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Delicious, nourishing and totally doable!

  • Dairy Free
  • Gluten Free
  • Paleo Friendly
  • Refined Sugar Free

5 from 7 votes
Home | Recipe | Desserts | Brownies & Bars

The Best Classic Brookies

Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Protein 8g
Carbs 23g
Fats 31g
Welcome to the world of the most perfect Classic Brookies. These Classic Brookies are melt-in-your-mouth GOOD, with a chewy brownie layer on the bottom that's refined-sugar-free, and a flaky chocolate chip cookie layer on top, that's refined-sugar-free, too! The best part? And did I mention that this recipe is gluten-free, too? Enjoy!

Recipe by:

Nicole Modic

April 22, 2022
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    Welcome to the world of the most perfect Classic Brookies. These Classic Brookies are melt-in-your-mouth GOOD, with a chewy brownies layer on the bottom that’s refined-sugar-free, and a flaky chocolate chip cookie layer on top, that’s refined-sugar-free, too! The best part? They also happen to be gluten-free!

    What you need to make these delicious healthy brookies

    • Coconut oil: Make sure that you use melted coconut oil and let it cool. If you don’t like the taste of coconut oil, I recommend using refined coconut oil, which doesn’t have a coconut taste.
    • Almond butter: I recommend using a creamy, natural almond butter. You can also substitute for any other nut butter, like cashew butter or peanut butter.
    • Eggs: I created this recipe using eggs, and while I think that substituting flax eggs for the eggs will work, I didn’t have a chance to try it yet. If you do, be sure to let us know below!
    • Vanilla extract: Vanilla extract gives these cookies the best flavor.
    • Coconut sugar: Coconut sugar adds both flavor and texture in this recipe. If substituting for another sweetener, make sure it is a granulated sweetener; something like maple syrup will not work because it is too liquidy.
    • Almond flour: Almond flour is the best flour to use in this recipe. While almond flour is higher in fat and calories than other flours (because it’s made from ground almonds), I don’t pay attention to that at all. Why? Because almonds are so damn good for you! 
    • Cocoa powder: I recommend using unsweetened cocoa powder, because these brookies will be sweet enough from the coconut sugar and the chocolate chips. If you don’t have cocoa powder, then feel free to substitute the cocoa powder for cacao powder. Cacao is a superfood and less processed than cocoa powder, so it’s a fantastic option!
    • Baking soda: You won’t be using much, but you do need some, to make the brookies rise, just the right amount.
    • Non-dairy milk: I used almond milk, but you can use any non-dairy milk of choice.
    • Chocolate chips: I use non-dairy chocolate chips, but you can use what you like!

     

    How to make sure your brookies turn out perfect

    There is really no secret to these brookies – which is fantastic news, because it means you can’t mess them up. So even if you aren’t a baker, don’t worry. You can do it!

    You need two large mixing bowls; or just one, that you can wash mid-way through making the recipe, it is up to you!

    First, you prepare the brownies layer, which is so easy – you simply add all of the ingredients to the mixing bowl, and stir until there are little to no clumps, then transfer it to a greased baking dish. 

    Next, it’s time to prepare the cookie dough layer, which is also so easy. This is my favorite layer because I am obsessed with chocolate chips.

    Once you’ve prepared the dough, use a spoon and drop spoonfuls on top of the brownie dough, using a spatula to flatten it out if desired.

    Then you bake it at 350 F for 24-26 minutes, or until a toothpick comes out clean. It’s super important that you allow the brookies to cool completely before cutting them into squares. Why? Because you don’t want crumbly brookies – you want them to hold together!

    Storage instructions for these brookies

    Once you’ve cut the brookies into squares, you can leave them out in a covered container on your counter for 1-2 days. However, I recommend refrigerating them, because they will last for a little more than one week!

    If you make this recipe, please be sure to leave a comment and a rating below. And, since I practically live on Instagram, tag me in your creations, so I can see them and repost on my IG stories! xx 


    Home | Recipe | Desserts | Brownies & Bars

    5 from 7 votes

    The Best Classic Brookies

    • Dairy Free
    • Gluten Free
    • Paleo Friendly
    • Refined Sugar Free
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Welcome to the world of the most perfect Classic Brookies. These Classic Brookies are melt-in-your-mouth GOOD, with a chewy brownie layer on the bottom that's refined-sugar-free, and a flaky chocolate chip cookie layer on top, that's refined-sugar-free, too! The best part? And did I mention that this recipe is gluten-free, too? Enjoy!
    print pin
    Servings: 12 squares
    Prevent your screen from going dark

    Ingredients

    Brownie layer:
    • ⅓ cup coconut oil, melted and cooled
    • ⅓ cup creamy almond butter
    • 1 large egg
    • 1 ½ teaspoons vanilla extract
    • ⅓ cup coconut sugar
    • 1 cup almond flour
    • ⅓ cup unsweetened cocoa powder
    • ½ teaspoon baking soda
    • ¼ cup non-dairy milk of choice
    Chocolate Chip Cookie Layer
    • ⅓ cup coconut oil, melted and cooled
    • ¼ cup creamy almond butter
    • 1 large egg
    • 1 teaspoon vanilla extract
    • ⅓ cup coconut sugar
    • ¾ cup almond flour
    • ¾ teaspoon baking soda
    • ¾ cup chocolate chips (I use dairy-free)

