Vegan Brookies (no Eggs, No Dairy) That Actually Chew

Fudgy brownie meets chewy cookie in one pan—fast, pantry-friendly, and safe for dairy-free and egg-free dessert lovers.

You want a dessert that shuts down the brownie-vs-cookie debate in one bite? This is it. Thick, fudgy base on the bottom, golden cookie chunks on top, and a molten seam where they meet that tastes like a bake sale mic drop. No butter, no eggs, no compromises—just sticky, chewy bliss. Bake them for friends and watch people pretend they “only want a small piece” while reaching for seconds.

Why You’ll Love This Recipe

• Two classics in one. You get the deep cocoa punch of brownies and the caramel chew of cookies in a single, easy pan.
• Totally plant-based. No eggs, no dairy, and no weird aftertaste—just legit bakery-level texture.
• Foolproof texture. A fudgy center with crisp edges, so every slice hits that chewy-satisfying sweet spot.
• Pantry-friendly. Uses simple ingredients you probably have right now, plus flexible swaps.
• Quick payoff. 15 minutes to mix, about 30 minutes to bake. Dessert o’clock, on time.
• Shareable and sturdy. Perfect for parties, picnics, or late-night “taste tests” (we all know how that goes).
• Customizable. Make them nutty, minty, gluten-free, or extra chocolatey without drama.

Ingredients Breakdown

For the Brownie Layer

• All-purpose flour: 3/4 cup (95 g)
• Unsweetened cocoa powder: 1/2 cup (48 g)
• Granulated sugar: 3/4 cup (150 g)
• Light brown sugar: 1/4 cup (50 g)
• Baking powder: 1/2 teaspoon
• Fine sea salt: 1/2 teaspoon
• Instant espresso powder (optional): 1 teaspoon, for deeper chocolate flavor
• Ground flaxseed: 1 tablespoon
• Warm water: 3 tablespoons (to make the flax “egg”)
• Neutral oil or melted coconut oil: 1/3 cup (75 g)
• Unsweetened plant milk: 1/2 cup (120 ml)
• Vanilla extract: 1 teaspoon
• Dairy-free chocolate chips or chunks: 1/2 cup (85 g)

For the Cookie Layer

• All-purpose flour: 1 1/4 cups (155 g)
• Baking soda: 1/2 teaspoon
• Fine sea salt: 1/2 teaspoon
• Vegan butter (softened) or refined coconut oil: 1/2 cup (113 g)
• Light brown sugar: 1/2 cup (100 g)
• Granulated sugar: 1/4 cup (50 g)
• Vanilla extract: 1 teaspoon
• Unsweetened plant milk: 2 tablespoons (30 ml)
• Dairy-free chocolate chips: 3/4 cup (130 g)
• Optional mix-ins: 1/2 cup (60 g) chopped walnuts or pecans

To Finish

• Flaky sea salt: A pinch, for sprinkling
• 8-inch (20 cm) square pan: Lined with parchment, lightly oiled

Instructions

1. Prep the pan and oven. Preheat to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
2. Make the flax egg. Stir ground flaxseed with warm water and let it thicken for 5–7 minutes until gelled. It should look like a soft gel—perfect binder, no hen required.
3. Whisk dry brownie ingredients. In a large bowl, whisk flour, cocoa, granulated sugar, brown sugar, baking powder, salt, and espresso powder (if using). Break up any cocoa clumps so the batter stays smooth.
4. Add wet ingredients to brownies. Stir in the flax egg, oil, plant milk, and vanilla until just combined. Fold in the chocolate chips. The batter will be thick and glossy—think lava, not pancake batter.
5. Spread the brownie base. Scrape the brownie batter into the pan and smooth the top to reach all corners.
6. Make the cookie dough. In a separate bowl, beat the vegan butter with brown and granulated sugars until fluffy, 1–2 minutes. Add vanilla and plant milk; mix to combine.
7. Add dry cookie ingredients. Sprinkle the flour, baking soda, and salt over the creamed mixture. Mix just until no dry streaks remain, then fold in chocolate chips (and nuts if using). If it’s too soft, chill 10 minutes.
8. Top the brownies with cookie dough. Pinch off pieces of cookie dough and scatter them evenly over the brownie batter, leaving some gaps. Don’t compress—those gaps let layers swirl and bake evenly.
9. Bake. Bake 28–34 minutes, until the cookie tops are golden, edges are set, and the center jiggles slightly but isn’t sloshy. A toothpick should emerge with moist crumbs, not wet batter.
10. Finish and cool. Immediately sprinkle with flaky sea salt. Cool in the pan at least 45–60 minutes before lifting out and slicing. Yes, waiting is hard. Worth it.
11. Slice smart. Use a sharp knife wiped clean between cuts for neat squares. For ultra-clean edges, chill 30 minutes before slicing.

