Description
These irresistible brookies bring together two classic desserts in one pan: chewy chocolate chip cookies and rich, fudgy brownies. The twist? They’re completely low carb, grain-free, and made without sugar. You get all the indulgence, none of the traditional flour or refined sweeteners.
Ingredients
Scale
Cookie Base
- 1 ⅓ cups super-fine blanched almond flour
- ⅓ cup granulated sugar-free sweetener
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- 1 large egg
- ½ teaspoon vanilla extract
- ⅓ cup sugar-free chocolate chips
Brownie Layer
- ⅔ cup super-fine blanched almond flour
- ½ cup granulated sugar-free sweetener
- ¼ cup Dutch-process cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 3 tablespoons sugar-free chocolate chips
Instructions
- Prep the Oven and Pan
- Heat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Prepare the Cookie Dough
- In a mixing bowl, whisk together the almond flour, sugar-free sweetener, baking soda, and salt.
- Add the softened butter and mix until crumbly and evenly incorporated.
- Stir in the egg and vanilla extract until a soft dough forms.
- Fold in the sugar-free chocolate chips.
- Press about two-thirds of the cookie dough evenly into the bottom of the lined pan. Slightly damp fingers help smooth it out without sticking.
- Make the Brownie Batter
- In a separate bowl, combine the almond flour, sugar-free sweetener, cocoa powder, baking powder, and salt.
- Add the softened butter and mix well.
- Stir in the egg until fully blended and smooth.
- Fold in the chocolate chips.
- Spread the brownie batter carefully over the cookie base, smoothing the surface with the back of a spoon or damp fingertips.
- Add the Top Layer
- Take the remaining cookie dough and scatter small portions over the brownie layer. You can flatten pieces slightly or roll them into small discs, leaving some brownie visible between them for a marbled effect.
- Bake
- Place the pan in the oven and bake for 25 to 30 minutes, or until the edges are set and the center looks just firm.
- Cool and Slice
- Remove from the oven and allow the brookies to cool completely in the pan. Once cooled, lift them out using the parchment paper, slice into squares, and serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Calories: 165 kcal
- Sugar: 1 g
- Sodium: 129 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0.2 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 34 mg