• Preheat the oven to 350 degrees F. Line a 9x9 square pan with parchment paper so that it hangs over two sides of the pan.

Make the brownie batter:

• Beat the vegan buttery spread and the sugar on medium speed until light and fluffy.
  
• Place the dark chocolate chips in a large microwave safe bowl. Microwave for one minute, then stir. Microwave in 10 second intervals, stirring in between, until the chips are melted.
• Add the melted chocolate chips to the creamed sugar and buttery spread, and mix on low speed.
  
• Add the unsweetened applesauce, cocoa powder, gluten free flour blend, and salt. Mix on low speed - the batter will be thick.
• Place the brownie batter in the baking dish, and use a piece of waxed paper to firmly and evenly press the batter down. Set aside.
  

Make the cookie batter:

• Clean and dry the mixing bowl and beaters. Place the vegan buttery spread, brown sugar, organic cane sugar, and vanilla in the bowl and beat until light and fluffy.
  
• Add the applesauce and mix on low speed. Add the gluten free flour blend, salt, and baking soda, and mix on low until combined.
  
• Stir in the chocolate chips. Spoon the batter into the baking dish on top of the brownie batter. Smooth it out with the back of a spoon.
  
• Bake at 350 degrees F for 35-38 minutes. The cookie layer should be golden brown.
• Allow the brookies to cool before slicing into 16 squares. Store leftovers in an airtight container.