Vegan Brookies – Brownie Cookie Bars

Brookies are a fun and delicious fusion of moist, fudgy chocolate brownies and crunchy chocolate chip cookies – This vegan recipe is easy to make, so delicious, and can be made gluten-free too. Perfect for making ahead and freezing, so you always have a vegan chocolate dessert or sweet snack on hand!

The Best Vegan Brookie Recipe

Why pick one when you can have both? These vegan Brookies are a great compromise when you can’t choose between the two! The name is a portmanteau of brownies and cookies, two of the world’s most beloved sweet snacks. They are made of a rich, gooey, and chewy layer of chocolatey bliss topped with a crunchy choco-flecked cookie topping.

These sensational vegan treats might look like something straight off a bakery shelf, but they are quite easy to make at home without eggs and dairy. You can whisk and layer the brownie batter and cookie dough in just 20 minutes, and the rest of the work will be done by your oven.

Ingredients Needed

Brownie batter

• Flour: you can use all-purpose flour, spelt, or gluten-free flour for this recipe.
• Cocoa powder: use a good quality, pure cacao powder to get that luxurious brownie taste and texture.
• Dark chocolate: use 70% or higher. Believe me, this will make your brownie truly decadent!
• Coffee or espresso: adding this to your brownie batter will intensify the chocolate flavor, making it richer and yummier!
• Baking powder: is the leavening agent used in the batter.
• Sugar: I use a mixture of raw cane sugar and coconut sugar. You can also use regular white and brown sugar or other types of granulated sugar you have.
• Vegan unsalted butter: if you do not have this, try using margarine or coconut oil instead.
• Applesauce: I use this to make my brownie egg-free but still super moist and fudgy. You can use mashed bananas or flaxseed eggs as substitutes.
• Vanilla extract: this is optional, but I urge you to use it if you can. It adds a layer of flavor and aroma that is just amazing!
• Salt: for flavor.

Cookie dough

• Flour: you can use the same as used for the brownie batter.
• Chocolate chips: use dark or semi-sweet chocolate chips or any vegan options that you can find.
• Powdered sugar: or other sugar or your choice.
• Vegan butter: or substitute coconut oil:
• Water & Salt

How to make Vegan Brookies

As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with the exact measurements in the recipe card below!

Step 1: make the brownie batter

Start by melting the vegan butter with the chocolate in s medium saucepan over a water bath or using the microwave. Next, whisk together flour, cocoa powder, salt, baking powder and sugar in a bowl. Add the chocolate mixture, applesauce, coffee and vanilla extract and stir quickly and briefly until just combined. Then transfer the butter mixture into the prepared pan and smooth it out.

Step 2: make the cookie dough

Combine flour, salt, baking powder and sugar in a medium bowl. Add vegan butter and water, then knead briefly with your hands to form a dough. Fold in the chocolate chips. Then dollop spoonfuls of the cookie dough evenly over the brownie layer.

Step 3: bake brookies

Bake the brookies in a preheated oven at 356 °F (180 °C) for about 25 minutes, until no more raw batter sticks to an inserted chopstick. Then remove the baking dish from the oven and let cool to room temperature. Cut into squares and enjoy as it is or with a scoop of vanilla ice cream!

Tips when Making Vegan Brookies

• It is best to sift the flour and cacao powder beforehand to avoid lumps. The batter will come together easier and result in softer brownies!
• Remember to stir the batter as quickly and briefly as possible while it is still liquid before it becomes thick and sticky.
• Do not over-mix the batter. Be sure to give it just a quick whisk until just combined.
• You can adjust the baking time depending on your textural preference. If you like it ooey-gooey and super moist, take it out a few minutes early. However, adding a few baking minutes will help if you like it crisp and chewy.
• The brookies are easier to cut when cooled. Freshly baked and warm, they are still very crumbly. Also, I recommend using a hot knife for clean, precise cuts.
• You can also skip the cookie dough and bake just the brownies. Cover the pan loosely with parchment paper and bake at the same temperature for the same time.

Storing Notes

Let the brookies cool down completely before storing them in an airtight container. You can place them in a cool place or the refrigerator for up to a week or in the freezer for up to 3 months. When you freeze the brookies, you can eat them half frozen as a summer treat or allow them to thaw on the counter or in the microwave for a few seconds.

