Brookie Magic
Brookie Magic
Ingredients
For the Cookie Dough Layer
- 2 cups almond flour
- 1/3 cup non-dairy milk, to 1/2 cup
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter
- 1/4 cup monkfruit or any dry sweetener
- 1/4 cup sugar-free chocolate chips
For the Brownie Batter
- 1 1/2 cups oat flour
- 1 1/2 cups chocolate plant protein powder, or more oat flour
- 1/3 cup cocoa powder
- 2 tablespoons flaxseed powder, for flax eggs
- 6 tablespoons water, for flax eggs
- 3 ripe bananas
- 1/3 cup monkfruit or any granulated sweetener
- 1 cup non-dairy milk
- 2 teaspoons vanilla
- 1/4 cup chopped walnuts, some for batter, some for topping
- 2 tablespoons chocolate chips, optional
Instructions
- 1
Preheat your oven to 175°C (350°F). Lightly grease or line a 9x13 inch baking tray with parchment paper.
⏱️ 5 min•🌡️ 175
- 2
To prepare the flax eggs, combine 2 tablespoons of flaxseed powder with 6 tablespoons of water in a small bowl and let it sit for 5 minutes to thicken.
⏱️ 5 min
- 3
For the cookie dough layer, add 2 cups almond flour, 1/3 to 1/2 cup non-dairy milk, 1 teaspoon vanilla extract, 2 tablespoons peanut butter, and 1/4 cup monkfruit or any dry sweetener to a food processor.
⏱️ 2 min
- 4
Blend the cookie dough ingredients until a cohesive dough forms. Then, fold in 1/4 cup sugar-free chocolate chips by hand or with a spatula.
⏱️ 3 min
- 5
For the brownie batter, add 1 1/2 cups oat flour, 1 1/2 cups chocolate plant protein powder (or more oat flour), 1/3 cup cocoa powder, the prepared 2 flax eggs, 3 ripe bananas, 1/3 cup monkfruit or any granulated sweetener, 1 cup non-dairy milk, and 2 teaspoons vanilla to the food processor (no need to clean it after the cookie dough).
⏱️ 3 min
- 6
Blend all brownie batter ingredients until smooth, creating a thick, uniform batter.
⏱️ 2 min
- 7
Transfer the smooth brownie batter into the prepared 9x13 inch tray and spread it evenly using an offset spatula or the back of a spoon.
⏱️ 2 min
- 8
Fold some of the 1/4 cup chopped walnuts and optional 2 tablespoons chocolate chips into the brownie batter. Sprinkle the remaining chopped walnuts and any extra chocolate chips on top of the batter.
⏱️ 2 min
- 9
Take portions of the prepared cookie dough and flatten them into individual balls or discs. Place these flattened cookie dough discs on top of the brownie batter in the tray, gently pressing each one down.
⏱️ 4 min
- 10
Bake the Brookie traybake at 175°C for 25–35 minutes, or until almost fully cooked through. A toothpick inserted into the brownie portion should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 175
- 11
Once baked, remove from the oven and let cool slightly before slicing into bars. Serve warm.
⏱️ 5 min
- 12
Store any leftover Brookie in an airtight container for up to a week in the refrigerator, or freeze for up to a month.
Kitchen Tools
Nutrition Facts (per serving)
Brookie Magic
For the Cookie Dough Layer
- 2 cups almond flour
- 1/3 cup non-dairy milk, to 1/2 cup
- 1 teaspoon vanilla extract
- 2 tablespoons peanut butter
- 1/4 cup monkfruit or any dry sweetener
- 1/4 cup sugar-free chocolate chips
For the Brownie Batter
- 1 1/2 cups oat flour
- 1 1/2 cups chocolate plant protein powder, or more oat flour
- 1/3 cup cocoa powder
- 2 tablespoons flaxseed powder, for flax eggs
- 6 tablespoons water, for flax eggs
- 3 ripe bananas
- 1/3 cup monkfruit or any granulated sweetener
- 1 cup non-dairy milk
- 2 teaspoons vanilla
- 1/4 cup chopped walnuts, some for batter, some for topping
- 2 tablespoons chocolate chips, optional
Instructions
- 1
Preheat your oven to 175°C (350°F). Lightly grease or line a 9x13 inch baking tray with parchment paper.
⏱️ 5 min•🌡️ 175 - 2
To prepare the flax eggs, combine 2 tablespoons of flaxseed powder with 6 tablespoons of water in a small bowl and let it sit for 5 minutes to thicken.
⏱️ 5 min - 3
For the cookie dough layer, add 2 cups almond flour, 1/3 to 1/2 cup non-dairy milk, 1 teaspoon vanilla extract, 2 tablespoons peanut butter, and 1/4 cup monkfruit or any dry sweetener to a food processor.
⏱️ 2 min - 4
Blend the cookie dough ingredients until a cohesive dough forms. Then, fold in 1/4 cup sugar-free chocolate chips by hand or with a spatula.
⏱️ 3 min - 5
For the brownie batter, add 1 1/2 cups oat flour, 1 1/2 cups chocolate plant protein powder (or more oat flour), 1/3 cup cocoa powder, the prepared 2 flax eggs, 3 ripe bananas, 1/3 cup monkfruit or any granulated sweetener, 1 cup non-dairy milk, and 2 teaspoons vanilla to the food processor (no need to clean it after the cookie dough).
⏱️ 3 min - 6
Blend all brownie batter ingredients until smooth, creating a thick, uniform batter.
⏱️ 2 min - 7
Transfer the smooth brownie batter into the prepared 9x13 inch tray and spread it evenly using an offset spatula or the back of a spoon.
⏱️ 2 min - 8
Fold some of the 1/4 cup chopped walnuts and optional 2 tablespoons chocolate chips into the brownie batter. Sprinkle the remaining chopped walnuts and any extra chocolate chips on top of the batter.
⏱️ 2 min - 9
Take portions of the prepared cookie dough and flatten them into individual balls or discs. Place these flattened cookie dough discs on top of the brownie batter in the tray, gently pressing each one down.
⏱️ 4 min - 10
Bake the Brookie traybake at 175°C for 25–35 minutes, or until almost fully cooked through. A toothpick inserted into the brownie portion should come out with moist crumbs, not wet batter.
⏱️ 30 min•🌡️ 175 - 11
Once baked, remove from the oven and let cool slightly before slicing into bars. Serve warm.
⏱️ 5 min - 12
Store any leftover Brookie in an airtight container for up to a week in the refrigerator, or freeze for up to a month.