How to Store

• Room temperature: Keep in an airtight container for up to 3 days. A slice of bread in the container helps maintain moisture.
• Refrigerator: Store up to 1 week. Let pieces come to room temp or zap 10–12 seconds for that soft, gooey center.
• Freezer: Wrap slices individually and freeze up to 3 months. Thaw at room temp 30–45 minutes, or microwave straight from frozen in short bursts. FYI, frozen brookies + coffee is elite.

Health Benefits

Plant-forward ingredients offer perks beyond taste. Flaxseed adds omega-3s and a touch of fiber, and dark cocoa brings antioxidants that support cardiovascular health. Choose a high-cacao dairy-free chocolate to boost polyphenols while keeping sugar in check.

Flexible fats let you tailor the balance. Using olive or avocado oil in the brownie layer lowers saturated fat compared to some solid fats. Opting for soy or pea milk provides a little protein, which can help satiety.

Portion control built in? Kinda. These are rich and satisfying, so a small square delivers big flavor. Dessert is meant to be enjoyed—just pair with fruit or nuts if you want more staying power.

Avoid These Mistakes

• Overbaking. Pull them when the center still has a slight jiggle. They set as they cool. Dry brookies are a tragedy we can prevent.
• Overmixing the batters. Stir until just combined. Overmixing develops gluten and makes the texture tough, not chewy.
• Wrong pan size. An 8-inch square pan gives ideal thickness. A 9-inch pan bakes faster; watch time closely.
• Packing flour. Spoon and level your flour or weigh it. Too much flour equals dry, cakey layers.
• Skipping the parchment sling. Without it, you’ll battle the pan. Lifting cleanly protects that beautiful two-tone top.
• Using watery plant milk. Ultra-thin milks can make the crumb gummy. Go for a standard almond, soy, or oat with some body.
• Not letting the flax gel. If it’s runny, it won’t bind well. Give it the full 5–7 minutes to thicken.
• Burying the cookie layer. Don’t press it in. Those textured chunks on top are the signature brookie look (and crunch).

Variations You Can Try

• Gluten-free: Swap both flours with a 1:1 gluten-free baking blend. Add 1 tablespoon almond flour to the cookie dough for tenderness.
• Double chocolate: Stir 2 tablespoons extra cocoa into the cookie dough and add more chips. Welcome to choco-city.
• Peanut butter swirl: Warm 1/4 cup creamy peanut butter and dollop over the brownie layer; swirl lightly before adding cookie dough.
• Peppermint mocha: Add 1/2 teaspoon peppermint extract to the brownie layer and 1 teaspoon espresso powder to the cookie dough.
• Salted tahini: Mix 2 tablespoons tahini into the brownie batter and sprinkle sesame seeds on top for nutty depth.
• Oil-free(ish): Replace half the oil in the brownie with unsweetened applesauce. Texture will be less fudgy but still good, IMO.
• Nut-free: Skip nuts and choose allergy-friendly chocolate chips. Easy win for school treats.
• 9×13 party batch: Double the recipe and bake 32–40 minutes. Tent with foil if the cookie tops brown too fast.

FAQ

Can I make these gluten-free without gritty texture?

Yes. Use a quality 1:1 gluten-free flour blend with xanthan gum. For extra tenderness, add 1 tablespoon almond flour to the cookie dough and bake on the shorter end of the time range.

What can I use instead of a flax egg?

Aquafaba works well: whisk 3 tablespoons of the liquid from a can of chickpeas until frothy and use in place of the flax mixture. You can also use 3 tablespoons unsweetened applesauce, though it’s slightly cakier.

Can I swap the sugars?

You can replace granulated sugar with coconut sugar 1:1. Expect a deeper caramel note and a touch less moisture; don’t reduce the total sugar on your first try, or texture may suffer.

Do I have to chill the cookie dough?

Not mandatory, but a 10–15 minute chill makes it easier to scatter chunky bits and keeps the tops thicker. If your kitchen is warm, a quick chill helps prevent spread.

My brookies are raw in the middle—what happened?

They likely needed a few extra minutes, or your pan was smaller. Bake until cookie tops are golden and the center has a slight jiggle, not a slosh. Let them cool; they continue to set as they rest.

Can I make them in advance for an event?

Absolutely. Bake the day before, cool completely, and store at room temp tightly covered. For peak texture, warm briefly before serving for that just-baked softness.

Can I use olive oil instead of vegan butter in the cookie layer?

You can, but expect more spread and a slightly denser crumb. If using oil, chill the dough 20 minutes and add 1–2 tablespoons extra flour to help structure. IRL, vegan butter gives the classic cookie chew.

The Bottom Line

These brookies deliver the best of both desserts: a fudgy chocolate base and chewy cookie top, all in a simple, plant-based package. With straightforward ingredients, reliable texture, and plenty of room to riff, they’re weeknight-easy and party-worthy. Make a pan, slice generous squares, and watch the “brownie or cookie?” debate end in delicious silence. That’s a win in any kitchen.