brookie.

ingredients.

Brownie Layer

        • 1/4 cup almond butter

        • 1/4 cup cacao powder (or cocoa)

        • 1/4 cup coconut oil

        • 1 tsp vanilla

        • 1 cup almond flour

        • 1/2 tsp baking soda

        • 1 egg

        • 3 TB almond milk (or milk substitute)

        • 1/4 cup coconut sugar

Cookie Layer

        • 1/4 cup almond butter

        • 1/4 cup coconut oil

        • 1 tsp vanilla

        • 1 cup almond flour

        • 1/2 tsp baking soda

        • 1 egg

        • 1/4 cup coconut sugar

        • 1/2 cup chocolate chips + more on the top if you’d like

directions.

Preheat oven to 350 degrees and grease an 8” cake pan with coconut oil.

Starting with the brownie layer

  • Melt together coconut oil and almond butter slightly in the microwave so you can mix them together until smooth.

  • Add beaten egg and vanilla extract. Stir to combine.

  • Add coconut sugar and mix until incorporated.

  • In a separate bowl whisk together almond flour, cacao powder, and baking soda.

  • Add to wet ingredients.

  • Add almond milk to help everything incorporate together.

  • Once it’s been mixed, transfer to the prepared pan and even out until evenly distributed.

Now for the cookie layer

  • Again, melt the coconut oil and almond butter together.

  • Add beaten egg + vanilla extract. Stir to combine.

  • Add coconut sugar and mix until incorporated.

  • Whisk together almond flour and baking soda, and add to the wet ingredients.

  • Stir to combine.

  • Fold in chocolate chips.

  • Transfer the cookie layer to the top of the brownie layer in the pan.

  • Bake for 22-25 minutes until top of cookie is golden brown and a knife inserted in the center comes out clean.

  • Enjoy!