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BROOKIES A Cookie & Brownie Bar LOW CARB DESSERT That's So Good
Aug 23, 2025
BROOKIES A Cookie & Brownie Bar LOW CARB DESSERT That's So Good Today's Recipe: https://catherinesplates.com/brookie-cookie-brownie-low-carb-bar/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Hello everybody. Welcome back to
0:02
Katherine's Plates. I'm Katherine. Today
0:05
we have a low carb dessert for you guys.
0:08
You've been asking for them and we've
0:10
been trying to put them together and get
0:12
a nice low carb one ready for you. This
0:15
one is a brookie, which is the cross
0:19
between a chocolate chip cookie and a
0:21
brownie. And keeping it low carb, it's
0:24
going to be interesting. All right. So,
0:27
somewhere in this nine ingredients is
0:31
your chocolate chip cookie dough, your
0:33
brownie dough, and also the brookie,
0:37
which we're going to fit into an 8 by8
0:40
pan. I just lined it with some
0:42
parchment. We're going to start with
0:44
that first. I'm going to show you how to
0:46
get your parchment paper in there to
0:47
look nice and pretty like that.
0:52
Bring out a piece of parchment. Now I
0:55
have 15 by 12. We're going to work with
0:59
that size right here.
1:04
So I'm going to place my pan on top of
1:06
the parchment like this. I'm going to
1:08
take a pair of scissors and then I'm
1:09
going to cut right up to the side. I'm
1:12
going to cut these off. We'll do that to
1:15
each one. So we're cutting off the
1:17
corners up to the pan. I'm going a
1:20
little bit more.
1:22
All right. I'm going to fold in
1:26
the long ends here. And then we'll cut
1:28
some of the short sides off there cuz
1:30
that's pretty long. About half of that
1:31
coming off. You don't need all that.
1:34
There we go. No precision is needed here
1:37
when you're cutting off the sides. We
1:39
just don't want all of that hanging off.
1:42
Bring my pan back over.
1:47
I'm just going to crease it on the edges
1:49
here. There we go.
1:52
Now, we're going to start in a medium
1:54
bowl and we're going to make our cookie
1:56
batter.
1:58
We've got the almond flour. This cuts
2:02
down the carbs in a dish tremendously.
2:10
And in the almond flour, there's 3 g of
2:13
carbs for 3 tablespoons.
2:18
Now, you got to remember
2:20
that we're going to be using 1 and 1/3
2:22
for this right here, but we're only
2:25
going to eat like one6th of a piece of
2:29
the brookie bar. So, we're good. So,
2:33
we're going to put 1 and 1/3 cup of
2:35
almond flour into a medium bowl.
2:42
So, that'll be four of these right here.
2:44
I'm using a third measuring cup.
2:51
There we go. We'll keep that in there.
2:55
Let me show you what we're working with.
2:56
I have the almond flour. I have the
2:59
baking soda, baking powder, butter,
3:03
eggs, cocoa powder, unsweetened, vanilla
3:08
extract, and then we have stevia.
3:12
And oh, don't forget the chocolate
3:13
chips. So, it's 1 2 3 4 5 6 7 8 nine
3:17
ingredients here. I forgot the cocoa
3:19
when I showed y'all earlier. Nine
3:21
ingredients. Now, the salt will come
3:23
into it if Let me show you the salt
3:26
right here. The salt will come into it
3:28
if you are using unsalted butter. Since
3:32
I'm using salted butter, we will not be
3:35
putting in salt. Now, we're going to add
3:38
a few dry ingredients to this. We're
3:40
going to add in 1/3 cup of stevia. This
3:45
is just your granulated sugar.
3:52
There we go. We changed over to this
3:56
when we went low carb. And then we're
3:58
going to add in half a teaspoon of
4:02
Let me get my spoon here. baking soda.
4:07
All
4:09
right, let's whisk this together
4:13
and blend it really well.
4:17
Break up any lumps in that flour. It's
4:20
that almond flour.
4:23
Now, you're going to want very soft
4:25
butter. And we're going to use 1/4 cup,
4:28
four tablespoons. You just want to make
4:31
sure that it is very soft butter.
4:35
We're done with the whisk for right now.
4:37
I'm going to set that off to the side.
4:42
Let's get a knife.
4:45
I'm going to put it in here in
4:47
tablespoons.
4:48
Two.
4:50
Three. And four.
4:53
It's about half a stick of butter there.
4:56
I'm going to grab a fork.
4:59
And then what you want to do is
5:00
incorporate the almond flour into the
5:03
butter. So, we're just going to keep
5:04
pressing it in till we get a nice crumb.
