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Three dairy free brookies on a plate with more in the background.

Dairy Free Brookies

Get the best of both worlds with these dairy free brookies that combine fudgy brownies and chewy chocolate chip cookies in one delectable dessert!
Course Dessert
Cuisine American
Keyword brownie cookie bars, dairy free brookies
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 servings
Calories 350 kcal
Author Dairy Free for Baby

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

  1. Preheat the oven to 350 degrees F. Grease a metal 9x13 baking pan.
  2. 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.
  3. Add the flour, cocoa powder, salt, and chocolate chips. Stir until combined.
  4. Pour the brownie batter into the prepared baking pan and set aside for now.
  5. 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.
  6. Add the egg and vanilla and beat again until light and fluffy.
  7. In another small mixing bowl, combine the flour, baking powder, baking soda, and salt.
  8. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
  9. 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.

  10. 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).

  11. 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%