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5 from 7 votes

The Best Classic Brookies

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!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 squares
Calories 374kcal
Author Nicole Modic

Ingredients

Brownie layer:

  • cup coconut oil melted and cooled
  • cup creamy almond butter
  • 1 large egg
  • 1 ½ teaspoons vanilla extract
  • cup coconut sugar
  • 1 cup almond flour
  • cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ cup non-dairy milk of choice

Chocolate Chip Cookie Layer

  • cup coconut oil melted and cooled
  • ¼ cup creamy almond butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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.

Nutrition

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
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