Combining reader favorites fudgy vegan brownies and brown butter chocolate chip cookies, these fudgy and decadent ‘brown butter’ vegan brookies are made entirely without eggs and dairy, yet you’d never know. This is for brownie and cookie lovers ONLY!

sliced vegan brookies

If ever there were a crowd-pleasing recipe to really make everyone happy, it is the brookie. Brownie. Cookie. All in one.

But more specifically, it’s these ‘brown butter’ vegan brookies.

They’re fudgy, rich, and the epitome of decadence in one bite with a layer of fudge crinkly top brownies and globs of brown butter chocolate chip cookie dough baked to perfection in one.

And the best part? You REALLY don’t need any eggs nor dairy to make these brookies easily the best bar dessert you’ve ever had. Slice them large or into bite size cubes for sharing, and ENJOY!

sliced brookies on parchment paper

Ingredients overview:

Now while it may seem tricky to make perfect crinkly top, fudgy brookies with globs of edible cookie dough in every bite all vegan – the ingredients are actually quite simple.

So take a big, deep breath! If you’ve baked before this, you’ll recognize every single one of them. 🙂

  • Vegan butter: Okay, so as a conventional baker, you might be thinking, “That’s not an ingredient I’ve used before, Britt…” Fair. BUT the vegan butters on the market these days are SO good, you’d hardly know the difference. I recommend Miyoko’s and Plant Crock, as they brown the best. Earth Balance and Violife struggle to brown, so I’d skip those all together!
  • Brown sugar & sugar: Super familiar for any baker out there! A brownie and cookie’s best friends!
  • Flour: I give notes for gluten-free down below 🙂
  • Dutch-process powder: I’m specifically calling out Dutch-process for a reason- not all cocoa powders will work here! Dutch-process cocoa powder yields the most fudgy texture, while all-natural is more cakey (and more red in color too!).
  • Vegan chocolate chips: So for my brownies, I’m a bit of a stickler for always choosing Valrhona. Their Oriado blend is accidentally vegan and SO delicious. And it’s Fair Trade and Organic too! I also really love Alter Eco and Endangered Species- their dark chocolate bars are lovely. You can use Enjoy Life vegan milk chocolate chips or Guittard as well!
  • Dairy free yogurt: I really like either Forager Project or Kite Hill here- either will work! For nut allergies, So Delicious has a good coconut yogurt. I’d advice against a high fat coconut yogurt (like Cocojune), as too much fat will actually yield a crumbly texture.
  • Dairy free milk: You can use soy milk, oat milk, almond milk, or cashew milk!
bitten vegan brookie

Overview: How to make vegan brookies:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

cookie dough in a bowl
After we’ve browned the vegan butter, we’ll make our cookie dough- which is just like making any cookie dough!
brownie batter in a bowl
Next is our vegan brownies, which are very similar to any brownie box mix method. 🙂
assembling the vegan brookies
Finally we assemble! Spread half the brownie batter in the pan followed by globs of cookie dough.
brookies before baking
Spread the remaining brownie batter on top and top with the remaining cookie dough before baking.
brookies after baking
Once baked, allow the brookies to fully cool for 30 minutes before slicing.
sliced brookies
Then enjoy!!

Do I need to use brown butter?

If you don’t want to, you can absolutely skip this step- I get that it’s just one extra thing to do! However, I actually find that since I’m melting the vegan butter for the brownie batter anyways, it actually makes sense to just brown it right then and there!

Personally, the nutty brown butter adds another level of richness to these vegan brookies that I think really just makes them a wow dessert!

Can I make these gluten-free?

Absolutely! I love King Arthur measure-for-measure gluten free flour. You can use either cup measurements or gram/Metric measurements here, but as always, the Metric will always be more accurate!

bitten vegan brookie

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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sliced vegan brookies

‘Brown Butter’ Vegan Brookies

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 16 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Combining reader favorites fudgy vegan brownies and brown butter chocolate chip cookies, these fudgy and decadent ‘brown butter’ vegan brookies are made entirely without eggs and dairy, yet you’d never know. This is for brownie and cookie lovers ONLY!

Ingredients

Scale

Vegan Brown Butter:

  • 1 cup (220 g) salted vegan butter browned and divided

Vegan Chocolate Chip Cookie Dough:

  • 1/4 cup (57) browned vegan butter, from above section
  • 2/3 cup (135 g) light brown sugar
  • 2 tbsp (25 g) organic granulated sugar
  • 1/2 tsp vanilla extract
  • 3 tbsp (30 g) dairy free yogurt, room temperature
  • 1 cup (125 g) all purpose flour, spoon & leveled
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 cup (90 g) vegan chocolate chips*

Brown Butter Brownies:

  • 1/2 cup (113 g) browned vegan butter, from above section
  • 6 ounce vegan chocolate
  • 1/2 cup (50 g) high quality Dutch-processed cocoa powder
  • 1/4 cup (80 mL) dairy free milk, room temperature*
  • 2/3 cup (150 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (100 g) dairy free yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 1/2 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/2 cup (80 g) vegan chocolate chips, additional

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9×9 pan with parchment paper. Read through the instructions and the ingredient list. You’ll be browning the vegan butter first, then making fudge sauce for the brownies, but instead of finishing the brownie batter, we’re actually going to make the cookie dough- then return to finish the brownie batter!
  2. Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat. You’ll yield about 3/4 cup (170 g) vegan butter.
  3. Make the fudge sauce: Pour 1/2 cup (113 g) of hot browned vegan butter over the 6 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside, and move onto the cookie dough.
  4. Make the cookie dough:  In a large bowl, use a hand mixer or a whisk to mix together 1/4 cup of brown butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, and mix again. Add in the flour, baking soda, and sea salt, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough, then fold in the chocolate chips until evenly distributed.
  5. Chill: Chill the cookie dough in the fridge while you make the brownie batter.
  6. Make the brownie batter:
    1. Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
    2. Finish the brownie batter: Pour in the chocolate fudge sauce from above, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
    3. Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
  7. Assemble & bake: Pour half of the brownie batter into the prepared pan, then scoop globs of cookie dough randomly on top (I do about 1.5 tbsp per cookie dough ball). Spoon or scoop the remaining brownie batter directly onto the cookie dough, and scoop the remaining cookie dough on top of that. Bake for 35 minutes, or until a toothpick comes out nearly clean.
  8. Cool: Remove the brookies from the oven and allow them to cool for 20-30 minutes.
  9. Slice and serve: Use a large kitchen knife to slice the brownies into 9-16 brookies, and enjoy!

Notes

Gluten free: I recommend using King Arthur Measure for Measure gluten-free flour. I’ve tested it in both components, and it works amazingly!