The Brookie
This Team Lind low carb brookie – part brownie, part cookie – recipe comes from Aimee. It isn’t hers, but one she found on Instagram and it’s now her favorite so we thought we’d share it with you.
Brookie ingredients:
Cookie Layer:
- 1 1/3 cups blanched almond flour
- 1/3 cup erythritol (or sweetener of choice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1 egg
- 1/2 teaspoon vanilla
- 1/3 cup sugar-free chocolate chips (recommend Lily’s Sweets brand for stevia-sweetened chocolate chips)
Brownie Layer:
- 2/3 cup blanched almond flour
- 1/2 cup erythritol (or sweetener of choice)
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons butter, softened
- 1 egg
- 3 tablespoons sugar-free chocolate chips
Brookie preparation:
- Grease or line an 8×8 square pan with parchment paper.Preheat oven to 350 F.
- Start with cookie layer: combine dry ingredients in a large bowl. Add butter and stir until distributed. Add egg and vanilla and stir until Fold in chocolate chips.
- Spoon about 2/3 of the cookie dough into the bottom of the pan. Use wet fingers to spread dough evenly over bottom of pan.
- Follow same instructions as cookie layer to assemble brownie ingredients.
- Spoon brownie batter into the pan, and use either the back of a spoon or wet fingers to spread brownie batter evenly over cookie dough.
- Take remaining 1/3 of cookie dough and distribute randomly on top of brownie batter. I formed the remaining dough into circle shapes to keep some brownie peeking
- Bake for 25-30 minutes.