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:
- 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
- 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.
Calories: 374kcal | Carbohydrates: 23g | Protein: 8g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 178mg | Fiber: 4g | Sugar: 14g | Vitamin A: 59IU | Vitamin C: 0.4mg | Calcium: 99mg | Iron: 2mg
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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