5:09
The softer your butter, the better, but
5:10
you don't want melted butter for this
5:12
recipe. Now, if you want to whiz this in
5:15
a food processor, you can do that, too.
5:17
Get it all combined. We want small
5:20
little pebble size crumbs. It'll just
5:24
take a few minutes.
5:27
The butter is going to make little
5:29
pockets of goodness in the cookie part
5:32
of this recipe. Okay, look at that. Mhm.
5:37
That's perfect. All right, let's crack
5:40
in two eggs.
5:44
Y'all always wonder where the eggshell
5:46
goes
5:47
into my sink.
5:51
One.
5:53
Two.
5:56
We're going to throw half the shell over
5:57
there and get that other shell out. Use
6:01
the shell. It'll help. Here we go.
6:07
There we go, y'all. I messed that up
6:09
already. Let me get a spoon here.
6:13
One egg goes in.
6:16
That's what happens when you have too
6:18
much going on. So, I'm going to get some
6:21
of that egg yolk out.
6:23
egg white.
6:28
There we go. We'll save that for the
6:30
other brownie part of the recipe. I had
6:33
two eggs sitting there and put them both
6:34
in when I didn't need to. All right, we
6:37
need half a teaspoon of vanilla.
6:41
All right, we're going to grab our fork.
6:43
We're going to mix this together. Again,
6:50
things happen in the kitchen. That's
6:52
what happens when you don't follow the
6:53
direction.
6:54
I just assume.
6:56
Okay. Now, what we're going to do is
6:58
just kind of put in one/3 cup of
7:01
chocolate chips.
7:03
Now, I'm using these right here. This is
7:05
a dark chocolate chip. You can even use
7:09
um sugar-free chocolate chips or semieet
7:12
chocolate chips. They just add a little
7:14
bit more sugar.
7:17
The uh semieet.
7:20
All right.
7:23
One/3 cup.
7:29
Here he is, you guys. Where was he
7:31
earlier?
7:33
I was busy.
7:34
He was busy. All right. So, we're going
7:36
to add that and then mix them in.
7:41
All right. Just stir to combine.
7:45
All right. Let's set this aside and
7:47
let's make the brownie batter.
7:50
Okay, for the brownie batter,
7:53
we're going to need the almond flour
7:54
again.
7:58
And we're going to add in 2/3 cup.
8:05
It's going to be a smaller batter.
8:08
We're going to do half a cup. There it
8:10
is. Of our stevia.
8:15
There we go. We're going to do our dry
8:18
ingredients first.
8:20
We're going to need 1/4 cup of
8:22
unsweetened
8:24
cocoa powder.
8:27
There we go. We got it. Half a teaspoon
8:30
of baking powder.
8:36
And again, since I'm using salt in the
8:38
butter, I'm not going to be putting any
8:40
salt. Now, if I wasn't doing if I was
8:42
using unsalted butter, then I would put
8:44
about an eighth of a teaspoon of salt in
8:46
there. We're going to whisk that up
8:48
together.
8:51
It's going to be the same process.
8:54
Once we get this in, we'll put in the
8:56
butter. And we're only going to put in,
8:59
let me go check, three tablespoons.
9:03
One,
9:05
two. I know y'all can count.
9:08
If y'all are like, I can count. There we
9:11
go. Three in there. We'll get our fork
9:17
and we'll blend it in.
9:21
Now, we have turned our channel into a
9:24
low carb channel. But there's going to
9:26
be times when we make regular dishes,
9:28
and there's a reason for that. For one,
9:30
I'm going to be making some cakes for my
9:33
son, Joseph.
9:35
They're getting married, I think, in
9:37
March,
9:39
and I want to make the groom's cake. So,
9:41
I got a few ideas and I want to make
9:43
them, and I want to have them try it and
9:45
see, you know, which one they want for
9:47
their wedding. So, I will be doing a few
9:50
cakes that are not low carb, but there's
9:52
a reason for that.
9:55
And I might make a dish or two that's
9:56
not, but those kind of dishes can be put
9:58
over a carb and not are not eaten with a
10:02
carb. So,
10:04
it's all good over here.
10:06
All right, you guys. I got those nice
10:08
little pieces here. Let's come on up and
10:10
we'll add the wet ingredients.
10:13
All right, we're going to crack another
10:14
egg.
10:18
I'm just using a fresh egg because the
10:19
other one had a whole bunch of stuff on
10:20
it and I'm not sure it was a full egg. I
10:22
think some of it was left in the cookie
10:24
batter.
10:26
All right, we're going to mix that in.
10:31
This is the only liquid.
