Healthy Brookie
Healthy Brookie
Ingredients
For the Brown Butter
- 1/2 cup unsalted butter
For the Brownie Layer
- 1/4 cup brown melted butter, from prepared brown butter
- 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, from prepared brown butter
- 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
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring often, until it foams, brown specks form at the bottom, and it smells nutty. This process typically takes 5-7 minutes. Remove from heat and let cool for a few minutes.
⏱️ 10 min
- 2
Measure out 1/4 cup of the prepared brown butter for the brownie layer and 3 tablespoons for the cookie layer. Preheat your oven to 350°F.
⏱️ 2 min•🌡️ 350
- 3
For the brownie layer: In a mixing 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.
⏱️ 3 min
- 4
To the same bowl, add 1/4 cup cacao powder, 1 cup almond flour, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 tablespoon milk. Mix until all ingredients are fully combined and a smooth brownie batter forms. Spread the batter evenly into a prepared baking pan (e.g., 8x8 inch square pan lined with parchment paper).
⏱️ 5 min
- 5
For the cookie layer: In a separate mixing 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.
⏱️ 3 min
- 6
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 to the wet ingredients. Mix until a soft cookie dough forms. Fold in 1/2 cup chocolate chips.
⏱️ 4 min
- 7
Chill the cookie dough for 5 minutes. After chilling, scoop irregular pieces of the cookie dough and place them over the brownie layer in the baking pan. It doesn’t need to be perfectly spread. Top the cookie layer with milk chocolate chunks, as needed.
⏱️ 5 min
- 8
Bake in the preheated oven for 22–26 minutes, or until the edges are set, the center is still a little soft, and a toothpick inserted comes out with a few moist crumbs.
⏱️ 26 min•🌡️ 350
- 9
Let the brookie cool slightly before cutting into squares and serving.
⏱️ 1 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 melted butter, from prepared brown butter
- 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, from prepared brown butter
- 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
In a small saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring often, until it foams, brown specks form at the bottom, and it smells nutty. This process typically takes 5-7 minutes. Remove from heat and let cool for a few minutes.
⏱️ 10 min - 2
Measure out 1/4 cup of the prepared brown butter for the brownie layer and 3 tablespoons for the cookie layer. Preheat your oven to 350°F.
⏱️ 2 min•🌡️ 350 - 3
For the brownie layer: In a mixing 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.
⏱️ 3 min - 4
To the same bowl, add 1/4 cup cacao powder, 1 cup almond flour, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, and 1 tablespoon milk. Mix until all ingredients are fully combined and a smooth brownie batter forms. Spread the batter evenly into a prepared baking pan (e.g., 8x8 inch square pan lined with parchment paper).
⏱️ 5 min - 5
For the cookie layer: In a separate mixing 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.
⏱️ 3 min - 6
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 to the wet ingredients. Mix until a soft cookie dough forms. Fold in 1/2 cup chocolate chips.
⏱️ 4 min - 7
Chill the cookie dough for 5 minutes. After chilling, scoop irregular pieces of the cookie dough and place them over the brownie layer in the baking pan. It doesn’t need to be perfectly spread. Top the cookie layer with milk chocolate chunks, as needed.
⏱️ 5 min - 8
Bake in the preheated oven for 22–26 minutes, or until the edges are set, the center is still a little soft, and a toothpick inserted comes out with a few moist crumbs.
⏱️ 26 min•🌡️ 350 - 9
Let the brookie cool slightly before cutting into squares and serving.
⏱️ 1 min