These Vegan fudgy Brownie Cookie Bars are:

• Dairy-free
• Eggless
• Gluten-free possible
• Moist
• Gooey, Chewy
• Rich
• Intensely chocolatey
• Topped with crispy cookies
• Easy to make
• Perfect for snack or dessert time!

More Vegan Brownie and Cookie Recipes

• The Best Brownies
• Zucchini Brownies
• Cheesecake Brownies
• Pumpkin Browies
• Hazelnut Brownies
• No Bake Brownie Hearts
• Chocolate Chip Blondies
• Chocolate Chip Cookie Bars
• Oatmeal Cookies

If you try these best vegan brookies, feel free to leave me a comment telling me how you liked this recipe! And if you take a photo of your delicious chocolate chip cookie brownies and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Happy baking! 🙂

Brookies - Brownie Chocolate Chip Cookie Bars

Author: Bianca Zapatka

Brookies are a fun and delicious fusion of moist, fudgy chocolate brownies and crunchy chocolate chip cookies - This vegan recipe is easy to make, so delicious, and can be made gluten-free too. Perfect for making ahead and freezing, so you always have a vegan chocolate dessert or sweet snack on hand!

5 von 3 Bewertungen

Print Pin Review

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Cake, Cookies, Dessert, Snack

Cuisine American

Servings 15 Pieces

You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!

Ingredients

Brownie batter

• 1 ⅓ cup (160 g) flour all-purpose, spelt or gluten-free flour, sifted
• ⅓ cup (30 g) cocoa powder
• 1 pinch of salt
• 1 tsp baking powder
• ¾ cup (150 g) cup sugar type of choice, I use a mixture of raw cane sugar and coconut sugar
• 4.2 oz (120 g) vegan butter or margarine or coconut oil
• 4.2 oz (120 g) dark chocolate
• ½ cup (120 g) applesauce or 1 mashed banana or 2 flaxseed eggs
• ¼ cup (60 ml) coffee or espresso or hot water
• 1 tsp vanilla extract optional

Cookie dough

• 1 ½ cup (180 g) flour all-purpose, spelt or gluten-free flour, sifted
• 1 pinch of salt
• 1 tsp baking powder
• ½ cup (100 g) sugar type of choice, I use a mixture of raw cane sugar and coconut sugar
• 3.5 oz (100 g) vegan butter or margarine or coconut oil
• 2 tbsp water
• ⅔ cup (100 g) chocolate chips

Instructions 

*Note: Check out the recipe video + step-by-step instructions above!

Brownie batter

• Preheat the oven to 356 °F (180 °C) and lightly grease an 7x11-inch (18x28-cm) or 9x9-inch (23x23 cm) brownie pan and line with parchment paper.
• Melt the vegan butter with the chocolate over a water bath or using the microwave.
• Whisk together flour, cocoa powder, salt, baking powder and sugar in a bowl. Add the chocolate mixture, applesauce, coffee and vanilla extract and stir quickly and briefly until just combined to form a fairly thick batter. Pour the brownie batter into the prepared baking pan and smooth it out.

Cookie dough

• Whisk together flour, salt, baking powder and sugar in a bowl. Add vegan butter and water, then knead briefly with your hands to form a dough. Mix in the chocolate chips and then spread the cookie dough in small pieces over the brownie batter evenly as shown in the recipe video (you don't need full coverage).
• Bake the brookies for about 22-25 minutes, or until no more raw batter sticks to an inserted chopstick. Then remove from the oven and let cool completely.
• Cut into squares and enjoy!

Notes

• It's best to sift the flour and cacao powder beforehand to avoid lumps and get softer brownies as the ingredients combine better. It is also important to stir the batter as quickly and briefly as possible while the batter is still liquid before it becomes tough and sticky. So be sure to give it just a quick whisk until just combined.
• The brookies are easier to cut when cooled. Freshly baked and warm, they are still very crumbly. Also I recommend using a hot knife for clean cuts.
• You can also skip the cookie dough and bake just the brownies. Cover the pan loosely with parchment paper and bake at the same temperature for the same time.
• You can also freeze the brookies and eat them half frozen as a summer treat or allow to thaw on the counter or in the microwave for a few seconds.
• More helpful tips and information as well as storing and freezing instructions are mentioned in the blog post above!

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!

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