10:33
I'm going to get that mixed in. We'll
10:35
add some chocolate chips. The dark
10:37
chocolate ones that I have. Just a very
10:39
few. Oh yeah. Look at that. Smells good,
10:41
you guys.
10:44
Thomas is super happy.
10:46
Smell like chocolate.
10:47
He likes brownies. Like cookies. He
10:48
loves a brookie.
10:51
All right, let's add in Let me find my
10:54
chocolate chips. Okay,
10:58
there we go. Mix those in. And let's
11:00
build our brookie.
11:09
We're going to take 2/3 of our cookie
11:12
batter and we're going to put it down
11:14
into the our prepared pan.
11:18
That's good right there.
11:21
I'm going to wet my fingers
11:24
and then we'll flatten this down.
11:29
to the edges.
11:32
Make sure your hands are nice and clean.
11:35
All right, we'll smooth that out. Wash
11:38
my hands. All right, we're going to
11:39
bring over the brownie mix.
11:43
All right, I'm just going to doll up the
11:44
brownie mix around.
11:47
It'll be easier to spread out if we do
11:49
that. Like this right here. I'm using a
11:52
throwaway pan, an 8 by8 because we got a
11:55
bunch of these because when the kids get
11:58
leftovers and take it home in our
12:01
Tupperware,
12:03
we never get it back.
12:04
No, we don't.
12:05
So, now we put them in these things and
12:07
give it to them. That way, we don't have
12:09
to worry about it
12:11
because we're always losing all of our
12:13
dishes.
12:14
Now, we got to go over there and pull
12:16
them all back.
12:17
We do.
12:18
All right. All right. So, what we're
12:19
going to do now is just spread it out.
12:21
And you can use your fingers if you want
12:22
the spoon. It doesn't have to be perfect
12:24
because, you know, this is a brookie,
12:27
but we do want to kind of have it nice
12:29
and even
12:31
so it cooks what? Nice and even. That's
12:35
right. So, at least every bite has a
12:37
brownie in it, right? All right. Now,
12:40
we're going to bring back the rest of
12:41
that cookie dough.
12:44
All right, y'all. Life is short. Lick
12:47
the spoon. Maybe not this with the eggs
12:50
in it, but you can pretend you did. All
12:52
right. So, I'm just going to dollop
12:56
the rest of that cookie batter around.
13:00
Leave the brownie in between. That way,
13:03
you know, it pops up in between the
13:05
cookie batter here.
13:08
People know what they're going to be
13:09
eating, right?
13:12
But just keep it kind of thin.
13:16
I'm going put some over here.
13:22
That looks like a brookie, doesn't it?
13:24
Okay, you guys. I got my oven preheated
13:26
at 350°.
13:29
We're going to bake this for 25 to 30
13:31
minutes. We're going to allow it to
13:34
cool, and then we're going to cut these
13:36
into bite-sized pieces.
13:39
And then we're going to give it a try
13:40
for you. We've cooled it down. We
13:44
actually had lunch, too.
13:46
So, let's cut these 16 pieces and let's
13:50
give it a try.
13:53
All right, let's pull it out.
14:00
Now, we're going to cut this in half.
14:02
Got a big long knife here. Kind of
14:05
estimate your half.
14:10
We're going to cut that in half.
14:16
There we go.
14:20
Oh, let's do it in half.
14:24
That way we get nice even pieces. As
14:27
close as you're going to get to it.
14:29
There we go.
14:32
Look at that, you guys.
14:37
Look how fluffy that brownie is in
14:39
there.
14:41
All right, let's give this a try.
14:53
That is light and fluffy.
14:57
You would never know that you gave up
15:00
that allpurpose flour for almond flour.
15:08
Dut down. Oh,
15:10
there he is,
15:14
Wow.
15:15
Oh, that's good.
15:19
Y'all, this is a winner. Nice and
15:22
scrumptious.
15:24
I love the dark chocolate.
15:27
Mhm.
15:28
I love the dark chocolate.
15:32
That's good,
15:34
y'all. This is a winner for low carb.
15:38
All right,
15:40
y'all asked for a dessert. Here it is.
15:42
And we're going to be doing more.
15:45
That is delicious. It's nice and fluffy
15:48
on both ends of this, the brownie and
15:51
that cookie. Just balances out really
15:55
nicely. All right, you guys. Thumbs up
15:58
on this one. If you're new to the
15:59
channel, hit that subscribe button down
16:01
below and that bell notification. and
16:03
that way you'll always know when our low
16:04
carb desserts and meals come out.
16:08
Usually it's every other day.
16:11
All right, you guys. I'll see you on the
16:13
next episode. Bye.
16:18
Let's go.
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