Have you heard of a "Brookie" treat before? Ya know... a yummy, gooey brownie that meets and then is combined perfectly with a soft, chocolate chip cookie...yep that's the "Brookie" I speak of. BROWNIE + COOKIE = "BROOKIE!" But this recipe is way more healthier and made will ALL NATURAL INGREDIENTS!!
- 1/2 cup dark chocolate chips (dairy-free, if desired)
- 6 Tbs coconut oil
- 1 large egg + 1 large yolk beaten
- 1/2 tsp vanilla extract
- 1/2 cup no-sugar-added applesauce
- 3/4 cup blanched almond flour
- 1/2 cup cocoa powder
- 3 Tablespoons granulated monk fruit sweetener or stevia
- 1/4 teaspoon salt
- 1 1/2 cups blanched almond flour
- 1/4 cup coconut flour
- 2 Tablespoons granulated monk fruit sweetener or stevia
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil or butter/dairy-free butter, melted and slightly cooled
- 1/2 cup chocolate chips (dairy free, if necessary)
- Preheat oven to 350F. Spray or grease an 11x7 oven safe pan and set aside.
- Brownie layer: in a large bowl, or in a double boiler, melt the chocolate chips and coconut oil or butter. Stir to combine and cool slightly. Stir in the egg, yolk, vanilla, and applesauce. In a separate bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Pour the dry ingredients into the wet ingredients and stir to combine.Transfer the brownie layer into the prepared pan and smooth into an even layer. Set aside.
- Cookie layer: In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, and salt and set aside. In a separate bowl, whisk the egg, then whisk in the honey or maple syrup and the coconut oil. Pour the wet mixture into the dry mixture and stir to combine. Then, fold in the chocolate chips. Use your (clean) hands to sprinkle the chocolate chip cookie mixture, which will be crumbly, in an even layer OVER the brownie batter. Pat it down very gently. If you want a more solid layer, you can flatten it more. Make sure you're covering the brownie batter evenly, and getting both batters into the corners of the pan so that it will bake evenly.
- Bake for 25 minutes until the edges of the cookie dough start to become golden, then place foil over the top of the pan and bake for an additional 15-20 minutes, or until a tester comes out “mostly” clean.
- Cool completely before slicing into bars. For easiest slicing, chill pan in the fridge. Recipe adapted from www.acleanbake.com.