drop spoonfuls of the cookie mixture over the brownie layer. Spread it out gently, but it’s okay to leave some of the brownie showing.
7. Bake for about 25-30 minutes or until the top is lightly golden. Let it cool in the pan.
8. Once cool, cut into squares and enjoy your delicious Double Layer Vegan Brookies!

How to Serve Double Layer Vegan Brookies

Serve these brookies warm or at room temperature. They are perfect on their own or with a scoop of vegan ice cream on the side. You can also drizzle some chocolate syrup on top for extra sweetness.

How to Store Double Layer Vegan Brookies

Store any leftover brookies in an airtight container. They can be kept at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, you can freeze them for up to 2 months. Just thaw them before serving.

Tips to Make Double Layer Vegan Brookies

• Make sure the plant-based butter is softened for the best mixing.
• Don’t overmix the brownie and cookie batters. Mix just until combined for tender textures.
• Experiment with different types of dairy-free chocolate chips or add nuts for extra flavor.

Variation

You can add a layer of peanut butter or almond butter for extra flavor. Just dollop it between the brownie and cookie layers before baking!

FAQs

1. Can I replace the flaxseed in the brownie layer?

Yes, you can use applesauce or a mashed banana as a substitute for the ground flaxseed.

2. What can I use instead of non-dairy milk?

You can use any plant-based milk such as almond, soy, or oat milk.

3. Is there a gluten-free option for this recipe?

Yes, you can use gluten-free flour blends in place of the plain flour for a gluten-free version.

Double Layer Vegan Brookies

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• Author: ikramnihad
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Diet: Vegan

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Description

Delightful vegan brookies that combine rich chocolate brownies and soft cookies, perfect for satisfying your sweet tooth without animal products.

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Ingredients

Scale 1x2x3x

• Brownie Layer:
• 1/2 cup plant-based butter (115g)
• 1/2 cup dairy-free chocolate chips (80g)
• 1 cup granulated cane sugar (200g)
• 2 tablespoons ground flaxseed
• 5 tablespoons non-dairy milk
• 1/4 cup cocoa powder (25g)
• 1 1/2 cups plain flour (180g)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Cookie Layer:
• 1/2 cup plant-based butter (115g)
• 1/2 cup granulated cane sugar (100g)
• 1/2 cup packed brown sugar (100g)
• 1/2 tablespoon vanilla essence
• 1/4 cup non-dairy milk (60 ml)
• 2 cups plain flour (240g)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (80g)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a baking dish or line it with parchment paper.
2. In a bowl, mix the brownie layer ingredients until smooth.
3. Pour the brownie mixture into the prepared baking dish and spread it evenly with a spatula.
4. In another bowl, beat together the cookie layer ingredients until creamy.
5. Combine the dry ingredients in a separate bowl and gradually mix them into the wet ingredients until combined. Stir in the chocolate chips.
6. Drop spoonfuls of the cookie mixture over the brownie layer, leaving some brownie showing.
7. Bake for about 25-30 minutes or until the top is lightly golden. Let it cool in the pan.
8. Once cool, cut into squares and enjoy your delicious Double Layer Vegan Brookies!

Notes

Serve warm or at room temperature. Perfect on their own or with vegan ice cream. Store in an airtight container for up to 3 days at room temperature or a week in the fridge. Freezes well for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 square
• Calories: 250
• Sugar: 15g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: vegan brookies, dessert, chocolate, brownie, cookie