Brookie - is this the ultimate dessert?

Get ready to experience the ultimate dessert mash-up that will leave you craving for more - the Brookie!

This recipe was initially inspired by my roommate's sister. I know the moment she is visiting because there are always at least two boxes of these bites on our kitchen table.

Of course, I can't enjoy these treats because they have gluten in them but she will always talk about how amazing and how addictive they are. I decided why not make a healthier version that I can enjoy. After a few test runs, I feel as though this recipe has accomplished being comparable to the store-bought brookies. Though I know the real test is when my roommate's sister comes for another visit.

For those of you who are like me and never really knew what a brookie was, let me break it down for you. Brookies are the brilliant fusion of two beloved treats: brownies and cookies. It's a dessert that combines the best of both worlds. And let me tell you, once you've tasted one, there's no turning back.

Not only are these things addicting, but they are also free from

• gluten

• grains

• refined sugar

• dairy

• soy

• legumes

These are the ultimate treat for when you can't decide what dessert mood you are in.

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brookies

makes about 9 - 12 (depending on how you cut them)

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INGREDIENTS

For the Brownie Layer:

• 116 g (4.2oz) dark chocolate

• 83 g (5 tablespoons + 1 teaspoon) coconut oil

• 18 g (2 tablespoons + 2 teaspoon) almond flour

• 1/4 teaspoon salt

• 1/8 teaspoon baking powder

• 1 egg, room temperature

• 83 g (1/2 cup + 2 tablespoons) coconut sugar

• 1/4 teaspoon vanilla

For the Cookie Layer:

• 1/4 cup almond butter

• 1/4 cup + 2 tablespoons maple syrup

• 2 tablespoons coconut oil

• 1 teaspoon vanilla

• 1 1/2 cups almond flour

• 1/2 teaspoon salt

• 1/2 cup chocolate chips (or a chocolate bar cut up into pieces)

INSTRUCTIONS:

1. Preheat your oven to 350°F and line an 8 x 8-inch baking dish with parchment paper. Making sure the parchment paper comes up on the sides and is a little taller than the baking dish. This will make it easier for you to lift the brookie out of the dish.

2. Take an additional piece of parchment paper and trace the outline of the baking dish on it. Set this aside to use later.

3. First, make the brownie layer. In a saucepan, melt the dark chocolate and coconut oil over low heat until smooth and combined.

4. In a small bowl, whisk together the almond flour, salt, and baking powder.

5. In a separate large mixing bowl, beat the coconut sugar, vanilla, and egg for about 2 minutes, until the mixture turns light in colour and slightly frothy.

6. Slowly drizzle the melted chocolate and coconut oil into the egg mixture while beating on low speed until fully incorporated.

7. Add the dry mixture to the bowl. Using a spatula, carefully fold all the ingredients together until everything is just combined. Be careful not to overmix.

8. Pour the brownie batter evenly onto the prepared baking dish.

9. Bake the brownie layer for 8-10 minutes, or until the edges are set but the center still has a slight jiggle.

10. Remove the baking dish from the oven and let it cool for 15 minutes.

11. Now, let's prepare the cookie dough layer. In a mixing bowl, combine almond butter, maple syrup, coconut oil, and vanilla. Use a beater to mix the ingredients until well combined, approximately 1 minute.

12. Add the almond flour, salt, and chocolate chips to the bowl and mix everything using a spatula until the dough comes together.

13. Take the piece of parchment paper with the traced outline of the baking dish and roll out the cookie dough to match that exact size. This will make it easier to transfer the dough onto the brownie layer.

14. Using the parchment paper, carefully flip the cookie dough onto the brownie layer. Press down slightly to ensure the dough is evenly distributed and in contact with the brownie layer.

15. Place the baking dish with the combined layers in the refrigerator and let it chill for at least one hour. This will help the layers set and make cutting easier.

16. After the dessert has set, it is ready to be cut and enjoyed!!