Brookies (Brownie/Cookie Bars)
A rich chocolate brownie meets a soft, moist chocolate chip cookie and this version is gluten free, paleo, low carb, and totally addictive!
- 0.5 cup 0.5 cup 0.5 cup Dark Chocolate Chips, dairy free if necessary
- 0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic, or good quality butter, melted and slightly cooled
- 1 whole 1 whole 1 whole Egg
- 1 whole 1 whole 1 whole Egg Yolk, beaten
- .5 tsp .5 tsp .5 tsp Pure Vanilla Extract
- .5 cup .5 cup .5 cup Applesauce, unsweetened
- 1.5 cup 1.5 cup 1.5 cup Blanched Almond Flour
- .5 cup .5 cup .5 cup Cocoa Powder, Organic
- 2 Tbsp 2 Tbsp 2 Tbsp Stevia, Granulated
- .25 tsp .25 tsp .25 tsp Salt
- .25 cup .25 cup .25 cup Coconut Flour
- 0.5 tsp 0.5 tsp 0.5 tsp Baking Soda
- .25 cup .25 cup .25 cup Honey, Raw, or maple syrup
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350F. Spray or grease an 11"x7" oven safe pan and set aside.
- Prepare the brownie layer: in a large, microwave-safe bowl, or in a double boiler, melt the chocolate chips and coconut oil or butter. Stir to combine and cool slightly, so that you can hold your finger in the chocolate for 5 seconds comfortably.
- 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.
- Make the 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 a piece of tinfoil over the top of the pan and bake for an additional 15-20 minutes, or until a tester comes out mostly clean (there will be a bit of brownie residue on it, but that's ok).
- Cool completely before slicing into bars. For easiest slicing, chill the entire pan in the fridge.
I used mini chocolate chips, but if regular size chocolate chips are all you have on hand, feel free to use them. I also used some white chocolate chips - because this is for a wedding shower! - but you certainly don't have to. Just use what you have on hand. If you only have an 8"x8" pan, you can use that instead, but your bars are going to be thicker and need additional baking time. Yield: 15-16 bars
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About This RecipeCookies Nightshade Free Pescetarian Shellfish Free
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