TWO good TWO be true! (yes, I meant to spell ‘too’ like that!)
These chocolate chip brookies are the best of both worlds! They came about because I could NOT decide what I wanted to bake, so I figured why pick?! I’m an adult, I don’t have to choose ONE. I can have BOTH. My house my rules. Plus two is always better than one.
Cookie, brownie? Brownie, cookie? How about a BROOKIE?! YAS. This sounds like the name of an A-List celebrity couple. We all remember Bennifer right – hopefully, or I’m dating myself…yikes. This dessert is made with a chocolate chip cookie layer for the bottom and the perfect fluffy brownie on top with extra chocolate chips. What’s better than that?!
I live for my daily treat and this treat is about to make your week a whole lot sweeter! These are amazing! No need to thank me, just thank yourself after you bake these and are going back for seconds! These brookies are fluffy and almost airy in a good way. Normally I like my brownies super fudgy, but these are more cake-like brownies I would say, which ends up being perfect because they aren’t too heavy and don’t blend into the cookie layer. Any dessert that I can warm up and top with ice cream and whipped cream is a win in my book and these are perfect for that. This dessert is gluten-free, grain-free, can be made dairy-free by subbing the grass-fed butter for a dairy-free option, and as always guilt-free. I say guilt-free because I do not believe you should ever feel guilty eating anything because that does not promote a healthy relationship with food. Everything I make is filled with whole, nutritious ingredients. Life is to be enjoyed and food is a crucial aspect of that, so let’s get baking!
It looks like a lot of ingredients but I promise this is relatively easy!! Two of my favorite desserts packed into one makes today a good day! I hope you like these just as much as I do!
What You’ll Need for the Cookie Base:
Dry Ingredients:
5 cup almond flour
1/2 cup coconut flour
1/2 cup coconut sugar
3/4 tsp. baking soda
dash pink Himalayan salt
1/3 cup Hu chocolate chips
Wet Ingredients:
5 tsp. vanilla
1 egg
1/3 cup grass fed butter, melted (can be subbed for a dairy-free option)
1/3 cup Justin’s Vanilla Almond Butter
What You’ll Need for Brownie Base:
Dry Ingredients:
1 cup almond flour
1/3 cup coconut flour
1/3 cup coconut sugar
1/2 cup cocoa powder
1 tsp. baking soda
dash pink Himalayan salt
Wet Ingredients:
2 eggs
1 tsp. vanilla
1/2 cup coconut oil
1/2 cup coconut milk
1/4 cup water
1/3 cup Justin’s Vanilla Almond Butter
Directions:
Preheat oven to 350 and grease a 9x12 or line with parchment paper.
In two SEPARATE large bowls, add all dry ingredients for cookie base in one and brownie base in the other. Mix each well.
In two SEPARATE small bowls, combine all wet ingredients for cookie base in one and brownie base in another. Mix well (I used a handheld mixer until smooth).
Pour the wet ingredients for the cookies into the dry ingredients for the cookies. Mix well and fold in chocolate chips. Repeat the same step for the brownies (minus the chocolate chips).
Line your baking dish with the cookie dough. Using your hands, press the dough into the pan until it evenly covers the bottom.
Pour the brownie batter on top of the cookie base. Top with extra chocolate chips.
Bake for 22 minutes. Let cool before cutting. ENJOY!
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