Two classic delicious desserts combined in one: Chocolate Chip Cookies + Brownies = Brookies!! And they are Paleo, refined sugar free, and grain free. Two layer bars that everyone will absolutely LOVE!!
I cannot believe this recipe didn’t occur to me earlier. I mean, if I had to pick two desserts that I go absolutely bonkers over, it’s chocolate chip cookies and brownies. So duh…… Layering them on top of each other is exactly what should happen!
I was a bit nervous with these, wondering if the extra thickness of two layers would cause them to bake improperly. But, NO. I am so happy to report that they turned out absolutely perfect!!
How to make Paleo Brookies
I did need to test a few different variations of my brownie recipe to get them just right. We basically need to take two separate recipes and combine them together. We start off with a fudgey and dense brownie base. A blend of almond flour, cocoa powder, coconut sugar, and baking soda in a bowl. We then melt the unsweetened chocolate with coconut oil (butter or ghee also works!), and add in the remaining wet ingredients: maple syrup, vanilla, and eggs.
For the chocolate chip cookie layer we’ll beat together coconut oil or butter, coconut sugar, almond butter, vanilla, and an egg. In a smaller bowl, mixing together the dry ingredients: almond flour, arrowroot starch, and baking soda. Fold the dry ingredients in the wet, then toss in the chocolate chips.
In a square pan, we’ll spread the brownie layer on the bottom, and the chocolate chip cookie layer on the top. I use parchment paper on the bottom of the pan to make it easy to remove.
These bake longer than traditional brownie recipes because of the additional layer. It should be anywhere between 35-40 minutes, depending on your oven.
Once baked, let them cool for 15 minutes before removing them from the pan. You can slice up and serve warm or store.
Loving the dense flavor and texture! Pretty much my perfect dessert 😉
Hope you all enjoy!
For the Brownie Layer:
- 1/2 cup blanched almond flour
- 1/2 cup coconut sugar
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 oz unsweetened chocolate
- 1/4 cup coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 large eggs
For the Cookie Layer:
- 1 cup blanched almond flour
- 2 tbsp arrowroot starch
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup smooth almond butter
- 1/3 cup coconut sugar
- 1/4 cup grass fed butter or coconut oil
- 1 large egg
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
Preheat the oven to 350 degrees. Line an 8x8 or 9x9 inch square pan with parchment paper, creating a sling over the sides for easy removal. Lightly grease and set aside.
Begin with the brownie layer: whisk together the dry ingredients in a bowl. In a small saucepan, melt coconut oil with unsweetened chocolate. Set aside and let cool for about 5 minutes. Now add in the maple syrup, vanilla extract, and egg. Whisk until smooth. Combine the dry ingredients with the wet, and stir until smooth and no dry pockets remain. Spoon the brownie layer into the prepared pan, and spread so that the batter is smooth and even.
Now make the cookie layer. In a medium sized bowl, stir together the flour, arrowroot, baking soda and salt. In a large mixing bowl, beat together the almond butter, coconut sugar, butter or coconut oil, egg, and vanilla extract. Pour the dry ingredients into the wet, and continue beating until well incorporated. Fold in the chocolate chips. Spoon the cookie layer on top of the brownie layer, smoothing out with a spatula. Transfer the pan to the oven.
Bake for 32-34 minutes (if using a 9x9 inch pan), or 35-38 minutes (if using an 8x8 pan). Remove from oven and check the center. It should be soft, but not jiggly. Let the Brookies cool for at least 20 minutes before removing from the pan. Remove and slice into 16 equal squares.
Can be stored at room temperature for 3-4 days, or frozen for up to 8 weeks.