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.
