Dairy Free and Delicious Brookie (Brownie + Chocolate Chip Cookie) Recipe

There are days when you want a brownie, or maybe a cookie, or even better, a brookie!

What is a brookie? A brookie is a bar cookie with a chocolate brownie bottom and a chocolate chip cookie top. It is fudgy and delicious and you absolutely need it in your life!

Of course most traditional baking recipes contain dairy, which I sadly cannot eat. Which means if I want a fun dairy free dessert to eat, I have to make it mayself.

Luckily I squirreled away a bag of dairy free Enjoy Life Chocolate Chips (you can learn more about them here) in the pantry for just this type of cookie brownie baking emergency. (Disclosure: I am including affiliate links in this post for your convenience.)

Let’s bake!

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How to Make the Best Allergy Free Chocolate Chip Cookie Brownies You Will Ever Eat!

I normally bake with chicken eggs but will on occasion use a vegan egg substitute if I know a friend with an egg allergy is around. That's why I am giving you a chicken egg and vegan egg option for this recipe.  The brookies taste just as decadent with the egg substitute as they do with chicken eggs. I tested it for you – because I care and not as an excuse to scarf down brookies (if you want to believe that) or that I ran out of chicken eggs during a snowstorm.

The only difference I find when using an egg replacer is that I sometimes have to add a bit of extra water to the batter/dough because the reconstituted egg free eggs aren’t as wet as an egg with a real yolk. 

You will need the following ingredients:

Brownie Layer Ingredients

1/3 Cup of neutral tasting liquid vegetable oil

1/2 Cup of coco powder (or 4 ounces of an unsweetened baking chocolate bar)

4 Eggs (if you want to make it egg free use the equivalent of four chicken eggs worth of this Bob’s Red Mill Egg Substitute – you may need to add extra water to the brownie batter to ensure that the batter is liquid)

2 Cups of white sugar

1 Teaspoon of vanilla extract – do your taste buds a favor and use real vanilla extract like this kind instead of artificial. The taste is world’s apart!

1 Cup of white flour

Let's get these two crazy kids together!

Chocolate Chip Cookie Layer Ingredients

1/3 Cup of neutral tasting liquid vegetable oil

1/2  Cup of white sugar

1/2 Cup of brown sugar

1 Egg (if you want to make it egg free use the equivalent of  one chicken eggs worth of this Bob’s Red Mill Egg Substitute and an extra 1/3 cup of water to ensure that the batter is liquid)

1/2 Teaspoon of vanilla extract

1 and 1/8 Cups of white flour

1/2 Teaspoon of salt

1/2 Teaspoon of baking soda

1/2 Cup of dairy free chocolate chips

 Start by making the brownie layer first.

1. Melt the baking chocolate bar and vegetable oil in a pot on the stove over low to medium heat and allow it to cool.

2. In a separate bowl thoroughly mix the salt and eggs. If you are using an egg substitute and the mixture is too dry, try adding 1 tablespoon of water at a time until you get a liquid batter consistency.

3. Add the sugar and vanilla extract to the egg mixture and stir until the ingredients are thoroughly combined and look creamy in texture. This is called creaming in fancy baker talk.

This is what the chicken egg, vanilla, and sugar mixture looks like at this step.

4. Add the chocolate mixture to the egg mixture and stir to thoroughly combine the ingredients.

5. Finally add and combine the flour to the chocolate mixture. Pour the brownie layer batter into a flowered 9 x 12 baking pan and set it aside while you make the cookie layer.

6. Now we need to make the chocolate chip cookie layer. In a separate mixing bowl thoroughly combine the vegetable oil, white and brown sugars until the mixture looks creamy in texture AKA creaming.

7. Add and mix the vanilla extract and egg or egg substitute into the sugars. If you are using an egg substitute and the mixture is too dry, try adding 1 tablespoon of water at a time until you get a liquid batter consistency.

This is what my cookie dough looked like with egg replacer instead of chicken eggs at this step. We need the cookie dough to have the same consistency as the batter in Step 3. To do that I mixed in 1/3 cup of water bit by bit until I got looking like the consistency in Step 3. 

8. Add and thoroughly mix the flour, salt, and baking soda into the egg mixture.

9. Lastly, add and thoroughly mix the chocolate chips into the cookie dough.

10. Spoon the cookie dough on top of the brownie batter the best that you can. I plunk small spoonfuls of cookie dough in spots on the brownie layer. 

Most likely the cookie dough won’t completely cover the brownie batter and that’s OK. The chocolate chip cookie dough will spread out a bit while it bakes.

11. Bake the brookie in an 350 degree (F ) for 30 minutes. The bottom brownie layer will be fudgy. Don’t bother trying to test for it being fully baked by inserting a toothpick into the brookie and expecting it to come out clean like a regular brownie recipe because the brownie base is fudgy not like cake. Allow the brookie to cool, slice and enjoy the rich, delicious, magic.

So good!

If you’d rather buy than DIY check out the following brookie, cookie, and brownie options – and more! – below!

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