    Instructions 

    1. Preheat oven to 350 F.
    2. Line an 8×8 square baking dish with parchment paper. I recommend greasing the inside of the baking dish with non-stick spray, then adding the parchment paper, so that the parchment paper sticks.
    3. First, prepare the brownies layer.
    4. In a large mixing bowl, whisk together the melted coconut oil and the almond butter, until smooth.
    5. Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated.
    6. Last, add in the almond flour, cocoa powder, baking soda, and non-dairy milk. Stir everything together well, until there are no clumps.
    7. Transfer the batter to the bottom of the baking dish, and use a spatula to smooth, if needed.
    8. Next, make the cookie layer.
    9. Wash the mixing bowl you just used for the brownie layer, or get out another mixing bowl.
    10. Whisk together the melted coconut oil and the almond butter, until smooth.
    11. Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated.
    12. Last, add in the almond flour, baking soda, and chocolate chips. Stir everything together well, until there are no clumps.
    13. Use a spoon to drop dollops of cookie dough on top of the brownie layer, using a spatula to smooth, if needed.
    14. Bake for 24-26 minutes, or until a toothpick comes out clean.
    15. Let the brookies cool completely before slicing into 12 squares.
    Nutrition Hide Nutrition
    Calories: 374kcalCarbohydrates: 23gProtein: 8gFat: 31gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 27mgSodium: 146mgPotassium: 178mgFiber: 4gSugar: 14gVitamin A: 59IUVitamin C: 0.4mgCalcium: 99mgIron: 2mg

    Hey I’m Nicole!

    Founder of Kale junkie

    Your go-to girl for bold, nourishing eats that actually taste good.

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    What others are saying

    1. Rachel
      April 29, 2021

      These are so good!! i baked them up because I was having a sad day and they made it so much better! Note: They more than filled my 8×8 pan–would definitely do it in a 9×9 next time. Thanks Nicole!!

      Reply
      1. kalejunkie
        April 29, 2021

        Yay! So happy to hear that Rachel! Sometimes we just need a yummy baked good to help us feel better. 🙂 Sending you so much love!

    2. Rachel
      April 29, 2021

      5 stars
      (one more–forgot to RATE!!)

      Reply
      1. kalejunkie
        April 29, 2021

        You’re too kind, thank you Rachel!!

    3. Melissa Rivera
      May 13, 2021

      I made them with flax eggs because of my egg allergies! Turned out absolutely amazing, will baking these again!!

      Reply
      1. kalejunkie
        May 19, 2021

        Yes, this recipe works great with flax eggs! So glad you loved it, thank you so much for your review, Melissa!

    4. Melissa
      May 13, 2021

      5 stars
      My coworker made these one day & brought it to us to try. Had one bite and it was so incredibly tasty! Decided to make them tonight and WOW!! Amazing recipe!

      Reply
      1. kalejunkie
        May 19, 2021

        What an awesome coworker! That makes me so happy to hear. I’m so glad you love this recipe. Thank you so much for your review, Melissa!

    5. Sonia
      July 13, 2021

      5 stars
      Just made these and they turned out amazing!

      Reply
      1. kalejunkie
        July 16, 2021

        Yay! Thank you, Sonia!

    6. Sonia
      July 13, 2021

      5 stars
      These Came out amazing!

      Reply
      1. kalejunkie
        July 16, 2021

        I’m so glad! Thank you so much for your review, Sonia!

    7. Tonyia
      July 24, 2021

      5 stars
      Do you think it’s best to store these in the fridge or at room temperature?

      Reply
      1. kalejunkie
        July 26, 2021

        Hi Tonyia! I would store these in the fridge.

    8. Tanushka
      October 18, 2021

      hey can i substitute almond flour with whole wheat?

      Reply
      1. kalejunkie
        October 20, 2021

        Hi! You can try, however this recipe has not been tested with whole heat flour, so I cannot guarantee it’ll turn out the same. This recipe is meant to be made with almond flour! 🙂

    9. Mary N
      January 30, 2022

      These look delicious!! Do you think I could half the recipe and bake it in a small skillet 🤤

      Reply
      1. kalejunkie
        January 31, 2022

        Hi Mary, yes, that should work!!

    10. adriana shuman
      September 6, 2022

      5 stars
      amaaaaazing! Just made these for my daughter’s band after practice treat and OMG! They were a hit! So grateful for your delicious, easy, and very unique recipes. yum!

      Reply
      1. kalejunkie
        September 8, 2022

        Woohoo! I am so thrilled to hear that this recipe turned out well for you, Adriana! Thank you so much for making it, and for leaving such a kind review!

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