Healthy Brookie
Healthy Brookie
Ingredients
For the Brown Butter
- 1/2 cup unsalted butter
For the Brownie Layer
- 1/4 cup brown butter, melted and cooled
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup coconut sugar
- 3 tablespoons maple syrup
- 1/4 cup cacao powder
- 1 cup almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon milk
For the Cookie Layer
- 1 cup almond flour
- 1 1/2 tablespoons tapioca starch, or arrowroot starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 tablespoons brown butter, melted and cooled
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 1/2 cup chocolate chips
- 1/4 cup milk chocolate chunks, for topping, as needed
Instructions
- 1
Prepare the brown butter: In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Continue cooking, stirring often, until it foams and brown specks form at the bottom, and it smells nutty. This usually takes about 5-7 minutes.
⏱️ 7 min
- 2
Remove the brown butter from heat and let it cool for a few minutes. Measure out 1/4 cup for the brownie layer and 3 tablespoons for the cookie layer.
⏱️ 3 min
- 3
Preheat your oven to 350°F. Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 4
For the brownie layer: In a medium bowl, whisk together the 1/4 cup brown butter, 2 tablespoons avocado oil, 1 teaspoon vanilla extract, 1 egg, 1/3 cup coconut sugar, and 3 tablespoons maple syrup until the mixture is smooth and well combined.
⏱️ 3 min
- 5
Add the 1/4 cup cacao powder, 1 cup almond flour, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 tablespoon milk to the wet ingredients. Mix until fully combined and a thick batter forms.
⏱️ 2 min
- 6
Spread the brownie batter evenly into the prepared baking pan.
⏱️ 1 min
- 7
For the cookie layer: In a separate bowl, whisk together the 3 tablespoons brown butter, 1 tablespoon avocado oil, 1 teaspoon vanilla extract, 1 egg yolk, 1/4 cup coconut sugar, and 2 tablespoons maple syrup until smooth.
⏱️ 2 min
- 8
To the wet cookie ingredients, add 1 cup almond flour, 1 1/2 tablespoons tapioca starch (or arrowroot starch), 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Mix until a soft dough forms.
⏱️ 2 min
- 9
Gently fold in the 1/2 cup of chocolate chips into the cookie dough.
⏱️ 1 min
- 10
Chill the cookie dough for 5 minutes. This will make it easier to handle.
⏱️ 5 min
- 11
Scoop small portions of the chilled cookie dough and place them over the brownie layer in the pan. Gently spread them out to cover most of the brownie layer; it doesn't need to be perfectly even. Top with the milk chocolate chunks.
⏱️ 2 min
- 12
Bake for 22–26 minutes, or until the edges are set, the center is still a little soft, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
⏱️ 26 min•🌡️ 350
- 13
Let the brookie cool in the pan for at least 10 minutes before lifting it out using the parchment paper overhang. Allow it to cool further on a wire rack before cutting into squares and serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Brookie
For the Brown Butter
- 1/2 cup unsalted butter
For the Brownie Layer
- 1/4 cup brown butter, melted and cooled
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/3 cup coconut sugar
- 3 tablespoons maple syrup
- 1/4 cup cacao powder
- 1 cup almond flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon milk
For the Cookie Layer
- 1 cup almond flour
- 1 1/2 tablespoons tapioca starch, or arrowroot starch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3 tablespoons brown butter, melted and cooled
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup coconut sugar
- 2 tablespoons maple syrup
- 1/2 cup chocolate chips
- 1/4 cup milk chocolate chunks, for topping, as needed
Instructions
- 1
Prepare the brown butter: In a small saucepan over medium heat, melt the 1/2 cup of unsalted butter. Continue cooking, stirring often, until it foams and brown specks form at the bottom, and it smells nutty. This usually takes about 5-7 minutes.
⏱️ 7 min - 2
Remove the brown butter from heat and let it cool for a few minutes. Measure out 1/4 cup for the brownie layer and 3 tablespoons for the cookie layer.
⏱️ 3 min - 3
Preheat your oven to 350°F. Line an 8x8 or 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 4
For the brownie layer: In a medium bowl, whisk together the 1/4 cup brown butter, 2 tablespoons avocado oil, 1 teaspoon vanilla extract, 1 egg, 1/3 cup coconut sugar, and 3 tablespoons maple syrup until the mixture is smooth and well combined.
⏱️ 3 min - 5
Add the 1/4 cup cacao powder, 1 cup almond flour, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 tablespoon milk to the wet ingredients. Mix until fully combined and a thick batter forms.
⏱️ 2 min - 6
Spread the brownie batter evenly into the prepared baking pan.
⏱️ 1 min - 7
For the cookie layer: In a separate bowl, whisk together the 3 tablespoons brown butter, 1 tablespoon avocado oil, 1 teaspoon vanilla extract, 1 egg yolk, 1/4 cup coconut sugar, and 2 tablespoons maple syrup until smooth.
⏱️ 2 min - 8
To the wet cookie ingredients, add 1 cup almond flour, 1 1/2 tablespoons tapioca starch (or arrowroot starch), 1/4 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon fine sea salt. Mix until a soft dough forms.
⏱️ 2 min - 9
Gently fold in the 1/2 cup of chocolate chips into the cookie dough.
⏱️ 1 min - 10
Chill the cookie dough for 5 minutes. This will make it easier to handle.
⏱️ 5 min - 11
Scoop small portions of the chilled cookie dough and place them over the brownie layer in the pan. Gently spread them out to cover most of the brownie layer; it doesn't need to be perfectly even. Top with the milk chocolate chunks.
⏱️ 2 min - 12
Bake for 22–26 minutes, or until the edges are set, the center is still a little soft, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
⏱️ 26 min•🌡️ 350 - 13
Let the brookie cool in the pan for at least 10 minutes before lifting it out using the parchment paper overhang. Allow it to cool further on a wire rack before cutting into squares and serving.
⏱️ 10 min