When Two Become One: The Brookie // Dairy free, no sugar added, gluten free dessert
As a big fan of both brownies AND cookies I’m very excited to introduce you to their ultimate love child: “The Brookie”
After discovering brookies, I had to take a swing at a new dairy-free, gluten-free, and no sugar added version. I’ve been in search of healthier dessert recipes that I can bring to family functions and recommend to patients who have food sensitivities so this was a must-try!
I’ve adapted this original recipe fromacleanbake.com to make it juuust a little cleaner by making a few substitutions.
Ingredients for the brownie layer:
1/2 cup dark chocolate chips (I used carob chips from Bulk Barn)
**Add 2 Tablespoons xylitol OR granulated monk fruit sweetener OR granulated stevia if you used straight cocoa
1/4 teaspoon salt
Ingredients for the cookie layer:
1 1/2 cups blanched almond flour
1/4 cup coconut flour
3 Tablespoons xylitol OR granulated monk fruit sweetener OR granulated stevia
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup no-sugar-added applesauce
1/3 cup coconut oil or butter, melted and slightly cooled
1/2 cup chocolate chips (dairy free)
Preheat the oven to 350F. Spray or grease an 11"x7" oven safe pan and set aside
Stage 1: Brownie Layer:
In a large, microwave-safe bowl, or in a double boiler, melt the chocolate chips and coconut oil or butter. Stir to combine and let cool slightly once mixed
Stir in the egg, yolk, vanilla, and applesauce until smooth
Using a separate bowl, whisk together the almond flour, cocoa powder, sweetener, and salt.
Pour the dry ingredients into the wet ingredients and stir to combine
Transfer the brownie layer into the prepared pan and smooth into an even layer. Set aside.
Stage 2: Cookie Layer:
In a large bowl, whisk together the almond flour, coconut flour, sweetener, baking soda, and salt and set aside.
Using a separate bowl, whisk the egg, then whisk in the applesauce and coconut oil or butter.
Pour the wet mixture into the dry mixture and stir to combine. Fold in the chocolate chips.
Sprinkle the chocolate chip cookie mixture (a little crumbly) evenly over the brownie batter. Pat it down very gently. If you want a more solid layer, you can flatten it more. Make sure you're covering the brownie batter evenly, and getting both batters into the corners of the pan so that it will bake evenly.
Bake for 25 minutes until the edges of the cookie dough start to become golden, then place a piece of tinfoil over the top of the pan and bake for an additional 15-20 minutes, or until a tester comes out mostly clean (there will be a bit of brownie residue on it, but that's ok).
Cool completely before slicing into bars. For easiest slicing, chill the entire pan in the fridge.
If you only have an 8"x8" pan, you can use that instead, but your bars are going to be thicker and need additional baking time.
Yield: 15-16 bars
Here are 5 other awesome brookie recipes to check out: