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Double Layer Vegan Brookies

A heavenly dessert that combines rich chocolate brownies and soft, chewy cookie dough, perfect for satisfying sweet cravings and easy to make any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 squares
Course: Dessert, Snack
Cuisine: Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup coconut sugar Can swap with brown sugar
  • 1/4 cup maple syrup Can substitute with agave syrup
  • 1/4 cup coconut oil, melted Ensure not hot
  • 1 teaspoon vanilla extract
Other Ingredients
  • 1 cup vegan chocolate chips
  • 1 cup vegan cookie dough, store-bought or homemade

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
  2. In a bowl, mix together the flour, cocoa powder, baking soda, and salt.
  3. In another bowl, combine the coconut sugar, maple syrup, melted coconut oil, and vanilla extract. Mix well.
  4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  5. Fold in the vegan chocolate chips.
Baking
  1. Spread the brownie batter evenly in the bottom of the greased pan.
  2. Layer the vegan cookie dough on top of the brownie batter.
  3. Bake for 25-30 minutes until a toothpick comes out mostly clean.
  4. Allow to cool before slicing into squares. Serve and enjoy!

Notes

For best results, don't overmix the batter and adjust sweeteners to taste. These brookies are best served warm with vegan ice cream and a sprinkle of sea salt!