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Brookies - Cookie & Brownie LOW CARB Bar

Course: Baking, Dessert, low carb
Cuisine: American
Author: Catherine's Plates

Equipment

  • 8 x 8 baking dish
  • parchment paper
  • 2 large bowls
  • measuring cups & spoons
  • spoon, fork, whisk

Ingredients

Cookie Batter

  • 1 1/3 cups almond flour
  • 1/3 cup stevia
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup butter, softened
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/3 cup dark chocolate chips

Brownie Batter

  • 2/3 cup almond flour
  • 1/2 cup stevia
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 TBS butter, softened
  • 1 large egg
  • 3 TBS dark chocolate chips

Instructions

  • Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper. Set aside.

Cookie Batter

  • In a large bowl whisk together almond flour, stevia, baking soda, salt. Add butter and mix with a fork until small crumbs form. Mix in egg & vanilla until combined. Fold in chocolate chips.

Brownie Batter

  • In a separate large bowl whisk together almond flour, stevia, cocoa powder, baking powder, and salt. Mix in butter with a fork. Mix in egg. Fold in chocolate chips.

Combining the Cookie & Brownie Batters

  • Spoon 2/3 of the cookie batter into prepared baking dish and smooth evenly using wet fingers or spoon.
  • Top the cookie batter with all of the brownie batter and smooth out evenly.
  • Dollop the rest of the cookie batter on top of the brownie batter leaving space between the dollops to show the brownie batter.
  • Bake 25-30 minutes. Allow to cool and slice into 16 evenly slices.