Are you craving brownies or cookies today? With these dairy free brookies, you don’t have to choose! This recipe combines the best of both worlds by combining a fudgy brownie base with chewy chocolate chip cookies. One of my all-time favorite desserts and a definite crowd pleaser. Serve slightly warm for maximum chocolatey deliciousness!
Ingredients for Brookies
Here’s a photo of all the ingredients you’ll need for the brownie layer:
And here’s what you’ll need for the cookie layer:
Almost everything above is likely a pantry baking staple in your house. The only two specialty products you might need are as follows:
- Dairy free chocolate chips – There are several brands of dairy-free chocolate chips on the market these days. My personal go-to is Enjoy Life (affiliate link; I earn a commission) – it’s easy to find at grocery stores or online, and I find it tastes like high-quality chocolate. I use their dark chocolate morsels for this recipe. You can also search for Nestle Allergen Free Morsels (be sure to check the packaging as the bag can look like other Nestle products that do contain dairy). At the time of publish, Wegmans brand chocolate chips were also naturally dairy-free.
- Dairy free butter – I recommend Country Crock plant butter sticks for this recipe. You can either use the avocado oil sticks or the generic plant butter baking sticks. If you need a soy-free option, Earth Balance soy free sticks are a good choice. Please note that many tub versions of dairy-free butter have a higher moisture content that can alter the texture of the final product, so I don’t recommend those for this recipe.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by preparing the brownie batter base. First, mix together the dairy-free butter, sugar, eggs, and vanilla. Then add in the flour, cocoa powder, salt, and chocolate chips, and stir well.
Pour that into a greased 9×13 baking dish.
Now, make the cookie portion. In a large mixing bowl, cream together the dairy-free butter, sugar, and brown sugar. Add the egg and vanilla and mix again until light and fluffy. In another bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients for the cookie dough, and stir until combined. Fold in the chocolate chips.
Dollop the cookie dough over the brownie batter in the pan, evenly distributing it. Press the dough down a bit to flatten relatively evenly throughout the pan (like the first photo below). Now bake that at 350 degrees for about 20-25 minutes, until the cookie dough is a light golden color on top and the mixture is cooked throughout.
Let cool in the pan, then slice and serve slightly warm!
Recipe Tips
Baking Pan: This recipe was tested with a metal 9×13 baking pan. I have not tested it with a glass pan. Note that glass pans do tend to conduct heat a bit differently, so you may need to lengthen the cookie time slightly.
Storage: You can store these in the pan covered with tinfoil, or stored in an airtight food storage container at room temperature for up to 3 days (for best quality). I recommend waiting to cut off slices when you’re ready to eat them, as they will retain the best texture that way. (Slicing ahead of time can lead to dry edges).
Freezing: You can freeze these for longer storage. Once cooled, wrap individual portions or place them in a freezer-safe container with parchment between layers. Thaw one at room temperature or in the microwave when you’re ready to enjoy.
Allergens in this Recipe
Disclaimer: Always double check ingredients and labels yourself prior to making a recipe. While I try to check all ingredients for allergens, there’s always the chance I may miss something, or manufacturer formulations can change.
As written, this recipe is dairy free. As long as your ingredient selections do not contain nuts, it is also nut free.
This recipe does contain wheat/gluten (in the flour), eggs (in the eggs), and soy (in the dairy-free butter I used). I have not tested substitutions for this particular recipe. However, using a wheat/gluten-free all-purpose flour should likely work as a substitute. In addition, you can easily swap out the dairy-free butter I used for an option that is also soy-free.
More Delicious Dairy Free Desserts
If you’re looking for other dairy free dessert ideas that are equally delicious and a little bit unique, be sure to give one of these a try:
- Dairy free sugar cookie bars
- Double chocolate olive oil cookies
- Dairy free Guinness chocolate cake
- Almond joy cupcakes
- Chai-spiced donuts
I hope you enjoy these dairy free brookies! If you get a chance to try it, please leave a recipe rating or comment below.
Dairy Free Brookies
Ingredients
For the Brownie Batter:
- ½ cup dairy-free butter, melted (i.e. Country Crock Plant Butter sticks)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ⅓ cup cocoa powder
- ¼ teaspoon salt
- ½ cup dairy-free chocolate chips (i.e. Enjoy Life)
For the Cookie Dough:
- ½ cup dairy-free butter, softened (i.e. Country Crock Plant Butter sticks)
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup dairy-free chocolate chips (i.e. Enjoy Life)
Instructions
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Preheat the oven to 350 degrees F. Grease a metal 9×13 baking pan.
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Start by preparing the brownie batter. In a large mixing bowl, combine the melted dairy-free butter, sugar, eggs, and vanilla. Whisk until well combined.
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Add the flour, cocoa powder, salt, and chocolate chips. Stir until combined.
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Pour the brownie batter into the prepared baking pan and set aside for now.
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Next, prepare the cookie dough. In the bowl of a stand mixer (or a standard mixing bowl with a hand mixer), cream together the dairy-free butter, granulated sugar, and brown sugar.
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Add the egg and vanilla and beat again until light and fluffy.
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In another small mixing bowl, combine the flour, baking powder, baking soda, and salt.
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Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
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Place dollops of the cookie dough on top of the brownie batter in the pan. Divide the dough evenly over the batter. Press the dough down slightly to flatten a bit.
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Bake uncovered at 350 degrees F on the center rack for 20-25 minutes, or until the mixture is cooked through and the cookie dough layer is turning a light golden brown. (Keep an eye on this at 20 minutes; you don't want the cookies edges to get too dark).
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Let cool in the pan, then serve slightly warm. Enjoy!
Recipe Notes
- I recommend Country Crock plant butter sticks for this recipe – either the avocado oil sticks or the generic salted plant butter baking sticks. Please note that many tub versions of dairy-free butter have a higher moisture content that can alter the texture of the final product, so I don’t recommend those.
Nutrition analysis (approximate per serving): 350 calories, 20 g fat, 10 g saturated fat, 225 mg sodium, 46 g carbohydrate, 3.5 g fiber, 30 g sugar, 4.5 g protein, Vitamin D: 1%, Calcium: 2%, Iron: 28%, Potassium: 5%
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