Dairy-Free Chocolate Chip Brookies (Brownie Plus Cookie)
Jump to RecipeIf you’ve ever found yourself torn between baking a tray of cookies or a batch of brownies, brookies offer the best of both worlds. This clever hybrid pairs a chewy cookie base with a rich, fudgy brownie layer, creating an exceptional bake with crisp edges, soft centres, and plenty of chocolate throughout.
This version from Great British Bake Off star Freya Cox’s book Simply Vegan Baking strikes the balance perfectly. The cookie layer is rich and golden, providing just enough structure to support the smooth, indulgent brownie topping. Together, they bake into neat, sliceable squares. They look impressive, but they’re surprisingly easy to make.
A Simple Vegan Baking Recipe
These dairy-free brookies are sturdy enough to pack for a picnic, ideal for sharing with friends, or as an afternoon treat with a cup of tea. The defined layers also give them a bakery-style finish, making them a reliable choice when you want something that feels a bit special without too much effort.
Whether you’re baking for a group or simply want something that will last a few days, these dairy-free chocolate chip brookies are likely to become a go-to – a dependable option when you want something comforting, chocolatey, and easy to share.
Dairy-Free Chocolate Chip Brookies (Brownie Plus Cookie)
Sometimes all you want in life is a cookie and a brownie at the same time. The chewy cookie base and soft fudgy brownie top are made for each other.
9
servings30
minutes45
minutesIngredients
- For the cookie base:
120 g vegan butter, plus extra for greasing
100 g soft light brown sugar
120 g caster (granulated) sugar
½ tsp salt
50 ml plant milk
1 tsp vanilla extract
220 g self-raising flour
150 g vegan chocolate chunks
- For the brownie top:
200 g vegan dark chocolate, broken into pieces
140 g plain (all-purpose) flour
40 g cocoa powder
A pinch of salt
200 g caster (granulated) sugar
80 ml vegetable oil
1 tsp vanilla extract
240 ml plant milk
75 g vegan chocolate chunks
Directions
- Preheat the oven to 160ºC (315ºF) fan. Grease a 20cm (8 inch) square brownie tin with butter and line with baking parchment.
- For the cookie base, put the butter and both sugars into the bowl of a stand mixer, if you have one – or into a large mixing bowl if you are using an electric hand whisk – and beat together until light in colour and fluffy.
- Add the salt, plant milk and vanilla and mix to combine. Add the flour and mix again until a smooth cookie dough forms. Finally, fold in the chocolate chunks. Tip the cookie dough into the lined tin and flatten down evenly to cover the base. Place in the freezer whilst making the brownie batter.
- For the brownie layer, place the dark chocolate in a heatproof bowl and melt either in the microwave in 30 second increments, or over a pan of gently simmering water.
- In a large bowl, mix together the flour, cocoa powder, salt and caster sugar. Add the oil, vanilla and plant milk to the dry ingredients and whisk until a smooth batter forms. Pour in the melted chocolate and thoroughly combine, then fold in the chocolate chunks.
- Take the cookie dough out of the freezer and pour the brownie batter over the base. Level out with a spatula.
- Bake for 45 minutes until you have a nice shiny top. Leave to cool for about 30 minutes until the tin is cool enough to touch. Then remove the brookies from the tin and place in the fridge to cool completely before slicing into nine squares. Enjoy!
Notes
- These brookies require a slightly longer bake than other recipes, but be patient as they are worth the wait.
Simply Vegan Baking by Freya Cox (Murdoch Books, £18.99). Photography by Clare Winfield.
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