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+ servings

The Best Classic Brookies

Author: Nicole Modic of @KALEJUNKIE

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
SERVES 12 squares
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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 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!

Ingredients

Brownie layer:

  • 1/3 cup coconut oil melted and cooled
  • 1/3 cup creamy almond butter
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup coconut sugar
  • 1 cup almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 cup non-dairy milk of choice

Chocolate Chip Cookie Layer

  • 1/3 cup coconut oil melted and cooled
  • 1/4 cup creamy almond butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup coconut sugar
  • 3/4 cup almond flour
  • 3/4 teaspoon baking soda
  • 3/4 cup chocolate chips (I use dairy-free)

Instructions

  • Preheat oven to 350 F.
  • Line an 8x8 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.
  • First, prepare the brownies layer.
  • In a large mixing bowl, whisk together the melted coconut oil and the almond butter, until smooth.
  • Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated.
  • Last, add in the almond flour, cocoa powder, baking soda, and non-dairy milk. Stir everything together well, until there are no clumps.
  • Transfer the batter to the bottom of the baking dish, and use a spatula to smooth, if needed.
  • Next, make the cookie layer.
  • Wash the mixing bowl you just used for the brownie layer, or get out another mixing bowl.
  • Whisk together the melted coconut oil and the almond butter, until smooth.
  • Next, add the egg, vanilla, and coconut sugar, whisking together until fully incorporated.
  • Last, add in the almond flour, baking soda, and chocolate chips. Stir everything together well, until there are no clumps.
  • Use a spoon to drop dollops of cookie dough on top of the brownie layer, using a spatula to smooth, if needed.
  • Bake for 24-26 minutes, or until a toothpick comes out clean.
  • Let the brookies cool completely before slicing into 12 squares.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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