It’s got a nice chewy texture, with lovely hints of chocolate from the brownie and a nice sweet, soft layer from the cookie :) don’t miss out on this one!
THE RECIPE:
yields: 12 slices
prep time: 10 min
cook time: 40 min
total time (including cooling): 1 hr 15 min
Ingredients:
For the brownie layer:
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, and let sit for 10 min)
1/4 cup melted coconut oil
1/3 cup coconut sugar
2 tbsp maple syrup/honey
1/3 cup almond butter (can sub other nut butter)
1/4 cup non dairy milk
1 tsp vanilla
1 1/4 cup almond flour
1/3 cup cacao/cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup chocolate chips
For the cookie layer:
1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, and let sit for 10 min)
2 tbsp melted coconut oil
2 tbsp almond butter (can sub other nut butter)
1/4 cup coconut sugar
1/2 tsp vanilla
1 tbsp maple syrup/honey
3/4 cup almond flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp chocolate chips
Instructions:
1. Preheat oven to 350 F and line or grease an 8x8 baking tin, set aside
2. For the brownies: In a large bowl combine the flax egg, coconut oil, coconut sugar, maple syrup, almond butter, non-dairy milk, and vanilla
3. Then add in the almond flour, cocoa powder, baking soda, baking powder, and salt
4. Add in the chocolate chips and pour the mixture into the baking dish, set aside
5. For the cookie topping: in a medium bowl combine the flax egg, coconut oil, almond butter, coconut sugar, vanilla, and maple syrup
6. Then add in the almond flour, baking powder, baking soda, and salt
7. Add in the chocolate chips and place dollops of the dough on the top of the brownie batter in random sections
8. Bake in the oven for 38-40 min, let cool for 25 before slicing and enjoy!