01 - Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, allowing some overhang for easy removal.
02 - In a medium bowl, whisk together flour, cocoa powder, brown sugar, baking powder, and salt until well combined. Pour in melted coconut oil, plant milk, and vanilla extract. Stir until just combined. Gently fold in the chocolate chips.
03 - Transfer the brownie batter to the prepared pan. Spread it evenly across the bottom using a spatula.
04 - In a separate bowl, beat softened vegan butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add plant milk and vanilla extract, mixing well. Gradually add flour, baking soda, and salt, stirring until just combined. Fold in the chocolate chips.
05 - Carefully spread the cookie dough over the brownie batter in an even layer. Lightly wet your hands or spatula with water to prevent sticking and help distribute the dough smoothly.
06 - Bake for 30 to 35 minutes until the top is golden brown. A toothpick inserted into the center should emerge with a few moist crumbs but not wet batter.
07 - Let the brookies cool completely in the pan, about 1 hour. Lift out using the parchment paper overhang and cut into 12 squares.